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Foodies - Fall/Winter Comfort Cooking - Discussion Forum

Fall/Winter Comfort Cooking
November 12, 2008 12:55PM
Have any tips or recipes to share the are perfect for the chilly weather and cloudy skies? Share here!

I got this new recipe from foodnetwork.com (they actually have some gems occasionally, or I change a lot of their recipes to make them veg). I would recommend giving yourself some time on this one, at the end of 4 hours my potatoes weren't quite cooked yet (squash was done). I also used dried shiitakes, reconstituted first, which came out great.

Cook Time4 hr 0 min
Level Easy
Yield 6 to 8 servings
Prep10 min Inactive Prep-- Cook4 hr 0 min
Total:4 hr 10 min




Ingredients
1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
10 ounces shiitake mushrooms, stemmed and halved
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
2 (14-ounce) cans coconut milk
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sambal oelek, or other Asian chili paste
1 teaspoon kosher salt
1 cup cilantro leaves, roughly chopped for garnish
1/4 cup salted peanuts, roughly chopped for garnish
Directions
Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.

Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

Copyright (c) 2007 Television Food Network, G.P., All Rights



Edited 1 time(s). Last edit at 11/12/2008 12:56PM by Tatiana.
Re: Fall/Winter Comfort Cooking
November 16, 2008 08:08AM
Sounds great! What does coconut milk taste like?



Edited 1 time(s). Last edit at 11/16/2008 08:08AM by mothersson2002.
Re: Fall/Winter Comfort Cooking
November 18, 2008 10:08AM
Coconut milk is rich and creamy, with a mild coconut flavor. It is not sweet, so it can be used in sweet or savory applications. You can buy it for very cheap, usually less than $1 a can (if you look for the right brands in the right markets), so just get one and try it out!
Re: Fall/Winter Comfort Cooking
December 28, 2010 02:05PM
Okay, here's a new one I made up a couple weeks ago that came out pretty darn good!

Ingredients:
1 acorn squash, cut in half and seeds removed
Bhutanese red rice - I cooked it in my rice cooker, so cooked amount was about 2 cups
veggie stock about 1 cup
diced dried figs - handful
rough chopped pecans (you can use plain or flavored, I used some of the spiced pecans I had made the weekend before) - large handful
1 c cut up carrots
dried thyme, about 1/2 tsp
salt and pepper to taste


Lightly coat the acorn squash with oil to help it cook and parbake it in the over about 350 F for 20-25 min.

In a saucepan heat up the veggie stock with the figs in it to rehydrate them. Add in the carrots and cook until starting to soften up. Add the nuts and seasonings then mix in the rice.

Fill your parbaked acorn squash with your filling and bake in the oven approx 10 more minutes until you can smell it and the top of the filling is starting to crisp up a bit.


This was yummy! I also had leftover filling, so you could probably make less, or make it anyway and eat it!
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