Winter Squash and Bean Stew

Every Sunday I usually like to make a big pot of beans or soup for us to have for lunches during at least the first half of the week. It makes meals infinitely easier, and allows me to not have to think about what I’m going to eat while I’m in the middle of work. Because I do this fairly consistently, I do like to try new recipes and mix things up a bit.

When I found this recipe for stew, I knew I had to try it. For one thing, I don’t make stews very often, but I do really enjoy them. Another reason was because I still had a lot of my hubbard squash leftover, and I needed to use it. The final thing that drew me in? Chipotle. I love chipotle, mostly for its smoky flavor, but for its extraordinary heat as well. I was excited to try this combo of flavors.

Note: One nice thing about this recipe is that it does not require the use of a slow-cooker if you do not have one, although I am sure this would also cook nicely in one.

Winter Squash and Bean Stew
This recipe is taken from the Hubbard Squash and Pinto Bean Stew found on MyRecipes.com

• 3 cups dried pinto beans
• 4 cups water
• 3 tablespoons olive oil
• 2 medium-sized onions, chopped
• 4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
• 1 cup peeled and sliced carrot, about two medium-sized carrots
• 1 tablespoon chipotle chile in adobo sauce, chopped (for a gluten-free recipe, you can substitute about 1 teaspoon chipotle pepper powder)
• 2 tablespoons chopped fresh or 2 teaspoons dried sage
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes, undrained
• 3/4 teaspoon  salt
• 2 tablespoons pumpkin-seed kernels, toasted (optional)

Sort and wash pinto beans. Check out my post on how to cook dry beans to learn how to sort and wash beans, although you do not need to follow the remaining steps for this stew recipe.

I love the smell of beans cooking wafting through the house

Place the beans in a large pot, and cover with water to about two inches above the beans. Boil them for two minutes, turn off the heat and then allow them to sit for about two hours.

Cooking dry beans

Drain and rinse the pinto beans, then combine them and four cups of water in a large pan, then bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer an additional 30 minutes or until tender.

Meanwhile, prep your squash, carrots and onions. Take care while chopping your squash – refer to my post on hubbard squash risotto to see how I recommend cutting open the squash as well as chopping the actual squash meat.

Chopped squash, carrots and onions

Cut up about two chipotle peppers from your can of chipotle peppers in adobo sauce.

Important: If you are following a gluten-free diet, I discovered that this can of chipotle peppers is not gluten-free. It contains flour, likely to thicken the sauce. I do not know if there is a gluten-free version of this product out on the market, but I imagine that you can use chipotle pepper powder as a substitute.

Chipotle peppers = smoky and spicy!

Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chipotle peppers. Cook for about 10 minutes, stirring frequently.

Sautéing squash, onions, carrots and chipotle peppers

Add to bean mixture, then stir in sage, thyme, and tomatoes. Bring to a boil, then cover, reduce heat and simmer 10 minutes or until squash is tender. Stir in salt.

Finishing up the bean stew

Ladle the stew into individual bowls, then sprinkle with pumpkinseed kernels (if using) – and serve.

A hearty squash and bean stew

This was such a hearty stew, and perfect to eat throughout the week. The only thing that I might add next time is some textured vegetable protein (TVP) or some Tofurky Kielbasa or Tofurky Italian Sausage to bulk it up more. Otherwise, it’s a great stew and perfect to serve to your favorite omnivores.

What is your favorite kind of stew or soup?

Learn more about Vegan MoFo.

Coconut Squash Soup

There have been so many squash soup recipes coming out of the woodwork lately that you’d think that there wouldn’t need to be another one, but chances are that you haven’t seen one quite like this recipe. I first came upon this recipe several years ago when I was living in New York and the weather was cold. It sounded so unusual – creamy and spicy with a touch of sweetness – but also like a much needed warm salve to my chilled bones. I knew I was taking a risk in my household, too, because my husband liked neither winter squash nor coconut. It wound up being the perfect combination of flavors, though, because when I made it, he loved it, and these days asks me why I don’t make it more often.

Coconut Squash Soup
This is a variation on the Squash Coconut Milk Soup recipe found at TechSoup

• 1 butternut squash (2-4 cups worth of flesh)
• 1 14-ounce can coconut milk
• 1 to 2 cups water
• 1 cup thinly sliced onions
• 1 tablespoon soy sauce or Bragg Liquid Aminos
• 1 teaspoon chili paste
• 1 teaspoon brown sugar
• 2 cups organic* spinach leaves, chopped
• Cilantro
• Lime wedges

Preheat your oven to 400 degrees Fahrenheit. Cut the top of the butternut squash off to remove the remaining stem, then cut in half lengthwise – take care to not cut yourself as the squash is very tough raw. Scoop out the seeds and discard (alternatively, you can scoop out the seeds after the squash has baked).

Cutting a butternut squash in half

Place each cut side of the squash face down on a lightly oiled baking sheet, then add about 1/4 to 1/2 cup of water to the pan (this helps to keep the squash from drying out).

Preparing to bake the butternut squash

Bake the squash for about 30 minutes. If it is done, you will easily be able to poke a knife or fork into the flesh without much or any give.

Baked butternut squash

Chop your onion, and gather together the coconut milk and chili paste.

Tip: For a lower fat version of this soup, use low-fat coconut milk. If you do not have or like chili paste, you can omit it or substitute with sriracha, your favorite hot sauce or red pepper flakes.

Onion, coconut milk and chili paste

In a large pot, mix together and heat the coconut milk, one cup of water, onions, soy sauce or Bragg Liquid Aminos, chili paste and brown sugar. Simmer on low heat for about ten or fifteen minutes.

Mixing together and simmering ingredients for the soup

Scoop out two cups of flesh for a light soup or four cups for a thicker soup, or you can use all of the flesh like I did. Add the squash to the soup.

Adding baked butternut squash to the soup

Stir together the soup.

Mix the butternut squash in first

Then use a potato masher to incorporate the squash into the soup. If the soup is too thick, add another cup of water.

Mashing the butternut squash

Cook for about ten minutes. To serve, place a small handful of spinach to a bowl, then ladle the hot soup on top. Add chopped cilantro and a lime wedge as a garnish, or serve alongside the soup.

Tip: To save time, you may also stir the spinach into the pot of soup after it has finished cooking.

Serving the soup

Suggested variation: Add a teaspoon of curry powder with the other spices for a twist.

Have you made squash soup yet? What is your favorite way of making it?

Coconut squash soup

I used to love pizza. When I was a kid I loved going to Pizza Hut, getting vegetable and cheese laden pizzas, and then later in high school ordering, with frequency, banana pepper pizza from Papa Johns. The last few years, though, not including my vegan lifestyle, I have grown to not really favor pizza that much. I’m not sure why, but I have a feeling it might have to do with my days in college where I’d get more gourmet versions of it: baby mozzarella, fresh garlic, tomatoes, and basil leaves.

Since being vegan, I have liked it even less because pizza usually equates a nice helping of melted cheese, and I’ll confess that cheeseless pizza can often (but not always) be disappointing.

This last month’s Daring Bakers challenge, however, reminded me that I need to try making it more often, experimenting with toppings, ingredients and flavors. The truth is – and I’ll contradict what I just said in the last paragraph (I’m so good at contradicting myself) – that the cheese that comes on a lot of average pizzas is low in flavor and mainly adds an interesting texture and unnecessary oil. I’m not knocking cheese entirely, but what really makes a good pizza is the other ingredients – the sauce, the toppings and last, but not least, the foundation of pizza – the crust.

Note that I’m pasting the recipe below as it was given to us on The Daring Bakers website – the pictures are mine, though.

Basic Pizza Dough
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

• 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
• 1 3/4 Tsp Salt
• 1 Tsp Instant yeast – FOR GF use 2 tsp
• 1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
• 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
• 1 Tb sugar – FOR GF use agave syrup
• Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.

The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour.

Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Quick note from Samantha – good grief, this did not go as planned. What I wound up doing was rolling the dough out with a rolling pin which worked fine in the end.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Note from Samantha – I sauteed some mushrooms and onions, and topped as well with fresh basil and sliced black olives. The sauce was spaghetti sauce from a can.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

I think that this turned out well. The pizzas were fairly small (think individual size), but they still had a lot of taste. The crust was good, but I wouldn’t say it is the best I’ve had – but it’s a good basic standby. If I get into making pizzas more frequently, I’ll be sure to try other recipes.

I made a couple more pizzas yesterday from the leftover dough that I had in the freezer, and the dough still seemed fine even after three or four weeks. As an additional topping this time around I added fresh garlic, and it was really nice. I also made “cheese” which I promise I’ll share at some point soon.