It’s official: Holiday Season 2011 is here. Get ready for the roller coaster that runs now through to New Year’s, right? Running around, shopping, decorating, planning menus, cooking…it’s all good – family, friends and of course, FOOD.
We can certainly help with the food part. This year, we’re doing something a bit crazy – our THANKSGIVING 99 CENT SALE.
We’ve don’t know about you, but we haven’t found prices on organics like these anywhere else. I did see a local big box advertising organic garnet & jewel yams at $1.89/lb and I’ve seen similar prices in conventional produce but these items, organic for 99 cents? (Hrmm, ideas for dishes to bring to Mom’s for Thanksgiving are flowing…)
We found this recipe for Squash, Sweet Potato and Corn Chowder on Veg Kitchen with Nava Atlas. It’s a great starter for Thanksgiving, it’s low in fat, high in nutrients, gluten-free and is 100% vegan too. The rice milk adds a bit of creaminess and the sweet potato and the little bit of puree add the thickness to make this a hearty favorite. (Note: You can really play around with flavors on this dish by subbing out spices, like adding in some bell peppers, tomatoes, chipotle, chili powder and cayenne for a more Southwestern taste.)
- 1 medium butternut squash (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 celery stalk, finely diced
- 1 large sweet potato, peeled and diced
- One 32-ounce carton organic vegetable broth (We like Pacific Foods Organic Vegetable Broths)
- 2 bay leaves
- 2 teaspoons cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 1/2 to 3 cups cooked fresh (from about 3 medium ears) corn kernels or thawed frozen corn kernels
- 1 cup rice milk, or as needed
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh parsley, or more, to taste
With a sharp knife, cut the squash across the center of the rounded part. Remove the seeds and fibers. Slice the squash into 1/2-inch rings, then peel each ring and cut into small dice. If you don’t have a knife (or patience) up to this task, partially prebake the squash to make the cutting and peeling easier.
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until the onion is golden. Add the squash and sweet potato dice and enough stock or water to cover all but about an inch of the vegetables. Bring to a simmer, then add the bay leaves and other seasonings. Simmer gently, covered, until the squash and potatoes are tender, about 25 to 30 minutes.
With a slotted spoon, scoop out 2 heaping cups of the solid ingredients, mash them well, and stir back into the soup. Or simply insert an immersion blender into the soup pot and puree a small portion of the ingredients—enough to give the base of the soup some thickness.
Add the cooked corn kernels and enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper, then simmer over low heat for 10 to 15 minutes longer.
Serve at once, or let the soup stand for an hour or so before serving, then heat through as needed. Stir in the parsley just before serving.This may also be cooked a day ahead and refrigerated, since its flavor develops nicely overnight.
We’ll post more over the next week as you get ready for Thanksgiving, we hope you enjoy and again, share your favorite recipes too!