A holiday “feast” needn’t be heavy or complicated. Butternut Squash Soup, Maple Sesame Tofu, and Spinach Salad create a light and festive meal to share. An added bonus is that this meal is gluten-free, dairy-free, and Vegan!
Butternut Squash Soup
Ingredients–
2 tablespoons olive oil, butter, coconut oil, or other mild cooking oil
1 large yellow onion, chopped (appx 1 1/2 cups)
½ teaspoon salt
1 (3-pound) butternut squash, peeled, seeded, and cubed (appx 8 cups)
1 teaspoon powdered ginger
½ tsp cinnamon (or more to taste)
3 to 4 cups Vegetable Broth
Freshly ground black pepper
Instructions–
1) Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2) Add the ginger and cinnamon. Stir to coat the squash for 30 seconds to 1 minute, then add 3 cups (or more) of the liquid – enough to cover the squash. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3) Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, gradually add more broth until it is the desired thickness (tasting as you go), and blend again. Taste and adjust seasoning.
(This soup lends itself to experimentation. As you make it multiple times you might: Substitute coconut milk for up to 1 cup of the broth; add 2 apples peeled and grated to the mixture when you add the broth; add a1/2 tsp or more of curry powder. )
Maple Sesame Tofu (adapted from Global Kitchen cookbook)
Serves: 3-4
Ingredients–
2 tablespoons maple syrup
3 tablespoons tamari
2 tablespoons sunflower oil
1 tablespoon fresh ginger juice (or appx 1 tsp dried ginger powder)
1 tablespoon sesame seeds
1 14-ounce package firm tofu, cut in triangles
Instructions–
1) Preheat oven to 350°.
2) In a bowl, mix maple syrup, tamari, sunflower oil, ginger juice (or powder), and sesame seeds.
3) Drain tofu. Pat dry. Slice tofu lengthwise into 4 equal pieces the same size as the original, except ¼ as thick. Slice each piece in half, and each half in half, for a total of 16 squares. Cut each one diagonally, for a total of 16 triangles. Arrange tofu triangles on baking pan about 1 inch apart.
4) Pour mixture over tofu and allow to marinate for 30-60 minutes.
5) Turn pieces over and bake at 350° for approximately 20-30 minutes. Serve hot or cold.
Festive Spinach Cranberry Orange Salad
Ingredients–
8 ounces of fresh spinach
1 orange- peeled, and sectioned, with each section cut in half
1/2 cup Dried Cranberries
2 tablespoons toasted sliced almonds or walnuts
1/2 cup feta or goat cheese, crumbled (optional)
1/4 small red onion, thinly sliced (optional)
Balsamic Vinaigrette dressing or other simple Oil & Vinegar dressing
Instructions– Combine ingredients in a bowl and serve with Balsamic Vinaigrette dressing or another simple Oil and Vinegar dressing.
Balsamic Vinaigrette Dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper
Whisk or blend together in blender. (Optional additions) A spoonful of honey or brown sugar; a spoonful of mustard
