NOTES: This is my last recipe specifically geared to round foods for a successful New Year, since Yom Kippor was yesterday and I will be posting ideas for Succot, the Jewish Thanksgiving, another holiday in which food is the focus. Notice how many religious holidays, in any religion, are linked with food?
*Pestard is my gluten free, dairy free pesto with mustard. I have reprinted the recipe below the squash recipe.
I love delicata squash, which seems to be in season right now. The smaller size makes it an easy food for me to make just for myself. (My husband has never tasted delicata squash!) Its quick-cooking time makes it perfect for mealtimes that takes only a few minutes. It is naturally round when cut crosswise—too perfect not to post this food.
Here is a nutritional profile from about.com.
Serving Size 3/4 cup (85 g)
Per Serving % Daily Value*
Vitamin A 70% · Vitamin C 15%
Calcium 2% · Iron 2%
Utensils: Cutting board & knife, wide-bottom, shallow sauce pan, serving platter
Prep. Time: 15 minutes
Cooking Time: 15 minutes
Categories: Vegan, GF, no added sugar
(Note: The utensils for pestard are with the recipe below.)
one medium delicata squash, washed
water or stock (1/2- 1 cup)
1/2 cup dry, tri-colored quinoa
pestard* (See recipe below from previous posting)
1. Wash & slice squash into 1/2-3/4 inch rounds. Remove seeds with spoon.
2. In a wide-bottom, shallow sauce pan, place about 1″ of water or stock. Simmer about 10-15 minutes or until tender (depends on thickness), turning over once.
3. While the squash is cooking, put up the quinoa, which also takes about 15 minutes. (Be sure to rinse carefully & follow package directions.) I used tri-colored quinoa. During this 15 minutes, make pestard. (See directions below.)
4. Spoon pestard onto the bottom of the serving dish. With a fork, take each piece of squash and place on platter. Spoon cooked quinoa into each center. Serve hot. (See photo at the top left right above Ingredients.)
5. Alternatively, place cooked quinoa inside squash holes & spoon pesto on top. See photo below.
Serves 3-6 people, depending on what else is on your menu.
Variations: Use another grain, such as brown rice, buckwheat groats, barley, etc.
Use your own pesto or substitute marinara sauce for pesto.
*Pestard: Here’s the link to the entire article on my website: www.menupause.info/archives/14615
Utensils: Blender of food processor, small coffee/spice grinder, cutting board & knife, small bowl, jar for storage
Prep. Time: About 20 minutes
Cooking Time: None
Categories: Vegan, gluten free, no sugar added to basic recipe
one (packed) cup fresh basil leaves, washed (Small stems on leaves ok, but not main stems (save for soup stock)
1/2 cup (organic), virgin olive oil
1-2 garlic cloves, peeled & cut into smaller pieces
2 T. ground mustard seeds
1/2 tsp. salt
1/2- 1 T. (champagne) vinegar
1. For the pesto, place the three ingredients—basil leaves, olive oil, garlic—and blend until smooth. Place in small bowl.
2. For the mustard, grind the seeds in a nut mill or use a food processor. Add salt, vinegar and enough water to make a paste.
In another bowl, mix the two together, adding the mustard a little at a time to see if the proportions are to your taste buds. I usually use 2 parts pest to one part mustard.
Variations: Feel free to add nuts and/or parmesan to your pesto. Also, if you like a particular mustard, such as honey mustard, feel free to use that instead of mustard seeds or add a little honey to your ground seeds.
Other ideas for pestard©: Spoon over grilled asparagus or any grilled veggie, add a couple spoonfuls to soup, use in place of mustard or mayo on sandwiches, toss with cooked potatoes or as a topping on baked potatoes. Wherever you might use pesto, try pestard©!