Happy Tofurkey Day! and a Recipe
Posted on | November 26, 2009 | 8 Comments
today marks the second thanksgiving that we have celebrated as veggies. that’s kind of shocking to me. and a little exciting. and while we are still the only veggies at the table, we are going to be feasting right alongside everyone else.
and it also seems that the hubster and i have a traditional thanksgiving meal: butternut squash risotto. and yes, it can officially be called that now as this is the second time we’ve had it. best part – we didn’t even realize it was tradition. ha.
we had thought about doing the millet bake a la mark bittman, but didn’t like it as much as we thought we would the first time we made it. so that got scratched off the list. and then, i didn’t really feel like searching high and low for something, when we had the tried and true risotto. so…that settled that.
then came the task of dessert. admittedly, i kind of forgot that i would need to make something special since all desserts would have dairy of some sort or cinnamon, or both. i had thought ahead enough to bring the great good dairy-free desserts cookbook by fran costigan with me. but it proved to be a little useless as we didn’t have any ingredient on hand [they aren't exactly...standard]. and frankly, i refused to make a trip to the grocery store yesterday.
so. i decided that a simple dairy-free oatmeal raisin cookie would have to do. and boy, do they do. yum! yeah, i totally snuck a bite and they are awe-some. i’ll be posting the recipe some time soon [ie - when the pictures get uploaded]. so you’ll just have to wait.
and speaking of recipes, i am going to be posting an updated version of the butternut squash risotto. it happens to be a long-time favorite recipe, predating all of the fun food intolerances. so, it had to be tweaked to accommodate. you know how it goes.
hope that you are having a super fabulous thanksgiving and that you are able to spend it with those that you love. i know that i am extremely thankful to be spending this time with my family.
butternut squash risotto v2.0
ingredients:
- 1 small butternut squash, diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion (red or white), chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 4 1/2 cups vegetable stock [365 brand is nightshade free]
- sea/kosher salt and freshly ground black pepper
directions:
- steam the squash over boiling water until tender, about 15 to 18 minutes. measure out 2 cups of the squash and set aside; reserve any remaining squash for another use.
- heat the oil in a large saucepan over medium heat. add the onion and garlic, cover and cook, stirring a few times, until softened, about 5 minutes. add the rice and stir to coat with oil. add the squash and wine and stir gently until the liquid is absorbed.
- Add 1/2 cup of the stock and cook, stirring, until it is absorbed. continue to add the stock 1/2 cup at a time, stirring each time until the liquid is absorbed before the next addition, until the risotto is creamy and the rice is just al dente. it should take about 25 minutes total.
- season with salt and pepper to taste and serve hot.
note: this recipe is vegatarian and vegan. it is also dairy-free, nighshade-free, egg-free, cinnamon-free, gluten-free, wheat-free, soy-free, and contains no msg.
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8 Responses to “Happy Tofurkey Day! and a Recipe”
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November 26th, 2009 @ 6:29 pm
Sounds tasty. I bought a butternut squash today, that I’m planning to cook tomorrow. Maybe I’ll saute some onions and garlic and throw it in with the squash.
Happy Thanksgiving!
November 27th, 2009 @ 3:09 am
If you are like me and prefer dishes without dairy, I highly recommend
http://www.RoseCole.com/HolidayCookbook . After finding this site, it was really
helpful and now I continually stay up to date with all of Rose Cole’s recipes
and Holiday Cooking ideas. Also check the video on the bottom of the page!
Just thought I would pass it along!–
November 28th, 2009 @ 9:12 pm
Oh my gosh I love butternut squash and rissotto. I love it. I will definitely try this. I’m so far behind in …well in everything. I need to catch up. Thanks Ms. Veggi
December 3rd, 2009 @ 12:29 pm
This looks so fantubulous! Congrats on the anniversary. I am going on a month, ha ha!
December 4th, 2009 @ 11:34 am
this is one of our fav’s! and is worth the constant stirring.
@noelle – thanks for the congrats! it’s funny to think we’ve been eating this way for that long…
December 4th, 2009 @ 1:14 pm
Dear Reluctant Veggie!
I am so sorry you were disappointed with the ingredients listed in my book mggdfdn. Subs are possible and encouraged–or so I thought I’d mentioned. Seems I need to stress this, so while I am sorry, feedback is always welcome.
Any flour, any granulated sugar, any oil will do, as long as qty same. IE: don’t have alum-free bp, use what you have, as long as it’s fresh, no dark whole cane-or org sugar use any granulated sugar. It was my intention to have something for everyone. I hope you’ll have another look.
I do share your love for squash! Looks fab.
Fran
December 4th, 2009 @ 2:25 pm
@fran – i definitely plan to try the recipes at another point in time. particularly when i am in MY kitchen. we have more of the ingredients that you list and would like to try the healthiest versions possible!
June 30th, 2010 @ 8:35 am
[...] hubster and i love a good risotto. but the one we always rely on is more of a winter risotto with the butternut squash. i’ve been searching [...]