I just made a dinner that was a hit with my family and would work well
for a Thanksgiving dinner. Both of these recipes are modified from ones
in _Vegetarian Feast_ by Martha Rose Shulman.
Winter Squash Gratin
3 pounds winter squash, peeled, seeds and strings removed, sliced about
1/4 inch thick
2 tablespoons chopped fresh sage, or 2 teaspoons fresh thyme leaves
or 1 teaspoon dried sage and dried thyme
2 large garlic cloves, minced or put through a press
1/4 teaspoon freshly grated nutmeg
Sea salt to taste
freshly ground pepper, to taste
3 cups bechamel sauce (see below)
2 tablespoons fresh or dry bread crumbs
Preheat the oven to 400 degrees. Lightly spray a 2- or 3-quart casserole
dish with vegetable oil spray.
Steam the squash for 10 minutes, until tender. Transfer to a bowl and
toss with the sage or thyme, the garlic, nutmeg, salt, and pepper. Stir
in the bechamel.
Turn the squash mixture into the prepared baking dish. Sprinkle the top
with the bread crumbs.
Bake 30 to 40 minutes, until the top is beginning to brown and the
mixture is bubbling. Serve hot.
Serves 6
Bechamel Sauce
1 small onion, minced
2 tablespoons flour
3 cups warm soy or rice milk
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1 bay leaf
4 pepper corns
In a small saucepan, saute the onion until translucent in a small amount
of water or vegetable broth. Add the flour, mix well. Gradually add the
warm soy or rice milk, mixing all the while. Add the nutmeg, thyme, bay
leaf, and pepper corns. Stir over medium heat until the sauce thickens.
Remove the bay leaf and pepper corns.
Gingered Broccoli
1 bunch broccoli, broken into florets (large ones cut in half lengthwise)
2 to 3 teaspoons freshly grated gingerroot, to taste (I used 2
tablespoons because we love ginger!)
1 tablespoon sweetener of choice
1 tablespoon soy sauce
1/4 cup water
1 tablespoon arrowroot or 2 teaspoons cornstarch, dissolved in a little
water
Steam the broccoli for 5 minutes, until crisp-tender.
In a wok or heavy-bottomed skillet, saute the ginger for about 1 minute
in about 1 tablespoon of the "broccoli water." Add the broccoli and stir
together for about 1 minute, until the broccoli is coated with the
ginger.
Mix the sweetener, soy sauce, and water. Pour over the broccoli and
continue to cook, stirring, for another 3 minutes. Stir in the arrowroot
or cornstarch mixture and cook, stirring, until the sauce thickens and
the broccoli is glazed.
Serve immediately.
Serves 6
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