Butternut squash

Dice 1 butternut or acorn squash into 3/4-1" pieces.

Steam until tender.

Place in bowl, add

2T butter
Salt and fresh ground black pepper to taste.

Serve immediately

Garlic Asparagus Brown Rice Risotto

1 c. Short grain brown rice
1 c. Chicken stock

Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.

Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme

And add to
1 T olive oil

in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.

Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper

Stir constantly until liquid almost disolves

Slowly add
4-5 cups water

1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.

Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms

Stir together until cheese is melted. Serve immediately...

Makes 4 servings

Adapted from various recipes.

Roasted red pepper hummus

a la Forks over Knives

1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water

Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.

9 tips for tempeh

http://www.carpevegan.com/?p=110

Kreplach (Chicken Dumplings)

Recipe adapted from Noah and Rae Bernamoff, The Mile End Cookbook (Clarkson Potter) via Tasting Table

Yield: Serves 8 INGREDIENTS 1½ teaspoons canola oil ½ small shallot, finely chopped 1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped ⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs) 2 chicken livers (optional) 2 garlic cloves, finely chopped ¼ cup finely chopped chives, plus extra for serving 1¼ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 30 to 34 square wonton wrappers 8 cups store-bought or homemade chicken broth DIRECTIONS 1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl. 2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers. 3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.