Post by violet on Nov 8, 2012 20:34:24 GMT 11
From the Forks over Knives cookbook:
Serve with quinoa or brown rice plus a green salad.
Serves 4
1 large yellow onion, peeled and diced small
4 cloves garlic, peeled and minced
1 medium butternut squash (about 1 pound), peeled, halved, seeded and cut into 1/2 pieces
2 cups cooked pinto beans or one 15 ounce can, drained and rinsed
6 ears corn, kernels removed (about 3 1/2 cups)
salt and freshly ground black pepper to taste
1 cup finely chopped basil
Place the onion in a large saucepan and saute over medium heat for ten minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
Add the garlic, squash, beans, corn and 2 cups water and cook for 25 minutes or until the squash is tender.
Season with salt and pepper and stir in the basil.
I only had half a butternut pumpkin so I made a half quantity. I was pretty easy going with the quantities and didn't stress over the imperial/metric conversion.
And I left out the onion as dd can't tolerate it, plus I cooked the garlic in a splash of olive oil. Oh, and I used cannellini beans.
Despite all of that, it tasted great!
I have the Kindle edition of the book, which is actually a bit of a pain - I'll stick with hard copies of cookbooks in future.
www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619
Elisa
Serve with quinoa or brown rice plus a green salad.
Serves 4
1 large yellow onion, peeled and diced small
4 cloves garlic, peeled and minced
1 medium butternut squash (about 1 pound), peeled, halved, seeded and cut into 1/2 pieces
2 cups cooked pinto beans or one 15 ounce can, drained and rinsed
6 ears corn, kernels removed (about 3 1/2 cups)
salt and freshly ground black pepper to taste
1 cup finely chopped basil
Place the onion in a large saucepan and saute over medium heat for ten minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
Add the garlic, squash, beans, corn and 2 cups water and cook for 25 minutes or until the squash is tender.
Season with salt and pepper and stir in the basil.
I only had half a butternut pumpkin so I made a half quantity. I was pretty easy going with the quantities and didn't stress over the imperial/metric conversion.
And I left out the onion as dd can't tolerate it, plus I cooked the garlic in a splash of olive oil. Oh, and I used cannellini beans.
Despite all of that, it tasted great!
I have the Kindle edition of the book, which is actually a bit of a pain - I'll stick with hard copies of cookbooks in future.
www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619
Elisa
