Vegetarian Fall Feast

3 Vegetarian Recipes to Cozy-Up Your Dinners

Eating seasonally is an opportunity to consume the freshest and most nutrient-dense foods available. There are many types of squash in season – all contain vitamin A, vitamin C, B6, magnesium, phosphorus, potassium and fiber. Beans contain zinc, copper, manganese, selenium, B vitamins, vitamin E and K. If you’re looking for some cozy ways to enjoy fall, try one of these vegetarian dinner recipes. Enjoy!

Chipotle-Black Bean Tostados

From Feeding the Whole Family by Cynthia Lair
Cooking beans from scratch allows you to infuse the beans with more flavor and control the texture. Try this recipe on a Sunday when you have extra time to let the beans/broth cook down. Yields 12 to 14 Servings.
PREPARATION TIME:
8 to 10 hours (for soaking)
1 hour (for cooking)
INGREDIENTS
Tostados:
  • 2 cups dried black beans
  • 3 teaspoons sea salt, divided
  • 1 tablespoon of extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 dried chipotle chili
  • 4 cups vegetable, chicken stock or water
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • 12 to 14 corn tortillas
Optional Garnishes/Sides:
  • Avocado slices
  • Grated pepper jack or cheddar cheese
  • Grated zucchini
  • Leaf lettuce, thinly sliced
  • Brown rice
  • Sour cream
  • Salsa
INSTRUCTIONS
In a large bowl, place the beans with 10 cups of water and 2 teaspoons of the salt. Allow the beans to soak for 8 to 10 hours. In a 4-quart pot over medium heat or a pressure cooker, heat the oil. Saute the onion, garlic, and cumin until onions are soft, about 3 to 5 minutes. Drain the soaking water from the beans. Add the beans, chili, the remaining 2 teaspoons salt, and the stock to onions and spices and bring to boil over high heat. Reduce the heat to low, covered, until beans are tender and all the water has been absorbed, 50 to 55 minutes, or if using a pressure cooker for 40 to 45 minutes. Stir in the cilantro and tomatoes. If the beans are tender but the mixture is still watery, to preserve flavor, uncover and cook off the additional liquid rather than draining it off. Bake or heat the tortillas. Serve the tortillas, beans, and your preferred garnishes family style.

Butternut Squash and Pinto Bean Enchiladas

From Nourishing Meals by Alissa Segersten and Tom Malterre, MS, CN
This is a great child-friendly recipe. The sauce isn’t too spicy, so even the youngest of children can enjoy it. Yields: 4 cups of sauce, and about 6 servings of enchiladas.
INGREDIENTS
Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chipped
  • 3 to 4 cloves garlic, peeled and chopped
  • 1 tablespoon ground cumin
  • 1 to 2 teaspoons of sea salt
  • 2 dried ancho chiles, seeded
  • 1 1/2 to 2 cups water
  • 2 cups tomato sauce
  • ¼ cup arrowroot powder
Enchiladas:
  • 12 to 16 corn tortillas or collard greens
  • 2 cups of cooked, mashed butternut squash
  • 3 cups cooked pinto beans
  • 2 cups baby spinach leaves
  • Grated raw organic jack cheese (optional)
INSTRUCTIONS
Preheat oven to 400 degrees F. Oil one 9 x 13-inch glass baking dish.
To make the sauce, heat a 3-quart saucepan over medium heat. Add the oil and onions; saute for 5 to 10 minutes or until softened. Add the garlic, cumin, and salt; saute a few minutes more. Then add seeded ancho chiles, water, and tomato sauce. Cover and simmer for about 20 minutes. Pour sauce into a blender, add arrowroot powder, blend until smooth.  To assemble the enchiladas, first be sure to heat each tortilla so they won’t crack after you fill them. The easiest way to do this is to add a little oil to a hot skillet and heat each tortilla in the oil for about 10 seconds on each side. You can fill one while the next one is heating in the pan. If you are using collard greens, just cut the bottom part of the stem off and blanch them before using. Add a few small spoonfuls of mashed squash, then beans, and a small handful of spinach leaves. Roll tightly and place the filled tortilla seam-side down in your oiled baking dish. Repeat with the remaining ingredients, pushing the filled tortillas closely together.  Top with the sauce. Sprinkle cheese on top if using. Cover and bake for 30 to 35 minutes.

Stuffed Delicata Squash + Quinoa, Pistachio and Cranberry

Delicata squash is one of the most popular because of it’s deliciously sweet flavor. This recipe is perfect for a fall feast! Yields for 6 servings.
INGREDIENTS
For The Squash:
  • 3 delicata squash, sliced in half lengthwise and seeds removed
  • 1 tablespoon pure maple syrup or olive oil
  • 2 teaspoons thyme, fresh or dried
Quinoa Stuffing:
  • 1 cup dried quinoa, rinsed well
  • 1 3/4 cup water
  • 1/2 – 3/4 cup dried cranberries
  • 1/2 – 3/4 cup pistachios
  • 1 shallot, finely diced
  • mineral salt & pepper to taste
  • 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
Add complexity to the quinoa by adding one or more of the following to suit your taste: pinch red pepper flakes, ½ cup chopped parsley, ¼ cup fresh mint.
INSTRUCTIONS
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, chickpeas, salt, pepper, and any other optional ingredients. Toss well to combine.
Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.