by the Staff
The hive is bustling with activity ... old friends are popping up at the website and new projects are being pulled together individually and collectively for the opening of the Conscious Evolution Community
Co-op. Carrie Chesney, aka enchantress299, your intrepid community columnist who likes to savor a bit of life with you each month, will be back with a new column in the November issue after a brief but well-earned hiatus.
And so, the Conscious Community column this month offers up some site-member recipes for the upcoming Thanksgiving holidays as well as the usual light and love for those in need. Please join in sending ...
* White light and love for... *
- Rainbows mother, who was rehospitalized recently after earlier cancer treatment and is looking frail.
- Libra_Suns aunt, who is undergoing chemotherapy for cancer.
- The family moonflower has been seeking prayers for, where the grandmother is worried that her grandchildren are being mistreated.
- Silk_route, who is hurting over a relationship.
- Gregory, who has been working very hard to bring the concept of the open-air bazaar into computerized reality as the co-op.
Thanksgiving, Vegetarian Style
Thanksgiving feasts will be beckoning families to come together and celebrate in Canada this month and in the United States next month. For those who would just as soon go easy on the turkey and heavy on the vegetarian fare, Terri has some tried and true, traditional family recipes to share.
This Thanksgiving feast embraces all the bounty of the fall. Colorful squashes, sweet apples and farm-fresh root vegetables combine with fragrant ginger, sticky sweet maple syrup and warming herbs in a vegetarian-inspired autumn menu. Serve these tantalizing dishes with homemade buns, fresh ears of corn on the cob, steamed green beans and a great Merlot. Roast turkey is optional! All recipes make 6-8 generous servings.
Curried Butternut Squash Soup
1 large butternut squash, halved; seeds and strings removed
1 large onion, diced
1 large carrot, diced
2 tbsps fresh ginger root, minced
2 cloves garlic, minced
1 tbsp curry powder
1½ tsp turmeric
1 tsp dried coriander
2 apples, peeled, cored and diced
4 cups vegetable stock
Salt and freshly ground black pepper to taste
Optional - sour cream
Preheat oven to 400 degrees F (200 degrees C). Place halved and seeded butternut squash face down in a lightly oiled ovenproof casserole. Roast for 1 hour, until squash is tender and separates easily from skin. Remove from oven and allow to cool.
Meanwhile, in a large soup pot over medium heat gently sauté onions, carrots, ginger, and garlic until onions are translucent, but not browned. Add spices and sauté for 1 minute more. Stir in apples; add stock to pot and bring to the boil.
Scoop cooked butternut squash from skin and add to boiling stock and vegetables. Simmer gently for 20 minutes. Remove from heat and allow to cool slightly before proceeding.
Purée soup in blender in small batches. A hand-held mixer can be used, but soup texture will not be as smooth. (The recipe can be made ahead up to this point and refrigerated for up to 48 hours, or frozen.) Add puréed soup back to the pot and warm through.
Ladle soup into serving bowls, dollop with sour cream if desired. Serve with fresh bread and cranberry ginger relish.
Cranberry Ginger Relish
2 navel oranges
2 12-ounce packages frozen cranberries
2 apples, peeled, cored and diced
1 to 2 tbsps minced fresh ginger root
1 tsp allspice
3 cups white sugar
Grate peel of orange; reserve. Peel oranges and discard pithy membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and ginger. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and ginger. Stir in sugar and reserved orange peel. Cover and refrigerate overnight. Can be made up to 2 days in advance.
Cranberry Apple Stuffed Squash
4½ cups cubed whole wheat bread
1 cup finely chopped onion
¾ cup finely chopped celery
2½ tsp dried sage
1½ tsp dreid rosemary
½ tsp dried thyme
½ cup toasted and chopped walnuts or pecans
1 apple, cored and chopped
¾ cup dried cranberries
1/3 cup minced fresh parsley
¾ cup vegetable stock
¼ cup white wine (or increase stock to 1 full cup if desired)
4 tbsps unsalted butter, cubed
6 acorn squash, each about 6 inches in diameter
salt and freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes in a preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the onions over medium heat until golden brown. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes until celery is softened.
Pour onion mixture over bread in bowl. Mix in nuts, chopped apples, dried cranberries and parsley. Drizzle with stock, wine (if using) and melted butter, and mix lightly. Add salt and pepper to taste. Cover and set aside.
Prepare the acorn squash for stuffing by first cutting off the tops of the squash, then removing seeds and strings. Lightly season the inside of each squash with salt and freshly ground black pepper.
Loosely stuff each pepper with approximately ½ cup of the stuffing mixture, and place on a rack in an ovenproof casserole dish. Add up to 1 inch of water to the bottom of the pan, ensuing that squash are on the rack and do not rest in the water. Alternately, prepare a bain-marie by placing the squash in a lightly oiled casserole, which sits inside a larger pan that is filled with water. Cover loosely with foil and bake at 350 degrees for 1 hour, or until squash is tender.
Sprinkle with reserved parsley and serve 1 squash per person with cranberry relish.
Maple-Glazed Parsnips and Carrots
6 medium-sized carrots
6 medium-sized parsnips
2 tbsp unsalted butter
½ cup dark maple syrup
1 tbsp grainy mustard
1 tsp allspice
Salt and freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Peel carrots and parsnips, remove ends. Cut into chunky, finger-sized pieces by first cutting lengthwise and then in half. Place carrots and parsnips in a single layer in a lightly oiled roasting pan and roast for 1 hour, until tender inside and slightly blackened outside.
Remove pan from oven and stir in butter, maple syrup, mustard and allspice. Season with salt and pepper to taste. Return roasting pan to oven for 10 minutes, taking care that the glaze doesnt burn.
Perfect Roast Potatoes
6 Yukon Gold potatoes, peeled and cut into 2-inch chunks
½ cup canola oil
1 tbsp salt (kosher salt preferred)
Par-boil potatoes in a large pot of rapidly boiling salted water for 10 minutes. Do not over-cook. Potatoes should retain their firmness, to avoid breaking up when draining and roasting. Drain potatoes in a colander and allow to stand for a few minutes, until dry to the touch.
Pour canola oil into a large roasting tin and warm in a 350-degree F oven (175 degrees C) for 2-3 minutes, until oil is hot and shimmering. (Do not leave oil unattended!) Remove roasting tin from oven; carefully add par-boiled potatoes. Oil should be hot enough that potatoes sizzle slightly as they touch it. Gently turn each potato so that it is lightly coated with oil and return to oven.
Roast at 350 degrees for 1½ hours, turning occasionally, until crispy and golden brown. (A hotter oven will speed up cooking time.) Remove roasting tin from oven, place potatoes in a single layer on a few sheets of paper towel to absorb excess oil. Salt liberally with kosher salt and serve.
So thats Conscious Community for this month. Remember, if any of you have any comments, questions, or white light requests please either PM Carrie (enchantress299). Have a great month!