Vegetarian & Vegan Recipe
Butternut Squash in Coconut Milk
With Tofu and Toasted Almonds

Vegetarian/Vegan Butternut Squash Stew:

We wanted a quick and easy vegetarian/vegan recipe with butternut squash, coconut, tofu and almonds, because these are ideal foods for pregnancy and breastfeeding. Of course it had to be blissfully delicious, as well as nourishing and filling. We came up with this recipe which is loosely based on Thai and Indian vegetarian cooking, and is fancy enough for company.

The coconut milk, tofu, and toasted almonds can be prepared ahead of time. You can use canned cocunut milk, but if you have a blender, it's worth making your own from fresh or dried unsweetened cocunut, for the vast improvement in taste. It's easy to do. Also, please use fresh ginger and jalapeno if you can - it's not the same without them.

Ingredients:

1. 1 butternut squash, 2 - 3 lb.
2. 2 stalks celery or 1 fennel bulb
3. 2 medium carrots
4. 1/2 jalapeno pepper, seeded. If you don't have it, use a tiny pinch of cayenne
5. 2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
6. 3 tblsp ghee or sunflower oil
7. 1/2 tsp ground cumin seed
8. 1 tsp. ground coriander seed
9. 1/2 tsp turmeric
10. 1/2 tsp ground fennel seed
11. 2 cups cocunut milk (recipe below)
12. 1/2 tsp salt
13. 1/2 lb firm tofu
14. 1/2 cup blanched toasted almonds(recipe below)
15. Fresh cilantro and/or basil leaves for garnish

Coconut Milk:

1. Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes.
2. Whiz at high speed for 5 minutes.
3. Strain through cloth lined seive - press hard to get out all the milk.
4. Reserve the liquid and discard the solids

Blanched Toasted Almonds:

1. Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes.
2. Drain and rinse in cold water.
3. Slip off the skins and dry.
4. Heat 1 tsp ghee or oil in a heavy fry pan, and toast the almonds, stirring frequently.
5. Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently

Sliced Tofu:

1. Use 1/2 of a 1 lb block of firm tofu
2. Rinse and pat dry
3. Cut in 2" X 1/2" X 1/2" sticks
4. Keep covered in the fridge until you need them.

Recipe Directions:

1. If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
2. Heat ghee or oil on med. in a large shallow saucepan
3. Mince the fresh jalapeno and ginger, if you're using them
4. Cut the squash in thick rounds, and peel by cutting down around the sides.
5. Remove the seeds, and dice in 1" pieces
6. Thinly slice the celery or fennel,and carrots
7. Add the veggies to the oil, turn the heat up a bit, and saute for five minutes
8. Add the remaining spices, and stir another few minutes
9. Add the coconut milk and salt, bring to boil, then simmer on low until vegies are tender, about 20 minutes, stirring several times
10. Add the tofu and toasted almonds, and simmer another 5 minutes

Garnish with cilantro or basil, and serve with whole grain or bread

Looking for a great tofu burger recipe?

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