November 14th, 2007
Crosby’s Creamy Cashew Onion Gravy
(Yield: approximately 3 ¾ cups)
1 large onion, chopped
1 clove garlic
½ cup raw organic cashew pieces
2 ½ cups filtered water
2 tablespoons cornstarch
3 tablespoons soy flour (no substitutes)
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
1 tablespoon Braggs Liquid Aminos
pinch of cayenne pepper
Saute onion and garlic without oil in a nonstick sauce pan until onion is tender. Stir in remaining ingredients and slowly bring to a boil. Whisk consistently and boil until cornstarch has a chance to thicken the mixture. Once thickened, carefully puree the gravy in a blender (NOTE: Use caution as it will be very hot and will try and overflow the blender. Puree in small batches). Taste and adjust seasonings if necessary.
Crosby’s Thanksgiving Stuffed Squash with Cranberry Cointreau Sauce
from Jeanette Prasifka, owner and chef of the vegetarian Crosby Catering and Coffee, Dallas, Texas
2 medium organic acorn squash
maple syrup
1 cup whole wheat bread cubes (small pieces)
¼ cup sunflower seeds
¼ chopped walnuts
½ cup yellow onion
½ cup sliced celery
1 clove garlic, minced
½ teaspoon sage
½ teaspoon thyme
4 tablespoons Earth Balance vegan butter
¼ cup golden raisens
½ cup grated organic sharp cheddar cheese (can omit if vegan, or substitute with soy cheese)
juice from ½ a lemon
Wash squash and split down the middle. Remove seeds and brush with maple syrup and lightly sprinkle with sea salt and black pepper. Bake face down on an oiled baking sheet for 30 minutes at 350 or until tender. While baking, make the stuffing.
Melt butter in a frying pan. Saute onion, celery, garlic, sage, and thyme until tender. Toast nuts in a separate small dry nonstick frying pan until their oils release being careful not to burn. Add nuts to onion mixture. Add remaining ingredients except cheese.
Cook over low heat until everything is combined and warm. Remove from heat and mix in the cheese. Taste for seasoning, adding salt and pepper and additional sage and thyme if needed. Place stuffing into squash cavities and place on baking sheet. Cover with foil and bake at 350 for 20 – 30 minutes or until warmed through and cheese has melted. Serve topped with Cranberry Cointreau Sauce.
