Recipe #221

DAVE’S CURRIED SQUASH POCKETS


This recipe is courtesy of Dave Ewenson, an accomplished chef at Heartwood. It is the perfect fall dish, full of yummy local squash, savoury, spicey and sweet all at once. Try doubling the recipe to have enough for several days. This one is worth the effort!

Filling
8 – 10 cups diced
butternut   squash
2 onions, diced
1 carrot, diced
2 cups sweet potato,
peeled and diced
½ cup raisins (opt)
3 tbsp garam masala
1 tbsp ground coriander
1 cinnamon stick
1-2 bay leaves
1-2 cloves garlic minced
½ cup water
sea salt to taste
3-4 tbsp olive oil

Heat olive oil gently in a large pot. Add spices and sauté lightly. Add veggies and water and cook on a medium heat. Stir frequently and continue cooking until veggies are soft. Add raisins and stir well. Remove cinnamon stick and bay leaf (if you can find it ) and using a large potato masher, mash mixture until it a fairly smooth consistency. Season with salt and let cool.

Pastry
2 ½ cups light spelt flour
1 tsp turmeric
½ tsp sea salt
2/3 cup safflower or sunflower oil
½ cup water

Place dry ingredients in a mixing bowl. Add the oil and water and mix gently with a fork until a soft ball forms. Divide dough into 4-6 balls. On a floured surface roll each ball individually into an 8”-9” circle. Fill with curried filling on half the circle. Fold the other half circle of dough over the filling and seal tightly with your fingers or a fork. Once all the pockets are filled, place them on a baking sheet and bake 20-25 minutes at 350 or until the pastry feels dry and firm. Serve and enjoy. This should make 4 regular sized servings or 6 smaller ones.

Compliments of Heartwood Cafe. 6250 Quinpool Rd., Halifax.

Recipe #220

TOFU VEGETABLE STEW
Here's a recipe you can use the slow cooker with
lots of fall veggies!

1 (450 g) block of extra firm tofu cut into 1/2 inch cubes
2 cups broth or water
4 large carrots, thinly sliced
1 large red onion, chopped
1 cup cremini mushrooms, quartered
2 tablespoons soy sauce
1 teaspoon dark sesame oil
2 cups thinly sliced Napa cabbage
1/2 cup water
3 tablespoons miso
2 scallions, thinly sliced

Combine tofu, broth, carrots, onions, mushrooms, soy sauce and sesame oil in a 5-6 quart slow cooker. Cover and cook until vegetables are fork tender, 3-4 hours on low or 6-8 hours on high.
About 35 minutes before cooking time is up, stir cabbage into slow cooker. Cover and cook on high until cabbage is crisp-tender, about 30 minutes.
At end of cooking time, whisk water and miso together in a small bowl until smooth. Add to slow cooker. Serve with brown rice. Add a sprinkling of chopped scallions on top.

Compliments of Acadiana Soy, Seaport Farmers Market and the Heritage (Brewery) Farmers Market, Halifax.

To see our archived recipes, click here