Tuesday, October 09, 2007

Mollie Katzen of the North Bay and Vegetables

Some people have dubbed me the "Mollie Katzen" of Sonoma County. After listening to Mollie on the radio this morning discussing her new book The Vegetable Dishes That I Can't Live Without, I'd have to say that those peopel are correct. Except that I actually preceded Mollie on taking up the strictly vegetable (versus vegetarian) mission and spreading vegetable enthusiasm. Unfortunately my audience isn't as broad as Mollie's. But I am thankful that some of you have read my cookbook,The Veggie Queen: Vegetables Get the Royal Treatment.

I, like, Mollie feel best when I can encourage people to eat more vegetables. Honestly, it doesn't matter to me if you are vegan, vegetarian or a carnivore, as long as you are eating your 9+ servings of veggies a day -- in a delicious way.

With that in mind, I'd like to share a really simple recipe for Curried Winter Squash and Pear Soup. You can make it with or without roasting the squash first, but it tastes richer using the roasting method.

Curried Winter Squash and Pear Soup
Serves 4 to 6 (or just you 4 to 6 times)
Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe.

3 delicata or other squash, roasted until soft in the oven to equal 1 ½-2 cups
2 teaspoons canola oil (optional)
1 small onion, diced
1 medium D’anjou or comice pear, peeled and cut into chunks
2-3 teaspoons or more curry powder
4 cups vegetable or other stock or broth

1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper
2 tablespoons fresh parsley or cilantro, chopped

Roast the squash in the oven at 350 degrees until a knife is easily inserted into the squash, about 25 minutes. Cool and scrape pulp from skin.

Heat the stock pot over medium heat and add the oil, if using. When the pot is warm, add the onion and sauté for 5 minutes until it softens. Add the pear and curry powder and sauté for 2 minutes. Add the stock or broth and simmer for 10 minutes until the pear is soft. Add the roasted squash and simmer for another 10 minutes to blend flavors. Using a hand blender, puree until desired consistency. Taste and add the lemon juice, salt and pepper. Garnish with parsley or cilantro. Serve hot.

©2005, Jill Nussinow, MS, RD from
The Veggie Queen™: Vegetables Get the Royal Treatment
www.theveggiequeen.com

Serve with a giant green salad and some wonderful bread or crackers such as Mary's Gone Crackers or Dr. Kracker crackers.

This is perfect for helping keep your vegetable intake up. Mollie and I are in this together, so watch out.

If any of you know Mollie personally, please let her know that I'd like to speak to her.

1 comment:

L said...

I agree with you: I've tried to explain the vegan angle to people interested in listening to it, but it's too far a stretch for most people to get. Much better to encourage eating more veggies. That message tends to be much better received usually, since it is a positive message, not an indictment of what someone is doing wrong.

I know some vegans view this approach as too much of a compromise, but I think it can help a lot. If a person eating the typical American diet takes this advice, it successfully displaces some animal products off his plate, but, even more importantly, hints at what is possible. One change is likely to lead to another.

Gradual change is the best.