Green Beans With Butternut Squash Tofu And Maple Syrup Glaze Recipes

MAPLE-GLAZED GREEN BEANS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

GREEN BEANS WITH BUTTERNUT SQUASH, TOFU AND MAPLE SYRUP GLAZE

Steps:

• top and tail green beans.
• cut tofu into about 16 cubes.
• chop almonds into slivers.
• remove seeds from squash and cut into strips.
• Pre-heat oven highest setting.
• Mix 1 table spoon of olive oil, tabasco, salt and pepper.
• Put squash, garlic and onion into roasting tin.
• Baste squash, garlic, and onion with olive oil mixture.
• Tuck garlic cloves and almonds into and among the squash (so they dont burn).
• Roast for 25 minutes and steam beans.
• Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
• Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
• After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
• Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.

VEGAN BUTTERNUT SQUASH AND TOFU CHILI

Steps:

• Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
• Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

Steps:

• Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
• In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
• Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
• Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON

Steps:

• Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
• In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
• Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
• Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
• Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
• Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

MAPLE-GLAZED SQUASH AND GREEN BEANS WITH WALNUTS

Steps:

• Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
• In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
• Drain and chill under cold water; drain well.
• (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming.
• Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
• Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
• Mix in walnuts.
• Scrape into warmed serving dish.