South African Butternut Rings Vegan Gluten Free Recipes

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SOUTH AFRICAN BUTTERNUT SOUP



South African Butternut Soup image

This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.

Provided by ZAR-INA

Categories     Vegetable

Time 1h45m

Yield 2 litres, 6-8 serving(s)

Number Of Ingredients 9

1 1/2 kg butternut squash
2 large brown onions, finely chopped
3 small garlic cloves, finely chopped or 1 elephant garlic clove
500 ml chicken stock
1 teaspoon lemon juice
250 ml water
3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
1 tablespoon melted butter
250 ml fresh pouring cream

Steps:

  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press.
  • Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a Bamix or a food processer.
  • Serve hot.
  • Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)



Chocolate Peanut Butter Crispy Squares (Vegan, Gluten-Free) image

Make and share this Chocolate Peanut Butter Crispy Squares (Vegan, Gluten-Free) recipe from Food.com.

Provided by Ravenhood

Categories     Frozen Desserts

Time 15m

Yield 18 squares, 4-6 serving(s)

Number Of Ingredients 9

1/4 cup maple syrup
1/4 cup peanut butter (natural, unsalted)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 big pinch salt
1 1/2 cups Rice Krispies
1/4 cup chocolate chips (dark)
1/4 cup peanut butter (natural, unsalted)
1 tablespoon coconut oil

Steps:

  • Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
  • While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
  • After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
  • Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)



Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) image

This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)

Provided by worldmom12

Categories     Drop Cookies

Time 24m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
1 cup dried cranberries (or dried fruit of choice)
1 cup walnuts, toasted and chopped
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine the oats, cranberries, and walnuts.
  • In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
  • Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
  • Lightly spray cookie sheets with cooking spray or line with parchment paper.
  • Drop dough by rounded tablespoonfuls onto prepared sheets.
  • Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
  • Transfer cookies to wire racks; cool completely.
  • Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

VEGAN BUTTERNUT SQUASH RISOTTO



Vegan Butternut Squash Risotto image

Make and share this Vegan Butternut Squash Risotto recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 -4 cups vegetable broth
2 tablespoons olive oil
2 stalks celery, finely chopped
1 cup arborio rice
2 tablespoons white wine
1 1/2 cups butternut squash, grated
1 teaspoon salt

Steps:

  • Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
  • Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
  • Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
  • Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
  • Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

Nutrition Facts : Calories 271.4, Fat 7.1, SaturatedFat 1, Sodium 600.5, Carbohydrate 46.5, Fiber 2.8, Sugar 1.6, Protein 3.9

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