Dunouveauencuisine

The Hasselback technique—a series of slight, narrow cuts, often used on potatoes—isn’t just for spuds. This Thanksgiving, try it out on hunks of butternut squash; this ultimate side dish—or even vegan centerpiece—is something the whole family can get on board with.The name’s origin is thanks to a restaurant in Sweden called Hasselbacken, where the technique

Advertisement Directions Instructions Checklist Step 1 Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric. Advertisement Step 2 Stir

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Advertisement Directions Instructions Checklist Step 1 Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add oil to the cooker; heat until shimmering. Add onions, poblanos and garlic; cook, stirring occasionally

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Tofu Pesto Even non-vegans will love this tasty tofu recipe, which includes firm silken tofu, Kalamata olives, and garlic. Serve with walnut pesto, asparagus and purple potatoes. Recipe courtesy of Makini Howell of www.PlumBistro.com and  « Plum: Gratifying Vegan Dishes » 1/4 cup roughly chopped garlic cloves 1/4 cup finely chopped red onion 1/4 cup roughly chopped kalamta olives

Advertisement Directions Instructions Checklist Step 1 Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.)