Sage Pumpkin Encrusted Gardein Recipe 435 Food

PUMPKIN & SAGE SPAGHETTI

Steps:

• Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
• While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
• Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

ROASTED PUMPKIN WITH SHALLOTS AND SAGE

Steps:

• Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
• Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

ROASTED PUMPKIN WEDGES WITH SAGE

Steps:

• When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.
• Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.

SAGE & PUMPKIN ENCRUSTED GARDEIN RECIPE - (4.3/5)

Steps:

• preparation For the cranberry cabernet sauce... heat the oil in a sauté pan. add the shallots and sauté for 3 mins. add the thyme and cranberries and sauté for 2 minutes. season with salt and pepper. Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. Add the stock and reduce by half. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 mins. Turn heat off and whisk in the vegan butter 1 tbsp. at a time. Remove thyme stems. For the cutlets... in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. (Thaw the frozen gardein scaloppini) dredge each gardein cutlet in flour, then dip into the soy milk and then into the panco breadcrumbs. Sauté on each side until browned and crisp.