Corn and Heart of Palm Salad

I love potlucks! We had a potluck lunch at work last week, and while the company brought in the main dishes, everyone else brought in salads and desserts. I know I just admitted loving potlucks, but my love is for homemade potluck dishes, and have you noticed more and more potluck tables are populated by boring store-bought items? I don’t love those, but I have to admit resorting to a store-bought dish in a pinch. I know, bad huh?

I usually try to taste all of the homemade dishes, and lucky for me, someone always brings something interesting. Last week’s potluck was no exception. My co-worker Jill brought in this Corn and Heart of Palm Salad. I was in the kitchen while she prepared the salad, and when she needed someone to test for seasoning (okay, I kinda forced myself on her as a taste tester, but she was gracious and let me try her salad.) And, since I got a preview, I knew exactly where to head when it was time to eat.

I love the combination of the sweet corn, creamy avocado and crunchy hearts of palm in this salad. Once you stir the avocado into the salad, it mixes with the lemon juice to make a delicious almost creamy dressing. Jill says this is her go-to salad for potlucks and parties. If avocados aren’t looking good at the market, she just leaves them out and adds a bit of olive oil. I added the parsley for some color and flavor, but it wasn’t in Jill’s original recipe.

So, next time you need to bring something to a potluck, try Corn and Heart of Palm Salad. It's almost as easy as picking up something pre-made from the grocery store.  

Corn and Heart of Palm Salad
Printable Recipe 
2 14.5 ounce cans of sweet corn, drained (or 4 cups frozen corn, thawed)
1 14.5 ounce can hearts of palm, drained and chopped
¼ cup chopped red onion
¼ cup chopped parsley (optional)
3 avocados, cut into chunks
juice of one lemon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Mix together the corn, hearts of palm, red onion, parsley in a medium bowl. Squeeze half of the lemon juice over the avocado, and add to the corn mixture. Add the rest of the lemon juice, salt and pepper to corn mixture. Taste and adjust the salt and pepper to taste. Let the salad sit for 15 or 20 minutes so the flavors can mingle, and serve.

Vegetable Barley Soup

It’s official—I now have two teenagers. My son just turned 13, and I can hardly believe how quickly the time has flown! I know what you're thinking—she’s going to blog about vegetable soup to celebrate her steak loving kid’s birthday? Not quite.  He had prime rib on his actual birthday, but I did make this soup for the first night of his birthday party camping trip last weekend (along with these delicious sandwiches)

This was our third annual birthday camping trip celebrating my son’s birthday and Sandy and Brian’s twin sons’ birthdays. I was in charge of Friday night's dinner, and we’ve decided soup is a great way to start a camping weekend.  Nothing is better than a belly full of warm soup for a cool evening by the campfire.

This soup is a very flavorful vegan soup. It is an easy dinner to make for camping or on a busy weeknight.  I make sure to always have the ingredients on hand, and that is easy since the ingredients are either in the pantry or freezer. I love this soup! I especially love it the next day when the barley swells up and it becomes almost like a stew.  

Vegetable Barley Soup
Adapted from Fat Free Vegan

Printable Recipe
1 tablespoon olive oil
4 cloves of garlic, finely chopped
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 1lb bag frozen California style vegetables
1 14 oz can diced fire roasted tomatoes
2 32oz containers of vegetable broth – I like Pacific brand for this
a few dashes of tabasco sauce
1 14 oz can garbanzo beans, rinsed and drained
½ cup uncooked pearled barley

Heat olive oil in a large soup pot or Dutch oven and add the garlic. Cook the garlic for one minute, and then add tomato paste, basil, thyme, oregano, salt and pepper and cook until the herbs are fragrant, about one minute. Add the frozen vegetables, tomatoes, vegetable broth, tabasco sauce, garbanzo beans and barley. Bring the soup to a boil, and then reduce the heat and simmer until the barley is tender, about 30 minutes. Serve.

Butternut Squash and Red Bean Stew

I really wanted to post a few vegan recipes during Lent this year, but I’m guess I’m just going to have to admit I'm a slacker during Lent. I have been cooking plenty of delicious vegan recipes, but I just haven’t been photographing them or blogging them. Maybe someday!

I'll just have to be satisfied with posting this recipe for Butternut Squash and Red Bean Stew along with the Vegan Muffelatta Sandwich I posted last month to represent my Lenten vegan cooking this year.

Butternut Squash and Red Bean Stew is another delicious recipe adapted from Bean by Bean Cookbook by Crescent Drangonwagon. The flavors in this stew are rich and filling. You won’t even miss the meat. Les and I enjoyed Butternut Squash and Red Bean Stew for dinner one night, and then I packed it for lunch all week, and it got better with age.

Butternut Squash and Red Bean Stew 
Adapted from Bean by Bean Cookbook by Crescent Dragonwagon
Printable Recipe
1 tablespoon canola oil
2 medium yellow onions, chopped
2 serrano peppers, seeded and chopped
1 tablespoon ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon smoked paprika
2 cans red kidney beans, drained and rinsed
1 can diced tomatoes
1 can unsweetened coconut milk (regular or light)
2 teaspoons agave nectar
1 Roasted Butternut Squash (recipe follows)

Heat the canola oil in a Dutch oven and add the onions and cook until the onions are translucent, about 4 minutes. Add the Serrano pepper, turmeric, cumin, coriander, smoked paprika and 1 teaspoon kosher salt and cook until fragrant, about 30 seconds. Lower the heat and add the beans, tomatoes, coconut milk, agave nectar and roasted butternut squash. Heat for about 10 minutes or until the mixture has thickened slightly, stirring occasionally. Serve with brown rice, and garnish with chopped fresh cilantro and sliced green onions.  

Roasted Butternut Squash 
1 (1½ - 2 lb) Butternut Squash, peeled, seeded and cut into 1 inch cubes
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon salt
pinch of freshly ground black pepper
2 teaspoons olive oil

Preheat the oven to 350°F. Place the butternut squash in a rimmed baking sheet lined with parchment paper. Sprinkle with cumin, coriander, smoked paprika, salt and pepper. Drizzle the squash with olive and bake until the squash is golden brown and tender, about 15 minutes.

Vegan Muffuletta Sandwich

The verdict is in! I enjoy the Academy Awards much more when I have seen the majority of movies (Seth McFarland not withstanding, but that’s another story)! I know. It’s not like my discovery is rocket science—most everything is better when you’re clued into details and inside jokes. But, I was worried it would bother me when someone won who I didn’t think should. That didn’t really come to pass. I’m not sure I agreed with the academy every time, but none of the winners were too ridiculous.

I usually catch a couple of the best picture nominees before the awards, either in the theater or on DVD, but I haven’t seen all of them since, I’m embarrassed to admit, 1997. And, it was easier then with only five movies to see.

This year, I saw all nine best picture nominated movies, plus Flight and The Impossible to catch Denzel and Naomi. I missed The Master and Sessions, but I plan to rectify that as soon as possible.

Now to the burning question—what did I make for our Oscar party? I made a vegan Muffulatta Sandwich. Now, don’t scratch your head and wonder why you weren’t invited. Les and I had a party for two. My son was home as well, but he wasn’t interested in the awards ceremony. He did come out for some of the sandwich. He loves anything with olives! He was also excited Argo won, since he stayed up late to watch it the night before.

I wanted to make a muffulatta sandwich, because I’ve been fascinated by the them since I watched Emeril Lagasse make one on television year’s ago. Les and I gave up meat and dairy again this year for Lent, so as delicious as all the Italian cured meats look in the original sandwich, I knew I needed a different filling. Roasted vegetables filled the sandwich deliciously. Les loved this sandwich, and I’ve made it twice now. I think I like the vegetables better than the meat. The vegetables add a juicy, flavorful compliment to the salty, tart olive salad. This Vegan Muffulatta Sandwich, can be tricky to eat (be sure to eat over a plate or a napkin), but it is worth it, and when you exchange the cured meat for vegetables it is healthy too!

Vegan Muffuletta Sandwich 
Adapted from Emeril Lagasse
Printable Recipe
1 cup sliced pimento-stuffed olives, plus 2 tablespoons of liquid from the jar
1 cup chopped giardiniera (pickled Italian vegetables), plus 1 tablespoon of liquid from the jar
2 tablespoons drained chopped capers, plus 2 teaspoons of liquid from the jar
½ cup sliced Calamata olives
3 cloves of garlic, minced
1 small shallot, minced
3 tablespoons chopped fresh parsley
½ teaspoon chopped fresh thyme
½ teaspoon dried oregano
pinch of red pepper flakes
¼ cup extra-virgin olive oil, plus more for drizzling

1 large round loaf of sourdough bread (I used a green olive loaf)

2 small Italian eggplants, sliced ½ inch thick
1 medium zucchini, sliced ½ inch thick
1 red bell pepper, stemmed, seeded and quartered
1 red onion, sliced ½ inch thick
½ teaspoon Italian Seasoning
kosher salt
freshly ground black pepper

In a medium bowl, stir together the pimento-stuffed olives, giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, parsley, thyme, oregano, red pepper flakes. Stir in the olive oil and let the mixture stand for 1 hour.

Meanwhile, preheat the oven to 400°F. Place the eggplant, zucchini, red onion and red pepper on a baking sheet and drizzle with olive oil. Sprinkle the vegetables with salt, pepper and Italian seasoning. Bake until the vegetables are lightly browned and softened. The zucchini and eggplant take 10 to 15 minutes, and the onion and pepper take 15 to 20 minutes. Remove the vegetables to a plate when done, and let cool.

Slice the loaf of bread in half, and hollow out the top and the bottom slightly to allow for the olive salad. Spoon the olive salad on both sides of the bread evenly. Place the red peppers on the top layer over the olive salad. Arrange the red onion, zucchini and eggplant on the olive salad on the bottom layer. Carefully close the sandwich. Wrap the sandwich in plastic wrap and let stand for 30 minutes or up to 2 hours. Cut the sandwich into wedges and serve.

Black Bean Chili with Vegetables

I usually take a few moments on New Year’s Day to, if not review the whole year, to at least review the last few weeks. Last year, I reviewed my “blissful” Christmas season. This New Year’s day, I am reflecting on 2012 as a whole.

My family went through some major changes in 2012, but we are blessed. I will always miss my father, but I had a close relationship with him, and I will always treasure the weekly lunches we shared in the last few years. I am also very proud of my daughter who did well her first semester in college.

While this year’s Christmas season was not quite as blissful as last year, I did love having my daughter home from college, and we did spend some time with friends and family over good food!

Now, I’m busy trying to get rid of all the sweets lingering in the house, and my meal planning is getting seriously healthy!

This black bean chili recipe is another holdover from our vegan Lent, and we all love it. It is full of vegetables, and has a rich flavor and an almost meaty texture. The chili is delicious topped with some avocado and cilantro, or if you aren’t vegan, top it with a little cheese and sour cream.  

Black Bean Chili with Vegetables
Printable Recipe
Adapted from Appetite for Reduction by Isa Chandra Moskowitz
1 Tablespoon olive oil
1 medium onion, chopped, small dice
1 green bell pepper, seeded, chopped, small dice
3 cloves garlic, minced
1 large carrot, chopped, small dice
1 pound zucchini, chopped, medium dice
1 cup frozen or fresh corn, defrosted if frozen
2 cups vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
dash of freshly ground black pepper
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
2 15 ounce cans black beans, drained and rinsed
1 bunch cilantro, chopped
2 teaspoons agave nectar
Juice from one lime

Heat oil in a large Dutch oven. Add the onions and bell peppers, and cook until the onions are translucent, about 4 to 7 minutes. Add the garlic and sauté for another minute. Add the chili powder, cumin, oregano, salt, cayenne and black pepper, and cook stirring constantly until the spices are fragrant. Mix in the carrots, zucchini and corn. Add the vegetable broth. The vegetables should be mostly submerged.

Bring the mixture to a boil. Turn down the heat and simmer, covered, until the carrots are tender and the zucchini is soft, about 10 minutes. Add the tomatoes, tomato paste, black beans and cilantro. Cover and cook until the mixture is slightly thickened, about 10 minutes. Mix in the agave and lime juice. Add more salt to taste if needed, and serve.

Black Bean and Corn Tacos

As you know, back in February, my family gave up meat and dairy during Lent. And, for the most part, we did well. Okay, I’m not counting the trip my daughter and I took to Montana for a college visit. We had a difficult time staying vegan (we could manage vegetarian, but vegan was hard).

It felt good going without meat and dairy. I had more energy and I lost weight! My family rose to the vegan challenge. We tried new food, ate more fruits and vegetable and opened ourselves up to a new way of eating, and I’m glad we did it!

We did not remain vegan after Lent, but going without meat and dairy for six weeks allowed us to lose our cravings for meat. We are still eating vegetarian 60 to 75 percent of the time.  We have had a harder time giving up dairy.

Black Bean and Corn Tacos are one of the holdouts from our vegan days, and my family loves them. You can serve these tacos with typical taco toppings, or you can keep them vegan by serving them with thinly sliced cabbage, cilantro, sliced avocado and a wedge of lime. Try these tacos next time you want a meatless meal.  

Black Bean and Corn Tacos
Printable Recipe
1 Tablespoon olive oil
1 small onion, diced (2/3 cup)
4 garlic cloves, diced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon oregano
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
8 ounce can tomato sauce
1 cup vegetable broth
2 14 ounce cans black beans, drained and rinsed
1 cup frozen corn, thawed
Juice from one lime

Corn or flour tortillas
thinly sliced cabbage
chopped cilantro
sliced avocado
sliced jalapenos

Heat the oil in a Dutch oven or large skillet. Add the onion, and cook until softened. Add the garlic, cook for 1 minute, and then add the chili powder, cumin, coriander, oregano, cayenne pepper and kosher salt and cook until the spices are fragrant, about 1 minute. Add the tomato sauce, broth, black beans and corn and cook until thickened 5 to 10 minutes. Stir in the limejuice and serve in tortillas with assorted toppings.

Country Salad with Barley

Change and loss are the two words best describing my last few months. August saw us packing up my daughter and moving her across a couple western states to drop her off in Montana for college. Then, three weeks after leaving my daughter in Montana, my dear father passed away. His death was not unexpected, but it was very sudden, and it broke my heart.

One thing that has kept me going in my season of loss and change (besides the support of my family and friends of course) has been cooking. When I first got back from Montana, I jumped into what I described as my "therapy" baking. I made some amazing sweet treats like Southern Living’s Mississippi Mud Cake, Brown Sugar Pecan Coffee Cake, and German Chocolate Pecan Pie Bars.

All of these sweet treats were delicious, and the precise measuring, stirring and timing baking requires, soothed me. But, there were only so many baked goods my family or co-workers could consume, so I had to move on to more savory fare.

I have recently been fascinated by Rachel Ray’s Week in a Day show on Food Network. I loved the idea of devoting a whole day to making food for the rest of the week, so a couple of weeks ago, I organized myself and tried her method. I woke up early on Sunday and made Split Pea Soup with Lemon, Andouille Sausage and Butternut Squash Gumbo, Green Pastitsio, and a big batch of this Country Salad with Barley.

Country Salad with Barley is my own take on a Trader Joe’s salad Les and I both love. I worked on the recipe until the salad tasted like the Trader Joe’s Salad, and I have it on good authority that I “nailed it.”

The original salad has a base of cabbage the grain salad rests on. I chopped the cabbage and mixed it into the salad. I also used barley rather than bulgur because I like the texture of barley better than bulgur, but be sure not to overcook the barley as it becomes gummy. The dill and cumin mix with the balsamic vinegar to create a deliciously unique salad with a nice chew from the barley and a crunch from the cabbage. I make a big batch of this salad so we can have it for lunch during the week, and it keeps really well.

I spent the weekend in Montana with my daughter and Lynn (my late dad's wife), and we had a great visit. I think with time and a lot of cooking I will start to feel less raw, and I'll feel even better when my daughter comes home for Christmas break (she will love this salad)!

Country Salad with Barley
Printable Recipe
4 to 6 cups of cooked barley (I use this technique for cooking the barley)
6 cups chopped cabbage (from one medium head)
1 cup of chopped cucumber
1 ½ cups cherry tomatoes, halved
1 roasted red pepper, chopped
1 14oz can garbanzo beans, rinsed and drained

Dressing
½ cup olive oil
1/3 cup balsamic vinegar
½ teaspoons ground cumin
2 Tablespoons chopped dill
1 teaspoon kosher salt

Stir together the barley, cabbage, cucumber, cherry tomatoes, red pepper and garbanzo beans in a large bowl. In a small bowl, whisk together the olive oil, vinegar, cumin dill and salt. Pour the dressing over barley mixture and stir to combine. Chill the salad for at least one hour to let the flavors combine. Serve.

Portabella Mushroom Fajitas

Last year for Lent, my daughter wanted to give up all meat, dairy and other animal products.  She decided to become vegan for Lent; unfortunately, she decided this on Ash Wednesday.  I flailed around trying to come up with something she could eat, but I was ill-equipped and ill-prepared for her to become vegan with such short notice. I think she starved for a couple of days before I convinced her to give up something else.  I promised I would do some research, so she could be vegan for this year’s Lent.

True to my word, I have been adding vegan recipes (or recipes easily made vegan) to my arsenal, like Roasted Sweet Potatoes with Black Bean Chili,  Winter Vegetable Stew with Moroccan Flavors, and Barley Kale Salad.  I’ve been doing research and testing recipes, and about a month ago, I was testing a recipe for red lentil burgers.  I gave one to my daughter, and she said she liked the burger, but she wanted a “real” hamburger.  I explained I was trying out recipes for her vegan Lent this year.  She looked at me and said, “Oh yeah, about that, I’ve decided to give up soda this year instead.”

I walked away stunned.  Really?  Really!?! I had to regroup after her declaration, but when I came out of my shocked disbelief, I realized all my work could still be used.  Les and I would cut out meat and dairy for Lent!  Les was on board, so I continued with my plans.  And, with her dad and me as good role models (yeah, right!), our daughter has decided to join us in our Lenten sacrifice (our son is another story).  So, for the next 40 days, I will be posting mostly vegetarian/vegan recipes.  I’ll let you know how it goes!

I tested these Portabella Mushroom Fajitas last weekend, and I will be making these quick and easy fajitas again.  The fajitas are moist, flavorful and have nice meaty bite.  I might add a little non-dairy sour cream or guacamole to the fajitas next time I make them.  Yum!

Portabella Mushroom Fajitas

Printable Recipe

¼ cup extra virgin olive oil

Juice of two limes

1 tablespoon tequila

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon kosher salt

1 small Serrano pepper, seeded and chopped

2 tablespoons chopped cilantro

3 large portabella mushroom caps, washed, stemmed.

½ yellow onion, sliced

1 sweet bell pepper, sliced (I used ½ green and ½ red bell pepper)

Corn tortillas, warmed

In a small bowl or measuring cup, whisk together the oil, lime juice, tequila, cumin, coriander and salt.  Stir in the Serrano pepper and cilantro, and set aside.

Gently remove the gills from the portabella mushroom with a spoon.  Slice the mushroom into ½ inch slices.  In a large bowl, add the mushrooms, onions and bell pepper.  Pour marinade over the mixture, and stir gently.  Let stand at room temperature for 30 minutes, stirring occasionally to distribute the marinade.

Heat a scant teaspoon of olive oil in a large skillet or Dutch oven, and add the mushrooms, onions and peppers in batches, so you don’t crowd the pan.  Cook until the mushrooms are browned and the onions and peppers are soft.  Pour any remaining marinade over the hot mushrooms and peppers.  Serve in warmed tortillas.

Happy Valentine's Day!

Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad! I did have visions of posting cookies, cupcakes or something else sweet and gooey, but after thinking about Valentine’s Day as the day to celebrate love, instead of a day to gorge on sweets, I decided to take a different path. The love of my life, the one I’ve been married to for almost 20 years, has been battling high cholesterol for most of his adult life. I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish, whole grains and good fats, and less meat, white flour and saturated fats. Some weeks are better than others, but on the whole we have been making progress, and his numbers have been looking good!

So, with my Valentine in mind, I decided to share my friend Beth’s Barley and Kale salad. Beth served this salad to go with my beans, and barbequed tri-tip for a camping trip last June (We eat really well on our camping trips!). I made her salad this Sunday, so Les and I could bring it for lunch during week. I packed Les some for his lunch Monday, and as I was sitting down to eat my bowl, I received a text from him saying he really liked the salad, and he hoped there was more for Tuesday. Awh, how sweet! I’m glad he liked it!

Barley and Kale salad is low fat, tasty and filling. The dressing adds a tartness that blends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy. Happy Valentine’s Day!

Barley Kale Salad
Printable Recipe
1 10-ounce bunch Lacinato (dinosaur kale), washed, leaves trimmed from stem and chopped
½ cup chopped parsley, one bunch
½ cup chopped red onion
½ cup good quality balsamic vinegar
Juice of two lemons
½ teaspoon kosher salt
Generous grinding of freshly ground black pepper
3 cups cooked barley
2 cups frozen edamame, cooked and cooled
½ cup dried cranberries

In a large bowl, combine the chopped kale, parsley and red onion. In a small bowl, whisk together the balsamic vinegar, lemon juice, salt and black pepper. Add the vinegar mixture to the kale and toss together. Stir the barley, edamame and cranberries into the kale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1 hour to let the flavors combine. Serve.

Winter Vegetable Stew with Moroccan Flavors

Do you have a favorite cookbook?  I collect cookbooks, and if you had asked me the same question a couple of months ago, I probably would have chosen one of my slick cookbooks with fancy pictures on each page.  I’m fond of William Sonoma cookbooks (mostly for the pictures).  But, I’ll tell you a secret.  I usually only try a couple of recipes out of any cookbook.  I lose interest in a cookbook before trying more than one or two recipes.  With all the recipes from books, magazines and online, I’m not very loyal to any one source. 

All this changed when I purchased Fast & Fresh Vegetarian by Marie Simmons.  I’ve shared Roasted Sweet Potatoes with Black Bean Chili and White Bean and FennelCrostini, but I’ve made 10 other recipes from this book, and I’ve liked them all (this has to be a record for me). 

My favorite recipe so far, has to be Winter Vegetable Stew with Moroccan Flavors.  The stew is filling and tasty.  The sweetness of the butternut squash and the root vegetables marry nicely with the Moroccan spice mixture.  The cinnamon and cayenne pepper add a nice heat to the stew.  I served the stew over some quinoa.  My son didn’t eat it (he has an aversion to the texture of squash), but Les and my daughter have been asking for it again. 

If you are looking for some delicious vegetarian recipes or are just trying to find some new vegetable side dish recipes, you should check out Fast & Fresh Vegetarian.  By the way, there aren’t many pictures in this book, but it doesn’t bother me because the recipes speak for themselves.

Winter Vegetable Stew with Moroccan Flavors

Adapted from Fast & Fresh Vegetarian by Marie Simmons

Printable Recipe

¼ extra virgin olive oil

2 cups diced (½ inch) onions

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground turmeric

1/8 teaspoon cayenne pepper

freshly ground black pepper

2 cups chopped (½ inch) peeled butternut squash

1 cup chopped (½ inch) carrot

1 cup chopped  (½ inch) turnip

1 cup chopped (½ inch) parsnip

1 cup coarsely chopped fresh tomatoes

¼ cup chopped fresh cilantro

1 fresh lemon cut into 4 wedges

Heat oil in a large Dutch oven over medium low heat and add onions.  Cook until the onions are golden, about 10 minutes.  Add the garlic and the spices including the salt and a good grinding of black pepper.  Cook, stirring for 1 minute.

Add the squash, carrot, turnip, parsnip, tomatoes and ½ cup of water.  Cover and cook over medium low heat until the vegetables are tender, about 15 minutes, adding more water if the mixture looks dry.  Taste and add more salt if needed.  Add the cilantro.  Serve with the lemon wedges.  Serves 4.