Squash and Quinoa Chili

We consistently try, on every cruise that Kosher River Cruises undertakes, to vary and improve our buffet menus. We are based on modern kosher cuisine, whilst continuing with traditional favorite dishes.

We hope we have reached a high standard with our meat and our milk meals. We are now working to update our vegan/vegetarian menus. We are moving over to all of them becoming plant based.

With plant-based meals we are avoiding extra sugar, salt and artificial seasoning. A plant-based diet is considered to be nutrient-dense and packed with fiber, healthy fats, protein, vitamins, and minerals. It is a very healthy way of eating and can meet all of your nutrient needs.

This first recipe is simple and quick, plus very tasty.

Squash and quinoa chili

Ingredients

  • Onion 2 large, finely chopped
  • Garlic cloves 3, crushed
  • Olive oil
  • Mild chili powder 1 tbsp or to taste. 
  • Butternut squash 4, peeled and cubed
  • Quinoa 6 oz soaked in cold water for 10 minutes
  • Chopped tomatoes 2 × 14 oz tins
  • Red kidney beans 1 (or 2) x 14 oz tin
  • Coriander a small bunch, chopped

Method

  • STEP 1 Cook the onion and garlic in 1 tbsps. olive oil until soft (about 7 minutes). Add the chili powder, cook for a minute then add the squash, quinoa and tomatoes. 
  • STEP 2 SIMMER for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Now for the more adventurous.

Aubergine (eggplant) burgers with tomato relish

INGREDIENTS

  • 2 onions, peeled and finely chopped
  • 4 tbsp.  oil
  • 1 lb. tomatoes, chopped
  • 2 oz sugar
  • 30 ml vinegar
  • grated zest and juice of 1 lime
  • 1 tsp. paprika
  • 1/2 tsps. ground ginger
  • Pinch cayenne pepper
  • 4 tbsps. olive oil
  • 2 large garlic cloves, crushed
  • 3 large aubergines, (eggplants)
  • 6 tbsps. chopped coriander
  • Avocado slices, radish slices
  • 6 oz Matzo meal or fresh breadcrumbs

METHOD

  • For the relish
  • Simmer the onion in the oil for 10 minutes, until caramelized. Add the tomatoes and cook over a high heat for eight to 10 minutes, until soft.
  • Add the sugar, vinegar, lime zest and juice, paprika, ginger and cayenne. Simmer uncovered for 20 to 25 minutes, until thickened.
  • Preheat the grill to maximum.
  • Mix the olive oil and garlic. Cut the aubergine into ½cm-thick (¼in) slices.
  • Lightly brush with the garlic oil, place on a baking-tray lined with foil and grill until well charred – for 12 to 14 minutes on one side and seven to nine minutes on the other.
  • Season, cool and chop finely. Mix the aubergine, matzo meal and coriander. Season well and form into four patties.
  • Cook the patties under a hot grill or on a low barbecue (carefully – they are fragile) for five minutes on each side.
  • Use the relish liberally.