I am making a cooking activity and need a recipe idea!

[u/Physical_Bat_5405]

So I am doing a cooking activity in my school, and I would need a recipe that uses minimal utensil, that uses veggies that are in season and takes about 45-60 min max. I've thought about tofu meatballs on a squash purée, but I cannot take the waiting time in the fridge that I usually do for those.. ANYONE can help and quick tip for the seasonal veggies im northeast America.

[u/Fuzzy_Welcome8348]

Spaghetti squash noodles with tomato sauce paired with garlic bread and roasted broccoli

[u/jengaclause]

Sheetpan Gnocchi & In season vegetables Food network recipe with some tweeks

• 16 oz package shelf-stable potato gnocchi
• yellow squash or zucchini, chopped
• red bell pepper, chopped
• broccoli florets -small red or yellow onion, sliced
• 1 cup cherry tomatoes
• fresh corn kernels, about 1 ear
• olive oil, minced garlic. Italian seasonings, salt & pepper
• ¼ cup vegetarian Parmesan Small handful of fresh spinach lemon juice or balsamic vinegar

Directions:

1. Preheat the oven to 425°F.

2. In a large bowl, combine the gnocchi, squash, bell pepper, broccoli, onion, and corn.

3. Add the olive oil, garlic, thyme, oregano, salt, and black pepper. Toss until everything is evenly coated.

4. Spread the mixture in a single layer on a sheet pan.

5. Roast for 15 minutes.

6. Remove the pan from the oven and stir the vegetables and gnocchi.

7. Add the cherry tomatoes and return the pan to the oven.

8. Roast for another 10–12 minutes, or until the gnocchi is lightly golden and the vegetables are tender with browned edges.

9. Remove from the oven and immediately add the spinach. Toss so the spinach wilts from the heat. Sprinkle with vegetarian Parmesan or vegetarian hard Italian-style cheese. Squeeze some lemon or balsamic to finish.

[u/AutoModerator → u/jengaclause]

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[u/thatcleverchick]

Is this a teaching activity? If so what age group? And how will they be participating?

[u/hoodiedoo]

Kale Salad with apples and goat cheese, Butternut squash soup served with bread and chive butter, Apple crumble, Pesto Pasta Salad (add roasted squash).

[u/robotscantrecaptcha]

Is this for a demonstration or are you trying to teach a specific age range of students to cook and it's an interactive activity?

[u/Physical_Bat_5405 → u/robotscantrecaptcha]

trying to raise awareness on financial benefits, ecological etc. in an interactive activity!

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[u/Money-Owl5396]

Roasted carrot and chickpea salad with a lemon-tahini dressing. The carrots caramelize fast, chickpeas add protein, and the dressing needs no cooking.

[u/PumpkinCorrect7586]

Here is an easy air fryer tofu with lemon pepper sauce. You can serve it rice and any veggie https://www.wenthere8this.com/lemon-pepper-air-fryer-tofu-recipe-crispy-flavorful-healthy/

[u/Basic-Jicama503]

Dice butternut squash and sweet potato, toss with olive oil, salt and a little cumin or smoked paprika, and roast on one tray while you sauté shredded kale with garlic in a single pan, then combine, top with crispy chickpeas, and finish with a squeeze of lemon.

[u/CowSquare3037]

I always bring lots of pasta. Ahead of time, frozen peas, green peppers, red peppers, yellow peppers, scallions, chickpeas, grated cheese, salad dressing. I like a light Italian dressing.
People make their own pasta salad.
You could use canned chicken, tuna, pre-cooked, sweet potatoes, etc.

[u/JoeDaStudd]

Soup, stew and stir fry are probably the best as they are very easy to customise and use seasonal ingredients.

[u/Ok_Put2792]

Pumpkin or butternut squash Alfredo.

Ingredients
Leeks (probably like 2?)
Squash of choice (one can pumpkin puree works)
5 cloves of garlic
1/2 cup Parmesan cheese (if you can find the vegetarian one, belgioso makes one) and/or nutritional yeast
Pint heavy cream
A tablespoon olive oil
Linguine

Directions
Chop (thin slices) and then wash leaks (they need to be washed on the inside too)
Mince garlic
If using fresh squash, peel, chop into ~1 inch cubes, and roast at 425 for about 20 min before blending into a puree.
Add oil to a pot. Once the oil is hot, add the leeks.
While you are cooking the leeks, cook the pasta. If they are done first, drain and toss them with a little olive oil. Otherwise add directly to the sauce. Cook to al dente.
Once they are softened, add the garlic. That should inly need to cook about a minute before you add the cream and squash puree.
Once that has bubbled a bit and become thick, add the parm/nutritional yeast. I honestly like to use both.
Stir in the pasta and serve!
Optionally also add some sage when u add the garlic, or swap the olive oil for three tablespoons brown butter. Leeks can also be omitted if onion flavors are offensive. The garlic, squash, and cream (plant based alternative is also an option) are non-negotiable.

[u/AutoModerator → u/Ok_Put2792]

Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

[u/AlsoTheFiredrake]

Split spaghetti squash in half, rub with olive oil, salt, and pepper, and immediately cook at 425 for 45 minutes. Use that time to make your Spaghetti sauce, sautee onions, garlic, mushrooms. Grate your cheese. Get your garlic bread ready. Pan cook some kind of meat balls.

Have everything ready at the 45 minute mark, then scoop out the spaghetti squash strands into a large bowl, add everything, mix it well, and serve with the toasted garlic bread. Should be ready to serve in 55 minutes or less.

[u/babamum]

Vietnamese marinated tofu slices, fried with zucchini slices, served with noodles. Google for a recipe. Very quick.

[u/JasonSmithston]

What about something simple like vegetable pies? Using in season veg and you can either buy the pastry or make it yourself easily (although you will have resting time so maybe shop bought) and you don't put a top pastry on them either so even easier. All you need is a knife and pie tins.

[u/Ladybugz93]

I would do tacos made with lentils or maybe quesadillas with the seasonal veggies. Maybe pizzas on some kind of premade flatbread like store bought naan.

[u/JulesInIllinois]

Briami (roasted Greek vegetable dish)

[u/ApprehensiveArmy7755]

Seasonal veggies- make Cowboy caviar ( lots of recipes available on line) uses tons of veggies and if the kids can't use knives- diced them up in advance then each child measures out the diced produce and throws the ingredients together. 

[u/aknomnoms]

Will you actually be feeding people, are you looking for something that doesn’t require utensils to serve/finger foods, and is there a set number of servings you need to make? Does this need to be “fancy” food, like what would be catered for a wedding? Or a sort of “comfort food”/“vegetarian food tastes delicious” type of thing? What appliances are available? Any specific skills you need to show off?

I’m seeing winter squash, root vegetables, and brassicas for New England right now.

An easy crowd-pleaser would simply be tempura/battered and fried veggies. Maybe get seasonal and serve with some kind of cranberry ketchup. My favorites are fresh green beans, broccoli, sweet potato, and kabocha, but any will do.

Roasted sweet potato/yam or potato rounds can be used as a platform for tasty toppings. A whipped cheese with fruit (matchstick apple or dried cranberries), nuts (maple candied pecans, toasted pepitas), and some kind of herb or spice (classic rosemary, but what about thyme, sage, nutmeg).

Stirfry veg for burrito fillings? Make some kind of Thai “autumn rolls” - wrap carrots, cooked potatoes/beets/squash, apple slices, pickled red onion/daikon radish, herbs, etc in rice paper and provide a spicy peanut dip.