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  • Winter Hug Buttercup Squash Soup with Herbed Garbanzo Beans, Lemon Tahini Drizzle and Ginger/Chili/Cumin Gomasio

    It is f'ing cold out, guys. As much as I love my vintage wool Macintosh peacoat, I had to respectfully hang it aside this past week...and bust out my Northface (insert small sigh of discontent). 

    Naturally, my mind has meandered to all things hot, including this soup I am sharing with you today. Which features the following to keep you cozy, warm and energized:

    • a ton of fucking (or perhaps a metric fuck ton) squash and sweet potatoes
    • lots of warming spices and garlic to ward of the winter nasties
    • roasty-toasted flavors from roasting the squash
    • carbs and starches, glorious carbs and starches!! But, the natural kind, so they won't make you feel like a zombie after devouring a little/a lot/ a LOT of this soup. And, these natural carbs lend a certain creaminess to the soup that omits the need for cream.
    • bright colors to fight off those dreary winter days...and gray, nasty snow banks along the roads/sidewalks
    • contrasting and coordinating (those are thing, right?) flavors (lemon! sesame! paprika! tahini! maple syrup!)
    • fiber...cause....your pooper needs love, too. 

    Ok, so I have you sold. Right? Well, if not, MORE FOR ME. But if you do decide (and you should) to make this warm and comforting soup, here are few worlds of wisdom, as I realize there are several components to this recipe (all worth it, trust me!).

    You may substitute your favorite winter squash that is bright orange and fleshy here, such as kabocha, butternut or even sugar pumpkin. The sweet potatoes are negotiable, however, double up on the carrots if you choose to not include it. I have been loving locally produced organic sweet potatoes and carrots lately. Check out your natural food co-op to find the goods! As for the gomasio and lemon tahini drizzle, they really do make this soup pop! And bonus: if you have leftovers of either component after you eat all the soup, then you DID IT WRONG. Just kidding. You can store the gomasio in the freezer for up to 2 months in a sealed jar, and use it on top of anything you think you'd like it on: eggs, rice, sauteed greens, your smoothie in the morning (guess which one of those is NOT a good application? I bet you can pick it out if you try). The lemon tahini drizzle is great on pretty much anything, too. It will last for about 1 week i in the fridge in a sealed jar, but it usually never lasts that long around me. So, with that said, I have no data about freezing the lemon tahini drizzle. BONUS: yep, you guessed it-you can freeze this soup for up to 2 months. It makes for a fast meal, either alone or with all the fixin's, on a cold winter day or evening that will warm you form your head to your toes! 

    Get to it! Cheers my friends!



    Winter Hug Buttercup Squash Soup with Herbed Garbanzo Beans, Lemon Tahini Drizzle and Gomasio // plant-based; vegan; gluten-free; refined sugar-free; soy-free; nut-free // makes enough for 6 generous bowl servings, or several more small cup-sized servings //

    For The Soup:

    • 1 large buttercup squash, or other squash of choice (see above), washed, seeded and quartered or cut in half
    • 1 large sweet potato (optional), washed and cut in half
    • Coconut oil or olive oil 
    • Sea salt
    • 1 large onion
    • 3 large cloves garlic
    • 4-5 large carrots (or use 7-8 if omitting sweet potato)
    • 4-6 cups vegetable stock
    • 1-2 tsp mild yellow curry powder
    • ¼ tsp cinnamon
    • ½ tsp paprika
    • 2 tsp Baharat powder (Used Oakland Spice Shop’s mix, but fee free to substitute with a few generous pinches each of cinnamon, paprika, cumin, coriander and nutmeg)
    • 1 TB miso (I used chickpea miso from Soth River)
    • 1-2 TB tamari or shoyu, or use liquid aminos for soy-free (or you may simply omit this altogether)
    • 1 TB apple cider vinegar (or lemon juice)
    • 1-2 TB maple syrup
    • Optional: 1 or 2 shakes cayenne pepper

    For The Beans:

    • 2-3 cups garbanzo beans, canned or home cooked 
    • Sea salt to taste
    • heaping ½ cup parsley, finely chopped
    • 2-3 tsp apple cider vinegar
    • 2-3 TB extra virgin olive oil

    For The Lemon Tahini Drizzle:

    • ½ cup tahini (freshly made is great here: simply blend 2-3 cups toasted sesame seeds, either hulled or un-hulled, in a high-powdered blender or food processor. Store-bought works just fine, too!)
    • ½ cup lemon juice
    • Water to thin
    • Sea salt to taste
    • 1 tsp maple syrup

    For The Gomasio:

    • ¼  cup unhulled sesame seeds
    • 1 tsp sea salt
    • ¼ tsp ground cumin 
    • ½ tsp ground ginger
    • ¼ tsp paprika (I used sweet Hungarian, but use your favorite type)
    1. Prep the squash and sweet potatoes (if using): coat with coconut oil, sprinkle generously with sea salt, and roast the squash at 375F until tender. If using sweet potato, cut in half, coat with coconut oil, and place cut side up. This should take 45-55 minutes, and can be done up to 2 days ahead of time. Cool to the touch.

    2. While squash roasts, roughly dice the onion, peel and smash garlic cloves, cut carrots into rounds ~1” thick. Heat olive oil or coconut oil in a large pot. Add the veggies, and cook over medium until tender and starting to brown. Add a pinch of sea salt and pepper. 

    3. Scoop the squash and sweet potato flesh out of their skins and into the pot. Measure all the spices into the pot, and stir, allowing the spices to heat, and become fragrant-this should only take about 30 seconds. Add the stock, and stir, scraping all the bits from the veggies and spices from the bottom of the pan. Add the remaining ingredients, and bring to a slow simmer. Cook until everything is tender. Puree using an immersion blender, or in a blender, blending in batches if needed, until smooth. Taste, adjust seasonings. Return back to the pot over low heat.

    4. While the soup simmers, prepare the lemon tahini sauce by combining all the ingredients in a large bowl, and mixing together until smooth. Add water until the consistency is one that is ideal for drizzling. Taste, and adjust salt.

    5. To make the gomasio: toast the sesame seeds in a pan until fragrant. Allow the sesame seeds to cool slightly, then add to a blender/food processor/mortal & pestle, and grind until seeds are about half ground. Add the remaining seasonings, mix, and then store in a glass jar with lid for up to 2 months in the freezer.

    6. Lastly, prepare the chickpeas by tossing all the ingredients together. This can be done up to 2 days ahead of time to allow the chickpeas to marinate.

    7. Serve soup with a big pile of chickpeas, drizzled with lemon tahini mixture, and sprinkled generously with the gomasio.



    All the orange starchey veg...all the time...So worth it...cozy up and enjoy a bowl, or two! Stay warm!

  • Homemade Pumpkin Puree

    The leaves are turning colors, the air is crisp, my fruit bowl is full of Honey Crisp and Spartan apples (need to do something about that...), and there are squash/pumpkins scattered around our apartment. That meant only one thing this past week: it was time for pie. Pumpkin pie.

    At first, I was going to go present to you a post all about 1) how to make your own pumpkin puree and 2) how to make a delicious, scrumptious, perfect plant-based pumpkin pie, complete with a coconut oil crust. I have two filling options and two crust options to share with you, both yielding a perfect plant-based pumpkin pie.

    However, as I typed the post out, I realized that it was going to be a BEAST. A pumpkin beast. So, this week, I present to you two installments: 

    • First: how-to make your own pumpkin puree    

    and....

    • Second: how-to make your very own, shove-you-entire-face-in-it-because-you-made-it-yourself plant-based pumpkin pie. It tastes amazing, has a texture very similar to the traditional pumpkin custard pie, and is full of those autumn spices that we all know and love.

    **Disclaimer: both versions of the classic pumpkin pie were tested not once, not twice, but three times. Each trial was tested and approved by at least 2 pumpkin pie taste testers, professionals in the realm of traditional pumpkin pie eating. Later in the season, I will share with you another version that has been approved by my dairy-farming family members. Yeah, it is that great, and a real show-stopper.**

    I love pumpkin pie. However, did you know that there is a secret among the old-skool bakers? The sneaky grandmas? Maybe even your parents? Well, I'll save you a childhood of lies (that is a bit dramatic!), deceit and folly: your pumpkin pie, the best one you've ever tasted, is made from squash. Yep-squash. Technically, pumpkin is squash, but I am talking about what we know as squash: butternut, kabocha, butterkin...a dense, sweet, intensely orange, not-too-stringey squash variety works wonders in a pumpkin pie. Why? Well, did you ever purchase a "pie" pumpkin and have it turn out to be too stringey, fiberous or not sweet enough? There is your answer. Legit squash is a fail-safe: always dense, sweet and never stringey. 

    My grandma...she is so sneaky...she had been using her homegrown butternut squash in her pies for years. YEARS. before my mom broke the news to me and my sister. I still remember that day: I was young, we were baking pies together, and my mind was blown. Squash? Ew. At the time, I hated squash. But after I tried that squash pie the next day, I knew my grandmother's secret: Perfect pumpkin pie=butternut squash pie. Still delicious, with a scoop (ok, ok...mound) of real whipped cream on top. I was in heaven as a kid, right there. The sweet, dense spicy pie contrasting with the cool, creamy, rich whipped cream. Today, a high-quality can of coconut cream with a touch of maple syrup, whipped to perfection, makes for a perfect topping for the perfect plant-based pumpkin pie. 

    Really, I should have known: she never grew pie pumpkins...only squash....silly me. Silly pumpkins.

    Making your own pumpkin or squash puree is SO. EASY. It is a perfect task for a weeknight that is chilly, or do it over the weekend. The canned stuff is great for in a pinch-but if you have the time, roast a few sugar/pie pumpkins and butternut squash (kabocha and butterkin work too), and puree the sweet, bright-orange flesh for a real treat for your next pie, loaf of pumpkin bread, soup, or even homemade pumpkin spice latte (yes, I did say that).

    Keep your eyes on the prize: PIE!!! 

    The pumpkin puree will keep for 1 week in the fridge in a covered container, or freeze it for a few months. I like to portion mine out into 16oz (~2 cups) portions, enough for a pie, in bags, label it (I forget everything) and freeze it for future pumpkin needs. Be sure to squeeze our the air when you do freeze to prevent freezer burn. Totally worth it. So do it. Now!!



    Pumpkin Puree // yield depends on how many pumpkins or squash you roast, and how big they are // plant-based; vegan; soy-free; nut-free; gluten-free; oil-free option //

    • Pie Pumpkins or Butternut Squash (or other variety of dense, sweet squash, like Kabocha)
    • Olive or other neutral cooking oil (optional, but helps prevent occasional sticking)

    1. Preheat oven to 350F. Line a large sheet tray with parchment. Cut the stem end or remove the stem from the pumpkin, cut in half the down the stem end, and scoop out the seeds and pulp (save those for making roasted pumpkin seeds if you like).

    2. Lightly oil the insides of the pumpkin (optional, but helps prevent occasional sticking), place cut side down on the parchment, and roast until tender. This depends on your pumpkin and oven. It took me about 1.25 hours. The pumpkin should be easily pierced with a fork when it is done. Take the cooked pumpkins out, and allow to cook as-is on the tray until they can be handled, about 30 minutes up to overnight.

    3. When cool, simply peel off the skin or scoop the flesh out. Puree to desired smoothness in a blender or food processor or with an immersion blender. Store in the fridge or freeze in desired quantities until you want to use it. 



    First things first, find a pumpkin...or squash, or two or three. I roasted 2 larger pie pumpkins, and got about 8 cups of puree. I would suggest you roast at least 2 at a time to make this process worth your while. It is worth your while...because pie!!Next, be-head the pumpkin, and carefully chop in half down the stem end.Ta daaaa!Scoop out the goop and seeds, reserving the seeds if you wish to roast them later.Ok, now plop cut side down on a lined baking tray and if desired, *lightly* coat with a neutral cooking oil. I used olive oil. This helps prevent the pumpkin from drying out and also sticking to the sheet, but is not necessary.Bake for 1 to 1.5 hours, or until a fork is easily poked into the pumpkin or squash. Allow to cool until you can safely handle them, and either scoop the flesh out OR simply peel the skin off. Puree in a blender, food processor or with an immersion blender. Now, you're ready to make a pie, or use this puree in any recipe that calls for pumpkin puree: bread, muffins, soups, hummus/dips...pumpkin galore! 

    Or, simply portion it out and freeze it for a few months.