stuffed delicata squash

November 20, 2012
by eatafood
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greens / meals / nuts / squash

ok guys, it is my favourite season: DELICATA SQUASH SEASON. it is hands down my top squash. the skin is edible, it cooks fairly quickly and it tastes soooo gooood.

mark went to the farmer’s market and picked up delicata, rainbow chard and leeks and then i figured out what i could make with it. that’s my favourite way to cook, no going to the store, having a few things and figuring it out.

these are stuffed with walnuts, chard, leeks and soycurls.

 

SQUASH

1 squash, cut lengthwise and seeds scooped out

drizzle of oil

salt and pepper

roast squash at 375 for 20 minutes, take out of the oven, scoop out a bit of the flesh so there’s more room for the filling (maybe 1/4 c. of flesh). put aside.

 

FILLING

oil

2 leeks, light green and white parts

2 sprigs fresh rosemary

1 bunch chard, stems chopped (if tender, removed if not), and leaves roughly chopped

1/3 c. chopped walnuts

5 cloves garlic, minced

1/8 c. nutritional yeast

1/8 c. sour cream (not necessary but tasty)

zest of 1 lemon

1 tbsp balsamic

a small handful soycurls, rehydrated in broth(or 1/4 c. firm beans, this is more filler to hold it all together)

salt and pepper

roasted squash that you scooped out already

cut leeks lengthwise and then slice. put in a bowl of cold water and rinse em around. leeks get all sandy gritty and you don’t want to eat that stuff.  skim out your leeks and pat dry in a dish towel.

get oil hot in a large saucepan, saute leeks with a pinch of salt until soft and they take on some colour. add chard stems and 1/2 the garlic. cook for a few minutes, then add soycurls and walnuts, toss around so everything is well coated. add chard leaves, deglaze pan with balsamic and turn off heat. in a bowl, mix with scooped squash, sour cream, remaining garlic, zest and nutritional yeast. season with salt and pepper.

stuff mix back into the hollowed squash and bake for another 15-20 minutes and then broil quickly so tops brown (5 minutes or less, keep an eye).

ALL DONE. eat it up.

waffles with pecans, bananas and coconut cream

November 19, 2012
by eatafood
comments 3
banana / breakfasts / nuts / sweet

rainy morning and late work shifts have to led to a lot of slow mornings and tasty breakfasts.

these waffles were almost too insanely desserty for brunch, but that doesn’t mean you shouldn’t do it or that i have any regrets.

WAFFLES

makes 6 waffles

1 1/2 c. all purpose flour

1 1/2 c. whole wheat flour

1 1/2 tsp. baking powder

pinch of salt

2 c. almond or soy milk

1/4 c. sugar

3/4 c. water

1 tsp vanilla

2 tbsp melted coconut oil

Mix dry ingredients together. Mix wet ingredients, whisk them together until smooth.

TOPPING

1 can coconut cream, chilled in the fridge for a day or in the freezer for a few hours

1 tsp vanilla

1 tbsp sugar

1/4 c. unsweetened coconut ribbons

1/4 c. pecan halves, chopped

coconut oil

2 bananas, sliced

maple syrup

earth balance if you like it

open your coconut cream and scoop off the butter top part (save the rest for curry or whatever else suits you). whip this butter part with the sugar and vanilla until fluffy and it holds peaks.

in a dry pan, toast the coconut until it just starts to brown. transfer to a small dish. then toast the nuts in the same pan. but aside.

while your waffles are cooking: put a spoonful of coconut oil in the pan, once it’s nice and hot put banana slices in a single layer. let cook until the caramelize, flip once.

top waffles with all the things and eat them. drink lots of coffee.

choco pudding for lazy people

November 16, 2012
by eatafood
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chocolate / desserts / more / sweet / tasty trash

this is a pudding i made out of weird things in the house because it was cold and no one wanted to leave but everyone wanted sweets.

1 1/2 bananas

1/2 block medium firm tofu (silken would be better, but as a i said we were in dire straits)

1/4 c. chocolate, melted

1/4 c. almond milk

1/4 c. almond butter

3 tbsp cocoa powder

zest of 1 orange

pistachios for garnish

cook chocolate in a small saucepan with almond milk so it doesn’t burn until JUST melted. whisk until smooth. put everything in a blender or food processor. blend until smooth. i then divided it into 3 bowls (it proved to be incredibly rich so i would do it into 6 smaller portions, teacups? juice glasses?) and chill for an hour (or 15 in the freezer).

top with pistachios and eat!

(next time i will try this with booze in it.)

omelettes! vegan omelettes!

November 13, 2012
by eatafood
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breakfasts / meals / mushrooms / savoury / tofu

CAN YOU BELIEVE IT? i can’t. these blew my mind.

i used the omelette recipe from Vegan Brunch, and changed up a few little things. that book has all kinds of tasty treats.

we had them with roasted potatoes, sautéed chard, guacamole and toast. i recommend all of these things.

THE OMELETTE

2 cloves garlic

1 lb silken tofu (i used the weird round kind that has a tip that you squeeze it out of. )

4 tbsp nutritional yeast

3 tbsp olive oil

1/2 tsp turmeric

1 tsp Vegg (they recommend black salt but i dont have any, so i added Vegg powder for eggy fartiness)

pinch of salt (i used truffle salt)

lots of black pepper

1/2 c. chickpea flour

1 tbsp cornstarch

1/4-1/3 c. water

put everything except the flour and cornstarch in a food processor and blend until very smooth. add dry ingredients and blend until incorporated. add water as needed so it’s the consistency of pancake batter.

fry one of a time in a nonstick pan. spray the pan with oil and put 1/2 c. batter into the pan, and spread it into a thin circle with a spatula. cook for a couple minutes (until centre is firm and won’t tear) then flip and cook on the other side for a couple minutes.

you’ll cook all of them first before you stuff them. continue this way, putting finished omelettes on a plate covered with foil. makes 6.

FILLING

8 large mushrooms, sliced and sauteed with 2 cloves garlic

3 scallions, sliced

pepperjack Daiya (as much as you want)

TVP bacon

1/2 tomato diced

to fill, spray pan and put an omelette in the pan, put mushrooms, cheese, green onions and bacon on half of the omelette and fold over. flip over once just to warm through and melt cheese (you can do 2 at once).

serve and top with tomato and any remaining green onion or bacon.

DELICIOUS.