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COCONUT BUTTERNUT SQUASH SOUP WITH SHREDDED BRUSSEL SPROUTS AND WALNUTS

April 12, 2012

by eatafood

this is a bit of a scrounger meal, i was out of onions, black pepper and nearly out of oil. so this was a make-do recipe but it turned out tasty.

SOUPS

olive oil

1 butternut squash

1 potato

white parts of 6 large scallions

6 cloves garlic, minced

4 tbsp grated ginger

2 tsp curry powder

1 tsp tumeric

2 tsp chili flakes

1 lime, zested

juice of 1/2 a lime

1/2 c. tomato puree

1 c. coconut milk

8 c. vegetable stock

1 1/2 c. water

2 handfuls brown rice

1/4 c. nutritional yeast

Preheat oven to 350, halve squash and scoop out seeds. Prick potato with a fork, toss potato, squash and cherry tomatoes with olive oil and put on a baking sheet. Roast for 30-40 minutes, flipped the tomatoes and the squash halfway through. The tomatoes should get shrinky and might start to char slightly, if they are burning, take them out sooner.

Remove from oven and cool. Scoop out squash flesh and put aside. Do the same with the potato.

In a pot heat oil and sautee scallions. Add ginger, garlic and spices and cook for another minute. Add the potato and squash flesh and stir. Slowly add hot stock, water, and tomato puree. Add rice and bring to a boil, turn down to a simmer, cover and cook for atleast 30 minutes to cook the rice. Add lime zest, juice, nutritional yeast and coconut milk. Remove from heat and blend the soup either with an immersion blender or in batches in a blender. Return to pot and cook on a bare simmer until read to eat.

SPROUT SHREDS

2 dozen brussel sprouts, sliced very fine (think slaw), ends discarded

3/4 c. chopped walnuts

2 dozen cherry tomatoes, roasted then cut in pieces

4 cloves garlic, grated

1 tbsp maple syrup

big squeeze of lime

In a pan heat oil, when the pan is quite hot throw in the brussel sprout shreds and garlic, sautee until bright green and slightly browned.

In a dry pan toast walnuts. When almost done, drizzle with maple syrup and toss quickly. Add to brussel sprouts with tomatoes, and lime juice.

Serve soup hot with a big scoop of brussel sprout mixture on top.

summer treat smoothie

April 11, 2012

by eatafood

okra mushroom kale tofu stew on quinoa with roasted brussel sprouts

April 11, 2012

by eatafood

comment 1

grains / kale / meals / okra / quick / one-pot / soups / tofu

NOT the best photo, but who cares because it was sooooo tastytreats. This is a pretty heavy meal but also full of vegetables.

FOR THE STEW

olive oil

2 onions, chopped

10ish mushrooms, sliced

2 handfuls of okra (12?) sliced into medallions

3 roma tomatoes, diced

1/2 block firm organic tofu, cubed

1/2 bunch kale, leaves chopped and stocks discarded

2 tbsp tumeric

1/2 can pureed tomato

1 big pinch of chili flakes

1 tsp soy sauce

6 large cloves garlic, crushed

In a pan heat olive oil and sautee onion. In a second pan heat oil and sautee mushrooms, adding a pinch of salt to draw out moisture. cook mushrooms until browned, then put aside.

Once your onions are nice, add the okra and tofu until the okra starts to soften a bit and the tofu browns. Add tomatoes, stir around quickly and add tumeric and chili flakes. If the pan is dry feel free to add more oil at this point. Then add the tomato puree, the crushed garlic, kale and the reserved mushrooms. Put a lid on your pan and turn it to medium low, let cook until kale is nicely wilted and the okra is soft enough to eat. Serve over quinoa.

FOR THE BRUSSEL SPROUTS

brussel sprouts, as many as you want to eat, halved down the centre so they hold together

olive oil

fresh ground black pepper (lots)

salt

a squeeze of lemon

Heat oven to 400. On a baking sheet, toss sprouts with oil and lay flat side down in a single layer. Sprinkle with salt and pepper then roast for about 20 minutes, until tops are browned. Remove from oven and finish with a squeeze of lemon.

Serve with anything, but in this case stew.

(they go really nicely with risotto or polenta or baked tofu, sandwiches and things like that)

calzones

February 26, 2012

by eatafood

comment 1

asparagus / cashew / greens / meals / mushrooms

a sealed pizza, what could be better?

for the DOUGH

4 -5 c flour (i used white because it’s what we have right now)

1 pkg yeast

1 1/2 c. cold water + lukewarm 1/4 c. water

1/4 c. olive oil

proof the yeast in 1/4 c. lukewarm water.

Mix flour with yeast and cold water, then fold in the oil. Take out of bowl and on a floured counter knead the dough for 5 minutes, adding more flour if needed. Let rise in a warm place for an hour or until doubled.

divide dough into 8 small balls and roll them out pretty thin (8 inch circles? 10?)

for the FILLING

half a bag of mushrooms, sliced

1 red onions, sliced thin

1/2 a bunch of asparagus, chopped up

green olives sliced

spinach, chopped

6 cloves garlic

fresh basil

cherry tomatoes

2 tsp chili flakes

3/4 c tomato sauce

i caramelized the onions with a bit of oil for quite a while. then put aside. saute mushrooms, add asparagus and cook. throw in cherry tomatoes, spinach, garlic and olives. cook until spinach is wilted. take off of heat. mix with sauce and onions.

TOFU CASHEW RICOTTA

1/2 c. raw cashews

1/2 package firm tofu

basil

zest of half a lemon

1 tsp salt

3 tbsp olive oil

3 cloves garlic

in a food processor, throw in EVERYTHING and crumble it up.

to assemble:

take your little dough circles and put down a tiny handful of cashew ricotta on 1/2 the circle, leaving a lip around the dough to seal. then a big scoop of the filling. fold the other half over to seal the calzone. Be careful not to get sauce or filling on the edge or it won’t stick together. fold the edges over to seal and press down with your fingers.

bake at 400 for 15-20 minutes or until browned on top. EAT EM.

February 23, 2012

by eatafood