Harvest season is my favorite time of year and for this weeks Beauty Detox blog assignment squash is on the menu! For this Kimberly Snyder CN has a great Baked Kabocha squash with mushroom sauce recipe which you can find on her website kimberlysnyder.net.
On Wednesday last week when our assignment came out I was on my way to the grocery store, so perfect timing. I chose butternut squash and eggplant.
This recipe is super simple and very delicious.
Recipe:
1 butternut squash
1 eggplant
1/4 of a vegan vegetable bouillon cube
1/4 c. of rice milk
dehydrated parsley flakes
Salt and pepper to taste
Side dishes:
Arugula
homemade sauerkraut
homemade fermented pickles
Turn oven on to 350 degrees, bake squash and eggplant whole for 30 min. Remove and cut eggplant into pieces and put in blender and add the bouillon cube and some salt and pepper, add rice milk and blend till smooth. Remove and place in a pot on the stove to keep lightly heated. Cut up squash and remove seeds. Plate with salad, kraut and pickles and serve. This recipe served 4 1/2 people, 2 adults and 3 young kids.
Now I couldn’t stop there, it’s harvest and we are bursting with squash so I made a second recipe with acorn squash and a kohlrabi that I had picked up at our local farmers market. I call it baked acorn squash with kohlrabi carrot fritter and arugula salad with white onion and pumpkin spice dressing.
Recipe:
1-2 acorn squash
1 kohlrabi
4 small carrots
fresh garlic
chili flakes
nutritional yeast flakes
1/4-1/2 c. chia seeds
Arugula for salad with avocado slices
Salad dressing:
6 small onions
coconut oil
2 TBSP maple syrup #1 grade
vinegar infused with sweet basil and rosemary
pumpkin spice
Turn on oven to 350 degrees. First thing you will want to do is peel and shred the kohlrabi and carrots, add diced garlic and chia seeds and chili flakes and mix well in a bowl, add salt and pepper to taste. Now this will need to sit while you prep the rest of the meal so that the chia seeds can gel and work their magic. Next place squash whole in oven for 30-45 min to bake.
In a frying pan add oil, once heated add pumpkin spice then onions and allow to cook for 5 min till onions are soft and fully coated with pumpkin spice, add maple syrup and vinegar. Let cook for 1-2 min and be careful not to burn the spice. Set aside to cool. Now come back to the fritters, they should be done setting, fry in coconut oil on low for 10 min on each side.
Once squash is done cut and remove seeds. You can garnish this dish with young parsley and german thyme.
After all this there is bound to be left over squash. So what to do with it? Make it into a coconut carrot curry squash soup.
Recipe:
leftover squash
2 carrots
1 onion
2 cloves of garlic
1 vegan vegetable bouillon cube
4 c. of water
1/2 can of coconut milk
1 cinnamon stick
2 TBSP curry
Heat water to a boil add bouillon cube, shred carrots and add, then diced garlic, diced onion and cinnamon stick. Boil down for 15 min till vegetables are soft and remove cinnamon stick. Add rest of ingredients and blend in the pot with a hand blender and serve with glueten free Artisan black olive bread baked at 350 D with coconut oil for 15 min and young parsley. My one year old loved this soup recipe and devoured it for 3 lunches in a row!
familyandfoodwithforestbloom 