Posts tagged ‘butternut squash’
Tonight the butternut squash that’s been hanging out on my counter was calling out to me, so I decided to make some butternut squash fries. Haven’t had then in sooo long and man have I missed them!! They tasted just as I remembered them…
Alongside my fries I made a tofurky sausage along with some saurkraut. I have always loved sausage… I used to get this same meal back when I ate meat, except I can’t say I miss it bc the part I loved most was the ‘kraut. I have a soft spot for the sour crunchiness of it all… definitely have a sour and not sweet tooth!
Coffee Pudding – love it! I used the normal agar agar base a la CCK.
- 1.5 cups coconut milk (unsweetened)
- 3 tsp. agar flakes (mine were actually labeled kanten flakes – same thing though)
- 1 tsp instant coffee granules
- 1/4 tsp nutmeg
- pinch salt
- 1 drop almond extract
- 10-15 drops vanilla stevia (NuNaturals)
- water to thin (as needed)
Mix together the coconut milk and agar flakes in a pot and let it sit on the stove until absorbed (without the stove on) for about 10-15 minutes. Then bring the mixture to a boil and simmer for about 5 minutes. Turn off the heat and stir in the nutmeg, coffee, salt, almond extract and stevia. Then let the mixture cool a little and put in the fridge to set for a few hours before blending. I made it this afternoon and let it sit in the fridge for a few hours and then blended with my hand blender (adding a splash of water to thin). It was perfect – tasted just like a strong cup of coffee!!
Today I went to my second Physique 57 class tonight and promptly had my butt handed to me. I thought I was in shape, but good lord the chicas in that class must have muscles of steel… I couldn’t stop my thighs from shaking halfway through most of the exercises! Totally worth it though 😀 If you live in NYC or LA, you should definitely try it out!
How did I refuel after a hard workout? With roasted Butternut Squash and another amazing Veganomicon creation!
Escarole and white beans anyone?? It was all I could do to not eat this straight out of the pan… I tweaked the recipe just a tad because I happened to have some freshly roasted garlic on my hands.
- 1 head escarole (I chopped mine up a bit)
- 1 tsp or so of EVOO
- 6 cloves garlic, minced (mine was roasted garlic)
- 1/4 tsp red pepper flakes (or more!)
- 1/3 c. capers
- salt to taste
- 1 c. cooked white beans (I used butter beans)
I looove butter beans and caper so this was right up my alley! The escarole gets soft, yet not mushy and the capers add such an awesome briney flava to it all. Definitely will be making this again. I feel like this would be awesome used as a bruschetta-type topping if you chop up the escarole into smaller pieces too… hmm maybe my leftovers have that in their future.
I topped off the night with some delectable cocoa pudding using CCK’s agar pudding recipe. 1 tbsp agar flakes, 1 1/3 c. almond milk, almond extract, a dash stevia and a tbsp cocoa powder? Easy peasy and pure heaven!!
Night night chickadees – hopefully I won’t wake up too sore tomorrow! 😉
I got back from my run this morning and had the most amazing present waiting for me in the oven. Slow roasted butternut squash filled with warm chopped apples & cinnamon. It was actually perfect timing… before I left I set the oven at 300 and placed these babies in the oven and by the time I was back and showered they were perfect. Just look at those babies…
- 1/2 butternut squash (lower half, seeds removed)
- 1 macintosh apple
- 1/4 tsp cinnamon
- pinch cloves
- pinch nutmeg
- 2 tsp agave nectar
- 2 tbsp water
Cut the round, bottom section of a butternut squash in half. Remove the seeds (reserve the seeds for roasting later!) and set in a rimmed baking dish. Chop the apple and divide between each squash half, pouring it into the cavity. Sprinkle in spices and stir to combine and then drizzle on 1 tsp agave nectar per 1/2. Pour in 1 tbsp (or more to each half to ensure that the apples stay moistened. Tent with a piece of aluminum foil on top to prevent drying out if you’re going to cook it for a while like I did. You could cook this at about 375 for 45-60 min, depending on the size of your squash, but I kept mine at 300 and then went for my run. When I came back I removed the foil to dry up the excess water and then got in the shower. By the time I came out it was roasted and delicious!!
This was seriously such an amazing breakfast… or brunch, whatever you want to call it. On my long run days I tend to just eat at a steady pace all day. Just one of the many perks of training for a marathon 😉 Although I have to be totally honest – over 10 miles in 11 degree weather is maybe not the most relaxing activity in the world.
I had some homemade pudding to top of my meal… soo good! I’m glad I finally bought agar agar. Agar + almond milk = love. I made two versions of the pudding, one with cocoa powder and another with vanilla extract and enjoyed them nestled in a wine glass. It’s so simple too! I just followed CCV’s agar pudding recipe…
- 1 1/3 c. almond milk
- 2 tsp agar flakes
- pinch salt
- 2 heaping tsp cocoa powder
- 1 tsp agave nectar
Just bring the mixture slowly to a boil in a small saucepan, stirring to make sure the agar flakes dissolve, and then simmer about 5-7 more minutes until thickened. Let set in the fridge for a little while and then blend and enjoy! For the vanilla version I simply omitted the cocoa powder and added vanilla extract.
I apologize for the super uninventive looking food on the blog lately… I’ve been busy at work and bust training (and trying to build up my leg/knee muscles) so the creativity has become a touch lost. Luckily for me though it lacks nothing in the realm of flavor!!
I started off the day with a Vita Mix smoothie…. I call it “Harvest Fruit Smoothie“. I froze some pumpkin puree spiced with cloves, cinnamon, nutmeg and a touch of agave nectar into an ice cube tray a couple of days ago, so I threw two pumpkin-cubes into the vitamix along with 1/3 cup frozen bananas, 1/3 frozen macintosh apple slices and 1 cup cold water. The delectable results are below…
Cauliflower Soup and Butternut Squash Fries! For the soup I just took about 1/2 a head of cauliflower, 1 clove garlic, a pinch of Herbs de Provence, 1/4 tsp thyme, salt & pepper to taste, and some “Better than Bullion – Veggie Flavor”. I added just enough water to cover and cooked until fork tender. Then I added 2 Tbsp silken tofu and pureed the whole mixture in the Vita Mix until super smooth and creamy.
I just realized I never posted the recipe for Butternut Squash Fries… oops! Preheat the oven to 425. Then basically I peel and cut the squash into sticks and throw them on a pan lightly sprayed with oil. I shake some salt and pepper over the fries, sometimes some chili powder and sometimes some paprika and bake about 35-40 minutes, stopping to flip around the fries in the middle to ensure even cooking and no sticking to the pan. And voila!Song of the day: “Marching Bands of Manhattan” – Death Cab for Cutie
Gilmore Girls re-runs and a tiny little kitten on my lap – perfect end to a perfect evening. Now for some vino!! 😀
So I’ve been trying to figure out ways to run without experiencing the excruciating knee pain and stumbled across something called “Chi Running“. I did a little research and then finally went out and bought the book last week in hopes that all the good hype was worth it. I’ve only tried it twice now, but I’m totally hooked. Granted, I don’t have the technique totally down, but I was able to get through 4 miles today and an 11 miler on Saturday – my longest run since my first marathon in October!! Have any of you guys tried Chi Running, or have any suggestions for how to strengthen an injured knee? I’m feeling much better, but am really worried about re-injuring myself before the Boston Marathon. After a torn patellar tendon and a blister underneath my kneecap, which according to my doctor was due to no crosstraining or stretching – oops – I’m trying to be careful.
The broccoli soup was super easy – I used half of a head of broccoli, 2 cloves of garlic, 1/2 a medium red onion, veggie broth and enough water to just cover the vegetables. Simmer for about 30 minutes or until tender, add salt & pepper & puree in the Vita Mix until smooth. Soooo good, and so easy to make! Gotta love those butternut squash fries too… 425 for 35-40 minutes with salt, pepper and paprika… and lots of ketchup 😀
Goodnight moon! **song of the day: “District Sleeps Alone” – The Postal Service