Posted on December 31st, 2010 No comments
a Personal Chef client favorite
Seasonal cooking and eating is important to me. I go to the farmers’ markets and see what is in season. I teach my clients the benefits of eating seasonally ( freshness, higher nutritional value, support of local farmers and businesses, tastes better, helps us tune in to the Earth and her seasons,etc). My clients and I have eaten a lot of winter squash the last few months and will continue to do so until spring.
I adapted this butternut squash recipe from one from the Ravens restaurant at the Stanford Inn by the Sea cookbook. The original recipe calls for tofu which I do not recommend eating ( too processed, not so sure that soy is all that good for us, etc.)
Apple Sage Crusted Butternut Squash
1 medium to large butternut squash
2 c. toasted pecans, finely ground in food processor
1 pinch each of salt and cayenne pepper
2 1/2 c. apple juice or cider
3 T. dried rubbed sage
1 T. dried thyme
1 1/2 tsp. red pepper flakes
1 tsp. dijon mustard
1 T. salt
1/8 tsp. nutmeg
1 pinch cinnamon
1/2 c. olive oil
1. In a medium bowl, combine all ingredients except olive oil. Whisk in oil slowly. Set aside
Apple Sage Glaze
1/2 c. marinade
1 c. apple juice
pinch salt and pepper
1. Combine all ingredients in a saucepan. Bring to a boil over medium high heat.
2. Allow to boil until liquid is reduced by half.
6-8 oz. tempeh
2 T. olive oil
Cut the tempeh into 1/2 inch dice. Saute until crispy in the olive oil.
Preheat oven to 350º.
1. Peel butter nut squash and cut 1/2 inch slices from the neck end. ( Save the other end for soup or roasting, or cut more slices off the sides. You want flat pieces of squash for this recipe). Lay flat in a shallow baking dish and cover with marinade.
2. Tightly cover dish with foil and bake 45 minutes.
3. Uncover and bake another 15 minutes.
4. Place ground pecans , salt, and cayenne on flat plate. Press both sides of squash pieces into the pecans. Using a spoon or your hands, pile nuts on one side to create a crust. Place on a platter.
Scatter with the Tempeh croutons
6. Drizzle with the Apple Sage glaze over the top and serve immediately.
Serves 4 – 6.
This, while delicious, is sort of a mono-toned dish, so serve with something colorful such as Broccoli and Red peppers. Enjoy.
Posted on December 6th, 2010 No comments
Oh how I love Cafe Gratitude’s Onion Bread!
I am neither vegan nor a raw foodist but this bread is high on my list of favorite things to eat and to make. It is raw, getting “baked” in the food dehydrator, vegan, and gluten free. So simple and so satisfying, it also can be made in your oven. You can do it overnight if you feel comfortable leaving the appliance on, so you won’t be taking away from other oven use.
I have never been ( yet) to Cafe Gratitude but use their cookbook occasionally. I know several people, vegan and carnivore , who claim this recipe as one of their favorites also.
Cafe Gratitude Onion Bread ( also known as I am Original)
1 1/4 lb. sweet onions, peeled
1/2c ground sunflower seeds ( I have been known to use more and to use a combo of sunflower seeds and sesame seeds)
1/2c. ground golden flax seeds
1/4 c. olive oil ( this last batch I made I forgot to put this in and it didn’t make a lot of difference!)
1 1/2 oz. tamari sauce
3 T. sweetener ( the Cafe recipe calls for agave but I no longer use it as it is too high in fructose. Please use local raw honey, which is NOT vegan, if you need sweetener. I leave it out totally and think it is fine without)
Put onions in the food processor using the “S” blade and process until small pieces, but not mush. Put into mixing bowl with other ingredients and mix thoroughly. The flax will absorb the liquid. With moistened fingers, smooth dough onto grid dehydrator sheets lined with a Teflex sheet. Spread to about 1/4 in. thick. Dehydrate at 145º for 1 hour and then reduce temperature to 115º and dehydrate until dry ( check at about 8 hours). Break into pieces or cut with pizza cutter and store in airtight container.
Yummy warmed up with good cultured butter or nut butter. Sorry vegans, but it is marvelous with cheese melted on it. Makes a very thin sandwich but it is actually pretty sturdy.
If you use your conventional oven, put the temperature at its lowest setting possible. Place a piece of parchment paper on a large baking sheet and using your wet fingers, spread out mixture as described above. At about 6 hours, carefully turn over the pieces of bread and continue drying. I think it took my oven about 10 hours. I also left the oven door cracked as I really had no idea what the temperature was in there. Once you get addicted to this bread, you just might need to buy a dehydrator.