Friday, November 26, 2010

Feast For A Friend


A few days ago I whipped up a fine feast for a friend and myself. I decided to feature acorn squash in the meal, since it's such a great hearty winter food. I stuffed it with all kinds goodies, slathered it with thick sauce, and garnished it with crunchy flavored seeds. The recipe is super easy to throw together as long as you have some time to bake the squash.

Acorn Squash Stuffed with Caramelized Onion, Red Pepper Kale, Tangy Chipotle Cilantro Cream, and Chili Sunflower Seeds

Squash
Chop in half, scoop out the seeds and bake at 350F for 30-45 minutes (depends on the size of your squash - you should be able to pierce it easily with a fork).

Caramelized Onions
Thinly slice 1-2 onions. Heat a few teaspoons of butter or coconut oil in a pot on medium heat. Add the onions and cook them for a few minutes, stirring frequently. Lower the heat to low-medium and continue to cook until them for about 30 minutes or until the onions are soft and brown. Spread these in the bottom of each squash half.

Red Pepper Kale
Stem and roughly chop 1 head of kale. Heat about 1 tablespoon coconut oil or butter in a frying pan. Add the kale, 1 large clove of garlic, and a sprinkling of salt and pepper. Saute on medium heat until the kale wilts. Add 1/2 large red bell pepper and cook for a few minutes longer. Turn off the heat and add a handful of halved cherry tomatoes.


Tangy Chipotle Cilantro Cream
This is tangy, thick and downright delicious! It could be thinned slightly for a wonderful salad dressing as well.

1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup + 1 tablespoon water
5 tablespoons lemon juice
2 tablespoons nutritional yeast
3/4 teaspoon himalayan salt
1/4 teaspoon chipotle powder
1 teaspoons apple cider vinegar
1/4 cup chopped cilantro
2 tablespoons finely chopped sun dried tomato
(The ones I used were packed in olive oil but you could use dried ones that have been soaked for a little while)

Blend all but the cilantro and tomato, until completely smooth and creamy.
Add the last two ingredients and blend on low very briefly to keep texture.

Chili Seeds

I pulled out the ol' dehydrator the other day for the first time in 8 months. I made these seeds which I also made last winter as part of my "edible Christmas gift series". They make excellent soup and salad toppings.


3 cups sunflower seeds
3 tablespoons chili powder
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 tablespoon tamari
1 teaspoon cumin
1 teaspoon palm sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
Chipotle or cayenne, to taste

Soak the seeds in water for 4-6 hours.
Drain and rinse well.
Toss all ingredients together in a bowl.
Spread on teflex sheets and dehydrate for 8-10 hours at 115F, or until crunchy and dry.
Store in a sealed bag or container at room temperature, fridge, or freezer, for months.


I also served up some Broccoli Butternut Soup! While I don't have a recipe for this one since it was a "throw together", I used the following ingredients: butternut squash, broccoli, onion, garlic, herbs, water, and coconut milk.



I brought these cookies for dessert: Carob Goji Sandwich Cookies filled with Coconut Vanilla Cream. They were a hit!

I also brought these... which I will leave as a mystery until my next post... any guesses?

13 comments:

kelli said...

i think i need to make this stuffed squash tonight!!! looks and sounds amazing!

love the sandwich cookies (raw-reos?=)

i'm not sure what those are but i'm intrigued! vanilla fudge?

Erin said...

Hi. The pic of those pale little square treats... my guess is that they are some sort of maple and nut cream combo. It all looks amazing! Thank you for the recipes!

kelli said...

i made something very similar using yours as a guide and posted it already. did we just set a record?=)

it was delicious. john loved it too. thanks for sharing!

xoxoxo

RunnerBeanGreen said...

The squash looks fab sweetie! Come over to England!!! :-) xoxo

bitt said...

glad to see you are finding some raw eats that work for you. are you finding you are less sensitive to nuts now?

Jackie (Peaces of Earth) said...

Wowza! That squash looks unbelievable. I'm a sucker for caramelized onions!

Sean Grey Hanson said...

The sauce made me drool for a second, literally! Gosh, you make some of the most drool-worthy recipes around.

Ela said...

There's something so alluring about baked squash! And your recipe is so pleasing to the eye and clearly to the palate also.

Given the cacao disallow thing, I feel blessed that I actually like carob: so many people don't (because they were introduced it as chocolate and it's really a whole different thing). Glad that you're playing with carob now!

Those little treats at the end look super-intriguing. I agree that they look like a mapley color, but also suggest vanilla. Maybe you're doing something like my grand plan, to make chocolates with cacao butter but none of the stimulation?

love
Ela

Talia said...

wow, stuffed squash sounds delicious - and with Kale, which is my favourite.

blessedmama said...

That squash looks utterly amazing!!

Lisa is Raw on $10 a Day (or less!) said...

This all looks amazing, especially the soup! I have no idea what the mystery squares are, but I'm sure they're delicious :)

Have you tried cacao again? I've been trying small amounts maybe once a week, about a teaspoon or so ... and it seems to be OK.

Courtney Pool said...

The Chipotle Cilantro Cream looks amaaaazing!

greenandjuicy said...

What a feast, yum!! The pumpkin in particular looks absolutely amazing, I really want to try it even in the middle of summer here! Mmmmm.... :)