squash

Versatile Mung Dal Stew with Healing Spices

January 5, 2017 By Anya 8 Comments

This post was created in partnership with Amira.

This month we are focusing on recipes that will hopefully be helpful to those wanting to hit the reset button after all the holiday eating and drinking. I wanted a very manageable weekday dinner to be the first in the series, because we haven’t had one up in a while, and because I myself have been on the hunt for some new but trustworthy, quick and wholesome meal ideas. Most of my focus right now is on completing the kitchen renovation, a good part of which my husband and I have been doing ourselves. It’s been dragging on much longer than we expected – a common theme when it comes renovations, as I hear. We are finally down to the small finishing touches, but they somehow seem to be the hardest to complete. Cooking up large batches of un-elaborate, nourishing dishes like this stew to have on hand during the week has been one of my strategies for staying sane throughout this whole process. It’s amazing how helpful a home-cooked meal can be during times of stress.

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Root Vegetabe Chickpea Flour Quiche

December 16, 2016 By Anya 5 Comments

We’ve been developing some recipes for Nuts.com, our favorite online one-stop-shop for bulk foods, using their amazing ingredients. This Root Vegetable Chickpea Flour Quiche is one of those recipes, and there will be more to come, since they are all too good not to share here.
This quiche recipe is definitely of the lazy kind, since it comes together quite magically and quickly and requires no crust-making. Chickpea flour (protein, fiber and iron-rich) is the perfect ingredient for making vegan quiche, since it performs similarly to the egg/cream foundation of traditional quiche when mixed with water and oil, solidifying into a sort of custard when baked at a high temperature. So you basically place a pie pan full of batter and veggies into the oven and end up with a soufflé-like pie, all through a quick and satisfying process. This quiche is studded with roasted winter roots for some seasonal vitamins, and made delicious with flavor-building spices like turmeric, smoked paprika and black pepper. And if you love socca/farinata, this recipe is most definitely for you, as the quiche is reminiscent of a plumper, more substantial version of socca (basically any socca lover’s dream). This quiche would make for an excellent, nutritious addition to your holiday table or any other meal, served alongside soup or a green salad.

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Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale

November 20, 2016 By Anya 12 Comments

We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of butternut squash for its creaminess and ochre hues, but with the addition of leeks, pear and cranberries. Leeks contribute a savoriness, while the pear gives a bit of sweetness, and the cranberries bring a subtle sour note. There’s also an addition of fennel seed, for its subtle anise flavor and digestive aid properties (useful during a big holiday meal). When cooked in coconut milk and pureed together, the vegetables make for a delicious whole, more interesting in flavor than your classic butternut soup, but still very familiar, comforting and soul-warming. This soup would make for a great starter to a Thanksgiving/holiday meal, guaranteed to be a crowd pleaser.
There are some links after the jump, enjoy your Sunday :)

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Gluten-Free Winter Squash Gnocchi

November 23, 2015 By Anya 11 Comments

These gnocchi are one of my favorite fall dishes to make for company. The process of gnocchi-making is fun and gratifying, and the result is always a tasty, light and unmistakably autumnal crowd pleaser. These gnocchi are gluten-free (and can be vegan if ghee is substituted with coconut oil), with nutritious buckwheat flour and sweet winter squash acting as main ingredients. Even without eggs, these have a nice pillowy texture, thanks to the softness of pureed squash.

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