Today I have a special treat for you: a guest post from Jeff!
Recently, we put more of our community-farm vegetables to good use. In the foreground are cajun-seasoned parsnip fries. We made these by lightly glazing them in olive oil and sprinkling them with cajun seasoning. We put them on a baking sheet and broiled them at 500ºF until they were beginning to brown.
Behind the fries is delicata squash stuffed with a mixture of quinoa, beans, kale, cabbage and onions. We cut the squash in half, cleaned out the seeds and strings on the inside, and baked for 30 minutes at 425ºF. While the squash was baking, we cooked 1/2 cup of quinoa and pan-fried the onions, kale and cabbage until they started to brown. Once done, we added the quinoa and beans to the pan and pan fried for a few minutes. Finally, we stuffed the squash with the mixture and broiled at 500ºF until the top of the stuffed squash began to brown.
Another dinner post! This stuffed acorn squash was so pretty and yummy that I had to share.
Jeff made it and he’s not a recipe-using kind of guy, but I can tell you that the stuffing mixture was Israeli couscous, chopped onions, several kinds of beans, and broccoli. He seasoned the stuffing mixture with BBQ sauce, coriander, garlic salt, and ground pepper. That all went into the hollowed-out acorn squash and then we baked it. Yum!
I’m going to venture into posting a savory recipe today, because this crazy-sounding mexican pizza that Jeff dreamed up is just too delicious (and easy) to keep to myself.
Preheat the oven to 425ºF.
Start with preparing the crust. Since we usually make pizza when we’re wanting dinner sooner rather than later, we just buy pizza crust (usually multigrain) at the grocery store and keep it in the freezer until a pizza craving hits.
Once your crust is ready to go, spread mashed butternut squash on the crust. Canned pumpkin also works well.
Next, spread refried beans on top of the squash.
Then spread on some salsa. Then layer on some spinach leaves. Then we throw on some broccoli for good measure. Other vegetable toppings would probably also be fabulous!
Finally, top with grated cheese (we use soy cheese). Bake at 425ºF for about 12-15 minutes.
Enjoy this unexpectedly delicious combination of flavors!
We got our first share from our CSA this week, and I thought this garden cake recipe that my friend Leslie posted over at Lainey’s Plate (originally from More Vegetables, Please!) would be a great way to use some of the vegetables. I veganized the original recipe by using chia seed gel instead of eggs and swapped the zucchini for butternut squash, and ended up with 16 delicious muffins! I think it’s safe to say that these are the most nutritious muffins I have ever made!
- 1/2 cup canola oil
- 1/2 cup applesauce
- chia seed gel: 3 teaspoons chia seeds + 9 tablespoons warm water (mix together and let sit ~ 5 minutes, until forms a goopy gel)
- 1 cup sugar
- 2 teaspoons vanilla
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 cup unpeeled and grated carrots
- 1 cup mashed butternut squash
- 1/2 cup unpeeled and grated beets
- 1/2 cup chopped walnuts
Preheat oven to 350°. In a large bowl, mix the oil, applesauce, chia seed gel, sugar, and vanilla, beating well. Add baking powder, salt, cinnamon, and flour and mix well. Add shredded veggies and walnuts. Stir until blended and transfer batter to muffin pan. Bake for ~20 minutes, until toothpick comes out clean.