I improvised this recipe. I borrowed the idea from a potato purée and figured that adding squash would be worth the gamble.Purée is a cooked or roasted vegetable/fruit that’s been grounded,pressed,blended,or sieved to the consistency of a soft creamy paste or a thick sauce. Squash is one of my favorite root vegetables. I use them to make soups,souffles,quiches, and in this case; purees. I used acorn squash but feel free to use any winter squash of your choice.
You will need :
- 4 acorn squashes halved and seeded
- 3 large zucchini washed and sliced
- Olive oil for drizzling
- 2 tbsp of Earth Balance or Mazola Lite margarine
- 1/2 of soy milk
- 1/2 tsp of salt
- 1/4 of grounded black pepper
- pinch of nutmeg
Preheat your oven to 400 degrees F. Line squash and zucchini in a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for an hour till squashes are soft and completely cooked through. Allow it to cool at room temperature. Remove flesh of the squash from the shell.Place squash, zucchini and margarine in a food processor or blender. Slowly add soy mix and puree till desired thickness. Add nutmeg and stir. Serve hot.
Yields about 4 to 6 servings
Mash potatoes can come in different textures and made in many different ways. Some prefer their mash potatoes chunky whereas I like mine creamy and smooth. Unlike most mashed potato recipes, mine doesn’t require any heavy cream, cheese, or butter. You can use healthier ingredients and still get the same results. I tend to use skim milk but you can use soy milk if you want to keep it Parve or use it for a meaty meal. I normally use Earth Balance margarine in lieu of butter or regular margarine because its organic and it doesn’t contain any artificial ingredients or hydrogenated oils, and are free of gluten, lactose and eggs. Unfortunately most supermarkets in Israel don’t carry these products so I use the Lite Margarine instead. I include caramelized onions to this dish mostly for flavor. The roasted garlic adds sweetness and acidity to the mashed potatoes. For those who are not familiar with the method of making roasted garlic, please click on to the link below:
So this is what you will need:
- 4- large russet potatoes peeled and quartered
- 6 cloves of roasted garlic peeled
- 1 large onion chopped and sliced (optional)
- 1/2 cup of low fat or skim milk (you can use soy milk as well)
- 2 tablespoons of Earth Balance margarine.
- 2 tablespoons of olive oil
- Fresh parsley sprig for garnish
- Chopped chives (optional)
- Salt and pepper for taste
Heat olive oil in a frying pan. Add onions and saute for about 5 minutes or until caramelized. Remove pan from stove and set aside. Add potatoes to a large pot of simmering water and allow it to boil for 15-20 minutes covered. Remove potatoes from pot and drain. Transfer potatoes back into the pot and use a hand masher to mash them. Add the garlic and mash it. Add the onions, margarine, milk and stir until the liquid is absorbed. Stir in some chives. Season with salt and pepper. Serve with a parsley sprig on the side.
Yields about 8 -10 servings
I know it doesn’t make sense for me to post Mexican themed recipes at this time of year since we’ve past Cinco De Mayo but nonetheless, I feel this would make a wonderful barbeque salad in the summer. A lot of Mexican recipes consists of bean and I intentionally leave them out because I am not too particularly crazy for them. I include a small jalapeno pepper to add some acidity to the salad but if you don’t like anything spicy, you can omit that. I borrowed the recipe idea from this link:
My recipe does not involve much cooking though. Its simple,quick, and more time saving in my opinion.
You will need:
- 2 cups of fresh corn cooked and chilled (about 4 ears)
- 1 small red onion chopped
- 2/3 cup of chopped red bell pepper
- 1 3/4 cups thinly sliced green onions
- 1 tablespoon minced jalapeño pepper (optional)
- 1 Tsp of mayonnaise
- 1 tsp of pepper
- 1 tsp of dried cilantro or 1 Tsp of fresh chopped cilantro
- 1/2 tsp of chili powder
- 1/2 teaspoon ground cumin
Mix corn, red bell pepper, and onion in a salad bowl. Combined the mayonnaise with the seasoning and blend well. Toss the dressing with the salad well. Refrigerate for 2 hours and serve!!
I posted this recipe 2 years ago . I decided to modify it a bit because I have a version that I prefer. This kugel tastes delicious both hot and chilled. I borrowed this recipe online but I decided to use healthier ingredients as suppose to oil and sugar. The applesauce gives it a moist and velvety texture. You can add a little brown sugar if you feel its necessary.It can also be served as a cake as I included an optional frosting recipe below.
- 2 cups of flour (you can opt to whole wheat flour)
- 5 carrots – 2 peeled and grated, 3 cooked and pureed
- 1/2 cup of honey
- 1 Tbs of baking power
- 1 tsp of baking soda
- 1 cup of applesauce (preferably unsweetened)
- 4 eggs
- 1 Tbs of cinnamon
- 1 tsp of ginger
- 1 tsp of grounded cloves
Preheat oven to 350°F Combine flour, baking powder and soda in one bowl. In a separate bowl, beat eggs well. Add the honey, applesauce,carrots and mix well. Pour the wet ingredients into the flour bowl. Add the spices and mix well.You may include a little water if the banner is too floury. Pour banner in a greased loaf pan and bake for 35 minutes or until the top of the kugel is golden brown(if using a bunt pan, bake for 45 minutes). Do a toothpick test to ascertain that the kugel is ready. Once its baked, leave it on a rack to cool. Yields appropriately 8 servings.
If you prefer to take the cake route, refer to the frosting recipe below:
- 1/2 cup of margarine – one stick
- 1 Tsp of vanilla
- 1 packet of confectioners sugar (about a half a cup)
Cream 3 ingredients together and spread the frosting on top of the cooled carrot cake.