I got an urge to be in the kitchen over the past couple days…something about being “home” and the weather and….well, just feeling like I want to use some creativity and experiment a bit. I used to act, that was part of my creative outlet…but I’ve always enjoyed being in the kitchen and experimenting….so, I wanted to share the few things I made in the past couple days. (Sorry, no pictures, it all got eaten before I was smart enough to document!! sorry 😉 )
OK…it’s FALL, so I got a squash. I got an acorn squash. I decided to get an acorn squash instead of a pumpkin…for reasons unknown…but do the same things with the squash as I was going to do with a pumpkin.
Squash Ginger Spice Loaf. (Gluten Free, Vegan and Sugar Free!)
1/2 acorn squash (roasted)
2 1/2 tbs flax meal mixed with 3 ish tbs water (allow to sit in order to “egg up”)
1/2 cup melted coconut oil
1/2 cup molasses
2 cups GF flour mix (I used the one from HERE at She Let Them Eat Cake)
2 tsp baking powder
1 tsp baking soda
dash of salt (i used himalayan pink, of course!)
nutmeg (I used all of these spices quite liberally, I wanted it to be spicy yummy!)
Mix the dry, add the cooked squash and mash it all up, add the rest of the wet and mix until not lumpy. Pour into a greased loaf pan and bake….I baked it 20 minutes, then put some coconut oil on the top (because the recipe I loosely used said to, but I’m not sure it’s necessary), and then baked another 30 or so minutes…but you should check it after the second 20 minutes just in case your oven is different or pan is different shape etc.
Now, listen…it’s a bit fall-apart-y…but it is sooooo delicious!! I will try it again, see about keeping it to hold together…and I promise to take a pic!
Next I made some veggie burgers.
1/2 roasted acorn squash
1 can cannellini beans
1/2 yellow onion
2 large leafs of kale
4-6 tbs tahini
1 ish cup cooked brown rice
Sautee the chopped onion and chopped kale in a bit of oil until soft. Add some tahini and mush it all around…add the cooked squash and mash it together with the other things…add more tahini if you like…then add the cannellini beans and mash them as you go, mixing it all together. I had the pan on a low-med heat. Add some salt and pepper and mash it all together until you like the flavour and consistency.
I let it cool enough so I could form it into patties, then I put it in the fridge to slightly harden up. When I was ready, I pan fried them a bit to heat them and get a little texture on the outside.
They were DELICIOUS!! I put some dijon mustard, hot sauce, avocado and sprouts on them and ate them with lettuce leaves as a bun. SERIOUSLY delicious.
Tonight I had the hankering for some lentils (I’ve been upping my protein the past while as an experiment…I will let you know how it goes), so I made a red lentil dal…
1 1/2-2 cups red lentils
1 box vegetable broth (organic with no extra crap in it)
1 onion chopped(I used a yellow)
1 large yam (I had a HUGE yam and used only half), chopped
a bunch of yellow curry powder
salt and pepper
a dash of rice vinegar
Several large handfuls of spinach
Sautee the onion and the yam until it softens, adding a bit of water as you go to keep it from sticking to the bottom of the pot (do it in a soup or other large pot). Add the curry powder and a bit of water or broth to get the flavour going. Add the lentils to the pot and start by adding a bit more broth. I cooked it like this-risotto style-for a bit to start to soften the lentils. (Risotto style is adding a bit of liquid and stirring and cooking and then adding a bit more liquid and repeat). I added the spices and the rest of the broth and then let it simmer for another 20 or so minutes until the lentils were cooked and the flavour was as I wanted it. Then I added the spinach-I tore it up with my hands and stirred it in to wilt.
That’s it! I ate it in a bowl and it was wonderful.
OK…that’s all I got for ya tonight. I had a busy day and I’m pooped. It’s been great being back in Victoria. I’ve already taught a couple classes at BYSaanich and seen so many of you yogis. I’m here for a couple more weeks before I’m off on my next adventure, so hope to see more of you!!
Love and sweet unicorn kisses,