Key Lime Pie (raw, vegan, gf)

KeyLimePie|Spoonwithme-com

 

SPOOOOOONSHAAAAAKE!  What is a spoon shake, you ask?  Well, as I told my slightly confused new friends around the table, spooning brings people together.  (I knew you would agree, readers).  It was night one of a week-long First Descents kayak camp, only this time, I was there as sous chef Flip Flop, and not kayaker / cancer ninja  badass Flip Flop (although I would still consider myself a cancer ninja badass, even while making hummus).  As many of you know, when I get started on the subject of First Descents, I get slightly manic as I try to get across just how life changing this organization is for everyone involved.  As a cancer fighter and survivor, I have attended two kayak programs (which you can read about here and here). This time, chef Curly Kale and I would be cooking nourishing meals (breakfast, lunch, happy hour, dinner, and dessert for 22 cancer survivors and volunteers.  An intimidating feat, for sure!

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(Makin’ hummus and takin’ names!)

Normally, when I step off a plane for a First Descents trip, I’m carrying a little bit of nervousness, some quick-dry clothing, and a healthy serving of excited giddiness.  This time, I arrived with an extra loads, both physically and mentally.  TSA finds it amusing and unsettling when one carries a 7 1/2 pound cast iron skillet through security, but they can’t stop you.  Fortunately, there aren’t any regulations on cookware!  My mental heaviness came from just having wrapped up a difficult round of testing at MD Anderson Cancer Center in Houston.  I didn’t know how I would muster up the strength to be in a support role when I was feeling so unstable myself, but I had faith that the FD magic would kick in and that in supporting and nourishing other cancer survivors, I would be fed and nourished as well.

keylimepie|Spoonwithme.com

(TSA’s worst nightmare)

Throughout the week, I got to witness the re-building, re-strengthening, and charging up  of 15 amazing cancer survivors.  Everyday, my new spoon buddies came back with a little more of a spark in their eyes, holding themselves up a little higher than before.  I felt grateful to be a part of their experience.  Somewhere along the way, I began to see myself in them, remembering my first kayaking trip and the strengthening that happened  that week in my own life.  I started to get that old familiar feeling of You got this, Flip-Flop!  You can do this!  Cancer may take some things away, but there are certain things it can never take.

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(Our view of Mt. Hood from the back patio)

One of the recipes that I made on the trip was this key lime pie.  It has been described by some as “THE BEST KEY LIME PIE.  EVER”.  Not “The best raw, vegan, gluten-free key lime pie ever”.  Yes, it is raw and yada yada yada…but it’s a legitimate stinkin good dessert! It’s made with avocado and agave, coconut and lime.  The date, granola and raw nut crust tastes even better than a good graham cracker crust, and offers nutritional benefits as well.  Although dates have natural sugars, they have a low-glycemic index, and contain fiber and B vitamins, and when you add nuts and granola, you’re getting a dose of protein, healthy fats carbs.  Let’s not kid ourselves, this is a dessert, it’s not a seaweed-kale salad.  However, it’s a treat that tastes every bit as good as the original and offers good stuff to your body as well!

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This recipe can be found in the new First Descents cookbook, which I’ve sampled many recipes from and can say that I’m VERY excited to receive my copy in the mail!  The recipes are fresh, nourishing, and colorful.  You can check out the book and purchase it here.  There’s even a video at the bottom of the page which shows the cookbook party where we made recipes from the book to be photographed (I’m the one in the red sweater!).  All proceeds from book sales benefit First Descents and help to send more young adult cancer survivors to these life-changing programs!

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In my typical fashion, I’ve adapted this recipe slightly to increase the amount of dates in the crust in order to make it more pliable and crimp-able (a.k.a pretty) in the pie pan.  This also serves to hold the pie together when serving it. I’ve also added sea salt to the crust (who doesn’t love that sweet-salty combination?!).  The filling is heavenly as written, and was just begging to be sprinkled with some fresh lime zest.

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Okay, now let’s come together everyone.  Turn your hand palm side up and curve your fingers in the manner of a spoon.  Find a friend (or as many people as will participate), and place your spoon hand in their spoon hand, or vice versa.  Now, lift up your spoons in united goofy solidarity, and cheer SPOONSHAKE!  Now doesn’t that feel good?

keylimepie|Spoonwithme.com

Key Lime Pie (raw, vegan, gf)

Adapted from Out Cooking It (The First Descents Cookbook)

Original recipe by Lisa Nielson, Holistic Fitness and Nutrition Advisor

Ingredients:

For the crust

1 1/3 cup low sugar, gluten-free granola

1 cup raw unsalted nuts, such as pecans, almonds, hazelnuts, brazil nuts, etc…

1 1/2 cups raw dates, about

1/8 teaspoon salt

 

For the filling:

1 medium ripe avocado, about 7 1/2 ounces

3/4 cup freshly squeezed lime juice

1/2 cup light agave nectar

6 tablespoons full fat coconut milk

1 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons soy lecithin*

1/2 cup coconut oil

finely grated zest of one lime

 

Blend the granola and nuts in the food processor until they reach a rough sandy texture.  Add the dates and salt, blending until the mixture sticks together.  Press into a pie pan and set aside.

Halve the avocado, remove the seed, and scoop out the flesh into the pitcher of a blender.  Add the lime juice, agave, coconut milk, vanilla, and salt.  Blend until smooth.  Add the lecithin and coconut oil.  Blend until well incorporated.

Pour the filling into the prepared crust. Smooth out the top using a flat spatula or frosting spreader.  Sprinkle some of the lime zest over top of the filling.  Refrigerate for 1-2 hours until set.  Pie can also be chilled in the freezer for 20 minutes to speed up the setting process.

 

 

 

*Soy lecithin is a vegan thickener that works when blending cold ingredients, ie:  doesn’t need to cooked like corn starch or tapioca starch in order to thicken and set.  Look for it in health food stores in the supplement aisle.  Sometimes stores stock Bob’s Red Mill brand lecithin as well.

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Lemony Steam-Roasted Artichokes with Garlic and Cherry Tomatoes

Steam Roasted Artichokes|Spoonwithme.com

I first saw an artichoke plant while wandering through a botanical garden in Spain.  Have you ever seen one?  Quite a prickly beast, and I do mean beast!  Since then, I’ve become obsessed with the idea of growing my own, even though Colorado isn’t exactly known for artichokes.  I’m cornering off a little–okay–sizable corner of my garden for the beast to expand.  I dream of little shop of horrors style plants, arms reaching out, prickly mouths open wide.

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Eating an artichoke is a religious experience.  Don’t talk to me, and don’t give me a napkin.  Just let me pluck and dip and scrape and savor.  They make me so food-protective that I have to make more than anyone in my household could ever eat in a night.  Here’s your artichoke (if you don’t eat it all, I’ll finish it off), and here are my artichokes.  You may have all the aioli you would like (I made an inhuman amount so that you would not eat my share.

 

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Back in the day, I started making artichokes the way most do, by boiling them in salted water (play disappointing music here).  Why would I want to infuse my artichoke with nothing?  Then, I steamed them in water with lemons and garlic.  Meh.  The first time I roasted an artichoke, I thought, Now we’re talking!.  

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My newest method involves roasting the artichokes face down with a garlicky olive oil mixture, and then pouring enough white wine or vermouth into the bottom of the pan to steam the artichokes at the same time.  The artichokes become more tender, and in the end, that means more artichoke to eat!  I hope you enjoy luxuriously plucking, dipping, scraping, and savoring as much as I do.

Steam Roasted Artichokes|Spoonwithme.com

 White Wine Steam-Roasted Artichokes With Garlic and Cherry Tomatoes

  • 2 large artichokes
  • 1 head garlic, cloves peeled and minced
  • 3 lemons
  • 1/2 pint cherry tomatoes (about a cup), halved if large
  • 1/4 cup extra virgin olive oil
  • 1/3 cup dry vermouth (or white wine, or broth)
  • 1  1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper
  • freshly ground black pepper

Preheat oven to 375˚F.

Prepare the artichokes:

Fill a large bowl with cold water and add the juice of one of the lemons, about 2 tablespoons.  Cut off the top inch of one artichoke, and the bottom of the stem, leaving an inch or so of the stem intact.  Using kitchen scissors, cut off the tips of the leaves.  Cut the artichoke in half lengthwise.  Place one half in the acidulated water while you work with the remaining artichoke.

On a cutting board, smash the garlic and  one teaspoon of the salt into a paste using the side of a chefs knife.  Put the garlic paste into a small bowl.  Juice one of the remaining lemons into the bowl.  Cut off the peel of the remaining lemon (top and bottom first, then cut off the sides in sheets, making sure to remove the white pith).  Chop the peeled lemon, discarding the seeds, and add to the bowl.  Add the olive oil, crushed red pepper, and a few grindings of black pepper.  Whisk everything together.

Rub every surface of each artichoke half with the garlic oil mixture, making sure to push some of it in between the leaves.  Arrange the artichokes face down in a dutch oven (a roasting pan or casserole dish will work too).  Scatter the cherry tomatoes over top, and use your fingers to toss them around, trying to coat them with some of the oil mixture that has settled in the pan.  Pour the vermouth into the bottom of the pan.

Roast, covered, in the oven at 375˚F for 35-45 minutes, or until the outside leaves easily pull away from the artichoke.

Serve with lemon-garlic aioli or your other favorite dipping sauce.

Lemon-Garlic (Cheater’s) Aioli

Sometimes (okay, rarely), I go through the extra effort to make real aioli.  Most of the time, I start with a good quality mayo and go from there.  This is just one of my go-to combinations for artichokes.  If you like spicy aioli,  chile-garlic paste.   If you just want a little spice, garnish the top with a sprinkling of cayenne pepper.

  • 1/3 cup mayonnaise (use vegan mayo if desired)
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 large clove garlic, minced and smashed into a paste (or finely grated, or pushed through a garlic press)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1-3 teaspoons Sambal Oelek (chile garlic paste)*, or 1/8 tsp-1/2 tsp ground cayenne

Stir all ingredients together in a small bowl.  Adjust salt and pepper to taste.  Sprinkle with cayenne if desired.

*Sambal Oelek can be found in the Asian section of most grocery stores

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Filed under Appetizers, Condiments, Main Dishes, Side Dishes, Vegetarian and Vegan

Rhubarb-Mint Soda and Coincidental Jam

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It’s about time for some summer drinks up in here, don’t you think?  I don’t know about where you live, but here in Denver, it’s hot!  Most of my days lately have been spent in the garden.  This year’s garden has epic potential.  So far I’ve planted 20 tomatoes, mostly heirlooms, in every color of the rainbow.  We’ll have winter squash growing up a trellis, pickling cucumbers, peas growing up a tepee I fashioned out of bamboo poles and twine, and many other vegetables.

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I’m always looking for different ways to preserve and showcase what’s in season.  I’ve had my eye on this rhubarb soda since I found it in Organic Gardening.  I used deep red rhubarb, and the syrup turned out to be a beautiful fuschia color, the perfect balance of sweet and tart.  Worry not if you don’t have a rhubarb plant (I don’t either).  Well-established rhubarb plants are gigantic, and if you ask around, someone’s bound to be giving some away!

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This is just the first infusion of the summer (well, besides the chive blossom vinegar I’ve got steeping in the cabinet).  I’ve got grand plans of berry vinegars, such as this strawberry-infused vinegar by Jayme at Holly and Flora.  I think it would go perfectly with this rhubarb simple syrup to make a strawberry-rhubarb soda!

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Are you having visions of epic gardening or canning for the summer?  Do share!

Rhubarb-Mint Soda (and Coincidental Jam)

Adapted from Organic Gardening Magazine

Makes 1 cup syrup

New to rhubarb?  Discard the leaves–they’re poisonous!  What is coincidental jam, you ask?  Well, it’s when you set out to make a rhubarb syrup, and just so happen to accidentally make a delightful jam!  Enjoy!

  • 1/2 pound rhubarb stalks, chopped (about 2 cups)
  • 1 1/4 cup sugar
  • 1/2 cup water
  • 1/4 cup mint leaves, packed
  • mint sprigs, for garnish
  • sparkling water

Stir the rhubarb and sugar together in a medium saucepan.  Allow to sit for about 45 minutes to macerate, stirring a couple times–the juices will release and much of the sugar will dissolve.

Add the water, and bring to a boil over high heat.  Reduce heat to a simmer, and cook for 15 minutes, or until the rhubarb is soft and falling apart.  Remove from heat.  Add the mint and allow to cool to room temperature.

Pour the mixture into a fine-meshed strainer, pushing against the solids with a wooden spoon.  Pour the syrup into a clean jar or bottle.  Store the jam (rhubarb solids) in a jar.  The syrup and jam will keep in the refrigerator for about a week.

To make the rhubarb soda, pour 2-3 TB syrup into a glass with ice (or to taste).  Pour in the sparkling water, stir, and garnish with a sprig of mint.

Rhubarb Jam|Spoonwithme.com

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6:00 Asparagus with Toasted Ciabatta and Creamy Eggs

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Midnight asparagus?  Who am i kidding?  Midnight is as mysterious and unfathomable as a unicorn between the months of August and May.  Perhaps I should back up a bit to say that I based this recipe on the Splendid Table’s Midnight asparagus.  Tonight, and most nights, it’s more like, “it’s 6:00 on a wed and I just got home from a meeting and a day full to the brim with bouncy spring-fevered kids” asparagus.  You other teachers out there know exactly what I’m talking about!

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Hence, my version, 6:00 asparagus.  It comes together in a snap when you feel like eating but not cooking.  Toasted ciabatta, creamy eggs, cracked pepper, and roasty asparagus, all speared together with a piece of ciabatta to dab up the runny yolk that creates the sauce.

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I think we all should have recipes that come together this easily to lure us, if only briefly, to the kitchen after a long day at work!

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6:00 Asparagus with Toasted Ciabatta and Creamy Eggs

  • 1 bunch pencil thin asparagus, about 12 oz
  • 1/2 medium red onion, halved peeled, and cut into 1/4 inch wedges
  • 4 cloves minced garlic
  • 1 medium lemon, cut into 1/2 inch rounds
  • 3 1/2 tablespoons extra virgin olive oil
  • 6 eggs (or as many as you’d like to serve)
  • kosher salt and freshly ground black pepper to taste
  • 1 crusty loaf bread, such as ciabatta, cut into 1 inch slices

Preheat broiler on high, and set an oven rack to the highest position.  On a rimmed nonstick baking sheet, toss together the asparagus, onion,  garlic and lemon with the olive oil.  Add a couple of generous pinches kosher salt and some grindings of black pepper to taste.  Spread everything out on the pan into a single layer.

Broil on high 4 inches from the top of the oven for about 4-5 minutes, until starting to brown and crisp-tender.  Remove from the broiler.  Push the vegetables to the sides, and crack the eggs onto the pan, wherever they will fit around the asparagus.  Sprinkle the eggs with salt and pepper.  Put the ciabatta into the oven to toast.  Broil the eggs and asparagus for 1-2 minutes longer, until eggs are cooked to your desired doneness (keep in mind that the eggs will continue to cook once removed from the oven. 1 minute eggs will be runny, and 2 minute eggs will be more set).  Squeeze the lemons over the asparagus.  Serve hot on the toasted ciabatta slices.

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Filed under Breakfast and Brunch, Main Dishes, Vegetarian and Vegan

Kale, Potato, Tomato and Onion Mini-Frittatas

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Frittatas are all about fancy.  I mean, dahhhling, I just whipped up a frittata.  See, doesn’t it sound extra fancy?  The best part is, it’s one of those secret weapon skills to break out when you want to serve something special that will whip up in a flash.  I’ve had many people tell me that they can’t cook without a recipe.  Dishes like this are very customizable based on what you have on hand, even if you’re not a habitual improviser.

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The process, in a nutshell, is to mix up your egg base, saute and cool the other ingredients, mix together, then bake.  Sure, you could make a big frittata, but these little guys are perfect for grab-and-go breakfasts on the run, or serving at a brunch or baby shower, no serving utensils needed.

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This particular frittata is chock-full of veggies and contains some of my favorite breakfast ingredients–sauteed onion, kale, potato, and cherry tomatoes.  Although you could add dairy, I promise, the recipe doesn’t need it.  The nutritional yeast gives these little guys the rounded out, rich flavor that dairy offers, in a healthier way.  The mister and I have been known to whip up frittatas for any meal of the day, including dinner on nights that we are tired and at a loss for what to make.

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A sum up of lessons learned today:

  1. Frittata.  Just say it.  Ooh, you’re so fancy!
  2. I can make frittatas in muffin cups faster than deciding on where to eat out
  3. These look good.  I’m gonna make ‘em.  Then, I’m gonna go rogue with all sorts of crazy combinations.  Oh snap.

I’d love to read your comments on any favorite ingredient combination ideas! 

Here are some of mine…

Green hatch chiles+potato+diced tomato+onion+queso fresco+chorizo

Spinach+mushroom+turkey sausage (or vegetarian sausage)

Tomatoes+oregano+onion+crushed red pepper+mushroom (pizza frittata!)

Kale potato mini-frittatas|Spoonwithme-com

 

Kale, Cherry Tomato, Potato and Onion Mini-Frittatas

Makes 10 muffin-sized frittatas

Fill the muffin cups about 3/4 full, and don’t be overly concerned if the frittatas bubble up over the sides of the muffin tins.  The scraggly edges of the eggs can be easily tucked down around the frittatas using a butter knife.  

For the Vegetables:

1 tablespoon olive oil

1 small yellow onion, peeled, quartered lengthwise, and thinly sliced

1 cup quartered cherry tomatoes (or chopped if large)

1 medium yukon gold potato (about 4 oz), peeled, quartered and sliced into 1/8 inch thick triangles

2 cloves garlic, minced

2 cups chopped dino kale leaves (about one bunch–don’t include the tough lower stems)

1/2 teaspoon salt, divided, or to taste

1/2 teaspoon lemon juice

For the egg base:

8 eggs

1/4 cup unsweetened almond milk (or other milk of choice)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon nutritional yeast*

Coconut oil, olive oil, or butter for greasing the muffin tins (or paper muffin cups)

1) Preheat oven to 375˚F.  Heat the olive oil in a non-stick frying pan over medium high heat.  Add the onions, potatoes, and 1/4 teaspoon salt, and saute until soft but not falling apart, about 6 minutes.  Add the garlic, and saute 30 seconds more.  Add the cherry tomatoes and cook for an additional 2 minutes until softened.  Add the chopped kale and sprinkle with 1/4 teaspoon salt.  Cook for a couple minutes longer, until the kale is wilted.  Sprinkle in the lemon juice and add pepper to taste.  Set aside to cool to lukewarm before incorporating into the eggs.

2) In a medium bowl, whisk the eggs, almond milk, 3/4 teaspoons salt, pepper, and nutritional yeast until the mixture lightens in color and appears frothy on top.  Stir in the cooled vegetable mixture.

3) Spoon the egg mixture into well-greased muffin tins (a scant 1/3 cup per tin).  Bake for 8-10 minutes, or until the eggs are set.  Switch oven to broil, and cook the frittatas on the top rack for 1-2 minutes to brown the tops if desired.  Best served warm.

*Nutritional yeast can be bought in bulk in health food stores such as Whole Foods

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Filed under Breakfast and Brunch, Main Dishes, Vegetarian and Vegan

Vegan Coconut Chocolate Mousse

Veganchocococonutmousse|Spoonwithme-com

I’ve been meaning to share this recipe with you for a while now! This past summer, the mister and I went to his family reunion in Grand Mesa. If you associate what I associate with reunions, you’re probably thinking about Aunt Ethel’s special jello surprise, cousin Susie’s mystery meat casserole, mountains of deviled eggs (not that there’s anything wrong with that!), hot dogs, and of course, macaroni salad. I must have been in some strange family reunion twilight zone, but there wasn’t a speck of jello surprise to be found.

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When you come from a family of lacto-impaired-vegetarians, meat-atarians, and gluten-freegans, people have to get a little creative, especially when it comes to dessert. My cousin-in-law Lena, who has mad vegan skills, whipped up a batch of this mousse. The mousse was silky smooth with the luscious texture every good mousse should have, but was much lighter. Fresh berries were a perfect match. The dessert was satisfying without being overly rich or heavy. Unlike other vegan desserts, the ingredients in this one are simple and straight-forward–coconut cream, cocoa powder, and sugar. Lena kindly agreed to let me share the recipe, which is on the menu at Evolution Fresh, the juice bar and nom-worthy healthy restaurant she manages in Seattle. Thanks Lena!

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It’s a beautiful thing when the world’s diverse eaters can unite over a dessert that everyone loves and can feel good about eating! If only everyone’s family reunions could taste this good!

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Vegan Coconut Chocolate Mousse

Recipe adapted from cousin Lena and Evolution Fresh

Serves 2-3

The biggest secret to making coconut mousse successfully is temperature. Coconut cream must be cold in order to whip up. If you happen to have xanthan gum on hand, it helps to firm up the mousse even more. If you can’t find cans of coconut cream, you can use the cream from 3-4 cans coconut milk (not light). If using regular coconut milk, refrigerate the cans for at least 2 days, then use only the cream from the top, saving the clear coconut water for another use (It tastes great in smoothies!).    Makes a great topping for berries!

If you can get your hands on it, Mayan cocoa powder makes a great variation on the basic mousse.  If you’d like to imitate the taste of Mayan cocoa powder, you can add a pinch of cinnamon and a pinch of cayenne.

  •  1 can (13.5 ounces) coconut cream*, refrigerated for at least 2 days
  • 1 tablespoon (or more to taste) cocoa powder
  • 2 tablespoons powdered sugar (more or less to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum (optional, used for thickening)

Scoop the chilled coconut cream into the bowl of an electric mixer.  Using the whisk attachment, beat the coconut cream on medium high speed 4-5 minutes, until fluffy and forms peaks.  If using xanthan gum, add to the mixture and beat for a minute.  Add the remaining ingredients and beat until incorporated.  Chill or serve immediately.

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Butternut Squashadillas with Frizzled Onions and Sage

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Here in the spooniverse, you may have noticed that I like to make up words.  In fact, today’s post contains no less than 4 made up words, including my newest tortilla-enveloped friend, the squashadilla.  Yes, it is a made up word.  No, I didn’t exactly make it up, but I so appreciated the clever lad or lady that first coined the concept that I immediately decided to adopt the term and adapt the recipe. Could roasted butternut squash really take the place of cheese in a quesadilla?  Be still my beating heart.

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I try not to pawn off my hare-brained recipes on dinner guests, unless I am sure that it’s a legitimately tasty recipe and not just filled with healthy things prepared in boring ways.  My lovely readers, I wouldn’t dream of giving you a recipe that hadn’t been fully vetted by a panel of skeptical but open-minded eaters.  I’m happy to say that this recipe has been fully tested and approved by a dinner party full of diverse eaters, and a teachers lounge chock full of hungry colleagues.  I knew I had found some unbiased test subjects when each of them raised an eyebrow upon hearing me say as maniacally as a mad scientist with hair all willy-nilly, “I made squashadillas!!!  Waaaaaaant one?”.  Ummmm, okay…? Sure!    How can you say no to a maniac who’s offering you a food with as fun of a name as this?

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So without further ado, I present you the squashadilla.  Roasted butternut squash, mashed with frizzled onions–now wait a minute!  What are frizzled onions?  I think “frizzled” is a more fitting term than sauteed when we’re talking thinly sliced onions that are cooked at a heat that is just slightly hotter than usual, and stirred slightly less than usual, resulting in some of that browned, roasty caramelized flavor.  If you slice ‘em thin, these little guys help the squash to mimic some of that melted cheese texture you want in a quesadilla.  As a nod to the traditional quesadilla flavor I love, I added an ample amount of chile powder.  In honor of the butternut squash,  I incorporated one of its best buds, flavor-affinity wise, fresh sage. Everything is mashed together and hugged between two tortillas, rubbed down with coconut oil, and baked until the edges are golden and crisp.

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In closing, I thought I’d round off this post with a review of lessons learned:

•squash (sometimes)=cheese

•made up words can be totally legit

•onions can be frizzly

•squashadillas are a perfectly reasonable substitute for quesadillas

•never say no to a maniac offering you a squashadilla

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Butternut “Squashadillas” with Frizzled Onions and Sage

makes 2 10-inch Squashadillas

These are the sort of appetizer or simple dinner that people will curiously try, then polish off in a hot minute.  Guac or a good salsa make good accompaniments.  Serve right out of the oven, crispy and hot.

•1 small butternut squash (halved and seeded)

•1 medium onion, halved and thinly sliced

•3 cloves garlic, minced

•2 teaspoons (packed) very thinly sliced sage leaves

•1 1/2 teaspoons chile powder

•salt to taste

•Olive oil (coconut oil works too)

•four 10-inch whole wheat tortillas

Preheat oven to 375˚F.  Rub the cut ends of the butternut squash with olive oil and sprinkle with salt.  Put face down on a nonstick baking sheet and roast for about 35 minutes, or until the flesh is tender.  Allow to cool, then scoop out the flesh and set aside.

Heat 2 tablespoons olive oil in a nonstick frying pan.  When hot, add the onion slices and cook over medium high heat until soft.  Don’t stir too often–you want the edges to be “frizzled” and deeply golden.

Add the garlic and sage, and stir constantly for a minute until garlic softens.  Add the butternut squash flesh and mash it into the onion mixture with a wooden spoon.  Add the chile powder and kosher salt to taste.

Heat tortillas in oven until pliable.  Spread half of the butternut squash mixture onto a tortilla and top with another tortilla.  Repeat with the rest of the mixture.  Brush the tortillas with olive oil or coconut oil and bake at 350˚F on a sheet pan until golden and crispy on the edges, about 6 minutes on each side (flip halfway through).

Serve while hot.

Variations:  

•Substitute different herbs, such as cilantro or rosemary and thyme

•Use the butternut mixture as a filling for vegan enchiladas

•Play around with the spice mixture, adding coriander, cumin, etc…

•Let me know what other variations you come up with!

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Filed under Appetizers, Main Dishes, Side Dishes