Friday, August 3, 2018

miso butternut squash tacos


It doesn't have to be Tuesday to have tacos in my house. I love Mexican inspired cuisine. It is so simple and versatile, easy to load up the veggies and still pack with spice and flavor. This dish is a fusion, pairing classic tacos with miso coated butternut and homemade kimchi on top. I am in complete content with these tacos and a fresh margarita. Yes.

As for my homemade kimchi, I just realized I have never done a blog post for it! I have posted homemade saurkraut and karrot kraut, but never my own kimchi recipe. It is so simple, spicy, and I can get everything at the local farmer's market. Until I get that posted, check out My New Roots Fabulous Fermentation Week post, I used this recipe the first time I made kimchi and have adjusted it from there.

And on to the tacos. The farmer's market always has these cute little butternuts for only $1 each! So naturally, I buy two or three. Each one is the perfect size for dinner for two. Miso is another fermented food that I always keep in my fridge. I use it in dressings, sauces, soups, and even spread it on toast with avocado, yum. There are several types of miso paste in stores today, my favorite is Japanese style red miso. Most importantly, I look for the one with the least ingredients.

Stock your tequila shelf and start squeezing some lime because you'll want a margarita with this dinner!

miso butternut squash tacos
  • 1 small butternut squash (about 2 cups peeled and cubed) 
  • 1 Tbsp miso paste
  • 1/4 cup hot water
  • 2 tsp cornstarch 
  • corn tortillas
  • your choice of toppings- avocado, salsa, cucumbers, red onion, cilantro, or in my case-- kimchi


Peel and cube the squash. Whisk together the miso paste with hot water and cornstarch in the bottom of a mixing bowl. Add the squash and toss to coat. Pour the squash with remaining miso mixture onto a lined baking sheet and spread out into one layer. Bake at 400 degrees F for about 10 minutes, flip and bake for 5 more minutes.



Meanwhile heat up those tortillas and prep your toppings. I like to wrap the tortillas in foil and throw them in the oven at the same time, but you could also heat them on the stove top.



When squash is tender, remove from the oven. Assemble and enjoy!


Saturday, July 7, 2018

broc tots


Yasss! A healthy take on an old favorite. Revamped from the lunch room tray, pre-fried, and frozen version to full of greens, flavors, and oven baked!

broc tots
  • 1 large russet potato
  • 1/2 lb. broccoli florets
  • 2 cloves garlic
  • 1 small or 1/2 large onion
  • 1 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup garbanzo bean flour

Peel and cube the potato. Boil until just fork tender and drain. Steam the broccoli florets for just a few minutes, also until fork tender and bright green. In a food processor add the garlic cloves and roughly chopped onion. Process until fully minced then add the cooked potato cubes. Pulse until crumbly with no big chunks. If the potatoes are cooked more they won't crumble but mash in the food processor, but both ways work! Transfer into a bowl. Add the steamed broccoli to the food processor and pulse until crumbly as well, no big chunks but not smooth. Transfer the broccoli to the bowl and add the remaining ingredients; oil, salt, and garbanzo bean flour.



Stir to combine completely. The mixture should be thick enough to handle and shape your tots, if it's not, add more garbanzo flour, a little at a time. Line a baking tray with parchment paper and start shaping your tots! You can do whatever size and shape you want, I like two-bite-sized. Once all are shaped and arranged on the baking tray, pop it in the oven at 400 degrees F for 20 minutes. Flip the tots with tongs or a spatula and bake another 10 minutes. They should be a little golden on each size and hold together enough to grab and dip! Yum!



So good with guacamole or herbed lemon tahini dressing. Happy summer!



Friday, June 29, 2018

fig macs


Fig Newtons have been around since 1891! Can you believe that? Needless to say, they are a classic fruity biscuit that was much in need of a healthy upgrade. No offense Fig Newtons. So here is my version: raw, vegan, completely unprocessed, Fig Macs.

These tasty treats are surprisingly easy to make and assemble, and only have 4 main ingredients!

Fig Macs
  • 8 dates, pitted and soaked
  • 1 cup oats
  • 1 cup walnuts
  • 8 dried figs, soaked
  • sprinkle of flax meal 

Start by pitting the dates and soaking them for a few minutes in warm water. Soak the figs as well while you prepare the rest of the "cookie" coating. Place the oats and walnuts in a food processor and blend into a coarse meal. Drain the dates and add them to the food processor. Blend until a dough is formed.



Transfer the dough into a mixing bowl and divide into two even halves. Line a square or rectangular container or dish with parchment paper. My container is about 8X4 inches. Flatten out half of the cookie mixture into the bottom of the container, making sure to press evenly all the way to the edges.


Drain the figs and blend in the food processor until smooth (ish). Using a rubber spatula, spread the fig filling on top of the bottom layer of cookie. For the top layer, flatten out the cookie dough in your hands as much as possible before placing it on top of the fig layer. It's fine if it breaks into a few pieces because once it is layered you can flatten it and connect the pieces with your fingers. I like to fold over the edges of the parchment paper so I have a less sticky surface to flatten and compress.


Sprinkle with flax meal (optional, just for texture) and place in the freezer for at least one hour. To remove the entire thing from the container just lift the sides of the parchment paper. Place onto a cutting board and unwrap. Slice into even bars, store in the refrigerator, and enjoy!