Posts Tagged ‘october’

Butternut and Kale Saute (recipe)

Roasted Butternut and Kale Saute 

Happy VeganMoFo!!! I’m excited that ‘MoFo is here and also completely overwhelmed by it already. I had planned on getting at least 1/3 of my post done over the past 2 weeks but wonderful and crazy things got in the way so I’m just going to wing it. Hopefully things will calm down this week and I can prepare some things in advanced.

I’ve decided to run with a theme this year. The whole month of  VeganMoFo for me will be all about Pumpkins and Winter Squash. Everything I post will contain either/or. Its a lot of pressure to come up with that many pumpkin recipes but I think I can pull it off. I have a bunch of ideas and I bought every type of pumpkin and winter squash I saw at Whole Foods yesterday.

I’m starting off VeganMoFo Day 1 with a recipe I made the other day for a butternut and kale saute. I made this earlier in the day and ended up nibbling on it for the rest of the day. We were lucky that there was some left for our actual dinner which it was intended for!

Roasted Butternut and Kale Saute

6-8 cups of medium diced butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400˚. Combine all the ingredients in a large bowl and toss to combine. Spread onto a parchment covered baking sheet tray and roast 25-30 minutes or until butternut squash is easily pierced with a fork or knife.

1 tablespoon olive oil
1 pinch of  red pepper flakes
3 cloves of garlic, minced
1 bunch of kale, stems removed torn into bite sized pieces
1 cup pecans, roughly chopped
2 teaspoons tamari

Heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and saute for 1 minutes. Toss in the kale and cook for 5 minutes. Add the already roasted butternut squash to the pan along with the pecans. Saute for 2 minutes to combine all the ingredients then add the tamari and cook 3-5 minutes more. Serve!

Happy VeganMoFo!

IMG_1099

2nd Avenue Vegetable Korma

I’m really excited about VeganMoFo this year! I have lots of things I want to share that I just didn’t have time to over the last few months due to having a brand new baby. Now that he’s 4 months old and napping regularly and Reno is back in preschool I think I might actually I have time to blog again! Of course though as I’m typing this out Miles has decided that he needs attention. Typical!

Anyway…I’m still in love with Isa’s cookbook Appetite For Reduction. I’m still making the Everyday Chickpea Salad all the time. I bring it to potlucks and I made it for Reno’s birthday party. Another favorite recipe of mine is the 2nd Avenue Vegetable Korma. I love Indian food. If I could I would get Indian take out a few times a week. That’s expensive though so I don’t. It’s also full of oil and fattening. So I’m thrilled that there is a Korma recipe in this book. I’m also thrilled that it is delicious. Its full of delicious veggies, curry and coconut milk. What more can you ask for? I’ll tell ya…its even more delicious the next day after all the flavors get to sit and meld together overnight in the fridge!

veganmofo2011