Sep 242012
 

Stuffed Acorn Squash with Roasted Garlic Pumpkin Sauce and Squash Blossoms

What do you do with squash blossoms?

This was the question I heard over and over from customers at the KyV Farm tent set up at the St Johns Farmers Market at Alpine Grove Park last Saturday.  There are many fried and stuffed recipes on the internet so here is a unique one that showcases the fresh blossoms with their sweet, nutty flavor.  They create a beautiful presentation and taste without adding lots of calories – only about five per cup.

The St Johns farmers market is a newly established one right on the St Johns river.  They had a good number of fresh vegetable vendors as well as a great mix of art work, jewelry, crafts and personal care products.  I would like to see some more prepared food vendors (vegetarian would be awesome!), possibly a food truck and some live music, but overall it was a GREAT market and you can find KyV Farm there every week featuring their organic produce.  Please head out there to support this new market – it is every Saturday, 10AM to 2PM, 2060 State Road 13, Switzerland, Florida.

The acorn squash, spaghetti squash, blossoms and garlic are all organically grown from KyV Farm. In fact, the spaghetti squash I had from the end of last season, waiting patiently on the counter for me to use it – so this started out as a spaghetti squash recipe but quickly morphed into a stuffed acorn squash since I bought two of those fresh at the market on Saturday.  There were so many delicious elements in this recipe that I had trouble fitting them all in the title; sweet roasted garlic, aromatic sage and thyme, fresh rosemary, caramel-y roasted onions, squash blossoms and that creamy pumpkin sauce.  This dish incorporates all of the welcoming tastes of fall and if you are like me living in Florida, it is a great way to celebrate the new season, even if we are only just starting to see some cooler weather.

I am SO excited about this recipe and if you try it, I know you will be too!

Lastly, I hope you will follow me on facebook if you don’t already.  It is such a great way to connect with the people that support and follow my blog.  Thank you to all of you!

Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Inspired by my friend Caras Cravings
Serves 6 – 1 cup spaghetti squash, 1/2 acorn squash, 1/4 cup sauce

Vegan, Gluten Free
Printable Recipe

Ingredients
1 spaghetti squash**
3 acorn squashes
1 onion
2 small bulbs garlic or one large
Salt and fresh ground pepper, to taste

Sauce
1/2 cup canned pumpkin puree
1/4 cup nutritional yeast (or Parmesan cheese for non-vegan)
1/2 cup plain non dairy creamer – I used Silk Original (or regular creamer for non-vegan)
1/2 tsp coarse sea salt
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp fresh chopped rosemary
4 squash blossoms (optional)

Directions

1. Preheat oven to 350F.  Cut squashes in half and scoop out seeds, chop onion, cut tops off garlic and wrap in foil; prepare pans with non-stick cooking spray.   Place squashes face down on pans, add onions and garlic around squashes.  Bake 60 minutes.

2. Add pumpkin puree, nutritional yeast, creamer, salt, sage and thyme to small sauce pan; heat over medium, low heat.  Stir in roasted onions and garlic and simmer mixture, about five minutes or until heated through.

3. Place 1/2 acorn squash on each of six plates, top with 1 cup spaghetti squash and 1/4 cup sauce mixture. Slice squash blossoms; sprinkle evenly over 6 plates, top with sprinkle of chopped fresh rosemary.

**There may be some left over depending on the size of the squash.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 209.8
Total Fat 2.4 g
Sat Fat 0.2 g
Polyunsat Fat 0.3 g
Monounsat Fat 0.1 g
Cholesterol 0.0 mg
Sodium 106.8 mg
Potassium 1,080.1 mg
Total Carb 46.7 g
Dietary Fiber 8.0 g
Sugars 12.2 g
Protein 6.2 g

Vitamin A 18.4 %
Vitamin B-12 44.3 %
Vitamin B-6 187.3 %
Vitamin C   52.6%
Vitamin D 0.0 %
Vitamin E 1.1 %
Calcium 12.0 %
Copper 12.8 %
Folate 33.3 %
Iron 14.1 %
Magnesium 24.0 %
Manganese 32.6 %
Niacin 107.5 %
Pantothenic Acid 17.9 %
Phosphorus 16.7 %
Riboflavin 192.1 %
Selenium 13.6 %
Thiamin 238.4 %
Zinc 11.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dec 032011
 
My second KYV Farm CSA bag, once again, had such variety. Thanks to KYV!

Radish and Broccoli


Bok Choy and Lettuce


 Onions

Kale


Golden Beets


Pigeon Peas


Arugula

Now-for the “turkey” tempeh-I have a confession.

I was going to cave.

I’ve cut out meat and have been doing awesome, but for Thanksgiving I was thinking about turkey.  I still had a little hope that I might be able to make something that would be just as delicious.


 I created a marinade-this green soupy stuff to marinate the tempeh in.  After looking at my concoction I can’t say I had high hopes.  The goal was a marinade made with seasonings I would normally pair with turkey-since I know that a lot of times when I marinate tofu in a sauce or seasoning I’m craving, it actually does satisfy that craving.

Tempeh, for anyone who has never heard of such a thing, is a sort of fermented soy cake.  I know that sounds gross, but I really love the texture and flavor.  It has more “meat” than tofu and a subtle nutty flavor.  Some folks steam it, as sometimes tempeh can have a bitterness to it, but this marinade I created was strong enough to take any bitterness out of the tempeh.

Much to my suprise, when I tried the marinated and pan seared tempeh, it was delicious!  It had a nice hearty texture and I didn’t miss turkey ONE BIT.


“Turkey” Tempeh
Inspired by All Recipes
Serves 2 to 3

Ingredients

1 package tempeh, I use Lightlife
4 Tbsp EVOO, (1 Tbsp reserved for cooking)
2 Tbsp water
2 Tbsp liquid aminos or soy sauce
Juice 1 lemon
1 Tbsp mustard
Handful fresh chives
1 1/2 Tbsp dried sage
Handful fresh oregano
Handful fresh parsley
2 Tbsp dried thyme
3 cloves garlic, minced
½ Tbsp paprika
1 Tbsp poultry seasoning
1 fresh sprig rosemary

Directions

1. Blend all ingredients but tempeh; marinate tempeh overnight in mixture. Store in the refrigerator.

2. Scrape as much of marinade off tempeh as possible.  Heat 1 Tbsp olive oil in skillet over medium high heat.  Sear on one side until browned, about 3 to 5 minutes.  Flip and sear second side an additional 3 to 5 minutes.  Slice and enjoy.



Nutrition Facts for Tempeh only
(From Lightlife Site)
Per Single Serving
Serving Size 4oz. (113g)
Servings per package: about 2
Nutrition: Amount per Serving Percentage Daily Value


Calories 240
Calories from Fat 100
Fat, g 11 17%
Saturated Fat, g 2 10%
Trans Fatty Acids, g* 0
Cholesterol, mg 0 0%
Sodium, mg 10
Potassium, mg* 360 10%
Carbohydrate, g 16 5%
Fiber, g 9 36%
Sugars, g <1
Protein, g 20 40%
Vitamin A, % 0%
Vitamin C, % 0%
Calcium, % 8%
Iron, % 15%


Ingredients
Cultured organic soybeans, water, organic brown rice, organic barley, organic millet, lactic acid (from plant sources).

Nov 302011
 


Is everything as crazy for you as it is for me?  The holidays, extra responsibilities at work, taking care of a 3 year old and keeping in touch with friends and family all contributes to the craziness.  But the other day, I was lying in bed, looking up at the ceiling, thinking WOW, I have it good.  Instead of getting overwhelmed I stopped and took a moment to be thankful for what I have….. 
….A crazy/awesome family, a supportive and loving hubby, a healthy baby girl (after many trials and tribulations), a way to get around, a roof over my head, a job to go to every day, both legs/eyes/arms and health, just to name a few.
It is so easy to get bogged down with all I have to do around the holidays and all the details that I have decided to make it my intention to STOP and focus on the present moment.  Just this morning I was in the bathroom getting ready for work and noticed the light shining through this beautiful glass vase made with all the colors of the sea; blues and greens, and realized that is what it’s like to be in the present moment.  I thought, how often do I even look at this vase?  I rush through the morning just trying to get out of the house, rush to drop my daughter off, rush to work as I’m usually running late, and rush home to get my baby girl, rush to make dinner, rush to the grocery….see a pattern?  I don’t think I’ll make it through this season unless I stop and take the time to appreciate where I am at that moment and all that I have.  We really do have a decision to be happy or unhappy.  I want to wake up each morning and make the decision to be happy.  Easier said than done some mornings, I know, but I will make it a habit and hopefully it will stick.
This dish was created as I was still had Thanksgiving in my thoughts.  I’m a big fan of cranberries so I had bought two fresh bags and decided to cook them up.  It’s SUPER easy and super tart.  If you like sweeter cranberry sauces simply add enough to suit your taste.  Paired with the sautéed organic spinach from my farm, scented with the hint of thyme and sage make dish somehow light but comforting at the same time.
As an FYI the nutrition info will be a bit off because there will be a LOT of cranberry sauce left over.  To create the nutrition info I had to list all the ingredients though so the calories will be a bit lower.

Cranberry Bowl with Sauteed Spinach, Black Eyed Peas and Couscous
***If you want sweeter cranberries add 1/4 cup brown sugar or agave.
Serves 4



Ingredients


1 bag fresh cranberries
1 tangerine, peeled and chopped
1 cup apple juice
1 can black eyed peas
1 bunch fresh spinach
1 Tbsp olive oil
1/2 red onion, chopped
1/2 head roasted garlic or 2 fresh cloves, minced
1/8 tsp thyme
1/8 tsp sage
Sea salt and fresh ground pepper, to taste
2 servings couscous, cooked to package directions


Directions


1. Wash and pick through cranberries, add to a medium pot with tangerine and apple juice; bring to a simmer and cook for about 30 minutes.


2. Heat 1 Tbsp oil over medium high heat; add onions; sauté 5 to 7 minutes; add garlic and cook an additional 1 to 2 minutes; add spinach, thyme, sage, salt and pepper and stir until wilted, about 3 minutes.


3. Serve each of four bowls with 1/4 cup couscous, 1/4 cup cranberry mixture, 1/4 spinach mixture and a large heaping spoonful of black eyed peas.

Nutrition Facts
4 Servings
Amount Per Serving


Calories 247.8
Total Fat 4.6 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 319.5 mg
Potassium 641.0 mg
Total Carbohydrate 47.5 g
Dietary Fiber 11.5 g
Sugars 6.4 g
Protein 7.8 g


Vitamin A 179.7 %
Vitamin B-12 0.0 %
Vitamin B-6 14.2 %
Vitamin C 71.5 %
Vitamin D 0.0 %
Vitamin E 10.8 %
Calcium 23.4 %
Copper 9.7 %
Folate 44.7 %
Iron 21.7 %
Magnesium 19.9 %
Manganese 56.4 %
Niacin 5.8 %
Pantothenic Acid 4.9 %
Phosphorus 7.1 %
Riboflavin 11.6 %
Selenium 17.4 %
Thiamin 8.8 %
Zinc 4.9 %




*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.