Squash Perogi's!!!!!

Hey Baaaaaabes,


I made a variation of my vegan perogi's for our special houseguest, ATM, with a DELISH spaghetti squash, caramelized onions, basil and garlic.  ATM's Baba is FAMOUS for her perogi's so I was hoping to make my batch at least edible.  Alas, I didn't finish them in time for ATM to try them so I am posting this recipe in hopes that she can try them next time she visits :)


ATM eats her perogi's with vinegar.  I had never tried this but upon doing so, decided that it is a MUST.  Red wine vinegar is awesome with regular vegan perogi's and balsamic is to DIE FOR with these squashy ones.



Squash Pierogi's

Ingredients:
-1 spaghetti squash, sliced in half lengthwise, seed guts scooped out
-2 tbsp olive oil
-everything from my vegan pierogi recipe (2 cups mashed potatoes is about three medium potatoes)
-1/3 cup chopped fresh basil or 2 tsp dried
-S&P

Pre-heat your oven to 375 degrees.  Drizzle 2 tbsp on the cut-side of the spaghetti squash halves.  Sprinkle them with S&P and place them cut side-down on a baking sheet.  Bake the squash for about twenty minutes or until the squash flesh mashes (say that five times fast...) easily with a fork. 

Scoop the cooked spaghetti squash from its skin and, along with the basil, add to the potato-caramelized onion pierogi filling that you have prepared from my vegan pierogi recipe. . .you were supposed to do that BTW. . .and you were supposed to have prepared the dough up to this point and possibly even rolled it out. . .if not - no biggie, just do it NOW!  (I used half whole-wheat flour, half unbleached all-purpose flour when I made the dough for the squashy pierog's). 

Prepare the pierogi's just like the recipe and EAT THEM with balsamic vinegar ;)

XOXOXOX
V.V.

Sprouts and Squash

Hey Lovelies,

Bee and I had a very special house guest recently, who when asked what she liked to eat, responded "I like brussel sprouts.  And spaghetti squash."  MUSIC to my ears.  Bee and I went grocery shopping seperately prior to the arrival of our guest and both returned home with squash and enormous bags of brussel sprouts.  And after they were all gone, as well as our wonderful guest (ATM, who we can't WAIT to see again!), we went out and bought more squash and sprouts.  YUMMY!  And such hearty, healthy and delicious winter fare. 

Here's a pasta recipe that was concocted late at night after many, many nights of celebrating the return of ATM.

Spaghetti with Sundried Tomatoes, Soy Chick'n and Roasted Brussel Sprouts

Ingredients:

-1 box spaghetti noodles

-3 tbsp olive oil

-1 cup brussel sprouts, quartered lengthwise

-6 cloves garlic, sliced

-chili flakes (to your taste)

-2 tsp dried basil (if you have fresh or freeze dried basil, use 1/4 cup!)

-1 cup chopped soy chick'n (you don't actually have to use it, but it's tasty protein!)

-1/4 cup chopped sundried tomatoes

-juice of 1 lemon

-1/2 cup chopped fresh parsely

-1/3 cup whole-wheat breadcrumbs
-S&P

Boil water in a large pot and cook the spaghetti until it's al dente (tender but still with a bit of bite).  Strain the pasta, reserving 1 cup of the pasta water (it will become part of the sauce, the starches in the pasta water help to thicken!), and set aside.

Toss the brussel sprouts with 1 tbsp of olive oil and season with S&P.  Bake in a roasting pan for about 15 - 20 min in a 375 degree oven, tossing them halfway through.  Set aside.

For the sauce, heat the remaining 2 tbsp of olive oil in a skillet over med-high heat.  Add the garlic, chilis, soy chick'n and bsail and saute until soy chicken is lighty browned.  Add sundried tomatoes, lemon and pasta water.  Bring to a boil and reduce to a simmer.  Add the spaghetti, lemon, breadcrumbs and sprouts and toss well so the pasta is well coated.  Season with S&P and serve!


YUM YUM YUM!!!!!
XOXOXOXOXOXOX
V.V.

Butternut Squash Soup with Mushroom Saute and Toasted Pepitas

Hey Babes,

Here's a classic fall soup brought to a whole other level with a saute of wild mushrooms and some toasted pepitas...mmmmmm...

Butternut Squash Soup with Mushroom Saute and Toasted Pepitas

Ingredients:

1 butternut squash, halved, seeds scooped out and baked cut-side down in a 375 degree oven until soft (about 30-40 min)

1 tbsp olive oil

1 large onion, diced

4-6 cloves garlic, chopped

4 cups water or veggie stock

1/8 tsp fresh ground nutmeg

1/2 tsp cinnamon

S&P

2 cups chopped mushrooms (your choice! use mixed wild mushrooms, shitake, portabello, crimini JUST NOT WHITE BUTTON MUSHROOMS, THEY ARE SO BORING, PEOPLE!)

1 tbsp vegan butter

2 tbsp shoyu

1/2 tsp dried thyme

1/2 cup toasted pepitas (pumpkin seeds)

Saute the onions and garlic in the olive oil in your favorite soup pot over medium heat until they are nice and translucent and soft.  Add the water or stock and flesh of the butternut squash (just scoop it from the skin).  Bring to a boil over medium high and then reduce heat to low, add nutmeg, cinnamon and season with S&P.  Leave the soup to simmer while you make the mushroom saute..

Heat the vegan butter in a skillet over medium high heat.  Add the mushrooms and saute until browned.  Add the shoyu and thyme and cook until liquid is absorbed. 

At this point, you are gonna wanna puree your soup with an immersion blender or a regular blender (in batches).  Then you can add shoyu (for more umami), non-dairy milk (for creaminess), crispy sage leaves (for herbiness), hot sauce (for HAWT) or just plain old S&P to your taste.  It's your soup, go crazy!

To serve, ladle the soup into soup bowls and then carefully float a couple tablespoons of the mushrooms in the middle.  Sprinkle over the toasted pepitas and maybe a couple drops of good olive oil.

YUM YUM KISSES,

V.V.