Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

Ingredients:
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.

 

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Almond Cookies!!! (Glueten Free)

Very Almond Cookies

Very Almond Cookies

Almonds cookies are great pick me up for me. They are very almond-y, chewy, sweet, and what more can one ask for on a gray rainy day like today? And when I looked for the recipe, I realized it’s not on my blog. I followed somebody else’s recipe, and it’s a great recipe, so here it is. http://ohsheglows.com/recipage/?recipe_id=6023584 Enjoy baking and eating.

 

February 17th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch at Bex Cafe: Spinach Salad

Nibbles at Friends’ home: Olives, String Green Beans, Baba Ganoush, Bread, Roasted Almonds, Red Grapes, Pound Cake, Chocolate Chip Cookies—ahn this is how I get off from being a vegan. If there is food in front of me, I can’t leave it alone.

Dinner: Left-over from Buddah Bodai, Sauteed Pea Pod Leaves, Shiitake Mushroom Duck, BBQ Pork

Spinach Salad

Spinach Salad

Appetizers

Appetizers

Peapod Leaves, Shiitake Duck, BBQ Pork

Peapod Leaves, Shiitake Duck, BBQ Pork

 

New Year’s Eve Menu 12/31

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Late Lunch: Roasted Acorn Squash with Carrots and Kale with Nutty Sprinkles, Cranberry Walnut Toast

Late Dinner at Penang: Gado Gado Salad, Vegetarian Coconut Curry Soup with Jasmine Rice—the curry soup was bit heavy for my stomach. Maybe it was because of the coconut milk. I’m mildly allergic to coconut. I used to make Gado Gado often. Just boil a potato/sweet potato and a carrot and an egg, mix it with some fresh greens and a cucumber, serve it with plenty of spicy peanut sauce. I like the dish but I can never eat this  a lot.

Roasted Acorn and Kale

Roasted Acorn and Kale

Gado Gado

Gado Gado

Vegetarian Coconut Curry Soup

Vegetarian Coconut Curry Soup

 

 

Tuesday’s Menu 11/27

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Riceballs, Miso Soup, Curry Pan, Fried Potato—mmmm…all carbohydrates. White rice, white wheat, white potatoes…I wish I could find a small plates of vegetable dishes easily in midtown. I saw Bento Boxes with Cabocha pumpkin and Hijiki. I stood there inside of the store for good 10 minutes, thinking if I should buy it anyway and toss the main dish, fish or chicken. I decided to go against it. Hence, Carbo-lunch.

Dinner: Roasted Butternut Squash and Kale with Nutty Sprinkles, Split Pea Soup, Assorted Petite Tomatoes, Sourdough Toast—oh, everything was so good. I couldn’t decide which one I should have a bite from next. I stuffed myself as much as I could. Then I saw roasted sweet potatoes sitting on the oven! Agh! I picked a couple of pieces.  I will have to eat the rest of them tomorrow.

Carbohydrates Lunch-not recommended

Roasted Butternut Squash and Kale, Split Pea Soup, Toast, Petite Tomatoes