Kale and Spinach Saute with Delicata Squash

Sorry I haven't been super chatty lately. I just haven't had a lot to say! Plus, we still have no snow...so...I guess I'm feeling a little blue. Better do my snow dance. Yesterday, Todd and I visited my Grandma, Aunt and Uncle and I needed something to bring for dinner. Something quick and healthy, as I didn't have a lot of time after work. This Kale and Spinach Saute with Delicata Squash was the perfect dish!

Do you need something quick and healthy to bring to a gathering? Never fear. I've got your covered. This saute is quick, easy, versatile and sure to please all your friends and family. I intended this to be more of a warm salad, but I let it saute a little too long and it turned into more of a sauteed side dish. That's okay though because it was still excellent. I even had it for lunch the next day over quinoa. It's very adaptable.

Sauteed kale and spinach peppered with roasted delicata squash and dressed with an apple cider, sesame miso sauce. This stuff is good...and good for you!

Kale and Spinach Saute with Delicata Squash 

Inspired  by The Naked Kitchen

Serves 2 or 4 as a side

• --Sustenance--
• 1 medium delicata squash, diced
• 1 Tbsp. sesame oil
• 1/2 medium red onion, sliced thinly 
• 1 bunch of kale, de-stemmed and chopped
• 2 large handfuls of fresh spinach
• --Sauce--
• 1/4 cup apple cider
• 2 Tbsp. molasses
• 1 1/2 Tbsp. sesame oil
• 1 1/2 Tbsp. fresh lemon juice
• 1 1/2 Tbsp. red miso paste
• 1 Tbsp. soy sauce
• dash of red pepper flakes

Preheat oven to 400 F. Wash and dice the squash and then scatter on a baking sheet. Coat the squash lightly with a nonstick cooking spray or oil. Roast at 400 F for about 30 minutes, or until the squash has just barely browned. Ensure that it doesn't burn. 

Meanwhile, heat the sesame oil in a very large saute pan or soup pot. Add the red onion and saute a few minutes, until just softened. Now, add the kale and saute for another few minutes, until it's bright green and softened a bit.

Add in the spinach and saute for another couple minutes until it's just wilted. Careful this entire time not to let the kale or the spinach wilt too much. You still want it to have some strength, with a little chew. It shouldn't be completely limp. Remove from heat.

In a small bowl, whisk together the sauce ingredients and add to the kale mixture, along with the roasted squash. Stir well to combine. 

Serve warm. This is great as a side dish, over quinoa, or just on it's own! 

I'm listening to Holley Maher – Odd Place To Be

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Creamy Mushroom Stroganoff

One of my most beloved dishes from my life as an omnivore was a beef stroganoff. It may have been the recipe off the back of the Campbells Condensed Cream of Mushroom Soup can. I'm slightly embarrassed. I know what you're thinking, but just trust me when I tell you it was legit. Being that I am now a vegan hippie, I came to the sad realization that stroganoff was one of those dishes that I was just going to have to give up (much like clam linguine). However, I was terribly and delightfully mistaken. 

I started to see mushroom stroganoff recipes floating around the internet. It had never occurred to me to just replace the beef from my favorite stroganoff recipe with mushrooms! Duh! So I set off to do just that, until I obviously observed that a very large component of said dish is the condensed cream of mushroom soup. Well shit...that stuff is definitely not vegan. Another obstacle, and more crafty work needed.

Even without the soup, I managed to make a stroganoff that is just as good if not better than any animal based stroganoff, and that's coming from a serious carnivore and stroganoff extraordinaire (my Pops). I did it! Now I can savor in that creamy, mushroomy, rich stroganoff once again. And without any guilt! Peace has once again been restored. Now onto the next omnivore recipe to conquer....clam linguine!    

Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream based sauce. No dairy or beef required!

Creamy Mushroom Stroganoff

Inspired by Campbells and All Recipes

Serves a crowd (about 10 people)

• 3 Tbsp. vegan butter
• 2 medium yellow onions, diced
• 3 garlic cloves, minced
• 1 1/2 lbs. of mushrooms, sliced (I used 1/3 portobello and 2/3 cremini)
• 12 oz. vegan sour cream (I like Tofutti) 
• 1/4 cup all-purpose flour 
• 2 Tbsp. vegan Worcestershire sauce (check the cheap store-brand one)
• 1/2 Tbsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. vegetable broth paste (Better Than Bouillon)
• 1/4 tsp. black pepper
• 24 oz. pasta, dry (I used Campanelle)
• 1/2 cup fresh parsley, chopped

Heat the butter in a very large, rimmed frying pan. Add in the onions and garlic. Saute until fragrant and the onions become soft. 

Bring a very large pot of salted water to boil. Cook the pasta until al dente, then drain and set aside until ready to use. 

Add the mushrooms to the onions, and saute until browned, about 10-15 minutes. 

Now, whisk together the sour cream through the black pepper in a medium mixing bowl, very well to combine. Add to the mushrooms and stir well to combine. Cook on low, until thoroughly heated.

You can serve this stroganoff two ways. Either add in the cooked pasta and chopped parsley to the mushrooms and toss to coat.

Or, serve the mushroom mixture over the hot noodles with some parsley sprinkled on top. 

Swayin' to Lorde – 400 Lux

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Thai Peanut Spaghetti Squash Veggie Bowl

I've been wanting to make this dish for quite some time. So long in fact, that the spaghetti squash I bought a week, a month ago had started to look pretty, well...sad. It was time. I couldn't put it off any longer. You see, spaghetti squash is my kitchen nemesis. I dread cutting them open. So, I usually opt for some much friendly squash to murder like, say, acorn squash. Butternut can still be pretty tough but delicata is my BFF in the squash world. That shit's like cutting butter. Plus, the rind is edible which is the bees knees in my book.    I've never actually harmed myself (or anyone else!) while trying to dismember a squash, but it's only a matter of time. Really. However, I'm excited to say that this dish was absolutely and totally worth it. If you want to cook spaghetti squash but your stronger significant other/roommate/random stranger isn't home to help you, don't fret. If I can do it, then you too possess the power to murder that godforsaken spaghetti squash.  

My best advice is to just take it slow. It probably took me about 15 minutes to crack this badboy open. No joke. I've heard of people microwaving the squash first to soften it, but then...you still have to wait for it to cool, so it probably takes just as long. Maybe I'm just a wimp. Am I making a big deal out of this squash thing? Who knows, but I think we've adequately examined this issue. Moving on. 

Back to this bowl! Okay, super yummy. I may (or may not!) have just been eating the sauce from the blender with a spoon. Whaaat? Don't judge me! I had a tough day yesterday. There's really not much to say except this veggie bowl is full of healthy buddies like squash, yams, broccoli, kale, and cashews for crunch of course. Mint, cilantro, sesame seeds and a Thai lime peanut sauce top it off. 

Thai Peanut Spaghetti Squash Veggie Bowl 

Inspired by The First Mess

Serves 4-6

• --For The Bowl--
• 1 large spaghetti squash, roasted
• 1 head of broccoli florets, chopped
• 1 medium garnet yam, diced (or sweet potato)
• half a bunch of kale, de-stemmed and chopped
• 1/2 cup chopped cashews or peanuts, toasted
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• sesame seeds (to garnish)
• --For The Sauce--
• 1/2 cup water
• 1/2 cup natural peanut butter
• 1 Tbsp. erythritol or sugar
• 1 Tbsp. sesame oil
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce 
• 1 1/2 Tbsp. fresh ginger paste (or 1 Tbsp. sliced fresh ginger)
• 1/4-1/2 tsp. fresh ground chili paste
• 1 lime, peeled and chopped (no seeds or pith!)
• 2 garlic cloves, peeled

Preheat the oven to 350 F. Very carefully cut the squash in half, veggie hot dog style. This is always terrifying for me, hopefully you possess better squash murdering skills than I do! Place  the two halves on a baking sheet, face down. Bake at 350 F for about 1 hour. When done, a knife tip should pierce the outside fairly easily. Allow to cool slightly before scooping out seeds. Then using a fork, string the squash meat free.

When there are about 15 minutes left for the squash. Place the chopped nuts on a baking sheet and toast for about 10-15 minutes. Careful that they don't burn! Remove and allow to cool.

While the squash cooks, steam the chopped broccoli, yam, and kale until the yam is soft. Chop the yam into pretty small pieces so you could steam them all together. Laziness for the win! They'll take about 15 minutes to steam, but check up on them. Once done, mix in the toasted nuts and set aside until ready for use. 

Add all of the sauce ingredients to a blender and blend on high until smooth and creamy.

Serve the veggies and nuts over a bed of stringed spaghetti squash and top it all with the Thai peanut sauce.

Garnish with sesame seeds and the chopped herbs!

Oh and an update on Oreo, apparently one of our local coffee shops put his picture on their Facebook page yesterday and now he's off the shelter list! So, I guess he got adopted. This is a wonderful thing...aside from the fact that he was supposed to be mine! Todd had even said I could inquire about him! I called the shelter but no one picked up. Argh! Not to worry though, there are two other dogs at the shelter that I have my little doggie-loving eyes on...

Listening to Lenka – Anything I'm Not

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