Tag Archives: squash

Mushroom & Dried Cherry Tomato Fettuccini with Cuban Oregano

My favorite raw cookbook is without a doubt Raw Food Real World. I am very lucky that my friend Carrie bought it for me when she was staying here a few years ago because it is pretty pricey and I wouldn’t have gotten it myself and I am so glad I have it. The only problem I have with the book is the title. It only works if by “real world” they mean “well-off New Yorker”.  They use ingredients that I have never heard of which adds a whole challenge to the book but also makes it somewhat inaccessible especially when that is coupled with the huge amount of planning involved in making some of the dishes. Usually it starts with soaking something over night and then dehydrating for 8 to 24 hours. If you lived in a smaller city that doesn’t have a major Asian grocery store or a raw food community I think it would be pretty hard to come by some of the staples in the book like cases of young coconuts and date powder. But the weird thing is the recipes are almost always totally worth all the planning and searching. It should have been called “Raw Food Will Blow Your Mind” because that is how I feel about a lot of the things I have tried. None of my other raw books come close to the great taste, style, and photography of this book. And the authors do a very nice job of telling you what you could substitute for what. I like to seek out strange ingredients so the book is perfect for me and when I saw this recipe that called for Cuban Oregano I kind of kept my eye out for it. Years later, I saw some growing at the Natural Gardner and scooped it up and brought it home. Over the summer is has grown into an enormous and beautiful plant so I highly recommend picking some seeds up or take a cutting if you ever see it. It has great flavor. So with my Cuban oregano plant mature and the last of the summer tomatoes still to be eaten I decided finally the time was right.

So really this recipe is years in the making. It called for King Oyster mushrooms which I haven’t found but I saw a really similar looking kind at a Korean store so I picked some up.  It also called for goldbar squash but I don’t know what that is either  so I used an heirloom summer squash and I think it might be the same thing. Here is the recipe pretty much as it is in the book.

King Oyster Mushroom & Dried Cherry Tomato Fettuccine with Cuban Oregano

2 or 3 goldbar squash ends trimmed
Sea Salt
2 Cups heirloom cherry tomatoes, stemmed & sliced in half
2 to 4 Tablespoons extra-virgin olive oil
freshly ground black pepper
2 Cups king oyster mushrooms, stems removed and cut into bite-sized pieces
2 teaspoons of balsamic vinegar
2 teaspoons braggs liquid aminos
2 to 3 stalks rosemary, plus two teaspoons minced
1 shallot, minced
other herbs for garnish

toss the cherry tomatoes with half the olive oil & season with salt & pepper. Dehydrate cut-side down at 115 for 6 to 8 hours

separately toss the mushrooms with half the olive oil, balsamic, & Bragg’s. Add salt & pepper, rosemary stalks, oregano, and shallot. Toss well and place them on the dehydrator sheet at 115 for 3 to 4 hours until the mushrooms are soft. Get rid of the bigger oregano leaves & the rosemary stalks.

cut the squash into long ribbons using a vegetable peeler. Salt & put in a colander for 30 minutes to drain.

Toss everything together & season and serve with fresh herbs.

Overall for Raw Food Real World this was a really easy recipe, I only had to grow one ingredient and it was only 8 hours of prep time. And it was pretty good. Next time I would omit most if not all of the rosemary, it kind of overpowered the dish.  And I think I would add some olives because I love them. And twice as much squash, too. The recipe didn’t yield very much food but overall it is a great recipe and the whole house smelled like tomatoes and oregano. Now that I have the cuban oregano and tomatoes growing I will undoubtedly make it again.

Stuffed Sweet Dumpling

Did you ever want to just eat stuffing for dinner? Was there a time when you cracked open a squash and said “Where is the stuffin’ in my dumplin” well if so folks I have the meal for you. The Wild Rice & Pecan Stuffed Sweet Dumpling Squash. I think this could even be a good Thanksgiving or Christmas meal with some gravy and a cranberry dish. I was worried that it would be dry but I ended up just stuffing the squash not roasting it all when it was done. Mostly, because I was hungry and the squash was already cooked.

Recipe

2 Sweet Dumpling Squashes (or any other similarly sized squashes)
1 cup of uncooked wild rice
1 medium onion, chopped
1 leek, chopped,
2 ribs of celery, chopped
2 carrots, chopped
2 small apples, chopped
1/2 cup of pecans, chopped or crushed
1/2 cup of broth
1 TBSP fresh sage, finely chopped
1 TBSP fresh parsley
1 tsp rosemary
.5 tsp thyme
1 tsp marjoram
salt and pepper

First, bring the wild rice to a boil on the stove with 2 cups of water, reduce to heat to low and cover once it starts boiling. Next, cut around the stem of the squash in the same way you cut off the top of a jack-o-lantern. Remove the seeds and the stringy flesh and put the tops loosely back and place in the microwave. Heat on high for 7 minutes, rotate and flip, and microwave another 7-9 minutes. (If you don’t microwave you could also roast the squash in the oven for an hour or so). Meanwhile, heat olive oil or margarine in a large saute pan to medium high heat. Start sauteing the onion, leek, celery, and carrot until the squash is done (about 10 minutes). Open the squashes and remove as much flesh as possible with a spoon or knife without puncturing the outside. Chop the freed squashes into pieces and add to the pan. Add the apples and pecans and some broth to deglaze the pan. After apples are cooked through and starting to soften add the herbs, stir well but carefully and then add the drained wild rice. Salt and Pepper to taste. Stuff mixture into the squash and Enjoy!

VeganMoFo- How to break down a Hard Squash

Recently I have been eating a  lot of squash since it is in season, cheap, and really yummy. I love it roasted and in soup but it can really be a pain to deal with when it is rock hard. I have tried several different methods but I finally broke down and got a cleaver about a year ago and it makes all the difference in the world. Plus it is really fun to use.

All you have to do is give your squash a serious whack and the weight of the cleaver will make it cut right in two. I also use this method for coconuts and anything (or anyone) else giving me a hard time

After cutting the squash in half I usually roast the squash in the oven and scoop out the insides. Sometimes, I just want the squash for soup, as was the case last night, and I don’t want to spend a whole hour roasting it. When this happens, I use the microwave method. All you do it take the two halves of the squash and put them cut side down in a large bowl, you don’t want them to be lying flat, you want them tilted so the microwaves can penetrate both sides at once. For the acorn squash I microwaved for 10 minutes rotating halfway through and was easily able to slice of the skin and add it to my soup.

mmm soup.