Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Waffle #3: Waffle-Chocolate!

Waffles can be found from Brussels to Hong Kong across the ocean to America and come in a more variety of ways: hotdog waffles (Hawai'i), syrup filled Strtoopwafel (Germany), with tapioca flour (Indonesia), coconut milk (Vietnam), peanut butter (Hong Kong), Spanish wine....Chocolate waffles first appeared in Germany.

Jump back in history to the ancient Greeks who made cooked flat cakes, called οβελίος /obelios/ "arrow", between hot metal plates. They used the same mixture of flour, water or milk, and eggs as most waffles are made today. 

Makes 6 Schokoladenwaffeln (German)

Preheat the waffle maker

1 1/2 cups (195 g) (gluten-free) flour

3 Tbs. (45 g) organic sugar

1 Tbs. (15 g) baking powder

1/2 tsp. (2,5 g) Himalayan salt

1/4 cup (30 g) organic cocoa powder

2 organic eggs

1 1/2 cups (36 ml) (dairy-free) milk

4 Tbs. (60 ml) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla extract

1 cup (130 g) (dairy-free) chocolate chips

toppings:

• (dairy-free) whipped cream
• chocolate syrup
• organic tahini
• organic fruit(s)
• organic jams
• etc.

eins 1. Combine the flour, sugar, baking powder, salt, and cocoa in a bowl.

zwei 2. Make a well in the middle and set aside.

drie 3. Separate the egg yolks from the whites.

vier 4. Beat the egg whites with a mixer until fluffy.

fünf 5. In another bowl mix the egg yolks, milk, butter and vanilla extract.

sechs 6. Fold in the egg whites, leaving it lumpy.

sieben 7. Add the egg mixture into the well of the dry ingredients and mix with a rubber spatular. Leave it lumpy.

acht 8. Add the chocolate chips. 

neun 9. Spray the waffle maker with olive oil cooking spray.

zehn 10. Ladle the batter into the waffle maker.

elf 11. Cook until crisp.

zwölf 12. Serve hot with any of the toppings.

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Avocado! Banana! Chocolate!...Pudding!!

 Since avocados are so healthy, why not have it for dessert?

Serves 4

1 each organic: avocado and banana

1/4 cup (60 ml) organic almond milk

3 Tbs. (45 g) unsweetened cocoa powder

2 Tbs. (40 g) organic honey

1/4 tsp. (1 ml) vanilla extract

some banana slices

mint leaves

1. Blend all the ingredients in a blender or food processor until smooth.

2. Divide among four glass dessert containers.

3. Top each with a few sliced bananas and mint leaves.

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