Herb Cheese

It's fun to make your own cheese and add whatever you like. This creamy, vegan cheese has nuts and seeds.

Makes 2 cups

Store in the refrigerator 

up to 3 days.

1 cup (65 g) each organic nuts and seeds of your choice (cashews, pistachios, pecans, walnuts, almonds, macadamias...; pumpkin, sunflower, poppy....

1/2 cup (120 ml) water or (dairy-free) milk

4 Tbs. (60 ml) each organic: apple cider vinegar and lemon juice

1 organic minced garlic clove

1/2 cup (65 g) chopped herbs: basil, cilantro, chives, parsley, thyme, rosemary, oregano, tarragon, dill, sage, Italian or Greek seasonings,...

optional: 2 Tbs. (30 g) nutritional yeast

1. Pour boiling water over the nut(s) and seed(s).

2. Set aside for 20 minutes.

3. Drain and add to a blender along with the water/milk, lemon juice, vinegar, garlic, and optional yeast

4. If it is too thick, add more liquid, 1 Tbs. (15 ml) at a time.

5. Transfer to a bowl and fold in the herb(s).

6. Sever with (gluten-free) chips and/or sliced bread, organic vegetables..., spread on sandwiches  and/or toast..., on raw or cooked vegetables side dish, or on meats...

or in French

Régalez-vous! 

(Treat yourself!)

Read More

Pan Cakes or Waffles with Oatmeal

Oats can be eaten uncooked as in muesli, cooked with water, milk, or orange juice as in porridge, cookies, and oatmeal desserts. Or here, it is used in pan cakes/waffles. 

Bite of history: oatmeal began over 32 000 years ago when Paleolithic peoples ground wild oats into a porridge for food in southern Italy. It reached the Western Bank's of the Joran Valley ca 11 000 years ago. Ancient Romans brought oats to Britain. It is now a stable in Scotland. The first commercial brand appeared in the United States in 1877.

 avena (Latin)

oats

~pan cakes~

1 cup (130 g) organic (gluten-free) oatmeal

2 organic apples, grated

2 organic eggs

2/3 cups (150 g) (dairy-free) yogurt or orange juice

1 tsp. (5 g) baking powder

1/2 tsp. (2.5 g) cinnamon

1 Tbs (10o g) chia and flax seeds

~waffles~

1 cup (130 g) organic (GF) oatmeal

2 organic apples, grated

1 organic egg

2 cups (260 g) organic orange juice

2 Tbs. olive oil

1 Tbs. (10 g) each: chia and flax seeds

ūnus I. Mix all ingredients.

duo II. Makes pan cakes or 2 waffles

trēs III. Serve with favorite toppings.

Read More

Protein Bars

 There are a lot of different kinds of protein bars at the store, but how many are healthy? 

Makes 12 bars

1/2 cup (170 g) organic maple syrup

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

1/4 tsp. (1,25 g) black pepper

3/4 cup (95 g) organic peanut butter

1 1/4 cups (165 g) organic quick cooked oats

1 1/4 cups (165 g) finely chopped nuts of choice

1/2 cup (65 g) organic pumpkin seeds, unsalted

1. Line a 9" (23 cm) square baking pan with parchment paper.

2. Bring to boil: syrup, salt and pepper over medium-high heat, stir, about 2 minutes.

3. Turn the heat to low, add the peanut butter, stir about a minute.

4. Turn off the heat and add the oats, nuts, and seeds, mix well.

5. Scrape onto the baking pan, press into one layer.

6. Refrigerate at least an hour or overnight.

7. Left the parchment paper to place the mixture on a cutting board.

8. Cut into 12 bars. 

9. They will keep for 2 weeks in the refrigerator. 

Read More

Bean-Pea Salad with Prosciutto and Cheese

Easy to make, serve with crisp bread. Italian salad dish is served after the main meal. So, if you would like a main meal, try one of these recipes first:  https://veggiefernandezs.blogspot.com/search/label/Italian

Insalata di fagioli e piselli 

con prosciutto e formaggio (Italian)

organic:

drained beans (black, white, pinto, or kidney beans or a mixture of beans)

peas

sliced red cabbage

sliced apple(s)

(dairy-free) soft cheese

sliced proscuitto

sunflower seeds

optional: lettuce

uno 1. Place everything in a large bowl.

vignette (suggested amounts for the salad):

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) white wine vinegar

2 tsp. (10 g) each: marjoram and mustard

1 tsp. (5 g) organic honey

due 2. Whisk all the ingredients.

If you are just having salad, try one of these beads:

Peach Bruschetta: https://veggiefernandezs.blogspot.com/2022/06/peach-bruschetta.html

Avocado Brushetta: https://veggiefernandezs.blogspot.com/2014/07/avocado-bruschetta.html

Garlic Bread: https://veggiefernandezs.blogspot.com/2017/07/garlic-bread.html

Guide to traditional, but not all, Italian meal structure:

apertivo (bubbly beverage, small dishes of olives, nuts or cheeses)

antipasti (slighter heavier than apertivo, cheese and bread, cold cuts)

primi (first course, no meat but seafood, soup, or pasta)

secondi (second course: meat or seafood)

contorni (side dishes of vegetables)

insalata (salad)

formaggio e frutta (cheese and fruit)

dolco (dessert)

caffe (strong espresso with very warm, with or without any milk or sugar)

digestivo (alcoholic drink, example amaro)

Read More

Salad à la Roasted Eggplant and Bell Pepper

 A light dressing with vegetables equal a nice summer salad for a BBQ.

Salada de berinjela assada e pimentão (Portuguese)

Serves 4

Preheat the oven on broil 

or

Heat the BBQ

1 organic eggplant, sliced into rounds

seasons with (your choice):

• cumin
• coriander
• turmeric
• paprika
• ginger
• organic lime juice

2-4 organic bell peppers of your choice, cut in half

seasons with (your choice):

• basil
• chives
• cilantro
• coriander
• cumin
• curry
• garlic
• marjoram
• rosemary
• thyme

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) red wine vinegar

little Himalayan salt and black pepper

organic kale, spinach, and/or arugula

(dairy-free) cheese

chopped organic nuts and/or seeds

Oven Broil:

um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.

dois 2. Brush with some oil.

três 3. Broil until brown and tender, 7-10 minutes.

BBQ:

um 1. Place on a grill.

dois 2. Brush with some oil.

três 3. Grill on both sides until brown and tender.

----------

quatro 4. Let the peppers cool, then remove the skin and seeds.

cinco 5. Chop the peppers into bite-size pieces.

seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.

sete 7. Toss in the greens and cheese.

oito 8. Place the eggplants and peppers on a plate. 

nove 9. Top with nuts and/or seeds.

Read More

Homemade Granola

Checking the ingredients of granola, I find that I can make my own, with healthier ingredients.

Another name for granola is muesli.

Makes about 7 cups (910 g)

Preheat the oven to 275F (135C)

Use organic ingredients.

1/4 cup (30 g) each: maple syrup and honey 

2 egg whites (Use the egg yolks in another dish.)

1/3 cup (80 ml) olive oil

1 tsp. (5 ml) vanilla extract

1 tsp (5 g) cinnamon

1/2 tsp. (2,5 g) grated orange zest

4 cups (520 g) old-fashioned rolled oats

2 cups (260 g) mixed chopped dried fruits, seeds, nuts, and/or raisins

1. Mix the honey, maple syrup, egg whites, oil, vanilla, cinnamon, and orange zest in a bowl. 

2. Put a half a cup (65 g) of the mixture into a smaller bowl.

3. Mix the oats into the larger bowl.

3. Add the dried fruit into the smaller bowl.

4. Spray a baking sheet with olive oil or line with parchment paper.

5. Spoon in the mixture from the larger bowl.

6. Bake for 30 minutes.

7. Add the dried fruit mixture. Stir.

8. Bake 15 minutes, then stir the mixture again.

9. Bake 15 minutes more or until golden brown on top. 

10. Let it cool on a wire rack.

11. Store in a jar.

12. Serve for breakfast with (dairy-free) milk or yogurt, or as dessert with yogurt, or on top of ice cream, or...

Read More

Mexican Caesar Salad

 A caesar salad is a green salad and croutons dressed with lemon or lime juice, olive oil, egg, ...created by an Italian who also had restaurants in Mexico and the U.S. Here is a Mexican variation of the salad.

Ensalada César (Spanish)

Serves 4

1/3 cup (45 g) green organic pumpkin seeds

3 Tbs. (45 ml) olive oil

2 (gluten-free) organic tortillas, cut into thin strips

1/2 cup (120 ml) Mexican crema, organic sour cream, or (dairy-free) organic yogurt

1/2 cup (65 g) grated Mexican Cotija cheese or a (dairy-free) hard cheese

1/2 cup (30 g) cilantro or parsley

juice of 1 organic lime

organic clove(s) of garlic

organic chopped mixed lettuce

1/2 cup (65 g) pickled jalapeños with vegetables, drained and chopped or a can of green chilies 

optional: 20 cooked shrimp

1. Toast the pumpkin seeds about 3 minutes. Set aside in a bowl.

2. Fry strips of tortillas in a little oil in a skillet over medium-high heat about 2 minutes. Place on paper towels to cool. Then break in half.

3. Combine the crema/sour cream/yogurt, cheese, 1/4 cup (15 g) cilantro/parsley, oil, lime juice, and garlic in a food processor. While pulsing, add 1 or 2 Tbs. (15-30 ml) of water.

4. In a blow of lettuce, add the dressing, jalapeños, pumpkin seeds, and optional shrimp, toss.

5. Serve with tortilla strips and more cheese.

Read More

Sesame Tofu

豆腐 Tofu also known as bean curd, can be silken, firm, extra firm or super firm, and many varieties in-between. Since it has a light flavor, it can be seasoned or marinated to suit the dish. It can be fried, scrambled, grilled, cooked, baked, pressed, isolated; a meal, in a dish, soup, bowl, noodles; breakfast, lunch, dinner.

Tofu-making was first recorded during the Chinese Han dynasty (220 BCE-AD 220). It was introduced to Japan during the Nara period (710-94 AD). It spread to other parts of Southeast Asia as well. The coagulating soy milk is high in protein and unflavored tofu is gluten-free. If you buy too many packages of tofu, it can be frozen, but takes on a different taste when thawed.

8-ton (7257 kg) tofu in 2015

(12 ft x 12 ft x 1.3 ft tall

3,64 m x 3,62 m x 0,4 m tall)

(Huainan, Anhui Porvince, China)

ごま豆腐 (Japanese)

/gomatōfu/

芝麻豆腐 (Chinese)

/zhīma dòufu/

Serves 4

14 ounce (400 g) organic extra-firm tofu, cut into 12 slabs

3 Tbs. (25 g) sesame seeds

1 Tbs. (15 ml) each: olive oil and balsamic vinegar

1/4 cup (60 ml)each: water, soy sauce or gluten-free liquid aminos

1 tsp. (5 g) each: organic brown sugar, minced ginger and garlic, cornstarch

sliced organic scallion

一. Press 1 side of the tofu slabs into the sesame seeds. 

二. Sauté sesame side down in the oil until seeds are brown.

三. Whisk together: soy sauce/liquid aminos, balsamic vinegar, suger, ginger, garlic, cornstarch, and water.

四. Add to the pan and cook until thickened, 1-2 minutes.

五. Pour over the tofu.

六. Top with sliced scallions.

Read More

Cold Noodle Salad with Dressing

Warm weather after a long winter, Japanese restaurants start serving this refreshing cold noodle salad. It is a quick lunchtime meal or a cooling dinner for the family.

冷やし中華

/hiyashi chuka/

Serves 2

A. Ramen noodles:

1/2 pound (225 g) 

1. Bring a large pot of water to a boil.
2. Add the noodles, cook according to the package until al dente.
3. Drain and rinse under cold running water. Set aside.

B. Topping:

2 organic eggs

1/2 tsp. (2,5 g) organic sugar

1 Tbs. (15 ml) olive oil

4 slices organic ham (about 2 ounces/60 g)

1 organic cucumber

4 organic green onions

1. In a bowl, beat the eggs with a fork or chopsticks.

2. Add the sugar, stir until dissolved.

3. In a nonstick frying pan over medium-heat, warm the oil.

4. Pour in the egg mixture and swirl to cover the bottom of the pan.

5. Cook, lifting the edges to let the uncooked egg flow underneath, until the bottom is cooked but not browned, about 4-5 minutes.

6. Slide the eggs out onto a flat pate and blot with paper towel.

7. Let it cool, cut into fine shreds, and set aside.

C. Optional toppings: 

• 1/4 pound (115 g) organic shrimp 蝦 /ebi/ 
• cold roast pork chashu チャーシュー
• tomato wedges
• chilled seafood
• snow peas
• carrots
• radishes

1. Fill a saucepan with salted water and bring to a boil.

2. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, and drain.

3. When cool to handle, peel and devein. 

D. Next:

1. Slice the ham into narrow strips.

2. Cut the cucumbers crosswise into 3-inch (7,5 cm) lengths, then julienne. 

3. Mince the green onions including the green tops. Set aside.

E. Dressing:

1/4 cup (30 g) organic sugar

1/2 cup (120 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) rice vinegar

2 Tbs. (30 g) roasted and ground sesame seeds

1 tsp. (5 ml) sesame oil 胡麻油 /goma abura/

3/4 cup (180 ml) water

1. Add all the ingredients in a bowl, stir until the sugar is dissolved.

F. Garnishes (all, some, or none):

• pickle ginger beni shoga 紅生姜
• shredded, toasted sheets of seaweed yakinori  焼きのり
• organic plain seaweed nori 海苔
• Chinese hot, yellow mustard karashi 芥子, 辛子

G. Assemble:

1. Divide the noodles between 2 large serving bowls.

2. Pour half of the sauce over each bowl of noodles.

3. Top each with half of the omelet shreds, (optional shrimp or pork), ham, cucumber, and green onions, arranging them in a traditional pinwheel.

4. Garnish alongside each serving to mix into the noodles as desired.

Read More

Tempeh Mole Tacas

This dish has a sweet, mild heat, vary the amount of chili peppers and mole sauce to taste.

Serves 4

2 dried ancho chili peppers

3/4 cup (95 g) organic diced tomatoes

1/2 cup (120 ml) (gluten-free) dark beer

2 chopped organic garlic cloves

2 Tbs. (30 g) unsalted organic roasted almonds

1 Tbs. (15 g) each: oregano (or 1 tsp/5 g died) and sesame seeds

2 Tbs. (30 g) organic raisins

1/4 tsp. (1,2 g) cinnamon

pinch or two allsice

1/2 ounce (15 g) grated (dairy-free) dark chocolate

2-7 ounces (60-205 g) (gluten-free) tempeh, crumbled

8 organic corn tortillas, warmed

1 organic avocado, cubed

1/3 cup (45 g) organic red onions, sliced or diced

2 ounces (60 g) Cotija, queso cheese, or a hard cheese (dairy-free)

1/4 cup (30 g) cilantro or parsley

1 organic lime, sliced into wedges

optional: organic (dairy-free) yogurt

1. Toast chili peppers over a medium-high heat in a dry skillet, flipping once, about a minute on each side.

2. Transfer chilis to a bowl, cover with warm water, and soak for 30 minutes.

3. Take them out and slice off the stems, keep the soaking water.

4. In a blender, place drained chili peppers, 1/4 cup (60 ml) soaked waters, tomatoes, beer, garlic, almonds, sesame seeds, raisins, oregano, cinnamon, and allspice. Blend until smooth.

5. Transfer the sauce to saucepan and bring to a gentle simmer.

6. Stir in the chocolate until melted.

7. Add the tempeh and heat over low for 10 minutes, stirring frequently.

8. To assemble the tacos:

• Place tempeh mole on tortillas.
• Top with  avocado, onions, cheese, and cilantro/parsley.
• optional yogurt
• Squirt on lime juice.

Read More

Chia-Berry Banana Pudding

Strange combinations...Delicious just the same.

 

Makes 2 servings

1 very ripe medium organic banana, peeled

1 cup (130 g) fresh or frozen mixed organic berries

1/2 cup (65 g) organic frozen blueberries

2 Tbs. (30 ml) organic maple syrup

1 tsp. (5 ml) vanilla extract

1/4 cup (30 g) chia seeds

optional: sliced organic strawberries and some blueberries

1. Blend in a blender: banana, mixed berries and blueberries, maple syrup, and vanilla, about 45 seconds.

2. Transfer to a wide mouth Mason Jar and stir in the chia seeds.

3. Refrigerate for 1-2 hours or overnight.

4. Serve chilled.

5. Garnish with the strawberries and some blueberries and/or chia seeds if you like.

Read More

Legume Pasta Salad Lunch

Your children will open their lunchbox and find this colorful and yummy salad. And you know that it is full of healthy foods for them.

Pranzo con insalata di pasta di legumi (Italian)

Serves 4

(Save some for yourself today.)

8 ounce (225 g) organic chickpeas or lentil

penne or fusilli pasta

1/2 cup (65 g) each frozen and organic: corn and peas

1/4 cup (30 g) each: grated (diary-free) cheese and organic sunflower or pumpkin seeds (or mix them)

1 finely chopped organic red pepper

juice from 1 organic lemon

1/4 cup (60 ml) olive oil

2 Tbs. (30 g) chopped basil

microgreens* for garnish

1. Cook pasta as directed.

2. Drain and rinse with cold water.

3. Place in a bowl and set aside.

4. Place frozen corn and peas in a bowl. 

5. Boil some water and pour over them to thaw.

6. Drain and mix them tiny the pasta alone with the red peppers.

7. Toss with lemon juice, oil, and cheese.

8. Top with the seeds and microgreens.

Add to the lunch (organic):

• blueberries, blackberries and sliced strawberries
• edamame
• juice

*types of microgreens (young vegetable greens about 1-3 inches/2,5-7,5 cm) tall:

• cauliflower, broccoli, cabbage, watercress, radish and arugula
• lettuce, endive, chicory and radicchio
• dill, carrot, fennel and celery
• garlic, onion, leek
• amaranth, quinoa Swiss chard, beet and spinach
• melon, cucumber and squash

Read More

Peach and Goat Cheese Salad

The lemon pepper seed dressing adds flavor to this salad.

Σαλάτα ροδάκινου και κατσίκας (Greek)

/saláta rodákinou kai katsíkas/

Makes 2 servings

α. Dressing: 

2 Tbs. (30 ml) organic lemon juice

1/4 tsp. (1,2 ml) Dijon mustard

1/4 tsp. (1,25 g) organic honey

pinch or two of black pepper

1 1/2 tsp. (30 g) poppy seeds

1 Tbs. (15 ml) olive oil

(Greek numbers use the alphabet.)

Αʹ. Whisk the dressing ingredients in a bowl.

Βʹ. Refrigerate until serving time.

β. Salad:

4 cups (520 g) mixed organic greens

1 organic peach, pit removed and sliced thinly

16 organic pecan pieces

2 ounces (60 g) or more (dairy-free) crumbled goat cheese

Αʹ. Divide the mixed greens peach slices, pecans and goat cheese between two salt plates.

Βʹ. Drizzle on the dressing and serve.

Read More

Easy Fruit Jam

Alia and her dad make the rounds at the nearby U-Pick orchid each summer and fall. There are always too much fruit to eat. Freezing is one way to save them for the winter, but making jam is another way to enjoy the fruit which keeps for the next two weeks.

Makes about 1 1/2 cups (480 g)

2 cups (155 g) chopped fresh organic fruit (berries, peaches, pineapple, mango, apples, or pears)

2 Tbs. (2o g) chia seeds

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

1. In a medium pot over medium-high heat, bring to boil the fruit, stirring often.

2. Reduce the heat to low and simmer until the fruit begins to soften and release its juices.

3. Use a potato masher or back of a ladle, mash the fruit to a thick purée, leave a few chunks for texture.

4. Cook for 5 minutes, stirring often.

5. Once it is a jam-like texture, remove from the heat and stir in the vanilla extract.

6. Cool the jam to room temperature before pouring it into a glass container.

7. Keep in the refrigerator for up to 2 weeks. (Not problem, it will be used way before that!)

 (a) The jam can be frozen in 1-cup (320 ml) freezer bags and enjoyed the rest of the year, which is great after picking a crate of berries!)

Chia seeds

 

provide:

• massive amount of nutrients
• loaded with antioxidants
• almost all the carbs are fiber
• high quality of protein
• may help lose weight
• high in omega-3 fatty acids
• may lower risk of heart disease
• important bone nutrients
• may reduce blood sugar levels
• may reduce chronic inflammation
• eat to use in your diet (cereal, yogurt, vegetables, ore rice dishes)

Read More

Squash Pasta with Pesto

Packed with flavor for a taste of summer...

Serves 4

Use organic ingredients:

1 large bunch Swiss chard, stems removed, and leaves roughly chopped

3/4 cup (150 g) lightly packed basil leaves

1/2 cup (100 g) chia or flax seeds

1/4 cup (50 g) pumpkin seeds

1/4 cup (60 ml) each: olive oil and lemon juice

2 medium garlic cloves, roughly chopped

2 medium yellow squash

1/2 cup (100 g) or more of your favorite pesto, or see below*

optional: grated (dairy-free) hard cheese

1. In a food processor or blender, add Swiss chard, basil, chia/flax seeds, pumpkin seeds, lemon juice, and garlic.

2. Blend and slowly drizzle in olive oil until it becomes chunky but well combined.

3. Slice top and bottom off squash.

4. Use a spiralizer, slice into "noodles". Trim long noodles with scissors.

5. Toss pasta with pesto.

6. Optional cheese on top.

6. Freeze or store in the refrigerator up to one week.

*Try with Spinach-Basil Pesto:  https://veggiefernandezs.blogspot.com/2019/07/spinach-basil-pesto.html

Read More

Cranberry Juice Recipes

Since cranberry juice drinks are loaded with sugar, use cranberry concentrates mixed with water or use the whole fruit with these three ways to enjoy cranberries.

Use organic ingredients.

• Sweeten cranberry juice concentrate with a little honey. Then mix with cherry juice, sparkling water, and squeeze of lime.
• Chop whole cranberries in a food processor. Combine with minced red onion, mango cubes, cilantro, and squeeze of lime for a zesty salsa.
• Add chopped cranberries, pumpkin seeds, and garlic to cooked brown rice.

Cranberry bush

   

Read More

Sesame Tofu

Nutty and sweet, great dinner.

Serves 2

7 ounces (175 g) extra-firm organic tofu

2 Tbs. (30 ml) tamari (is gluten free)

1 tsp. (5 mg) each: sesame oil and rice vinegar

1 tsp. (5 g) each: organic light brown sugar and toasted sesame 

1 grated organic clove of garlic

1/2 tsp. (2,5 g) each: grated ginger and white and black sesame seeds

1 organic egg (omit for vegan)

olive oil spray

4 tsp. (20 ml) (dairy-free) organic mayonnaise 

1 tsp. (5 ml) Sriracha sauce

cooked rice

1 cup (200 g) frozen edamame, steamed

1 organic chopped scallion

tamari for drizzling

1. Cut the tofu into 4 slices (1/2-inch; 1,25 cm) slices.

2. Place the slices on paper towels. Place another towel on top and lightly press to remove most of the water. 

3. Transfer to a dish to lie in a single layer.

4. Whisk together the tamari, sesame oil, vinegar, brown sugar, garlic, and ginger.

5. Drizzle half of the marinade over the tofu.

6. Gently flip and drizzle the rest on the other side.

7. Marinate in the refrigerator for 20-60 minutes.

 (a) Twenty minutes is enough, but the longer it marinates, the more flavorful it will be.

8. Preheat the oven to 350F (175C).

9. Pace the sesame seeds on a small plate.

10. In a bowl, beat the egg.

11. Remove each slice of tofu from the marinade, dip in the egg.

12. Use a folk, dip in the sesame seeds, coating each side.

13. Transfer to a plate.

14. Spray one side with olive oil, then gently flip and spray the other side.

15. Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.

16. In a bowl, mix the sriracha mayonnaise and sriracha sauce.

17. Serve the tofu with rice, snap peas, edamame, scallions, sriracha mayonnaise, and drizzle with tamari.

-modified "Love & Lemons"

Read More

Butternut Squash Dip

 Butternut squash sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that is sweet and nutty. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. Plus it taste great!

Makes 5 1/2 cups (12,5 dl)

Preheat the oven to 400F (200C)

Bake and chill time = 2 hours

or make a day ahead of time

1 large organic butternut squash (about 4 pounds/1.800 g)

1 Tbs. (15 ml) each: olive oil, organic apple cider vinegar

2 large minced cloves of garlic

1/3 cup (65 g) tahini (is gluten-free)

1 cup (240 ml) organic plain (dairy-free) yogurt

1 tsp. (4,5 g) or more to taste, paprika and allspice 

2 Tbs. (30 g) organic raw pumpkin seeds for garnish

1. Cut the squash in half lengthwise.

2. Scoop out the seeds.

3. Drizzle oil over the cut sides.

4. Place cut side down on a parchment-lined baking sheet.

5. Cover loosely with aluminum foil.

6. Bake for an hour.

7. Remove foil and let it cool slightly.

8. Scoop flesh from the cooked squash halves into a food processor.

9. Add garlic, tahini, yogurt, vinegar, paprika, and allspice. Blend until creamy.

10. scoop dip into serving bowl and chill for 1 hour or overnight.

11. Before serving, garnish with paprika and pumpkin seeds.

12. Serve with organic vegetables and (gluten-free) crackers.
13. Use the leaf overs on toast or as a side dish.

Try: Butternut Squash and Goat Cheese:
https://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html

-modified "Delicious Living"

Read More