Sprint 2 the Table

Appetites and Adventures

Tempeh Crab-Free Cakes

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Random item of the day: Someone found my blog by searching “sprint 2 police.”

Awesome.

Do you ever get jealous of a dish your friends eat but you can’t/don’t/won’t?

Maybe you’re out and a friend orders the most juicy, perfectly garnished cheese burger on the planet… and you don’t eat meat.

Or the guy next to you is scarfing down a perfectly orgasmic-looking piece of chocolate sea salt cake… but you have a gluten intolerance.

This happens to me all. the. time.  I drool reading many of the ways seafood items are prepared/served.

Seared Rainbow Trout, Porcini Grits, Beef Bacon Vinaigrette… but can you hold the seafood?

I know, I know.  It’s my choice not to eat seafood.

It grosses me out!  They all poop.  In water.  Then float around in it.  *shudder*

Imagine my excitement when I discovered a recipe for crab cakes that DO NOT involve crab.  They’re VEGAN.

And they come with a remoulade.

I’m crab-free!

Last night I served these to guests who assured me that they were, in fact, reminiscent of “real” crab cakes.  I made sure to ask ’cause how would I know???

Seafood or no, this deliciousness is a must-try!

<3 Shun

Try me – I don’t have crabs!

Warning: They are be a bit time consuming to make.  To speed it up, I made the remoulade and tempeh the night before, mixing in everything EXCEPT the panko (didn’t want it to get soggy).

Just before frying, I mixed in 1/2 the panko and formed 8 patties.  It worked like a charm.  Cheers to prep work.

The remoulade can also be made in advance.

The cakes were tasty with the remoulade, but I think I liked them even better with Muhammara!

2 Cakes = 2 Toppings

Tempeh Crab-Free Cakes

(Inspired by Post Punk Kitchen’s Chesapeake Tempeh Cakes)

  • 8 ounces tempeh
  • 1 C water
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 bay leaf
  • 3 T Vegenaisse
  • 1 T whole grain mustard (I used herbed)
  • 1 T chili garlic sauce
  • 1 T red wine vinegar
  • 1/4 C finely chopped red bell pepper
  • 1/4 C finely chopped onion
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp fresh ginger
  • 3/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp dried oregano
  • 1/2 tsp celery salt
  • fresh black pepper
  • 2/3 C whole wheat panko crumbs
  • 1/4 C oil (for pan frying)

Break up the tempeh into a small pot.  Add the water, soy sauce, oil and bay leaf.  Cover and bring to a boil.  Once boiling, let boil for 10-12 mins, stirring once, until most of the water evaporates.

Remove bay leaf and place steamed tempeh into a large mixing bowl.  Using a fork, mash until about 50% smooth.  Let cool for about 15 mins, until tempeh is lukewarm.  Mix dry spices in a separate, small bowl to evenly combine.  Add the mayo, mustard, chili sauce, vinegar, bell pepper, lemon, and ginger and stir together.  Add the spices and mix well.

If you are making ahead, cover and place in refrigerator.

Before frying, add half of the panko to the tempeh mixture.  Stir until just combined.

Preheat a thin layer of oil in a heavy bottomed non-stick skillet over medium heat.  Don’t get oil too hot or you’ll burn the outside of your cakes!

Pour a remaining 1/3 C of panko onto a plate.  Scoop a heaping 2 T of the tempeh batter into your hands and form into a ball.  Gently flatten balls between your palms and then dip them into the panko to lightly coat – just a bit for some crunch.

Fry cakes for 4 mins on one side, flipping when dark golden brown.  Fry for ~2 mins on the other side and transfer to a crumpled paper towel to drain (crumpling the towel better allows the oil to drain).

Makes 8 cakes (~3-4 servings).

Remoulade

  • 2 T Vegenaisse
  • 1 T whole grain mustard
  • 1 T chili garlic sauce
  • 2 tsp capers
  • pepper, to taste

Combine all ingredients in a small bowl and mix to combine.  Can be made ahead.

***

Thank you, Post Punk Kitchen for opening my eyes to the possibility of eating one of the most popular seafood dishes on earth.

What do you not eat that you wish you could?  

Have you found a version you can eat?

Muhammara

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Yesterday I did my last long-ish run before Saturday’s Tough Mudder.  Good thing since it’s blustery, rainy day in the South!

Especially thankful for the ability to work from home today!

Still not up to 11 miles, but I can do half of that… that’s a good start… right?!

At least I’ll have all of those breaks obstacles.

Distance: 5 miles

Time: 42:22

Pace: 8:44

I’m going to be ridiculously fast after having to run into the wind the past couple of weeks! 🙂

Then I came home and made dip for the vegetarian dinner par-tay.

A fine running-reward. Tasting was strictly for quality-control purposes.

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The menu from my kitchen: Muhammara +Veggies, Non-Crab (Tempeh) Cakes, Remoulade (for cake-dipping)

I dare you to eat just one

I was told the Tempeh Cakes were, in fact, reminiscent of crab cakes… I wouldn’t know since I don’t eat seafood.

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

Another guest brought Is It Really Better Than Sex? Cake.

I’ll refrain from answering the cake’s title question… but… it was damn good.

Minds outta the gutter!!!

Today I want to share the recipe for my new go-to dip.  Which says a lot since I am hummus-obsessed.


Muhammara.

A creamy Lebanese dip made from roasted red peppers and toasted walnuts.  It has a neat flavor profile thanks to the molasses, peppers, and spices.  It is at once savory,  rich, and spicy.

Basically, it’s addicting.

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Besides being delicious, this dip is full of healthy fat, protein, Vitamins A and C, and lycopene (thought to reduce risk of certain cancers).

Muhammara (Red Pepper and Walnut Dip)

Adapted from Epicurious and Good Food, Good Wine, and a Bad Girl

  • 1 C roasted red peppers, roughly chopped
  • 1/2 C panko breadcrumbs
  • 1/3 C walnuts, toasted and roughly chopped
  • 2 T fresh lemon juice
  • 3-4 cloves garlic
  • 3/4 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T blackstrap molasses*
  • 1 (heaping) tsp muscadine jelly*
  • 1 tsp dried hot red pepper flakes (adjust to taste)
  • 1/3 C extra-virgin olive oil

Using a food processor, pulse the first 8 ingredients roasted red peppers, panko, walnuts, lemon juice, and spices until mostly blended.

Add the molasses, jelly, and red pepper flakes.  Blend until smooth.

Pour in the oil in a thin stream into the food processor – running on low speed -until oil is incorporated.  The dip should have a hummus-like consistency.  You may add more oil or water as needed to thin.

Transfer to serving bowl and serve with warm pita and vegetables for dipping.  (It’s also good by the spoonful on top of a leftover black bean burger.)

*The original calls for pomegranate molasses, which I did not have.  In order to get the molasses tang AND the sweetness, I used blackstrap and added a bit of my grandmother’s homemade muscadine jelly.  It works like a charm!

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

Did you do anything fun for Fat Tuesday?  It smacks of being a perfect “treat” day.

Black Bean Burgers

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It wasn’t just a fluke last week!  The Sleep Cycle app once again got me out of bed in time to exercise before work this morning.  Amazing.

The real test will be tomorrow.  I have a one-month membership to a local gym (thank you, Groupon).  A friend of mine swears by a certain 630am class… and I committed to meeting her there tomorrow.  At 630am.

*deep breath*

I can’t remember the last time I woke up that early.

The icing on the cake is that I haven’t tried spinning since high school.  I made it through one class, then vowed “never again” after it left my crotch feeling bruised.

TMI?!?

If last week was Indian week, then this week is faux-burger week.

Last night being burger-less became unbearable.

There is no way I can chew a real burger (plus I’m not so sure I want to go back to red meat), but a soft, black bean burger seemed do-able.  Off to the kitchen I went to create.

The result was awesome.  I couldn’t stop at just the burger.  Inspired by the recent over-saturation onslaught of burger-creations in Atlanta, I added a fried egg and some tasty (mayo-free!), spicy pimento cheese.

I used the American Gra-frutti gluten-free pimento cheese I wrote about last week.  Again, I’m not gluten-free.  I just like good food.  This stuff is GOOD.

Whole Paycheck Foods had a tasting this weekend where I was able to try American Gra-frutti’s “They’ll Never Know” gluten-free chocolate chip cake.  It was awesome.  Not too sweet and, as promised, I would have never known there was anything different about it.

The burgers are vegan… the egg on top notsomuch.

 

Vegan Black Bean Burgers

  • 1 can black beans (rinsed and drained)
  • 1 carrot
  • 1/4 C fresh parsley
  • 2 garlic cloves
  • 1 T olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 C red onion, chopped
  • 1/3 C whole wheat panko
  • S + P, to taste

Preheat oven to 375 degrees.

Combine first 5 ingredients in a food processor and blend until coarsely chopped.  Add spices, blending once more and adjusting to taste.  Incorporate the onion and panko at the end, blending just a moment (if you, like me, prefer a little texture).  Salt and pepper to taste.

Place on lined (or non-stick) baking sheet and cook for ~45 mins (or until firmed up), flipping 30 mins in.

Makes 4 burgers.

***

Do you enjoy trying “specialty” foods even though you may not have “special” food needs?  

What’s the best new product you’ve discovered lately?

Chickpeas + Spiced Tomato Sauce

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The Tough Mudder is just over a week away and I’m only up to 5 miles!

 

 

Stats

Distance: 5 miles

Total time: 42:32

Pace: 8.46

It was a hard 5 miles.  I blame this windy weather.  Is this Chicago or Atlanta?

Did I mention the obstacle course is 11 miles??? I’m getting nervous.

 

In much less-stressful news, Atlanta is finally getting a vegan restaurant.  Welcome, Dulce Vegan Bakery and Café!!! (1994 Hosea L Williams Dr NE, Atlanta, GA 30317)

According to What Now Atlanta’s article, the restaurant will open in Kirkwood late this month.  They will serve the typical 3 S menu (soup-salad-sandwich), but they aim to have gluten-free and RAW options.

The raw aspect is most exciting to me.  I love the creativity that goes into raw food and the “high” you feel after eating such a clean meal (can we get a San Fran-like Cafe Gratitude???).

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I put off St. Patrick’s Day food in favor of continuing with my Indian week.  Chickpeas, tomato sauce, and a spaghetti squash were the inspiration.

What had happened was… I wanted spaghetti squash.  I love to eat it with marinara, but after a 5 mile run I needed more bulk.  And garlic spices!

I’ve done spaghetti squash a lot this winter.  You can either cook it in the oven or microwave until soft (8-10 mins).  This time I chose the oven… but I honestly don’t think it matters.

Spaghetti Squash

1. Preheat the oven to 400 F.

2. Cut the squash in half (soften in microwave first if it’s too hard to cut) and remove the seeds.

3. Place in a glass baking dish, cut side down, in about 1 in of water.  Cook for ~40 mins, or until shell is tender when pierced with a fork.

4. Remove the flesh with a fork.  Place the “spaghetti” in serving bowl and toss with olive oil, salt, and pepper to taste.

 


Chickpeas + Spiced Tomato Sauce

 

  • 1T EVOO
  • 1T coconut oil
  • 1 large shallot, chopped
  • 8 garlic cloves, minced
  • 2 tsp (~1-inch piece) fresh ginger, chopped
  • 26.5 oz canned chopped tomatoes (1 box Pomi)
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/4 C chopped fresh parsley
  • Juice of 1/2 lemon
  • 1 15 oz can chickpeas, drained
  • S + P, to taste

In a large skillet, heat the oils.  Add the shallot and cook over medium-high heat until translucent, ~3-4 mins.  Reduce to medium heat and add the garlic and ginger.  Cook, stirring frequently, until fragrant, ~2 mins.  Add the tomatoes, stirring to combine.  Followed by the bay leaf, cumin, coriander, turmeric, and cayenne, again stirring to combine.

Simmer over low-medium heat until thickened, ~10 minutes.  Add the lemon juice and chickpeas, continuing to simmer until the chickpeas are softened and flavors are combined (~7-8 mins).  Season with salt and pepper to taste.

Serve alone in a bowl, or over spaghetti squash (or actual pasta).

Nutritional Approximations (sans squash): 214 cals, 8g fat, 29g carbs, 9g fiber, 6.6g sugar, 6.6g protein (and a good source of vitamin B-6 and Manganese!)

***

Have you done a race you weren’t quite ready for?

Last minute training tips are appreciated. 🙂


Garam Masala Daal + Banana Cashew Chia Pudding

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Today marks the THIRD day in a row I’ve woken up early and worked out.  

This is nothing short of a miracle.

This morning I did my favorite bike-elliptical-treadmill intervals while watching GMA recap Charlie Sheen’s craziness.

Yes, I do have the app to help wake me in the right sleep cycle… this morning I also had a little added motivation.

Breakfast.

I made an overnight cashew-vanilla banana pudding.  I swear to you, it tastes like banana pudding.

Overnight Banana Cashew Pudding

  • 1 banana, mashed
  • 1 T cashew butter
  • 1/4 C coconut milk (So Delicious unsweetened)
  • 1 T chia seeds
  • 1/2 tsp vanilla extract

Mash and mix together and refrigerate overnight. Remove from the fridge in the morning and enter breakfast heaven.

Last night I scored a huge win in the kitchen.  With lentils, no less.  After the cleanse, I swore them off.  These are an exception – I’d eat this every day. Black Beluga Lentils.  Yep – like the caviar.  While they do resemble beluga caviar, but don’t be scared.  Their flavor is more bean-nutty than fish-salty.

Unlike “regular” lentils, Black Belugas hold their shape and a bit more structure when cooked.  They’re smaller, and therefore cook more quickly.  Watch out – easy to over-cook/dry out!

I wasn’t kidding about this being Indian Week.

I haven’t found a good explanation of what exactly allows one to call Indian-spiced lentils “Daal.”  So I’m taking liberties with it.  Bwhahaha! Pictures, notsogood.  Daal, incredible.

If I were you, I would make this. TONIGHT. Full of flavor, fun to experiment with, and plenty filling. Due to my love of spice, I added red pepper flakes.  It really wasn’t too spicy, but you always leave it out.  Definitely don’t leave out the bay leaf.  It adds a great depth of flavor.

Garam Masala Daal

(Inspired by this from Angela @ Oh She Glows)

  • 1 cup uncooked black beluga lentils
  • 2-3 cups water
  • 2 T extra virgin olive oil
  • 1/2 chopped medium red onion (~3/4 C)
  • 1/2 garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 1 1/4 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 T fresh lemon juice
  • 1 cup tomatoes, diced
  • S + P, to taste
  • 2 T fresh parsley, chopped

Rinse the lentils and place them in a medium pot with 2 cups of water.  Bring them to a boil, add a few pinches of salt, and reduce to a simmer.  Cook until tender, about 30 minutes.  Add more water as need to avoid burning – I added 1/2 C with ~10 mins to go.

Meanwhile, heat the oil in a large skillet.  Add the onion and saute until just translucent, ~5 mins.  Now add in the spices (garam masala, turmeric, cinnamon, red pepper flakes, and bay leaf), stirring and cooking ~2-3 mins to combine flavors.

Add in the minced ginger, garlic, and lemon juice and stir.  Cook over low heat for another 2-3 mins.  Add in the tomatoes, salt, and pepper.  Stir and cook until slightly reduced, 8-10 mins. Stir in the cooked lentils.  Allow to cook for another min or two.

Place in bowls, drizzling with a squeeze of lemon juice, olive oil and flaky salt (I use basil-infused olive oil and lemon salt – v. good).

***

Did you watch Charlie Sheen’s interview last night?  What was your favorite Charlie quote?

In case you need help understanding Sheen, check out the Charlie Sheen Dictionary.

Indian Week

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PSA: Sleep Cycle is the best app ever.

 

Wild ass claim…

From their website, Sleep Cycle is a “bio-alarm clock that analyzes your sleep patterns and wakes you when you are in the lightest sleep phase.” Since using it, I have woken up on time (or early!) and not pressed snooze the first time.

By far, the most useful app I’ve downloaded to-date.  I’d give it an Oscar. For the second morning in a row… I had time to go to the gym!!!

And make a tasty breakfast:

Roasted grapefruit with fresh nutmeg, cinnamon, and coriander.  Side of Greek yogurt + chia seeds.  Coffee.

If you’ve never tried a roasted grapefruit, I highly recommend it.  It is an easy and grapefruit is in season right now.

For a “how-to,” check out this post.

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This week has inadvertently become Indian cuisine week… (more after the jump)   … 

Read More »

Mojo and Sunshine

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You know you live in the city when…

…you notice brand-new, yet-to-be-bolted-down park benches and the first thought you have is:

I can’t believe no one has stolen those yet!

🙂

The new benches were noticed along my lunchtime run.  The run I was NOT motivated to go on, despite the lovely weather.

The only advice I have to pushing through a run is to break it down, 1 mile at a time.

  • Set a short goal (mine was 2 miles)
  • At that mark, re-assess (I decided to do a 5K)
  • Still not feeling it?  Walk for a minute, or run some stairs to break it up.
  • Determine the end goal (I did enough for an even 4 miles)

Today’s run:

  • Distance: 4 miles
  • Time: 35:50
  • Pace: 8:88/mi

I’m really proud of my time given the fact that it was SO windy out there!

You should always reward yourself after a run like that.

I recommend doing so with this:

How does Angela @ Oh She Glows come up with this stuff?!

Try her Sweet Potato Breakfast Casserole.  You won’t be sorry.

I followed her directions exactly, except I halved the banana called for, nixed the maple syrup (I used vanilla almond milk, which I find to be sweeter) and made them in 4 ramekins.

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Good news!

At my follow up appointment, the oral surgeon said I can eat items that I can mush with my tongue.  My tofu is getting its mojo back!

If you’re like me, you open a can of chipoltes in adobo sauce, use 2 or 3, and then forget you still have half the can in the fridge.  Use the other half for this mojo marinade!  It was fantastic.  I used half of the marinade on chicken (for the non-tofu lovers), and remainder in tofu.  I’m told the chicken was good and I know the tofu was.

The marinade does have a kick, but it isn’t bad after marinating/cooking.

In need of a side, I got creative with the sunchokes and sweet potato.  I have never cooked a sunchoke before, but had eaten puréed or sauteed sunchokes at several places (Holeman & Finch does a stand-up sunchoke sauté).

 

 

Sunchokes (a.k.a. Jerusalem artichokes) are the root of a sunflower. Raw, they look a like ginger root and can be found at your local farmer’s/speciality market.  Sunchokes have an earthy, almost nutty taste and a potato-like texture upon cooking.

They are good for the intestines, and a source of Vitamin C, potassium, and Iron.  And they taste good!

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Mojo-Marinated Tofu

(slightly adjusted from Tyler Florence)

  • 1 block extra firm tofu
  • 1 blood orange, juiced
  • 2 limes, juiced
  • 3 T EVOO
  • 3 garlic cloves, minced
  • 3 chipolte chiles, in adobo sauce
  • 3 T cilantro leaves, chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt

Drain tofu and pat dry.  Cut in half horizontally, placed between towels, and press for 10 mins.  (I placed a large iron skillet on top of mine.)

Meanwhile, in a small bowl, combine all the marinade ingredients.  Using an immersion blender, puree until smooth.

Pour over pressed tofu in a bowl or baggie, tossing to coat. Refrigerate for an hour hour, allowing flavors to combine.

Preheat a ridged grill pan on medium heat.  Lightly oil the grill pan.  Drain excess marinade from tofu and grill the over medium heat, cooking for ~4 mins on each side.

***

Sweet Potato Sunchoke Purée

  • 1 large sweet potato, peeled
  • 1 large piece of sunchoke, peeled (about 4 in)
  • 1/2 large or 1 small yellow onion
  • 1/4 C plain non-fat Greek yogurt
  • 1/4 unsweetened vanilla almond milk
  • 1/2 tsp fresh grated nutmeg
  • S + P, to taste

Dice the the potato, sunchoke, and onion.  Cut into 2 in cubes and place in a medium pot and cover with water.

Add 1/4 tsp salt, bring to the boil, then simmer for 15 mins, until tender.  

Drain the vegetables and return to the pan.  Stir in yogurt, milk, nutmeg.  

Using an immersion blender, combine all ingredients until smooth.  Salt and pepper to taste.

***

What new food have you tried lately?  Are you more likely to try it at a restaurant or devise your own concoction at home?


Kabocha Chipotle Soup

By

Congratulations on making it to yet another Friday!

In honor of the end of the week, my yearning for solid food, and of my friend beginning my day by asking for restaurant recs, I have decided to make a list…

Top 5 places I would eat this weekend if I could chew:

1. Empire State South (999 Peachtree Street, Atlanta, GA 30309, 404-541-1105) – Hugh Acheson (of 5 & 10 – Athens, GA fame) has struck again.  The staff was incredibly accommodating on V-Day weekend, straining some incredibly flavorful white bean soup and serving a side of celery root puree for my chewing needs.  I also enjoyed a whisky-based Brown Derby cocktail. When I go back, that ricotta dumpling is mine.

Source: atlantabearingsguide.com

2. Victory Sandwich Bar (280 Elizabeth Street, Atlanta, 770-676-7287) – I don’t think they have a website yet, but I can confirm they do have the following:

  • Jack and coke slushies
  • Punching bag (for the angry drunk in you)
  • $4 sandwiches

Source: first-bite.com

3. Holeman & Finch (2277 Peachtree Road, Suite B, Atlanta, GA 30309, 404-948-1175) – I would eat here every night if I could.  This place makes 24 burgers.  They don’t serve them until 10p.  You need to be there by 830p to “reserve” one.

Yes, you will wait.  Yes, it will be chaos.  YES, it is worth it. (Secret: Sunday brunch begins at 12:30p… the burgers are served without bounds.)

Source: Gourmet

Do yourself a favor and try other menu items – they’re ALL good.  And let Greg Best, the rockstar behind the bar, serve you drinks of his choosing.  Trust will serve you well at this fine establishment.

4. La Pietra Cucina (One Peachtree Pointe, 1545 Peachtree Street, Atlanta, GA 30309, 404-888-8709) – Hands down the best pasta in Atlanta.  To start, don’t miss the Proscuitto di Parma with the house-made ricotta and pineapple mostarda.  Then Carla’s Tagliatelle.  Then one of everything for dessert.


Charcuterie.  A glass (or 2) of Amarone. Find a better way to enjoy National Drink Wine Day.  I dare you.

5. Top Flr (674 Myrtle St., Atlanta, GA, 404 685-3110) – Top Flr is one of my “go to” places in town for dinner (read my short review here).  They have a solid wine list, a wide variety of food, and a relaxing, funky atmosphere.  However, this weekend they are getting a special shout out because Sunday will begin their brunch service!  The brunch menu hasn’t been announced yet, but I cannot wait to see what they come up with!

One of my all-time favorite restaurant review quotes comes from Besha Rodell @ Creative Loafing’s coverage of this fine establishment:

“Top Flr is what happens when the kids who used to wait tables and bartend in other people’s restaurants grow up and become their own bosses.”

Back to your regularly scheduled programming…

Surprise!  Its another soup recipe.  But this one has a new squash!!!

Kabocha squash (which means “Japanese pumpkin”).  They look like this:

They are Japanese in origin and have a potato-like texture.  They have an earthy taste and are sweet (though not quite as much as a butternut squash).

Verdict: I’d eat it again.  

In the soup below, the sweet squash went perfectly with the heat from the chipotle.  The carrot and coriander also complimented the sweetness, making the taste more complex.  Topped with avocado, it was like a fiesta in my mouth.  (That’s what she said.)

Kabocha Chipotle Soup

  • 1 tablespoon olive oil (I used Sweetwater Habanero-infused)
  • 1/2 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 C spinach
  • 1 medium kabocha squash, cooked
  • 2.5 C vegetable broth
  • 3/4 C water
  • 1 chipotle pepper from a can of peppers in adobo sauce
  • Handful cilantro
  • 1 tsp coriander
  • S + P, to taste
  • Avocado slices, for garnish

Heat the oil in a large saucepan.  Add the onion and carrots, sautéing until tender (~7-8 mins).  Add garlic and saute just a minute more (careful not to burn the garlic!).  Add the pumpkin, spinach, broth, water, chipotle pepper, and cilantro.

Bring the mixture to a boil, stirring to combine.  Reduce temp, bringing soup to a simmer until the spinach wilts and flavors combines (~5-10 mins).

Puree the mixture using an immersion blender or stand blender until smooth.  Add seasonings to taste.

Ladle into bowls and garnished with avocado, cilantro, sour cream (or greek yogurt!), red pepper flakes, diced tomato, crumbled tortilla chips, etc… you get the idea!

***

Creative food = fun!  Jack and Coke Slushies.  Pineapple with you ricotta and prosciutto.  New squash (as opposed to New Coke, which was a terrible idea).

What’s your favorite unexpected combo/dish/drink?

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