I often make recipes with whatever is left in my fridge and whatever I pulled from the garden, I guess everyone does, so here’s one of mine. For 3 to 4 people, depending on the size of the squash ofc. The squash I used is a cute small butternut squash I harvested a few weeks ago. It was too gorgeous to just make soup out of it, so here we go:
1 butternut squash, washed, halved lengthwise and pitted
1 leek, washed and cut
1 big onion, peeled and cut into strips
90 grams of dried green lentils
1 tbsp of tamari (glutenfree soy sauce)
1/2 block of tofu
herbes de provence
Slowly bake the onions until glazed, then add the leek.
While you are waiting, hollow out the butternut squash until you’ve got about 2 cm of thickness left, keep the scrapings and add them to the onions & leek.
Add the green lentils + enough water to allow them to swell up (= not a lot).
Heat your oven to 200°C. Add a generous amount of herbes de provence to some oil and brush the squash. Put the squash in the oven (skinside down) for the time it takes for the lentils to soften.
Add the leftover oil with herbs in the lentil mixture. Crumble in the tofu, add the tamari and let it simmer until the lentils are almost cooked.
Take the squash out of the oven, fill them with the lentil mixture, and put them back in the oven for 1 hour at 180°C.
Serve it with whatever you fancy, I would serve it with whole grain rice.
On a sidenote, I didn’t take a picture because the slice of stuffed squash was way too yummy to take time for pictures…
A friend asked me what I eat. Family asked me for recipe ideas and I feel like sharing today. We’ll start off with something sweet.
I must admit that I never really got into the habit of buying cookies. Even before I started eating glutenfree for health reasons. Even before I started eating vegetarian and lately more vegan cooking.
But I’ve always baked a lot. To be honest it has been handed down from my grandmother, to my mother, down to me and my brothers. Come Sunday afternoon, with some gloomy weather, you find us in the kitchen with a cup of tea making a mess with flour, butter and some eggs. I have loads of memories involving waffles, cakes, cookies and fruit pies/tartes.
Though this particular evening which was neither a Sunday, nor gloomy, I had a chocolate chip cookie craving and since I didn’t have any in my pantry (as usual) I decided to bake them. The deciding factor being that I have my oat cookie recipe scribbled on a post-it, hung at eye height on said pantry door and I know it only takes ~20 minutes to make it.
Through out the years I’ve adapted it loads of times, less sugar, no gluten and then vegan.
Recipe: oat cookies
Feeds a one or two persons craving…
1 buckwheat egg (2 tablespoons of buckwheat flour + 6 tablespoons of water, let it sit for the time you need to measure the rest of the ingredients)
25 grams of glutenfree flour (whatever you like really)
65 grams of oats (glutenfree ones!)
25 grams of sugar
35 grams of vegan butter
A knife tip of rising agent (I use bicarbonate aka baking soda, which has no wheat flour mixed in as some of the baking powders do)
2 tablespoons of apple cider vinegar (to cancel out the zing of the baking soda)
Chocolate & walnuts etc to taste.
Dump all the dry ingredients into a bowl, mix, add all the wet stuff, mix, then add the chocolate & walnuts. Make little flattened balls. Put them on a baking sheet covered tray and put them in a hot oven for 15 minutes at 180°C.
Devour them when cool enough to not burn your mouth. Warning: do not make huge batches of this, there is a real danger of wanting to eat it all in one sitting.