Ok, well I wouldn't exactly call myself a slacker, but I have definitely been away from this blog for a long time - way too long. Aya, I am so sorry, I feel like a terrible mother! Everyone else, I am sorry too because I really need to share this incredible experience with all of you. I am just not used to blogging everyday, and with us being so busy with deadlines, the blog keeps being pushed to the side. Well no more!! I am going to make a commitment to write and share more here and to finally start my own blog, which I'm currently trying to figure out a name for ... any suggestions?? I have decided though to also do an actual hand written baby journal because nothing beats seeing your mother's handwriting, having something tangible to hold on to.
So today I'll start with a recipe that baby really liked. These were soooo good! I will post a photo soon.
Butternut Squash Cakes with Spicy Remoulade Sauce – makes about 1 dozen cakes
This recipe was inspired by the Millennium Restaurant’s cookbook – ‘The Artful Vegan’. Their butternut squash recipe caught my eye and before I even really read the thing I started peeling, chopping, and boiling some squash I had. Then I read the recipe … it called for raw shredded squash. Oops. So I decided to venture off on my own from there and this is what came out! I served these cakes over a sauté I did with brussel sprouts halved and thinly sliced, sliced baby portabella mushrooms, and thinly sliced onions, drizzled with just a dab of olive oil and seasoned with sea salt and black pepper … oh, and a minced garlic clove because how can I make anything without garlic? It’s just not natural.
1 butternut squash, about 3 cups
1 c. dry wild rice blend or long grain brown rice, cooked and chilled
½ c. rolled oats
¼ c. green onion, thinly sliced
1-2 tsp. sea salt
1 tsp. paprika
1 tsp. oregano
½ tsp. garam masala
½ tsp. black pepper
Cook the rice ahead of time and chill in the fridge until ready to use. It’s ideal to do this the day before or to use left over rice – it’s ok if it’s seasoned already.
Peel the butternut squash and slice in half. Scoop out seeds and save for roasting. Cut the squash into cubes and place in a medium pot with filtered water. Bring to a boil, turn heat down to medium and cook until tender but not mushy, about 8-10 minutes after it comes to a boil. Cool to room temperature.
Once cooled, place the squash, rice, oats and remaining ingredients in a food processor and blend until combined. Form into small patties, and place on a parchment lined baking sheet.
Heat oven to 350˚. Bake cakes for about 10-12 minutes on each side. Now you can freeze these for future use in an air-tight container, or prepare now by grilling them in a pan with just a little oil until golden brown on both sides.
Serve each person 2 cakes with 2 tbs. remoulade sauce over a bed of the brussel sprout sauté described above.
Spicy Remoulade Sauce – makes about 2 cups
1 c. vegan mayo – such as vegenaise
¼ c. red onion, diced
¼ c. green onion, diced
1/3 c. celery, diced
3-4 garlic cloves, minced
2-3 tbs. prepared horseradish
2 tbs. stone-ground mustard
2 tbs. yellow mustard
3 tbs. ketchup or tomato paste
3 tbs. fresh parsley
1 tsp. sea salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
Blend all ingredients in a food processor, blender, or by hand and serve or store in an air-tight container in the fridge. You can also freeze this mixture!