Hello my Dearest Foodies,
And Happy Thanksgiving to all of you from United States. As I promised last week, when I posted HOLIDAY EGGPLANT recipe for you, I am back with the second dish of the Holiday five meal course. I know that your Thanksgivings are on Thursday; which is not enough time for me to post them all. Nevertheless, don’t be sad, since all these recipes are also suitable for Christmas and more is coming!
So now let’s get back to our delicious Squash Salad that I would like to tell you little bit more about. I tried several different squashes so far and I love them all, but I wasn’t sure which one to get this year. I didn’t even know what kind of recipe I am going to come up with, so I was just standing in the produce section and staring at all the squashes, lol. So as I am standing there, older lady came and reached out to pick one of the Kabocha Squashes. She smiled and said that this squash is her favorite and it’s very good. Then I realized that I actually never had this one and I was glad that this nice lady told me how good it is. And yes, she was right! It is delicious and you can even eat the skin. Although the squash is very hard and not easy to cut, after is roasted the skin becomes soft and edible.
KABOCHA SALAD
Oven Roasted Kabocha Squash with Arugula & Almond Feta
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS FOR 4
• Kabocha Squash
• Baby Arugula 1 cup
• Pomegranate ¼ cup (just the seeds)
• Walnuts ¼ cup
• Garlic cloves 8
• Rosemary 1tsp
• Garlic powder to taste
• Himalayan pink salt
• Oil
• Baking sheet
• Parchment paper
• Brush
PROCESS
• Preheat your oven to 400F
• Wash and cut the squash in half.
• Remove the seeds and cut each half into half so you get 4 quarters in total.
• Slice each quarter into thin slices and spread them on your baking sheet lined with parchment paper. Place garlic cloves in between.
• Brush lightly with oil, add salt, garlic powder and rosemary and roast for 30min.
• When ready, set the oven to broil for 5 more minutes.
• You may also flip them over to the other side for another 5 minutes, but you don’t have to.
• When ready, transfer on the tray and top with walnuts, pomegranate, arugula and almond feta.
• Serve with dressing.
ALMOND FETA
• Blanch almonds 1 1/2 cup (soaked for 6 hours)
• Nutritional yeast 1 tbs
• Apple cider vinegar 1tbs
• Garlic powder to taste
• Himalayan pink salt to taste
• Dry Oregano 1tbs
PROCESS
• Blend all ingredients in a food processor staring with almonds and pressing pulse button.
• Scrape the sides and blend all on a full speed for 30 sec.
• By using your hands mold the mixture into a shape as seen on the photo. You may use 8” spring cake form if you have one.
• Wrap the cheese into plastic wrap and store in a refrigerator or bake it in the oven.
• To bake, preheat the oven to 400F and bake for 15min.
DRESSING
• Apple Cider Vinegar ¼ cup
• Tamari 1 tbs
• Maple syrup ¼ cup
• Garlic powder 1 tsp
• Olive oil 1 tbs
Blend all with a whisk.
WALNUTS – PROCESS
• Place walnuts on hot frying pan and roast on each side for few seconds; It doesn’t take long, so be careful, do not burn.
• When ready, set them aside to cool down for few minutes.
• In a food processor, grind them by pressing the pulse button.
• Make sure they remain chunky.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
