Pear & Red Kuri Squash Soup

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The feeling of fall has moved in
right on schedule here in Los Angeles. So red kuri squash soup is where my
mind went when I saw some beautiful red kuris at the Farmers market. This
soup is super simple and can be made in a matter of minutes while you are
multi-tasking and doing other stuff. I love doing recipes that don’t require
a lot of measuring. Many people don’t realize how easy cooking is, and how it
often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods
into your body while also enjoying the flavors, shouldn’t be a daunting
project! In retrospect, I think it would have been nice to garnish this with
some pomegranate seeds. Perhaps there is an update in this recipe’s
future! Read More

Vegan Red Kuri Squash Pancakes

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I took about a month off from
the Whole Dish to work on some new year projects and get focused on 2018.
And, to be honest, I really wanted to take some time to play around with
aquafaba
in the kitchen. And these red kuri squash pancakes are a pretty good start! I
think the gluten-free flour makes them a tad chewy and dense, but I thought
they came out delicious, especially with a little coconut butter or ghee
melted over the top. They are delicious without much of anything added! You
can go the sweeter breakfast or brunch route and add some maple syrup, fresh
fruit, or dark chocolate almond butter (as pictured); or enjoy them as a
savory appetizer, lunch or hors d’oeuvre with bruschetta salsa, avocado,
guacamole, or some kind of tapenade. Aquafaba is basically the liquid
byproduct of cooked beans, and a newly emerging vegan ingredient craze. To
test the hype, I used some liquid directly from a can of garbanzo beans, and
it worked delightfully well! These unique pancakes are best enjoyed right off
the griddle! Read More