Roasted Squash and Apple Salsa: 2-Ways

 Roasted Squash and Apple Salsa: 2-Ways

Apple Salsa: NOT some tomato-based, apple-saucy nightmare of a culinary creation.  I promise.

I'm a huge fan of the blog Love and Lemons; it's one of the food blogs I check most weeks and which helps fuel my recipe-pinning obsession on pinterest.  Recently I found posted to the blog a recipe for Roasted Squash and Apple Salsa and was intrigued by what was a really unexpected combination of flavors and ingredients.  

I embarked upon acquiring the ingredients, not entirely sure all the while whether I thought I'd love the final product or just take some sort of perverse satisfaction out of being open minded enough to try such a strange concoction.  My boyfriend was also a bit skeptical when I told him what was on the menu for Tuesday night.  Apple salsa?  There flickered across his face a moment of hesitation, maybe even a disbursed sense of confusion and horror as he imagined what this "apple salsa" business might entail.  His consternation was only momentary however, as he quickly settled back down into his customary I'm-a-boy-who-eats-anything mode.

The Roasted Squash and Apple Salsa was incredibly easy to make and, what's more, it wasn't just some whacked-out Fall recipe to be made once in honor of the season and resurrected nevermore.  Instead, it was actually really delicious.  The boy-who-eats-anything thought so as well, admitting that the Apple Salsa on his dish was vastly different from the "Apple Salsa" of his imagination--some tomato-based, apple-saucy nightmare of a culinary creation that might find its home properly on something like the Food Network show Worst Cooks in America.

The ACTUAL dish is not tomato-based and the texture of the Apple Salsa is more along the lines of a chunky pico de gallo than a traditional salsa.  In my version of the recipe I used a combination of three different seasonal squashes--Butternut Squash, Acorn Squash, and a Pie Pumpkin--which I roasted until they were cooked but still firm (not mushy).  In my Apple Salsa I used one extra jalapeno and substituted leeks for scallions.  In addition to being milder, I think the leeks are just prettier than scallions!

Roasted Squash and Apple Salsa Version 1: The Vegan-in-Texas Fall BBQ Extravaganza Meal  {Gluten-Free + Vegan/Vegetarian + Low-Carb}

For my first version of the Roasted Squash and Apple Salsa I prepared the recipe as called for by Love and Lemon's original recipe.  However, as noted above I used leeks in place of scallions, added an extra jalapeno, and used a combination of different squashes--Butternut, Acorn, and Pumpkin--and cooked them until they were cooked but still firm, not mush.  In other words, shoot for the squash version of al dente pasta.

I served the Apple Salsa over the warm (not hot) diced squash using large ramekins as my dish (pictured above).  The white ramekins really made the colors of the squash and salsa pop, and as we all know we eat with our eyes before we eat with our mouths!  Seriously, it can make a substantial difference in your enjoyment of a meal if you take the time to boost its aesthetic.

I served the Roasted Squash and Apple Salsa with a Fall cocktail of my own creation in which I combined Sparkling Cider, Cranberry Cocktail Juice, and Campari.  I didn't measure anything and just eye-balled it, but you'll want the sparkling cider as your highest-proportion liquid and, of course, the Campari as your lowest-proportion liquid. 

And, because it's Texas, I figured I might as well serve up some oven-roasted barbecued extra-firm tofu and tempeh.  Much, I'm sure, to any real Texas Barbecuer's dismay.

Roasted Squash and Apple Salsa Version 2: The I'm Lazy and Hungry for Lunch Roasted Squash, Black Bean, Avocado, and Apple Salsa Burrito  {Vegetarian}

For lunch the next day I decided that a Roasted Squash and Apple Salsa Burrito using black beans, diced avocado, mild serrano salsa, and some plain 0% Greek Yogurt was my ticket to a tasty, lazy lunch.

Here's how to make your own I'm Lazy and Hungry for Lunch Roasted Squash, Black Bean, Avocado, and Apple Salsa Burrito:

What you need:

• Leftover or fresh-made Roasted Squash and Apple Salsa; squash diced small enough to easily fit in burrito
• 1 Large Burrito shell (I used a spinach variety)
• 1/4 cup fat free Refried Black Beans
• 1/2 Avocado; diced (or guacamole)
• Your Favorite Salsa (I'd go Tomatillo Salsa or Serrano or Hatch Chili Pepper Salsa rather than regular tomato-based salsas)
• 0% Plain Greek Yogurt (in place of sour cream)

Instructions:

1. Heat up in separate bowls about 1/4 cup of fat free refried black beans and about 1/3-1/2 cup of the squash (you should dice it down even smaller to fit in the burrito better!)
2. Dice 1/2 of an avocado or prepare guacamole to your taste
3. Warm large burrito shell in microwave for specified time (check labeling) to soften
4. Top with black beans, squash, avocado (or guacamole), your favorite salsa and apple salsa.  
5. Roll to form your burrito.  Top with desired amount of 0% Greek Yogurt!  Enjoy!

Smoky Hatch Chili, White Bean, and Broccoli Soup {Gluten-Free + Vegetarian + Vegan + Low-Carb}

Smoky Hatch Chili, White Bean, and Broccoli Soup: {Gluten-Free + Vegetarian + Vegan + Low-Carb}
Texans like grilling. A lot. But, for many of us who live in apartments in Houston, grilling isn’t always an easy option for meals. That’s why I’ve imported the smoky taste of the grill into this Hatch Chili, Broccoli, and White Bean Soup. Made with oven-roasted Hatch Chilis, smoked sea salt, and a dash of smoked paprika, the soup offers a hint of the grill’s satisfying smokiness while catering to audiences who are typically excluded from traditional grilling—vegetarians and vegans—in addition to those following low-carb and gluten-free diets. This soup, amendable to fit just about anyone’s dietary needs, packs the sweet, subtle heat characteristic of the celebrated Hatch Chili.

Hatch Chili Peppers

What are Hatch Chili Peppers, Anyway?

I had never heard of Hatch Chili peppers until I moved to Texas.  And, even then it took me about 5 years to learn of their existence.  Hatch Chili peppers are a seasonal ingredient produced in Hatch, New Mexico, the self-proclaimed “Chili Capital of the World”. Hatch Chili peppers become available in late August and have a short growing season. The peppers can be used in everything from Chilles Rellenos to soups and they can even be infused into chocolate. Several local grocery chains carry the peppers (Fiesta, HEB, Central Market) and HEB and Central Market both have dedicated Hatch Chili Festival events with featured Hatch Chili products for sale and even cooking contests.

[Recipe] Smoky Hatch Chili,White Bean, and Broccoli Soup

With a texture much like that of comfort-food soups like potato soup and broccoli and cheddar soup, this Hatch Chili, Broccoli, and White Bean Soup is great hot or cold and can be garnished with arugula and pepitas and shaved parmesan (omit for vegan).

Ingredients--

2 Hatch chilies (roasted in 450∘ F. oven for 7-10minutes and peeled)
1 large head broccoli (a little over 1lb or 7cups), cut into florets
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
7 garlic cloves, minced
1 and ½ 15-ounce cans cannellini beans, drained
3 cups vegetable stock (low sodium preferred)
Smoked sea salt, to taste
Black pepper, to taste
Smoked Paprika, a dash
Hot pepper flakes, a pinch
To Garnish—
Roasted Pepitas, to taste
Shaved parmesan cheese, to taste (exclude to make vegan)
Arugula

Directions--

Roast Hatch Chilies under oven broiler for 7-10minutes or until skins are browned. Place chilies in air tight container or zip-lock bag to loosen skins. Remove and discard skins. Note: it is recommended that you use kitchen gloves when handling the chilies to prevent pepper burn from any that might be particularly hot.

Steam broccoli for 5 minutes or until tender but still bright green and firm; avoid overcooking. Set broccoli aside.

In large pot add olive oil and set burner to medium heat. Add onion and garlic. Cook until translucent, roughly 8-10minutes. Add smoked sea salt, pepper, smoked paprika and hot pepper flakes. Add cannellini beans and vegetable stock. Bring to a very low boil and cook roughly 5 minutes.

Transfer broccoli and bean mixture in pot in small batches to blender. Liquefy and transfer to large bowl. Continue to process batches of soup components in your blender until finished.

Serve soup warm or cold garnished with arugula, pepitas (roasted, salted pumpkin seeds), and shaved parmesan (omit parmesan if vegan).

Cauliflower Pizza Crust {GF + Low-Carb + Vegetarian}

Guiltless Cauliflower Pizza Crust: Gluten Free  +  Low-Carb  + Vegetarian

The Versatility of Cauliflower--Who Knew?

Cauliflower Pizza Crust

It seems apparent to me now that in spite of all of the time I've spent watching shows like Chopped and Iron Chef America on the Food Network that I know practically nothing about cooking beyond the most conventional forms of cooking knowledge--stuff like, don't chop your fingers off and salt your water before cooking pasta as well as an understanding of basic ingredient combinations and uses.  But, recently, with my growing interest in eating vegetarian, raw, Gluten Free, and low-carb foods I'm discovering a whole different set of cooking techniques and ingredients, as well as some surprising but wonderful uses for those ingredients.

Perhaps the most versatile ingredient I've been working with recently is cauliflower.  Cauliflower seems, in many ways, to be a magical vegetable to eaters of raw, Gluten Free, and low-carb diets.  You can make it into a lower-carb version of mashed potatoes referred to as "Cauli-mash" or "Cauliflower Mash," you can food process it into a raw rice-like substance called "Cauli-rice," and you can use the florets in place of noodles in an otherwise traditional-style macaroni and cheese (I highly recommend this, by the way!).  But, cauliflower has yet another trick up it's sleeve--it can become that food of the Gods, PIZZA!  

Cauliflower Pizza Crust

I've always heard that bacon is the hardest things for vegetarians and vegans to give up and, also, the hardest food for them to continue to resist eating through the course of their commitments to either diet.  I think pizza is that evil, siren of a food for a lot of Gluten Free and Low-Carb eaters.  In fact, I know that many people who have gone Gluten Free due to Celiac Disease or other issues crave pizza so much that they dream about it at night.

Happily, dreams can come true--at least in the realm of pizza consumption--regardless of whether you're eating a Gluten Free and/or Low-Carb diet through the versatile miracle that is cauliflower.  I discovered this through the website of The Detoxinista whose recipe for a cauliflower pizza crust formed the basis of my own.

The first time I made the cauliflower pizza crust I did not have all of the proper ingredients (I was  missing goat cheese) and I winged it, using a reggiano instead.  Needless to say, the recipe didn't turn out well.  BUT, it was a good trial and error experience because it led me to a Q&A with The Detoxinista about how to make the recipe itself--rather complicated--a bit more simplistic for the everyday, at-home cook.  And, it gave me a good idea of how much or little I can tweak the recipe without causing a pizza-tragedy to ensue.

Cauli-Rice

While the original recipe from The Detoxinista calls for food processing cauliflower florets into a rice-like consistency, steaming this "cauli-rice," and then putting it into a cloth to wring out the extra water, I found that this process can be significantly simplified.  Instead of steaming the "cauli-rice" and then expelling the water from it--which, frankly, was not pleasant as the "cauli-rice" did not cool quickly and the water expelled was very hot!--you can freeze the food-processed cauliflower florets (no cooking necessary) ahead of time, defrost in a colander and THEN proceed on to your squeezing.  Still, perhaps, a little time consuming, but at least this way you are squeezing out cold water onto your hands rather than nuclear hot water!

Before I get on, finally, to the recipe let me say that this Cauliflower Pizza Crust is simply amazing.  To boost the flavor profile, I added some fennel seeds, a dash of smoked sea salt, and pepper to the crust "dough" in addition to the oregano called for and, also, opted to use herb-encrusted goat cheese for extra herby-flavor.  In the future I'd like to add some fresh rosemary and maybe garlic to the crust.

I got a little more creative with my toppings than The Detoxinista in her post, using an organic store-bought red sauce, mozzarella cheese, crumbled herbed goat cheese, minced garlic, chopped spinach, sundried tomatoes, and a ton of fresh, chopped basil.  

[RECIPE] Cauliflower Pizza Crust

Ingredients

Baked crust waiting
for toppings!

• 1 Medium-Large Head Cauliflower, broken down into Florets
• 1 egg, beaten
• 1/3 C. soft herbed Goat Cheese; plus more for topping
• 1 Tsp. dried oregano
• Fennel Seeds; to your taste
• Smoked Sea Salt; to your taste
• Black Pepper; to your taste
• TOPPINGS--chopped spinach; goat cheese; mozzarella (fresh or shredded); organic red sauce; minced garlic; sundried tomatoes; fresh basil (chopped)

Directions

Done!

1. Place cauliflower florets in food processor in batches and process into a rice-like consistency to make Cauli-rice.
2. Freeze Cauli-rice in air-tight container or freezer bag.
3. Remove Cauli-rice from freezer and let thaw in a colander; transfer to thin dish cloth or cheese cloth and wring out excess moisture.
4. Beat egg and add 1/3 C. herbed goat cheese and Cauli-rice with excess water expelled; mix well to fully incorporate all ingredients.  Add oregano, fennel seeds, salt and pepper and mix.
5. Cover a square or round baking sheet with parchment paper--Don't forget this!--leaving crust about 1/3inch thick (I just eyeballed it) press and form the dough into the pan making the edges a little higher to form a traditional crust-look.
6. Bake at 400 degrees F. for 40minutes; remove from oven and cover with desired toppings before returning to the oven for additional 10 minutes.
7. ENJOY!  

Faux Pho {Vegan + Vegetarian + Gluten Free + Low(er)-Carb}

Kate's Faux Pho

{Vegan + Vegetarian + Gluten Free + Low(er)-Carb}

I've been hearing a lot about faux Pho, a vegetarian version of the popular Vietnamese soup, practically since I moved to Texas. Specifically, I heard that I should get myself to Jenni's Noodle House to try it.

Recently, I did just that with a friend and absolutely loved the faux Pho. I love the spicy broth, the tofu, the noodles, but most of all, I love all of the toppings--cilantro, bean sprouts, sliced jalapeno, basil, and limes--that you get to add to the dish yourself. 

 There's something supremely interesting about this. It's interactive food! Food that you can spice and flavor using the toppings to suit your own palate. Maybe the most satisfying part of this interactive portion of Pho is the way you get to blend fresh and cooked food, as well as the way you can create layers of texture and flavor. Bottom line is that I was sold on it the first time I had it and have been craving it since.

Faux Pho, it's a piece of cake ... if you shop at Whole Foods

Which brings me to last weekend. I was home for my Dad's birthday and already had the glimmer of future faux Pho glimmering in my brain--I'd found a recipe already and pasted the link squarely in the center of my computer screen. While with my parents I stole (with permission) some of their dried Shittake mushrooms and got very excited that I was one ingredient closer to my Pho. Then, there came a trip to that magical, over-priced store Whole Foods. Cruising the asiles I found more ingredients for my Pho--what excitement.

First, I found Gluten Free Soba/ Buckwheat style nodles. The noodles seemed like a healthier alternative to traditional rice or other carb-heavy, low-nutrition noodles, and I liked that they were made from non GMO plants and were organic (for whatever the organic label is worth). 

 Whatever excitement I felt over these noodles paled in comparison, however, to my excitement at discovering the faux Pho motherload: Pacific Natural's Vegetarian Pho broth (gluten free; vegan, vegetarian).

This broth makes creating Faux Pho at home incredibly simple and much less time consuming.  Making stock bases can be expensive--you have to buy all of the spices and other ingredients that flavor the stock--and it requires a good deal of time on the stove.  In other words, making stock requires planning in advance and some free time.  Pacific Natural Vegetarian Pho base makes it a much simpler affair.

I had some misgivings that the broth wouldn't be up to my standards--that it just wouldn't taste how the broth at Jenni's Noodle House did. But, I was wrong. The broth is a bit mellower--especially on the mushroom and anise flavor-- than Jenni's (a good thing in my mind).  

I found that by adding 3 cloves of smashed garlic, about 5 green onion blulbs, 2 key limes sliced in half, sliced jalapeno peppers, and a small hunk of ginger that the broth was more than suitably tasty. When the flavors of these items had infused the broth, I removed all but the garlic and jalapenos and discarded them.

To the pepped-up broth I added tofu which I marinated for a couple of hours and then grilled on my teeny tiny new George Foreman Grill (I marinated the tofu in a combination of GF Tamari brand soy sauce, rice vinegar, sesame oil, hot pepper flakes, and garlic and chili "sauce"). I then added my GF Buckwheat noodles and let the soup simmer for a while while I chopped up and otherwise prepared my toppings, which included: Mung Bean Sprouts, Limes, sliced Jalapenos, Green Onion, Cilantro, and Basil. 

The end result was delicious. My faux Pho was spicy, flavorful, and just absolutely satisfying.

[Recipe] Faux Pho

Ingredients--

• 2 cartons Pacific Naturals Vegetarian Pho Broth (gluten free)
• GF Soba/Buckwheat Noodles or GF Rice Noodles
• 1 Cup Dried Shittake Mushrooms (added to broth)
• 1 Package Firm Tofu (marinated, sliced, and grilled if you so desire--otherwise you can just plop it in the soup)
• Sliced Jalapenos (for seasoning the broth and for serving on top of the soup)Mung Bean Sprouts (healthier than soybean sprouts, for serving on top of the soup)
• Chopped Basil (for serving on top of the soup)
• Cilantro (chopped for serving on top of the soup)
• Limes (halved or quartered for seasoning the broth and for serving on top of the soup)
• 1 Small bundle of Green Onions (bulbs removed and used to season broth, tops chopped and served on top of soup)
• 3 Cloves Garlic, smashed and added to broth
• Fresh Ginger, small chunk peeled and added to broth

Instructions--

1. Pour the Pacific Naturals Vegetarian Pho Broth into a large pot on the stove.
2. Season with limes, garlic, green onion bulbs, ginger, and jalapenos and let simmer for 15-20 minutes or until flavors are infused. Remove limes, green onion bulbs, and ginger.
3. Prepare and add Tofu.  Marinate and grill tofu if desired or merely drain and press to release water.
4. Add GF noodles.
5. Simmer for 3-5 minutes while preparing ingredients to go on top of soup (bean sprouts, cilantro, basil, jalapeno, green onion).
6. Pour faux Pho soup base into a large bowl and put "toppings" in a separate dish to add immediately before you consume soup.  Eat with a combination of spoon and chop sticks!