recipe by Meredith Baird
Preheat oven to 400 degrees.
Thinly slice the neck of a medium sized butternut squash (abt 1/4 in thick). Drizzle with olive oil and sea salt.
Bake at 400 for 6 minutes, then flip for another 4-5. You don’t want to bake it too long, or it will get too mushy to use.
Tofu Thousand Island
1 container of silken tofu
4 tbsp rice vinegar
4 tbsp organic ketchup
4 tbsp relish
2 tbsp maple syrup
1 clove garlic
1/4 tsp sea salt
Blend until smooth.
We love Akua kelp burgers, but you could use any veggie burger you prefer!
Pan fry in a little evo according to package instructions.
Quarter burgers per “slider”. Layer one slice of the butternut squash with generous amounts of dressing, arugula or preferred lettuces, and top with another slice of squash.
Rice Paper Chips
4" in round rice paper wrappers
Neutral Oil, or olive oil for frying
The most easy, and satisfying fried thing you'll ever make.
Heat about 1.5 inches of oil in a deep pan. I used olive oil which is not always ideal for frying, but this we'll heat to only about 380 degrees which is below the smoke point for olive oil.
Once the oil is hot, drop in one wrapper at a time with tongs - and remove onto a plate lined with paper towel to absorb any extra oil.
Sprinkle with sea salt.
1/4 cup Hijiki seaweed soaked in water for about 20 minutes, the longer you soak the more water it will absorb so its ok if it goes longer
Once the seaweed is soft, strain.
Toss with 2 tbsp lemon juice, 1 tbsp olive oil and 1 tbsp soy sauce and a splash of sesame oil if you have it on hand.
Cashew Crème Fraîche
1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon white miso (optional) If not using miso, add extra salt .
Approximately 1/2 cup of water to process
Pinch of sea salt.
Blend all ingredients until smooth.
Makes approximately 1 1/2 cups.
Serve with fresh chives.
1 package Chi (Maple Sage and Italian both work great!)