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
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!