Vegan Butternut Squash Mac and "Cheese"

1 large butternut squash (mine was 1.25kg / 2.75 pounds)
4 cloves garlic
1 Tbsp. coconut oil
1 ½ cups / 250g cooked butter beans (about 1 can)
¾ cup / 45g nutritional yeast flakes
1 tsp. Dijon mustard
1 ½ tsp. fine grain sea salt
2 tsp. paprika
2 Tbsp cold-pressed olive oil
1 tsp. apple cider vinegar
2 – 3 cups / 500 – 750ml plant-based milk, as needed (I used rice milk)

4 cups / 340g whole grain gluten-free macaroni (or your favourite pasta)

Sunflower Crumble Topping

1 cup / 130g sunflower seeds
1 Tbsp. coconut oil
2 Tbsp. nutritional yeast flakes
½ tsp. fine grain sea salt
¼ tsp. garlic powder
¼ tsp. ground paprika

parsley for garnish, if desired

Directions: Preheat oven to 400°F/200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender.

While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside.

Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency.

Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat.

Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days.

Turn down the oven temperature to 325°F/160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Comment: Recipe from My New Roots. 

Chocolate Oatmeal Cookies

1¾ cups old-fashioned oatmeal

1 cup flour                         

¾ tsp. baking powder

½ tsp. baking soda                    

½ tsp. salt

10 T. butter, softened         

1 cup packed brown sugar

1 egg

1 tsp. vanilla

4 oz. milk chocolate, melted

1 cup semi-sweet chocolate chips

1 cup walnuts, chopped

Directions:  Preheat oven to 350 degrees.  Place 1 cup oatmeal in food processor and process until well ground like flour, about 30 seconds.  Transfer to a large bowl, and stir in flour, baking powder, baking soda, and salt.

Cream butter and brown sugar.  Add egg and vanilla and beat until light and fluffy.  Add melted chocolate.  Add flour mixture.  Add remaining ¾ cup oatmeal, chocolate chips and nuts.

Roll 2 T. of dough into balls and space 2” apart on baking sheets.  Bake 13-17 minutes, rotating sheet halfway through baking time, until cookies are cracked and set on top, but look moist within cracks.

Comment:  Better to under-bake than over-bake.

Soft Chocolate Chip Cookies

3 cups flour                        2 tsp. vanilla

1 tsp. baking soda               ¼ cup milk

1 tsp. salt                             ½ cup brown sugar

1 cup sugar                          3 eggs

1 cup shortening/margarine

1 pkg. chocolate chips

1 cup nuts, chopped

Directions:  Sift together dry ingredients.  Cream shortening, sugars, eggs and vanilla.  Gradually add dry ingredients alternating with milk.  Stir in nuts and chocolate chips.  Drop from teaspoon onto ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Comment:  Grandma Ida Romer’s recipe.   Our favorite chocolate chip cookies!

Tomato-Basil Sauce with Orzo & Scallops or Shrimp

¼ cup olive oil, divided              

1 thinly sliced large sweet onion

2 T. minced garlic (6-8 cloves)

2 pt. cherry tomatoes

1/3 cup thinly sliced fresh basil

1 ¼ tsp. kosher salt, divided

¼ tsp. black pepper, divided

1 lb. dry-packed jumbo scallops or fresh shrimp

2 cups uncooked orzo pasta

1/3 cup salted butter

3 T. chopped fresh parsley

Directions:  Heat 2 T. oil in a skillet over medium high.  Add onion; sauté until softened and beginning to brown – 3-4 minutes.  Add garlic; cook while stirring constantly for 1 minute.  Add tomatoes, 3 T. of basil, 1tsp. salt, and ½ tsp. pepper.  Cook, stirring occasionally, until tomatoes burst and release their juices, 6-7 minutes.  Continue to cook, stirring occasionally, until sauce thickens slightly, 2 minutes.  Transfer to bowl, cover and keep warm.

Wipe clean skillet.  Pat scallops dry with paper towels and season with remaining salt and pepper.  Heat remaining 2 T. oil over high heat.  Add scallops and cook until golden brown, about 90 seconds per side.   Finish with a dab of butter.  If preferred, cook fresh shrimp. 

Cook orzo according to package directions.  Drain.  Stir in butter and parsley.

Plate orzo with sauce and seafood.  Sprinkle evenly with remaining fresh basil to serve.

Comment:  Excellent sauce and the orzo pasta provides great creamy pasta touch.  Serve with any seafood of choice.  If no cherry tomatoes, substitute canned diced tomatoes.  We love sauce, so consider doubling the sauce recipe.

Corn-n- Tomato Tart

Crust:

1¾ cups flour

¼ cup play yellow cornmeal

1½ tsp. kosher salt

½ cup cold unsalted butter, cubed

1 large egg

¼ cup buttermilk

Filling:

4 slices tomato (1/4” each), halved

2 tsp. kosher salt, divided

1¾ cups fresh corn kernels

1½ cups heavy whipping cream

5 large eggs

5 T. grated fresh Parmesan cheese, divided

5 T. grated Gruyere cheese

¼ tsp. ground black pepper

Garnish: chopped fresh chives, torn fresh basil

Directions:

For Crust. In food processor, pulse together flour, cornmeal, and salt. Add butter, and pulse until mixture is crumbly. Add egg and buttermilk; pulse until dough forms a ball. Turn out dough on to a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or up to overnight. Preheat oven to 350 degrees. Let dough stand at room temperature until slightly softened, about 10 minutes. Ona lightly floured surface, roll dough to a 14” circle. Press into bottom and up sides of a greased/floured 11” tart pan (or 9” pie pan). Fold edges under and crimp. Pierce dough all over with a fork. Place tart pan on a baking sheet. With double parchment paper extending over edges, add pie weights. Bake until dough begins to set, about 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cook on wire rack for 15 minutes.

For Filling. Place tomato slices on several paper towels; sprinkle with 1/3 tsp. salt. Let stand for 1 hour. Pat tomatoes dry with paper towels. Spread corn in an even layer in prepared crust. Spread Gruyere cheese over corn. In a large bowl, whisk together cream, eggs, 4 T. parmesan cheese, pepper and remaining 1¾ tsp. salt. Pour onto corn. Arrange tomato slices in a circle on cream mixture; sprinkle with remaining cheese. Bake until center is set about 35 minutes in a tart plan – closer to 45 minutes in a pie pan. Let cool in pan on wire rack for 1 hour before serving. Garnish if desired.

Comment: This is like a very-light, summer quiche. Check timing for dough refrigeration, salted tomatoes, tart cooling time, etc.