Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas

Yesterday I indulged in nursing my sore throat (before it turns into more), and found the combination of fresh ginger, lemon slices and cayenne pepper steeped in hot water to be oddly soothing yet energizing. I  may like it more than coffee.

I spent 20 minutes off the sofa putting together a healthy, clean meal. This is my own spin on (though very close to) a recipe from Super Natural Every Day by Heidi Swanson. Some ingredients altered or added based on what I had on hand.

MISO-CURRY SQUASH with TOFU and KALE

  • 2 small butternut squash, peeled and cubed
  • 4 small butter potatoes, cubed
  • 1 block extra-firm tofu, pressed and cubed
  • 1/4 cup olive oil
  • 1/4 cup white miso paste
  • 1 Tbsp red thai curry paste
  • 2 Tbsp fresh lemon juice
  • 2 cups raw kale, de-stemmed and torn into small pieces
  • 1 1/2 cups (one can) chickpeas, drained
  • pepitas (pumpkin seeds) to garnish

Miso-curry glazed Squash, Tofu and Kale. Mixed with chickpeas, potatoes and pumpkin seeds.

Preheat the oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.

Get a large bowl, add cubed squash and potatoes. In a small bowl, whisk olive oil, miso and curry paste to make a thick paste. Put 1/3 cup of the new paste in a bowl with squash and potatoes, gently mixing by hand to coat veggies. Add cubed tofu to bowl and gently mix that by hand, careful not to break apart the tofu. Add to the rimmed baking sheet and bake for 30-35 minutes, tossing once or twice throughout.

Using the same large mixing bowl (cut down on amount of dishes to clean!), add the raw kale. Add the lemon juice to the remaining miso-curry paste, whisk, and add to the bowl with raw kale. Massage the dressing into the raw kale. Add chickpeas to bowl of kale and mix.

When the veggies are done cooking and have cooled slightly, add them to the large bowl with kale and chickpeas and mix everything together. Serve with pepitas as a garnish (optional).

Miso-curry glazed Squash, Tofu and Kale. Mixed with chickpeas, potatoes and pumpkin seeds.

This recipe makes enough for about 4 servings (as a main dish), 6-8 servings as a side dish. I’d highly recommend this if you find yourself going to a Holiday dinner and want to take something vegan but not too “weird” (ugh) that will please all palates.

Wheatberry, Avocado and Broccoli Pesto Salad

I took an hour this morning to have the “rainy Sunday” I missed out on yesterday. New magazines, coffee and reading cookbooks start-to-finish are my favorite things. Plus a new candle from Mercantile Home – my absolute favorite candles on the earth, ever, and they will be featured in my next “Little Spoon” guest blog for LV Style magazine’s website (new one out later this week).

All that reading makes a girl hungry. Heidi Swason’s Super Natural Every Day cookbook inspired this dish. It’s a spin on her Orzo Salad (p.95) based on the ingredients I had on hand. (She obviously uses orzo pasta, which I replaced with wheatberries, and the pesto I made uses sunflower seeds and nutritional yeast instead of pine nuts and parmesan.)

WHEATBERRY, AVOCADO AND BROCCOLI PESTO SALAD

  • 1 and 1/2 cups dried wheatberries
  • 3 and 1/2 cups water, some salt added
  • 5 cups raw broccoli (about 3 medium sized bunches) cut into bite-sized florets and stems
  • 2 cloves garlic
  • 2/3 cups raw sunflower seeds
  • 1/3 cup nutritional yeast
  • 1/4 cup olive oil
  • juice of 1 lemon, plus zest if desired
  • 1 small avocado, diced
  • dried red pepper flakes for garnish

Cook the wheatberries in the water. This takes about 30-45 minutes. Wheatberries are dense and when fully cooked still have a sort of “al dente” chewiness. I love the texture. Once cooked, strain and set aside.

Ingredients for broccoli pesto salad.

Add the broccoli to a large pot of boiling water, and boil for 1-2 minutes, until just blanched and bright green but still crisp. DON’T OVERCOOK. Stay near the stove. Strain and rinse with cold water to stop cooking.

 

Add 2 cups of the broccoli to a food processor, along with garlic, sunflower seeds, nutritional yeast, oil, lemon juice and zest.  Process until a pesto-like consistency. (It will be a little creamier than a typical pesto.)

Broccoli pesto (vegan).

In a large bowl, add wheatberries, broccoli pesto, remaining 3 cups of broccoli, and avocado. Stir everything together. It will get really creamy thanks to the pesto and avocado. It will seem thick, but you won’t need to add any more oil (unless you want to), so just keep mixing. Salt and pepper to taste.

Garnish with some dried red pepper flakes for a pop of color.

Wheatberry, avocado and broccoli pesto salad.

*I have been using sunflower seeds in place of pine nuts in a lot of recipes lately. I buy a lot of dried fruit/veggies, beans and raw nuts from a market that sells them in pre-packaged bulk. The sunflower seeds are SIX TIMES LESS MONEY than pine nuts. 

They aren’t as “creamy” as pine nuts, and for some fancy recipes or when you have a party, you may want to use pine nuts. But for every day cooking and sticking to a grocery budget, they have yet to do me wrong.