Kabocha Squash Salad

kabocha squash salad

When this nuisance of a cold started, I was downing quarts of soup per day in an attempt to feel better. Then as I continued to pull out of it, I found myself craving crunchy vegetables and varied flavors. I sometimes think of eating whole, fresh foods as my medicine. If that’s the case, then this nutrient-filled salad will help cure anything.

For this dish, you first roast the unpeeled kabocha squash. Leaving the skin on is prettier, and roasting makes the flesh richer and slightly caramelized. Then serve it over the remaining salad ingredients and drizzle with dressing.

I will say, I tend to prefer the high-in-fiber skin of kabocha squash steamed as opposed to roasted. It seems to become more tender that way. So if you like the skin, and you decided to steam rather than roast the squash, that could work well, too. When serving the salad, I like the squash at room temperature or a bit warm.

This is no limp salad. I love the flavor combination of sweet kabocha squash, tart pomegranate, earthy tahini, spicy arugula and bitter walnuts. Hearty and filling, this recipe uses the tahini dressing I created for another of my cold weather favorites, this Raw Broccoli Salad. Served with quinoa, farro, or bulgur, this kabocha squash dish could be a complete meal.

Kabocha is actually a generic term that refers to many different types of squash. The one I see most often is a green Hokkaido variety with rough green skin and smooth (i.e. not too stringy) orange flesh inside. If you don’t have kabocha squash available, another type of winter squash or pumpkin could work. However, not all have edible skin and the cooking time may need to be adjusted.

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The Vegetarian Flavor Bible: A Review

vegetarian flavor bible

The Vegetarian Flavor Bible by Karen Page is a mega guide to the essence of ingredients. And while the book has already received countless accolades for ‘Best Cookbook,’ it offers far more depth and utility than most recipe-centric cookbooks.

Rather than being organized by course, season or region, the majority of this informative book is alphabetical, containing profiles of hundreds of ingredients, mostly plant-based. From apricots to za’atar, you’ll learn about their essence and application, meaning you’ll understand exactly how and where to use them. Each comprehensive entry describes key aspects like season, flavor profile, nutrition, cooking techniques, tips and flavor affinities.

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Vegan Pressure Cooking: A Review

vegan pressure cooking

Invented in the 17th century, but popularized after World War II, pressure cooking always seemed antiquated to me. The idea of cooking under pressure evoked dented, sputtering aluminum pots and frayed electrical cords. Pressure cookers seemed a bit … [Continue reading]

Salsa Fresca Red Quinoa

red quinoa salsa fresca 1

This Mexican-inspired recipe combines the bright taste of a traditional chopped salsa with everyone’s favorite protein-packed seed, quinoa. The ingredients are basic, but the flavor is tangy and fresh. A pretty side dish, I love it served with some … [Continue reading]

Scrambled Tofu Breakfast Burrito

scrambled tofu breakfast burrito

Here’s a not-too-devastating admission. I tend to overstuff a burrito. And I do it to the point where it doesn’t roll up and I just end up ripping the tortilla about a quarter of the way through. So I toss the tortilla part because it’s ruined and … [Continue reading]

2014 Year In Review + Top Posts!!

happy holidays 2014

What a year! I wanted to thank you for being part of this community and for taking the time to read my blog and newsletter, post comments, share on social media and provide feedback. My goal is to help people transition to a vegan diet. It took me a … [Continue reading]

Israeli Couscous with Kale and Raisins

couscous top site

Israeli couscous (aka pearled couscous) is a larger, pea-shaped couscous with a chewy, substantive texture. It’s made from wheat or semolina flour and can be used in recipes that call for rice, or other types of whole grains. Technically a pasta, … [Continue reading]

Raw Broccoli Salad with Tahini Dressing

raw broccoli salad

I love the heartiness of cooked foods, but adding raw foods like slaws and salads to your plate can be so energizing. Many nutrients can be lost in the cooking process. But crucifers like broccoli are like tasty little detoxifiers that may be even … [Continue reading]