Tag Archives: Kabocha Squash

Vegan MoFo Day 5: Kabocha Squash Bread

It’s day five of Vegan Month of Food and I am having so much fun participating! Vegan MoFo has motivated me to show my blog some love and come up with different and creative ideas to post. I’ve been having fun taking pictures of my recipes using my sister’s Nikon camera that she has so generously let me borrow and I have another Kabocha Squash recipe today. Did I mention that I am obsessed with Kabocha Squash? I know that I posted a recipe using it yesterday, but I bought a bunch of them a few days ago when I was at the International Market near my house because they were on sale for 99 cents a pound. Can’t go wrong with a price like that!

I have been playing around with the notion of coming up with a recipe for a Kabocha Squash quick bread, but never got around to it until today. I wasn’t sure how it was going to turn out, but I am really happy with the end result!

Kabocha Squash Bread

Ingredients:

1 Cup Pureed Kabocha Squash

1 Cup All-Purpose Flour plus 2 Tablespoons

1/2 Cup Whole Wheat Pastry Flour

2 Teaspoons Baking Powder

½ Teaspoon Baking Soda

¾ Teaspoon Sea Salt

3 Tablespoons Chopped Crystalized Ginger, Divided

1 Cup Sugar

1/3 Cup Brown Sugar

½ Teaspoon Ground Ginger

1 ½  Teaspoon Cinnamon

1/3 Cup Canola Oil

1/3 Cup Non-Dairy Milk

Preheat oven to 350 ͦF and lightly grease a 9-inch x 5-inch loaf pan.

In a medium bowl, mix together the flours, baking powder, baking soda, sea salt and 2 tablespoons of the crystalized ginger. In a small bowl, whisk together the kabocha squash puree, sugars, oil, non-dairy milk, ground ginger and cinnamon until well combined. Pour the wet ingredients into the dry ingredients and whisk together until just combined. Do not over mix. Pour batter into prepared loaf pan and sprinkle remaining tablespoon of crystalized ginger over the top. Bake at 350 ͦF for 40 to 50 minutes.

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Vegan MoFo Day 4: Roasted Kabocha Squash Soup

Ahhhh…Kabocha Squash. I could go on and on about how much I love it and how I could literally eat it everyday! What is there not to love about this sweet and delicious Japanese Pumpkin? Before becoming vegan I had never heard of Kabocha Squash, but after reading the Kind Diet by Alicia Silverstone I searched high and low to find this squash. Luckily, the International Market near my house has them in stock all year long so I’m able to make this soup whenever a craving strikes!

 

Roasted Kabocha Squash Soup

Ingredients:

1 Large Kabocha Squash or 2 Small Ones

1 Small Purple or Jersey White Yam or Regular Yam

1 Medium Onion, Diced Small

1 to 1 ½ Tablespoons Minced Ginger Paste* (See Note)

4 Cups Vegetable Broth** (See Note)

½ Teaspoon Sea Salt and extra at the end to taste

1 to 2 Tablespoons Maple Syrup or Agave Nectar

½ Cup Original Coconut Creamer or Light Coconut Milk

¼ Cup Cilantro, Chopped

1 Teaspoon Olive Oil

*I sometimes add more if I want it a little spicy.

**The 4 cups really depends on the consistency that you want. 5 cups may be needed for a thinner consistency.

Preheat oven to 425 ͦ F if you have a convection roast setting on your oven or 450 ͦ F for a standard oven. Slice Kabocha Squash in half and remove the seeds. Place the squash cut side down on a baking sheet lined with aluminum foil or parchment paper. Using a fork, poke holes into the yam and place on the same baking sheet as the squash. Bake the squash and yam for 30 to 40 minutes or until they are tender. While the squash and yam are roasting, heat a small sauté pan over medium-high heat with 1 teaspoon of olive oil. Sauté the diced onions until caramelized (it usually takes about 10 minutes). When the squash and yam are done roasting I remove the skin from the squash right away while it is hot because it is easier to remove that way.

In a food processor, puree together the peeled squash, peeled yam, ginger paste, sea salt and ¾ of the caramelized onion, reserving the other ¼ for later. While the food processor is running pour in the vegetable broth and blend until smooth. Transfer the soup mixture to a large pot over medium heat. Stir in the remaining caramelized onion and maple syrup or agave nectar and bring soup mixture to a boil. Lower the heat, cover and simmer for 30 minutes. Once the soup has simmered for 30 minutes, stir in the coconut creamer or light coconut milk, cilantro and taste for salt. Serve immediately.

This soup tends to thicken up when placed in the refrigerator, so a little bit of vegetable broth or water will help thin it out.

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