I call this dish Sage Harvest Lasagna. This was a beautiful vegan dish and I felt very accomplished after making it. Which was nice because I have a huge research paper to write that is making me feel very un-accomplished. The sauce is composed of pureed pumpkin, carnival acorn, and kuri squash. It is seasoned with green onion, fresh ginger, garlic, nutmeg and sage. I blended it all together with some coconut milk, earth balance, turbinado and sea salt (all to taste). The filling is two part: first, butternut squash cubed very small then steamed all dente, and seasoned with nutmeg and brown sugar. Second, soaked cashew and tofu ricotta blended with fresh sage, nutritional yeast, and sea salt. I layered sauce, whole grain lasagna, butternut squash filling, the sage cashew ricotta, then chives about three times, then topped with one more layer of lasagna, sauce and chives, and baked at 350 for 30 minute
s. The meal took quite a bit of prep. I had to pre-soak the cashews, clean out the 3 various squashes, cut the butternut squash, prepare the cashew ricotta, and boil the pasta. After cleaning out the squashes, I took a pause from cooking to carve them into jack-o-lanterns with Tommy. We made three, the kuri squash for mommy, the pumpkin for Tommy and the carnival acorn for Vivian. I
cannot say enough about how wonderful Kuri squash tastes and smells. Out of the three squ
ashes, it yielded the most meat and had the best taste. Very sweet and kind of like pumpkin. When I lit the jack-o-lanterns, the smell of all 3 filled my home with a delicious roasted sweetness. I finished off the dinner by adding a simple side dish of sauteed kale with balsamic vinaigrette and toasted seed baguette.
I call this dish Sage Harvest Lasagna. This was a beautiful vegan dish and I felt very accomplished after making it. Which was nice because I have a huge research paper to write that is making me feel very un-accomplished. The sauce is composed of pureed pumpkin, carnival acorn, and kuri squash. It is seasoned with green onion, fresh ginger, garlic, nutmeg and sage. I blended it all together with some coconut milk, earth balance, turbinado and sea salt (all to taste). The filling is two part: first, butternut squash cubed very small then steamed all dente, and seasoned with nutmeg and brown sugar. Second, soaked cashew and tofu ricotta blended with fresh sage, nutritional yeast, and sea salt. I layered sauce, whole grain lasagna, butternut squash filling, the sage cashew ricotta, then chives about three times, then topped with one more layer of lasagna, sauce and chives, and baked at 350 for 30 minute
s. The meal took quite a bit of prep. I had to pre-soak the cashews, clean out the 3 various squashes, cut the butternut squash, prepare the cashew ricotta, and boil the pasta. After cleaning out the squashes, I took a pause from cooking to carve them into jack-o-lanterns with Tommy. We made three, the kuri squash for mommy, the pumpkin for Tommy and the carnival acorn for Vivian. I 
cannot say enough about how wonderful Kuri squash tastes and smells. Out of the three squ ashes, it yielded the most meat and had the best taste. Very sweet and kind of like pumpkin. When I lit the jack-o-lanterns, the smell of all 3 filled my home with a delicious roasted sweetness. I finished off the dinner by adding a simple side dish of sauteed kale with balsamic vinaigrette and toasted seed baguette.
No comments:
Post a Comment