Man, time flies when you’re neglecting to write blog posts daily… (Seriously, though, where did last week go?)
So here I am, at the end of the 21 days of the challenge, and I feel as though I have hardly scraped the surface! There are so many more things I want to explore– detoxing… macrobiotics…. juicing…. vegan, gluten-free pastries…
So the bottom line is that although the 21 days are up, and the “challenge” that I set for myself has come to an end, there is so much more to say here in the blog, that I fully intended to keep going, and hope that my discoveries about veganism and clean-eating can serve as a primer of sorts for others who are curious about what Real Food really means.
However, since last night was the end of day 21, I wanted to make a special vegan dish to celebrate with my husband. So many choice, one big night… so, I asked Ms. Ann Gentry herself, what she makes for guests when she is cooking for mixed-company, and she said that she always gets rave reviews when she makes a dish from her cookbook, the Amaranth Saute in Kabocha Squash.
So, armed with this expert advice I cracked open “The Real Food Daily Cookbook: Really Fresh, Really Vegetarian, Really Good” and saw that the very simple recipe really only called for kabocha squash, amaranth, green onions, and tamari. Simple! Quick! Ideal! I thought that would make a lovely centerpiece, and since I knew I had both beets and lacinato kale in my fridge, I thought I would pair it with roasted beets and garlicky greens (a recipe for which can also be found in the RFD cookbook.) It was a very vegetal celebration of 21 days of animal free eating, and although is was a perfect ending to the challenge, I also felt like it was a great inspiration to keep me going for the next 21 days (and 21 days after that… and then… well, we’ll see how long I can go without a bagel with cream cheese…)
Reprinted with permission from “The Real Food Daily Cookbook: Really Fresh,
Really Good, Really Vegetarian” by Ann Gentry. Copyright 2005
Ten Speed Press, Berkeley CA.
Amaranth Sauté in Kabocha Squash
The porridge-like amaranth mixture is seasoned with tamari and green onions, then spooned into a steamed whole kabocha squash, making it a festive fall side dish.
Serves 8
1 (2-pound) kabocha squash
1 cup amaranth seeds
3 cups water
6 green onions, thinly sliced diagonally
2 tablespoons tamari
Using a sharp knife, carve out a circular opening in the top of the squash. Reserve the top. Hollow out the squash. Return the top to the squash. Pour enough water into a large pot to come 1 inch up the sides. Place the squash in the pot. Cover with the pot lid and bring the water to a boil. Decrease the heat to medium-low and steam the squash for 30 minutes, or until it is tender but still holds its shape.
Meanwhile, heat a heavy skillet over medium heat. Add the amaranth and stir constantly for 5 minutes, or until the amaranth is toasted and fragrant. Transfer the toasted amaranth to a bowl. Bring the water to a boil in a heavy saucepan over high heat. Add the amaranth. Decrease the heat to low and simmer for 30 minutes, stirring often, or until the amaranth is tender and the mixture thickens like porridge. Stir in the green onions and tamari.
Remove the top from the squash. Spoon the amaranth mixture into the cooked kabocha squash. Return the top to the squash. Cut the squash into wedges and serve.
The stars of the show-- kabocha squash and golden beets
Amaranth Sauté in Kabocha Squash
Reprinted with permission from “The Real Food Daily Cookbook: Really Fresh,
Really Good, Really Vegetarian” by Ann Gentry. Copyright 2005
Ten Speed Press, Berkeley CA.
The porridge-like amaranth mixture is seasoned with tamari and green onions, then spooned into a steamed whole kabocha squash, making it a festive side dish.
Serves 8
1 (2-pound) kabocha squash
1 cup amaranth seeds
3 cups water
6 green onions, thinly sliced diagonally
2 tablespoons tamari
Using a sharp knife, carve out a circular opening in the top of the squash.Reserve the top. Hollow out the squash. Return the top to the squash. Pour enough water into a large pot to come 1 inch up the sides. Place the squash in the pot.
The squash ready to be steamed (NB-- the top should be added back to the top prior to steaming to prevent condensation from re-entering the squash during cooking)
Cover with the pot lid and bring the water to a boil. Decrease the heat to medium-low and steam the squash for 30 minutes, or until it is tender but still holds its shape. [Note from Beth: This is where it all went awry for me... Check your squash periodically, because if you over-steam it, this will happen:]
When culinary disaster strikes...
Meanwhile, heat a heavy skillet over medium heat. Add the amaranth and stir constantly for 5 minutes, or until the amaranth is toasted and fragrant.
Amaranth: This Mexican super-grain has a long history, and is believed by many to possess magical properties. As it cooks it develops a porridge-like consistency that is both hearty and filling.
Transfer the toasted amaranth to a bowl. Bring the water to a boil in a heavy saucepan over high heat. Add the amaranth. Decrease the heat to low and simmer for 30 minutes, stirring often, or until the amaranth is tender and the mixture thickens like porridge. Stir in the green onions and tamari.
Remove the top from the squash. Spoon the amaranth mixture into the cooked kabocha squash. Return the top to the squash. Cut the squash into wedges and serve.
The broken-up squash that was fished from the pot
The final dish, a celebration of winter veggies!
