Butternut Squash Lasanga

I had friends over for a Christmas dinner party on Saturday.  I was only planning a meal for 10-12 people, but I wanted to make sure everything could kind of be prepared ahead of time, so I didn't have a last minute freak out*.  I ended up making a spring mix salad with fennel, grapes, avocado, red onion, and sunflower seeds and a grapefruit/celery dressing, stuffed mushrooms, mashed potatoes, brussel sprouts with almonds, curried carrots and apples, and a butternut squash lasagna- for dessert I made a cranberry cake with coconut icing.  I tried to pick things that I've either prepared before, or things that would be hard to mess up.  The only risk I took was on the lasagna- and overall it turned out pretty great, with the exception of the noodles... I used rice lasagna noodles and I think If I do this again I'll switch it up with thinly sliced zucchini instead.  This would make a great main dish anytime of year.  The richness of the cashew "alfredo sauce" and the creamy butternut squash will satisfy and fill you up- while getting a dose of green iron from the spinach.  

Butternut Squash Lasagna

1 butternut squash peeled, seeded, and thinly sliced

1.5 cup of raw cashews

1.5 cup water

garlic

salt

the juice/zest from one lemon

1 cup nutritional yeast

spinach (fresh or frozen... a lot or a little... your choice!)

1 package lasagna noodles (or 5 ish zucchinis mandolined)

Blend/process cashews, water, nutritional yeast, garlic, salt, and lemon stuffs until a smooth, creamy sauce is made.  Layer noodles, squash, spinach and sauce in a 9x13 pan until ingredients are used, or the pan is filled.  Bake at 375 for 30-40 minutes.  Top with vegan parmesean or parsley!

*last minute freak out= I've been known to have them all of the time.  I like the last-minute-oh-crap adrenaline rush I get, but even though this method proved successful when writing research papers in college- its not the best process when food is involved.  Plan ahead, make lists, and if you're dying to try a new recipe for company, make it in advance, so you'll have a plan B if need be.  Also, the best asset in helping with last minute freak outs is an amazing friend/family member that can be your sous-chef/assistant.  For every great dinner party that I've had there has been a friend "behind the scenes" making me look great- whether it be icing my cakes, chopping veggies, stuffing mushrooms, helping catch up on dishes, or just making sure the ice is ready for drinks and the floor is swept.  Having a good friend do this for you is invaluable- thank them often and reward them with taste tests and food to take home.  My mom is usually my behind the scenes girl, but for this most recent party I have to thank Cote for making my last minute freak out a non-freak out.  

I hope everyone's holiday season is merry and bright!

Here are a few more photos from the dinner party...

Entertaining/Finger Foods

The holidays bring upon many opportunities for gathering with friends.  Whether or not the get-together is small or large- food is almost always involved.  I know that the food at social events can create a lot of temptation and desire, but this holiday season ask the host/hostess if you can bring a snack for everyone- so you'll have something to eat yourself and to share with others.  If you end up hosting a party- don't worry about pleasing others with ham sandwiches and deviled eggs- with a little creativity and time your guests will never miss the meat.

My favorite finger food item to take to a party is stuffed mushrooms.  I like baby cremini (portobella ) mushrooms, but button mushrooms can work as well.  These are stuffed with spinach, some of the mushroom stems, salt, garlic, and walnuts.  The cleaning of the mushrooms is the most time-intensive step, but the execution requires little culinary skill.  Even my mom who can barely boil water can pull off these mushrooms with no problem :)

Spinach Stuffed Mushrooms

20 cremini mushrooms (1' to 1.5" in diameter)

1 cup raw walnuts

2 cloves garlic (pressed or minced)

2 cups of raw spinach

pinch sea salt

When cleaning mushrooms, don't submerge them in water, just get a damp paper towel and wipe them gently.  As you're wiping, pop off the stems and reserve about half.  Lay mushrooms out on a baking sheet.  In a food processor pulse walnuts, stems, garlic, spinach and salt.  Scoop into mushrooms and bake or dehydrate.  325 works in about 15-20 minutes.  You'll know they are ready when the mushrooms smell fragrant.  If you have any fresh parsley or nutritional yeast hanging around- either or both also are great with these.

Other great party foods include thai spring rolls, mini shiskabobs, hummus, olive tapenade, and cold salads- like a quinoa salad, or a soba noodle salad.

These pictures posted are from a baby shower I catered recently, and a clothes swap I had at my house this summer.  I served the stuffed mushrooms at both occasions.