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...

Super Easy Lentil Soup, Greens and Leeks, and Caramelized Carrots

Mom came over for tea one afternoon and this ended up being our clean-out-the-fridge lunch.  I already had rice from a curry I had made, so I just scooped that on top of the super easy lentil soup.  Greens are my favorite side dish of 2009- whether kale, spinach, collards, or mustard greens- you can pair them with garlic, onions or any other member of the allium family (leeks!) and saute with a little hot sauce.  I usually add a dash of lemon juice, lime juice, or apple cider vinegar to my greens, and if I'm working with super bitter greens, agave nectar may find its way in as well.  To round out this lunch I had baby carrots in the fridge for snacking that were tossed with brown sugar, garam masala, cayenne pepper, and salt and baked at 450 until they caramelized.  I added sliced a granny smith on top of the carrots for a nice crunchy tangy contrast.  

Super Easy Lentil Soup

2 cups dried red lentils

2 cups veggie broth

2-4 cups of additional water

your choice of cumin, poultry seasoning, garlic, and/or curry powder

Cook lentils on medium/med high with 2 cups of broth (or check out a veg bouillon cube- I like Rapunzel's Sea Salt and Herbs), after about 10-15 minutes add one cup of water, then after 5 minutes more add any additional water, depending on desired consistency.  The soup will take about 30-35 minutes total.

Serve with rice!

Greens and Leeks

1 Leek

4-6 cups of fresh greens (kale is my favorite)

1 tsp of thai chili garlic sauce

dash of apple cider vinegar

pinch salt

Cut leek crosswise and lengthwise, discarding the end and the dark green tops.  Soak cut leek in water to ensure the dirt that gets in the leek does not get in your food.  In a skillet or wok (lightly coated with olive oil), toss leeks on medium high for about 3 minutes.  Add the hot sauce, then the greens, coarsely torn and stems removed.  Toss with vinegar (or lemon juice) and salt until bright green and ready to serve!

Caramelized Carrots

3-4 cups of chopped carrots or baby carrots

1 tbsp of coconut oil (or soy free earth balance)

1 tsp brown sugar

pinch cayenne

1 tsp garam masala

pinch salt

Toss carrots with seasonings and butter and bake at 450 for 15-20 minutes until brown and caramelized.  Top with sliced granny smith apples.