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Spicy Butternut Squash Lentil Salad

October 15, 2013 by Zizi

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I love butternut squash. It’s a versatile vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins and cakes. I love that the squash has a sweet, nutty taste. It is also a good source of Vitamin E, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. We should eat as much as we can during fall and winter.

This lentil salad is a good example to eat a bowl of healthy lunch full of protein, vitamins and minerals.  Did you know that lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp?

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Spicy Butternut Squash Lentil Salad

Ingredients (serves 2)

– 1 and 1/4 cups brown lentils
– 3 cups (about 430 g) peeled and cubed butternut squash
– 1 avocado, peeled, deseeded and cubed
– 1/2 red onion, chopped
– 4 tablespoons olive oil
– 1/4 teaspoon cinnamon
– 1/4 teaspoon chili powder
– 1/2 teaspoon salt

Method

Soak the lentils for at least 3 hours (or overnight). Drain then put into a pan with fresh water and a pinch of salt and cook for about 20-30 minutes until tender.

Line a baking tray with parchment paper.

In a bowl mix together cubed butternut squash with 3 tablespoons olive oil, cinnamon, salt and chili powder. Place the mixture in the baking tray and bake at 170-180C (350F) until tender (about 20 minutes).

In a bowl mix together cooked lentils, baked butternut squash, chopped red onion and 1 tablespoon olive oil. Season to your taste. Serve with avocado.

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Filed Under: vegan Tagged With: avocado, baking, butternut squash, cooking, lentil, salad

Stuffed Butternut Squash With Mushroom And Couscous

October 1, 2013 by Zizi

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I started the pumpkin season with this stuffed squash recipe and it became one of my favourite autumn main courses. Sweet soft butternut squash with a nice spicy heat from chili and packed with porcini and couscous and other herbs. Yum!

I found the recipe in one of Jamie’s cookbook (Happy Days with the Naked Chef). The dish is really perfect for cold fall and winter days because it warms our heart and soul. 🙂 Jamie made it with rice and pine nuts but I changed these ingredients for couscous and walnuts. The interesting thing is that the rice or couscous cooks in the squash using only the moisture from its flesh.

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Stuffed Butternut Squash With Mushroom And Couscous

Ingredients (serves 4)

– 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres
– 1 small handful dried porcini mushroom
– 1 red onion, finely chopped
– 2 cloves garlic, finely chopped
– 5 pieces sun-dried tomatoes, chopped
– 100 g couscous
– 2 sprigs of fresh rosemary, leaves picked and finely chopped
– 1/4 teaspoon chili powder
– 1/4 teaspoon ground coriander seeds
– 1/2 handful walnuts, very coarsely chopped
– olive oil
– salt, black pepper

Method

In a bowl soak the porcini in 200 ml water for about 5 minutes. Preheat the oven to 200C (392F).

Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside. Heat 2 tablespoons of olive oil in a  frying pan and add chopped red onion and garlic. Saute them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes. Cook for 5 minutes until tender. Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes. Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and then press the halves together.

Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1,5-2 hours until the squash is tender.

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Filed Under: vegan Tagged With: baking, butternut squash, mushroom, savoury

Market Inspired Meals From Asha Of Fork Spoon Knife Blog

June 25, 2013 by Zizi

Market Basket 1 - Spring-Winter

My fourth guest on this space is my friend, Asha who writes the beautiful blog Fork Spoon Knife. Of course we met through this cyber space, through our blogs and Twitter. I remember that the first recipe I made from her blog was this zucchini chocolate loaf. Finally, last October we had the chance to meet and I could host her in Budapest, Hungary. Here is Asha…

“When I visited Zita last year in Budapest, I was most mesmerized by the abundance and richness of the local farmers’ markets. I was completely awe struck by the total honesty of the produce and its complete nakedness in bringing the health and flavor of the earth and all things good to the palate. So, when she invited me to write a guest post for her that was the first thing that popped in to my head as inspiration. Luckily, with the weather warming up, the farmers’ markets in NYC are also taking a strong hold of my kitchen and I was able to bring some of that nostalgic freshness back to her through some simple and flavorful vegetarian creations. As a new mother, I am also cognizant of the demands on her time by the little time, consequently leaving little room for elaborate meals. These dishes are designed to be quick to prepare or something that will cook away in the background, leaving baby and mommy time sacrosanct! This time of the year is still a touch cool leaving warm meals much in demand but definitely with a lighter note. With that in mind, I give you a few recipes for salads and soups that are nutritious and filling; just enough to keep the energy for the day! And, when the ingredients are this fresh, you don’t need to much to have a great dining experience.”

Quinoa Cakes Salad

Fresh Green Salad with Quinoa Cakes and Lemon Vinaigrette

Ingredients

For the cakes
– 1-1/2 cup cooked quinoa, al dente
– 1 small onion, diced
– handful of fresh peas
– 1 egg, lightly whisked
– 1 tablespoon parsley, chopped
– 1/2 teaspoon chilli flakes
– salt and pepper to taste
– 1/4 cup oatmeal flour + more if needed
– olive oil for sautéing

For the lemon vinaigrette
– juice of half a lemon
– pinch of salt and pepper
– 1/4 cup extra virgin olive oil

Method

Lightly sauté the onions until soft and translucent. Season with salt and pepper. Toss in the fresh peas and cook for just 2 minutes. Fold in the chilli flakes. Remove from heat and let cool a bit. Mix with the cooked quinoa. Let the mixture cool as much as you can let. Add the egg and fold to incorporate. If the mixture is too wet, add a touch of oatmeal flour.

Make patties out of the quinoa mixture. Lightly dredge them in oatmeal flour. Heat olive oil in a heavy bottomed saute pan over medium heat. When the oil is ready, gently lay the cakes in the pan and let cook for 2 minutes until browned. Carefully, turn the cakes and brown on the other side.

Meanwhile, in a small bottle, add all the vinaigrette ingredients. Close the bottle and shake vigorously until the mixture emulsifies.

To serve, place quinoa cakes on a generous bed of salad leaves and drizzle with the lemon vinaigrette.

Market Basket and Baked Acorn Dish

Baked Acorn Squash Stuffed with Lemon Couscous and Farm Fresh Ricotta

Ingredients

– 1 acorn squash, cut in half and deseeded
– 1 cup couscous
– 1 tablespoon lemon olive oil
– ricotta as needed
– salt and pepper as needed
– 1/3 cup water

Method

To cook the squash, drizzle a bit of olive oil on the inside and season with salt and pepper. Place the squash face down in a roasting pan filled with a third of a cup of water. Roast at 350 F (180 C) for 20 to 30 minutes (depending on size) until soft but not mushy.

Meanwhile cook the couscous according to instructions using water or broth. Fluff with fork and drizzle lemon olive oil to add flavor. Gently fold in as much ricotta as needed.

When the squash is ready, fill the insides with the couscous mixture and serve immediately.

Roast Jerusalem Artichoke and Parsnip Soup with sauteed spring Carrots and Acorn

Roast Jerusalem Artichoke and Parsnip Soup

Ingredients

– 4 Jerusalem artichokes, scrubbed and diced
– 2 parsnips, cleaned and diced
– 1 small onion
– 3 cloves garlic
– 2 cups vegetable broth
– salt and pepper to taste
– olive oil as needed

Method

Toss all the vegetable in a bit of salt, pepper and olive oil and roast in a oven preheated to 375F for 20 minutes. Puree the roast vegetables and transfer to a pot on the stove. Add the vegetable broth and bring to a boil. Turn the heat down and simmer for a few minutes until the right consistency is achieved. I left mine a little chunky for texture.

Serve with dollops of ricotta and drizzled with fresh olive oil.

*****

Interview to get to know Asha a bit more…

Where are you from? Where do you live?
A: I was born in India and by heritage, I am Indian. But, New York, where I currently reside, I consider home and the place where I feel the most comfortable and belong to!

What is the name of your blog?
A: Fork Spoon Knife.

How long have you been blogging?
A: As I type this, it has been five amazing years of learning and growing!

When did you start cooking/baking?
A: Hmmm… My earliest memory at the stove is making dosas and omelets for my granddad at around 17. However, for many long years I simply dabbled in the making of food and concentrated on consuming my mothers’ awesome creations and later what Tokyo and NYC had to offer in enticing creations. I became a kitchen enthusiast at the same time I started this blog in 2008.

Who (where) did you learn cooking/baking from?
A: I am really self taught in both cooking and baking. I also watch numerous food shows when I started in 2008 and read a lot of books. I have never to date taken a class. But, I do plan to do a bread course sometime!

What is your signature dish?
A: Madras Crab Curry and Mutton Biriyani.

What is your favourite vegetarian/vegan meal?
A: Dal and Roti! It is perhaps by far the easiest, simplest and most comforting meal!

Where do you get inspiration from?
A: Everywhere! The Internet, cookbooks, chefs on TV, restaurant menus and meals, random cravings when talking to friends.

What was the most memorable food you have eaten during your travels?
A: Ebikatsu in Tokyo. Hands down my favorite meal to date!

Name three things you always have in your fridge!
A: Milk, butter, cheese.

Is there a food that always reminds you of home?
A: Well, since I consider NYC as my real home, this is a difficult question to answer. However, there is one dish, vethai kuzumbu, that reminds me of mom.

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: I suppose, it is what people will not find. Gadgets. I do not own a Kitchenaid machine or high power blenders or any fancy tools. I bake a lot and prefer to use my hands and simple tools to make everything. I find the process of making from scratch without machination a very therapeutic process!

—

All photos are courtesy of Asha Pagdiwalla.

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Filed Under: guest post, lacto, vegan Tagged With: butternut squash, lemon, parsnip, pea, quinoa, salad, soup, vegetarian patties

Sunshine Juice

March 30, 2013 by Zizi

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I think the weather is ridiculous in Hungary but as I see it on Instagram photos, it is crazy everywhere in Europe. It’s already April and it’s still cold, grey and gloomy here, we hardly see the sun and there are two options every day: raining or snowing. This winter has just been too long and looks like it doesn’t want to leave.

I really hope that we will notice the first signs of spring very soon. Fingers crossed that this sunshine juice – that is fully packed with vitamin C – brings us luck and we will see the first warming shines the sooner the better. The juice is powerful that helps boost your immune system after these cold and clammy months.

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Sunshine juice

Ingredients (serves 2)

– 220 g pumpkin/butternut squash, peeled and chopped
– 400 g carrot, peeled
– 2 oranges, peeled
– small piece of ginger, peeled

Method

Press everything through the juicer. Serve immediately.

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Filed Under: vegan Tagged With: breakfast, butternut squash, carrot, drink, juice, orange, raw

Butternut Squash And Black Beans Taco & Quesadilla

February 8, 2013 by Zizi

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I love traveling. Who doesn’t? I have so many places on my bucket list, places that I would love to visit one day… sooner is better than later. 🙂

I have a notebook where I collect the addresses of all the interesting places, cute shops, cafes, markets, restaurants (especially with the options of vegetarian meals) I want to see, experience and try. I need to jot the names down otherwise I will forget about them. Before we travel somewhere I just open my notebook and check my notes if there is any place we must visit on the journey. As a result I usually make a long-long list (mostly with food related topics) about the restaurants and markets with the sign: “This one shouldn’t be missed!”. Thank God, my boyfriend doesn’t mind doing special food tours on our travels. 🙂

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Quesadilla

One of my bucket list places is the Grand Canyon National Park in Arizona, USA; a powerful and inspiring landscape that overwhelms our senses through its immense size. And if we are there we surely won’t miss the one and only entertainment capital of the world, Las Vegas in Nevada. The resort city is known primarily for gambling, shopping and fine dining. It is famous for its consolidated casino-hotels (here is a tip where to stay for the first time) and associated entertainment.

I found a few good restaurants in Vegas with vegetarian (Mexican menu) and vegan options too. If we are there we’ll definitely try these places. Both of them look really good and I’m always amazed if a restaurant has delicious vegetarian and vegan meals to offer.

Which places are on your bucket list?

Anyway, back to my yum Mexican taco and quesadilla. Here you go, two easy to make weekdays dinner recipes!

Butternut Squash And Black Beans Taco & Quesadilla

Ingredients (serves 3-4)

For the taco
– 250-300 g butternut squash, peeled, diced
– 240 g (1 jar) black beans, drained and rinsed
– 1 onion, chopped
– 2 teaspoon smoked paprika
– salt, pepper
– corn tortillas
– cooked rice
– guacamole
– 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed
– fresh coriander
– lime
– olive oil

For the quesadilla (same as for the taco)
– 150 g grated cheese

For the quacamole
– 2 ripe avocados, pitted and peeled
– 1 small onion, chopped
– 1 clove garlic, chopped
– juice of 1/2 lime
– salt, pepper
– fresh coriander, chopped

Method

To make the butternut squash mix: heat two tablespoons of olive oil in a pan, add chopped onion and saute for a 2-3 minutes. Next stir in the diced squash and cook for 8-10 minutes. At the end add black beans, season with salt, pepper and smoked paprika. Cook for 4-5 minutes then set aside.

To make the tacos: toast tortillas (both sides for about 2 minutes) over an open flame or in a non-stick pan. Fill the tortillas with the butternut squash mixture, top with cooked rice, guacamole, chili sour cream, sprinkle with chopped coriander. Serve with lime wedges. Repeat with the remaining ingredients.

To make the quesadillas: heat a non-stick pan and place one tortilla in the pan to warm. Sprinkle with grated cheese, spread some butternut squash mixture and rice over the cheese, sprinkle with cheese again and top with a second tortilla. Cook for 3-4 minutes, then flip it over and cook until the bottom is browned and the cheese is melted, another 3 to 4 minutes. Repeat with the remaining ingredients. Slice and serve with quacamole, chili sour cream and fresh coriander.

To make the guacamole: scoop out the inside of the avocados. Mash it with a fork. Add chopped onion, garlic, lime juice, season with salt, pepper and chopped coriander.

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Filed Under: lacto, vegan Tagged With: avocado, bean, butternut squash, cooking, Mexican, traveling

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