Leftover remake: Squash & bean “meatballs” with a spicy cream sauce

Cauliflower, I’m afraid I’ve moved on.

While I do love the fact that I can buy you frozen and the fact that you are incredibly good for me, I’m afraid someone else makes better creamy sauces than you.

My new creaminess of choice is… silken tofu!

Despite the fact that pressing it is kind of a pain, tofu makes such creamy deliciousness when blended that I simply can’t go back to cauliflower sauces. It’s just too good!

Anyway, remember those butternut squash & black bean burgers I made a bit ago? I made a bit too much, so I decided to switch it up & make some “meatballs” & pasta with them!

I cut up the extra burger buns I had and made some delicious croutons to put on the pasta. I blended the small amount of the old cauliflower sauce with the new tofu pasta sauce. I chopped up the remaining tomatoes I had and threw them in the pasta too.

All in all, it turned out great! A little improvising is always fun!

Here’s the recipe that resulted–

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Squash & bean “meatballs”

  1. Preheat oven to 375 F.
  2. Original recipe here.
  3. Form into small balls and place on greased baking sheet.
  4. Bake for 20 minutes or just until crispy on the outside.

Croutons
Several pieces of bread
Italian seasoning
Olive oil
Salt

  1. Chop bread into small squares.
  2. Pour into a bowl. Toss with olive oil, italian seasoning, and a pinch of salt.
  3. Spread out on a greasy baking sheet.
  4. Bake at 300 F for 20 minutes or just until crispy, stirring them a little half way through.

Spicy & creamy pasta sauce
1 block of silken tofu
1/4 cup milk of choice
1 tbsp lime juice
2 tsp paprika
1 tsp chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes

  1. Wrap tofu with paper towels and press with heavy books for at least an hour.
  2. Add tofu to blender with milk. Blend until creamy.
  3. Add in remaining ingredients. Add more milk as needed to get desired consistency.
  4. Pour over cooked pasta and heat just until warm.
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Butternut squash & black bean burgers

Hi all!

It’s been a little while! I’ve been filling up on Thanksgiving leftovers and having dinner with friends, so I was excited to finally have something else delicious to share with you all.

Veggie burgers are definitely one of my favorites. This one has a bit of a Mexican flair to it.

The only thing I regret about this recipe is that I bought cheap-ish buns, which were only okay. Next time, I will have to search the bakery instead. Hopefully I can find something cheap but a bit more fresh!

I also made this wonderful creamy (and vegan!) garlic-y sauce for the burgers, with my most favorite vegetable, cauliflower. Given that it’s mostly vegetable, this is so much better for you than most condiments! Hope you enjoy!

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Butternut squash & black bean burgers (adapted from A Slo Life)
1 can black beans
1 medium butternut squash
1/2 tsp minced garlic
3 green onions, chopped
1 tsp red pepper flakes
1 tsp chili powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp paprika
2 tbsp lime juice
1/4 cup panko bread crumbs

  1. Cook butternut squash as desired. I peeled mine, scooped out the seeds, and cut mine up into cubes. I cooked it in the microwave for about 15 minutes, or until tender.
  2. Add squash & beans to a food processor. Pulse until in very small chunks, but not quite smooth.
  3. Pour squash/bean mixture into a large bowl and stir in the remaining ingredients. Add salt & pepper to taste.
  4. Form into patties and fry in a small pan until a little crispy on both sides.

Creamy garlic sauce
1/2 cup cauliflower
3/4 tsp minced garlic
1 tbsp lemon juice
3 tbsp olive oil
1/4 cup milk of choice
2 tsp herbs de provence (you could also use Italian seasoning, though the flavor will be a bit different)
1 tbsp nutritional yeast (optional)
Sea salt to taste
Pepper to taste

  1. Steam cauliflower until tender.
  2. Heat garlic on stove in a little olive oil. Cook for 30 seconds or just until fragrant.
  3. Add cauliflower and olive oil to food processor. Blend and slowly add milk of choice until desired consistency is reached.
  4. Add additional ingredients and blend to combine.