November 4, 2019Target Healthy Eating
Grind 5 anchovy fillets in mortar & pestle with 5 garlic cloves
25 more garlic, sliced
1 butternut squash cut in half (remove seeds) or 2 to 3 cups cut up raw butternut squash
1 cup baby spinach, rinsed & drained 3 times, then pat dry with paper towels
1 teaspoon cardamom
1 teaspoon turmeric
1 pinch chili flakes
1 pinch black pepper
1/2 cup fresh tarragon, chopped well
1 pound cremini mushrooms (or button or baby bella), wipe clean with damp paper towel
1 big Tablespoon, dollop soft, unsalted butter
1 Tablespoon low sodium soy sauce
1/2 cup cognac or white wine (never use cooking wine)
1 dollop sour cream
1/2 cup heavy cream
1 Heaping Tablespoon chickpea flour
1 cup freshly grated gruyere
Garnish: before baking, add a ring of mushroom slices all around the baking dish. Just before serving, add tiny green leaves in between the mushroom slices
1. Do all your grinding, chopping, grating, rinsing, now.
2. Cut the butternut squash in half and roast until soft, or roast cubes of squash on baking sheet, until soft, then set aside.
3. Cook 1 chopped onion with 5 garlic cloves & 5 anchovies
4. Add 25 more garlic, sliced
5. Add 1 teaspoon cardamom, turmeric, pepper, chili flakes & ? cup fresh tarragon, chopped well
6. Add all the mushrooms in butter & some low sodium soy sauce. Add some cognac or white wine & stir well.
7. Add dollop sour cream
8. Add 1 cup baby spinach and stir in
9. Pour contents of pan into large casserole, then add the cubes of roasted squash to the casserole and stir everything together
10. Beat 12 eggs with some heavy cream and add 1 Tablespoon chickpea flour
11. Stir well and pour this mixture over the veggies
12. Sprinkle the grated gruyere over the top
13. Arrange the garnish mushroom slices, all around the baking dish. Then add tiny green leaves between the mushrooms.
14. Bake in 375 oven for 20 minutes
This veggie pie would be perfect on a Thanksgiving table. Since we've been experimenting with my new recipe, we've had it with Dover sole and green bean salad, and it made for a delicious dinner party. It's also just right for lunch or a weekday dinner on its own. We've also served it with the number one veggie burger in the country (The New York Times, tested and rated), called The Impossible Burger. This veggie pie stands on its own or goes well with just about anything. A chilled white wine pairs best.
From Our Table to Yours
Have a Great Week Everyone!