1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese
acorn - hard squash
Preheat the oven to 375F degrees with a rack in the middle.
Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Break tempeh in half and steam for about 10 minutes. Place in bowl and mash into bits either with a pastry cutter or with your hands (after it’s cooled). Meanwhile, in a medium skillet bring vinegar and water up to a boil. Add in squash, nutritional yeast, spices, liquid smoke, and a pinch of sea salt. Coat squash with spices and simmer for a few minutes with the lid on, stirring occasionally. Cook until just barely tender. Add in tempeh and carrots, covering with lid again, simmer for another few minutes, stirring occasionally. Remove lid and season with sea salt and black pepper to taste.
Warm tortillas, fill them up and top with avocado slices and chopped cilantro.
2 1/2 cups whole-wheat pastry flour (if you don’t have this, substitute with 1 1/2 cups whole wheat flour plus 1 cup all-purpose)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butternut squash puree
1/2 firm extra-firm tofu blended into a smooth mixture with 1/4 cup of nondairy milk
1 tbsp canola or other flavorless vegetable oil
2 tbsp flax meal (ground flax seeds)
1 cup turbinado or unprocessed cane sugar
Vegan Butternut Muffins
Mix together the flour, baking powder, baking soda and salt in a large bowl.
In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
Add the wet ingredients to the dry and stir until just mixed– do not overmix. A few lumps are okay.
Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.