Month: November 2013

Vegan Frittata with a Quinoa Crust

vegan quinoa frittataSometimes only tofu will do. I have a love hate relationship with the stuff, it’s the whole soya ‘is it bad for you or not’ thing but occasionally I just want it cos I like the stuff and it really does make the perfect egg substitute in this frittata. The rare occasions I cook with tofu I’m always sure to use organic stuff too. It’s pretty versatile and makes a fantastic egg substitute too and more randomly a super chocolate mouse.vegan kale frittata

Better than traditional egg based frittata and omelette. Honest.A slice of frittata

The creamy yellow ‘egg’ mixture is delicious, it looks more than taste like eggs but in a good way. The miso, nutritional yeast and mustard give a cheesy, nutty deep flavour that beats egg hands down. It really does. I had some leftover quinoa for a sturdy base/crust which is a really nice addition to an otherwise light snack. This vegan frittata is super quick and not too dissimilar to an original egg based recipe – fry off your chosen veg, mix up the egg mixture and throw it all together before baking. Easy really. This frittata has no saturated fat or cholesterol either. There’s so much kale in here there’s easily a serving per person, in fact this dish delivers 3/4 servings of veggies to each person. I love a happy ending. vegan kale frittata

A super charged plant powered frittata.

Delicious hot or cold, for lunch or breakfast and super tasty the next day!vegan kale frittata

Vegan frittata with a quinoa base

2 cups cooked quinoa
1 flax egg (1 tablespoon flax: 3 of water)
1 tablespoon olive oil
1 small onion, sliced
1 red pepper, chopped into small pieces
2 small chilis, chopped finely
4 mushrooms, sliced thinly
100 grams kale, torn into pieces
1 cup broccoli florets, broken into very small florets
handful coriander, roughly chopped

‘egg’ mixture
1 package firm organic tofu (362 grams)
1/2 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons miso paste
1 teaspoon English mustard
2 teaspoons corn starch
1 teaspoon turmeric
1/2 teaspoon nutmeg

Method:

1. Preheat oven to 200ºC. Grease a 10″ springform baking pan + set aside. Combine the quinoa + flax egg thoroughly + press down to form a crust in the greased baking tray. Bake for 15 minutes.
2. Meanwhile gently fry the onions, pepper, chili + mushrooms in the olive oil for 10 minutes until softened. Add the kale, broccoli + coriander + contine to cook for a further 5-10 minutes. Turn off the heat.
3. Add all the ‘egg mixture’ ingredients to a blender + blend until smooth. Combine the vegetables + ‘egg’ mix well + spread evenly onto the quinoa crust. Bake for 4o -50 minutes, checking half way through. Allow to cool for 30-45 minutes before removing from the baking pan.

Healthy Peanut Butter + Chocolate Fudge (No Dairy or Sugar)

peanut butter fudgeOh Fudge! Natural, healthy, creamy, nutty, smooth and chocolatey fudge on tap straight from the freezer. Oh yes please. But this is not not your average fudge, this is as healthy as fudge can get…………

there’s no cream, no butter, no dairy at all and no added sugar but rest assured it IS fudge, honestly. And not plain old fudge but delicious peanut butter and chocolate chip fudge. Yum please. slab of fudgeDSC_9058

I really like this recipe, it’s quick + easy and requires no thermometer monitoring like conventional fudge and guess what – this makes you feel real good after eating it. Right on. Keep it in the freezer for a handy grab it when you need it fudge fix. There’s no sugar in this recipe but you can sweeten it to suit your own tastes with your favourite kind. Maple syrup is lovely. Maple syrup and pecans would be lovelier!fudge chunks

Guess what, this freezer fudge is super adaptable too. Any nut butter would be delicious as would cocoa powder for a rich chocolate twist. Walnuts (any nut!) and coconut would be yummy additions too. Swap the banana up with 1/4 cup apple sauce for an equally delicious version. Just make your own fudge.DSC_9067

Healthy peanut butter fudge

(makes 12 squares)

1 small or 1/2 large banana, chopped
1/2 teaspoon fine sea salt
2 tablespoons smooth natural peanut butter
2 tablespoons coconut oil, melted
1/4 cup dark dairy free chocolate chips

Blend all the ingredients apart from the chocolate chips until smooth. Smooth into a parchment lined baking tray + stud the fudge slab with chocolate chips. Freeze until hardened + slice into desitred size. Store in the freezer or fridge.

Mocha Quinoa Truffles (GF + Vegan)

mocha quinoa trufflesI need chocolate. Everyday. I love chocolate in all it’s raw, unprocessed and darkest glory. I think we all need chocolate, it’s good for the soul. Seriously. A bowl of mocha quinoa balls

“All you need is love. But a little chocolate now and then doesn’t hurt.”

Charles M Schulz

See, this man is sooooo right. Love + chocolate = just perfect. Definitely a cup of coffee too. Or even some mocha quinoa balls!Making mocha quinoa balls

When I fancy some sweet in my life I go to these delicious chocolate, walnut and coffee infused balls of goodness. An immediate snack that’s so amazingly yummy but shockingly good for you, like really, eat these mocha quinoa bites for good health. Yes, real chocolate is good for us, always has been and always will be – dark and unadulterated cocoa. So thankful.A loada balls

The great thing about and date/nut balls are they’re beyond adaptable, just see them as your sweet, nurturing, flexible and friendly snack. Any nut would work, the quinoa can be subbed for oats, more nuts, almond flour, coconut flour, if you don’t like mocha then ditch the coffee, if you hate chocolate…….only kidding, who doesn’t like chocolate, right? You get the point though – put in what the hell you want and bust some serious balls. Mocha quinoa balls

I used quinoa to pack these out and up the protein content as I had a little left over from lunch and they added a nice nutty texture but brown rice would also be good. Have you noticed how there’s never ever, like never ever any leftover chocolate? Strange……

These sweets/truffles/power balls/bites are truly free. Free from dairy, soy, gluten and processed sugar. Enjoy the purest and loveliest of plant goodness.

Easy recipe for mocha quinoa balls

Mocha quinoa truffles

(makes 16 balls)

1 cup dates
3/4 cup walnuts
1/2 cup cooked quinoa
2 tablespoons cocoa powder
1 tablespoon maca
1 tablespoon espresso/coffee powder + 1 tablespoon water
1 tablespoon maple syrup
1/4 teaspoon salt

Combine the ingredients in a food processor + pulse to a dough. Scrape down the sides + redistribute if necessary.
Make 14-16 balls, place in the refrigerator for 30 minutes + enjoy straight away or store in an airtight container for later.

Spiced Winter Root Vegetable Soup (Gluten Free + Vegan)

pumpkin winter soupThis isn’t any old soup but one that is packed full of nurturing + healing spices. Warming throughout winter. A hug in the guise of soup.2 bowls of soup + pumpkin seeds

Vegetables rock but root vegetables really do rock. Winter vegetables

Healthy as heck with it’s three servings of vegetables in one bowl. And pumpkin seeds too – you really gotta love pumpkin and all it’s awesomeness.Pumpkin love

Utterly delicious. Thick, smooth, creamy, spicy and oh so more-ish. Pumpkin soup + all the trimmings

Super easy to prepare.DSC_8789

That’ll do. Enjoy soup all winter long.Winter root veg soup + seeds

Spiced winter root vegetable soup

(serves 4)

1 onion, roughly chopped
2 garlic, cloves, roughly chopped
1 tablespoon of olive oil
1 small pumpkin, peeled + roughly chopped (about 3 cups)
1 sweet potato, peeled + roughly chopped
2 carrots, peeled + chopped roughly
5 cups vegetable stock
1 teaspoon each of cumin + coriander
1/2 teaspoon each of cinnamon, nutmeg + cayenne
1 cup almond milk
salt + pepper to taste

1. Heat the oil over a low heat + add the onion + garlic. Gently fry until translucsent.
2. Add the remaining ingredients + bring to a low boil. Simmer for 30 minutes.
3. Blend the soup until smooth + adjust seasoning to taste. Be careful of blending the soup whilst it is still very hot. Always allow to cool off before doing so. Freeze on the day, refrigerate for up to 4 days or eat straight away to keep warm!

Spiced Oatmeal Stuffed Bramley Apples (Gluten Free + Vegan)

Ooooooh yeah, this is so autumn. English too, yep it’s definitely English.

bramley baked spiced applesI can’t begin to tell you how good these apples smelt when they were baking away. Oatmeal, cinnamon, nutmeg, ginger and maple syrup – you just know it don’t you?Apples + the works

Apples. Love. Oats. Adore. Nutmeg. Get in my life. Cinnamon. Oh wow, my one true love. Ginger. Yes please. Maple syrup. Oh golly. These are a few of my favourite things.Stuffed apple pre baking Yeah, you just know how much I liked this hey?    I say forget about long winded complicated desserts, sometimes you just want some rustic, simple sweet treats with a few quality ingredients. Something like spiced oatmeal stuffed bramley apples. They’re in season so get ’em while you can and stuff ’em any way you like but I recommend the spiced oatmeal mixture, a bit like fruit cake freshly baked in an apple.

Baked + stuffed apples

This reminded me of Christmas in taste and in smell……it’s far too early I know but people are already chatting Christmas crackers.DSC_8715

Did you know that these baked apples take 5 minutes to throw together via a spiced oatmeal stuffing. Watch them in the oven cos these have a tendency to expand, oh ok explode!DSC_8711

Take them to the next level with coconut cream, ice cream, custard or just simply a drizzle of maple syrup. Always add walnuts cos it looks pretty and it’s nice to look at pretty things.Pretty fruit

Here’s to stuffing our fruit more. Say no to boring fruit.A baked + stuffed apple

Spiced oatmeal stuffed bramley apples

5 large bramley apples, cored
1/2 cup gluten free oats
2 teaspoons dairy free butter or coconut oil
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each of ginger + nutmeg
1/4 cup raisins or any dried fruit of choice

Preheat oven to 150ºC. Semi core each apple being sure not to pierce through to the other side. Use the corer to make a wide whole to fill with oatmeal.
Mix all the remaining ingredients together in a small bowl + stuff each apple compactly with the mixture. Bake in an oven proof dish for 30 minutes or until softened. Enjoy hot with your favourite ice cream.

Pinto Quinoa Burger (GF + Vegan)

pinto quinoa burgerLeisurely run, lazy delicious breakfast, taking time over coffee, reading, movies, cooking, walking, a sneaky massage, eating and just general relaxation………yep, my perfect weekend. The simple things are the best, like peace, quiet and down time. This includes taking time over lunch with a pinto quinoa burger, cos let’s face it this isn’t gonna happen for a mid-week day time meal and right now there’s no chance of grabbing one of these bad boys in my local fast food joint. Not yet. pinto quinoa burger

Weekend lunches are always infinitely better, much longer, more social and just generally extra yummy. Come on, who has the time to make a burger like this for a weekday lunch? There’s an idea – let’s make triple next time, freeze them and hey presto- a delicious dirty mid week lunch. Yes thank you.pinto quinoa burger

This is one big dirty, eye-crossing pinto quinoa burger and believe it or not, it’s OK to pick up and eat, really. The addition of cashew cream and chipotle sauce takes this stack of deliciousness to a whole new level. Delicious and finger lickin’ messy. I told you it’s dirty. But I like dirty. pinto quinoa burger

D’ya know what else is great? Plant based burgers like this pinto quinoa gem are never bad for you, always packed full of goodness and dripping with health. There’s no way you can make a plant powered burger unhealthy, it  really is very hard to do. This pinto and quinoa burger is high in protein and fibre rich, it contains zero saturated fats, no sugar whatsoever, is low in sodium, great for blood sugar regulation and immensely satisfying. Feel good food is what this is. pinto quinoa burger

I’ve long been a veggie burger obsessive and am always looking for new ways to jazz them up but sometimes you just wanna plain, straight up, no frills ‘go to’ burger and this one ticks my boxes. A crunchy outside texture, creamy and mushy inside and an unbeatable mexican smokey flavour. Definitely one of my favourites so far. Luckily, there’s no such thing as too many burgers so I’ll keep going with the veggie burger trials cos a decent burger is hard to beat.pinto quinoa burger

I reckon these are at their best with some lovely salad, a sauce or dressing that makes you smile and a delicious gluten free bun like these quinoa rolls from Waitrose.

pinto quinoa burger

Oh, don’t eat this in front of somebody you are trying to impress….just take my word for it. You’re welcome.

What’s your ideal weekend?pinto quinoa burger

Pinto Quinoa Burger

(serves 2)

1 can pinto beans, drained (1 can=240 grams)
1 flax egg (1 tablespoon flax + 3 of water)
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cayenne
small handful coriander, chopped finely
1/2 cup cooked quinoa
2 tablespoons oat flour (sub with any flour)
salt + pepper to taste

2 burger buns + tomatoes, lettuce, onion, cashew cream, chipotle sauce or whatever your heart desires

Method:

  1. Pre-heat oven to 200ºC. Add beans to a bowl + mash with a fork so that some beans are still visible. You can use a food processor too, but I find crushing with a fork allows greater control over texture.
  2. Once mashed down, add the remaining burger ingredients + combine fully to form a large burger dough.
  3. Divide the mixture into 4 + form into burger patties. Place on a greased baking tray + bake for 30 minutes.
  4. Slice buns, add burgers + dress to the nines with salad, pickles + cheese.

 

Chocolate, Banana + Peanut Chia Pudding (GF + Vegan)

chia puddingMy November resolutions are to eat more chia and to get stuck into this chocolate, banana and nut fiasco at least once per week! What a combo this is and a great way to get a my chia nutritional fix. It’s not hard to stick to these resolutions at all. Easy process - chia pudding

This chocolate, banana + peanut chia pudding is super simple and can be prepped the night before for a next day nutrient dense pick me up. The chia seeds just need to soak up the lovely liquid and you’re ready to go. I blend mine for a smooth mousse-like consistency but it’s equally delicious left as is for that chia tapioca vibe. Of course it doesn’t need caramel sauce but that’s besides the point, add it anyway cos it’s beyond delicious. Just in case you wanted to know, I devoured both of these and enjoyed every last scrap.2 chia puddings

I’m monkeys, I’m nuts, just full on head over heels for this chia pudding and for very good reason too. It’s more than an instant energising and transportable snack, much much more:

gluten + dairy free
rich in omega 3
iron rich
high protein
good source of fibre
high in potassium
low in sugar
breakfast or pudding

She ticks every box. Get some chia and get chia pudding-ing. Chia pudding + caramel sauce

Chocolate, banana + peanut chia pudding

(serves 2)

30 grams chia seed
1 cup almond milk
4 dates
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tablespoon maple syrup

peanuts
banana, sliced
puffed rice, granola
caramel sauce
anything your heart desires

Method:

1. Soak the chia seeds + dates in the almond milk for 1 hour or leave overnight. Add the soaked mixture to the blender with the remaining pudding ingredients + blend until smooth + mousse like.
2. Serve in a glass dish, layered with toppings of choice but my advice is bananas,  peanuts + caramel sauce. Enjoy this tonne of yumminess you just made.

The Ultimate Raw + Vegan Butterscotch Caramel Sauce

raw caramel vegan sauceEveryone has a new favourite thing, like a latest obsession and this is mine. I am obsessed, fixated, pretty much stalking this raw vegan butterscotch caramel sauce. It really isn’t that bad for you either, there’s no dairy, no soy, no gluten and no processed sugars but rather unadulterated beautiful dates. No butter but rather a smidgen of coconut oil, no cream but rather a small handful of creamy cashews. The world would be a much nicer place if we all ate this.raw caramel butterscotch sauce

This is nature’s answer to a caramel sauce. This is a whole food, raw and plant powered caramel butterscotch extravaganza.

Are dates not the most impressive food in nature? Nature’s fudge. Nature’s caramel. Nature’s butterscotch. An obsession.Easy as 1,2,3

I cannot help but eat this by the spoonful right out of the jar but you know what….you know how it tastes best, like mouth drooling crazy tasty……….there’s banana and peanuts involved. Bananas, peanuts and caramel sauce, the happy threesome. Now that is what I’m talking about. Somebody please remove this from my reach, addictive, that’s what this is.Banana. peanuts + caramel sauce

I put some on my chia pudding, it just seemed like the right thing to do. That was good.Caramel sauce on chia pudding

I put in on my oats too, everyday until it’s gone. Damn I put it on anything. I even eat it straight up. Caramel sauce on oatmeal

Please make this. Everybody needs the ultimate raw and vegan caramel butterscotch sauce in their lives. Surely.Raw caramel butterscotch sauce

The ultimate raw + vegan butterscotch caramel sauce

1 cup dates
1/4 cup cashews
1 cup almond milk
1 teaspoon vanilla essence
1 tablespoon coconut oil
1/2 teaspoon sea salt

Soak the dates + cashews in freshly boiled water + leave for 30 minutes. Add the soaked mix to a blender with the remaining ingredients + blend until smooth.
Store in the fridge for up to a week.

Pistachio, Pumpkin Seed + Herb Falafel (Gluten Free + Vegan)

Pistachio, Pumpkin Seed + Herb FalafelFor me falafel is a full on, fill me up, give it to me now crave food. It’s pure comfort food. When I want something filling, fresh, warming and healthy yet satisfying this is it. The thing is I rarely make falafel and it’s not like it’s easy to get in fast food joints around here either. Oh, what I would do to have a little local cafe nearby that baked me falafel when I needed it most, now that would be good. Until my make believe plant based Arab inspired fast food joint opens I’ll be making this myself and more often.

I am in love with North African flavours so naturally falafel is pretty high up there on the favourites list, I definitely ate my fair share (ok, more than is fair!) in Egypt. Were they better? Ummmm, not necesserily! The trouble is most falafel is deep fried as that’s in fact the traditional way of preparing it but it’s way toooo oily for me and so unnecessary as IMO they taste so much better baked. These pistachio, pumpkin seed + herb falafel are fragrant, lightly spiced, fresh, crispy on the outside, soft and creamy on the inside and devastatingly good, in taste and for health! Yes, every recipe on this blog is healthy………

This here is falafel, just how it should be.Green falafel + yoghurt mint dressing

Baked not fried.Green falafel + yoghurt mint dressing

Russ was on ball making duty as it’s not my forte and his balls are so uniform, round and smooth (humour me). And green, nice and green thanks to the mint, coriander, pistachio and pumpkin seeds. Not only does this add a nice touch visually it really ramps up the nutritional density too. This pistachio, pumpkin seed + herb falafel is high in protein, contains only heart healthy fats, low in sodium and the herbs provide immense anti-inflammatory and ant-bacterial benefits. You just gotta love fresh green herbs. Russ making falafel

These little blighters are super easy to put together and can be whipped up in 15 minutes flat,  get somebody else to roll your balls and it’ll be quicker than that! I’ll send Russ round?Easy recipe....

Extra tasty served in fresh crisp lettuce leaves, the best way. Gone are the days when I felt self conscious eating from a lettuce or cabbage leaf, where others would sometimes make comments in confused wonder or assume I was just a weird eater. I’m not sure why either as it’s one of the most delicious ways to eat food minus the heavy carb and gluten load, just ask the Koreans. Since living in Korea for a year I soon learnt to love the leaf wrapping as they wrap everything in a fresh lettuce leaf, a crunchy wad of cabbage or a crisp sheet of seaweed. Oh I do miss that place and it’s food, but not the soups so much, particularly the ones where they sneak tiny bits of pork into it and tell you it’s vegetarian! Back to the leaf, Korean supermarkets have entire refrigerators dedicated to housing the most pristine, organised and colour coordinated lettuce leaves you have ever seen. Our local store even had a designated lettuce leaf handler (nice guy too), in charge of bagging, weighing and most importantly keeping the green, purple and red (yes, they put a lot of love and affection into their lettuce!) display looking beautiful. Tangent….yes falafel…..eating out of a lettuce leaf = good.

Falafel, lettuce wraps + salad

So, although I’m no longer leaf wrapping on a daily basis I always take up any opportunity to use fresh plant- powered wraps, especially if there’s falafel involved. I do wonder if I’ll ever be able to eat from a leaf again without thinking about Korea!! Good times.A whole lotta lettuce wrap

Falafel is a classic veggie staple and is delicious served with a big salad and if lettuce leaf wraps aren’t for you a wholewheat pitta would be amaze-balls (get it?) too. I like both, falafel wrapped in lettuce and stuffed in a pitta, finished off with generous dollops of minty dressing. Oh dear, now that is delicious.Falafel in hand

Pistachio, pumpkin seed + herb falafel

(10 balls)

1 can drained chickpeas (240 grams)
2 garlic cloves, peeled
1 small onion, chopped
small handful fresh mint
small handful fresh coriander
1/4 cup pistachios, shelled
1/4 cup pumpkin seeds
1 teaspoon cumin
salt & pepper

mint dressing:
small handful mint, finely chopped
2 tablespoons yoghurt + 1 of water

Method:

1. Rinse + drain chickpeas, set aside. Place garlic, onion + green herbs into a food processor or blender + pulse until roughly chopped. Add the nuts + seeds + pulse to a rough texture. Add the chickpeas, cumin + salt/pepper + blend until fully combined so that it retains a rough like texture. You may need to redistribute the mixture with a spoon in between blending.
2. Form 10-12 balls from the mixture + place on a baking tray lined with grease proof paper. Bake falafel in the oven for 20 minutes until firm + crispy on the outside. Combine the mint dressing ingredients in a small bowl or cup + set aside.
3. Serve in lettuce with a sprinkle of pomegranate seeds + a drizzle of mint yoghurt dressing.

Comforting Cheesy Pumpkin Sauce With Kale + Pasta (Gluten Free + Vegan)

cheesy kale pumpkin pastaI saw two ladies running in opposite directions today along the canal towpath so I nosily lingered and wondered as they fast approached each other whether they would say hello or not……..they didn’t and I wondered why. It disappointed me and made me a little sad. Two runners, a nice morning, literally elbow skimming each other, yet no acknowledgement or good morning from either. Sad times eh? Is this why I get that look of ‘are you mental’ when I strike up a conversation with a fellow strangers? I think it’s a shame. I always say hi, acknowledge others when out and about, it’s the done thing, right?DSC_8344

I have no way of introducing this recipe apart from it’s the kind of meal that puts a big crazy smile on my face. A deliciously smooth, creamy, cheesy, smokey pumpkin sauce for all your pasta needs. The kind of ‘go to’ comfort food you need when the temperature dips and the days get shorter.

Creamy, cheesy + delicious pumpkin sauce

I like to make a double batch + put it in the fridge ready and waiting for a couple of effortless mid week lunches. You can used canned pumpkin but if you wanna take the time roast your squash you’ll reap the reward of a sweeter flavour. I like rewards so I roast my pumpkin but canned is fantastic as a short cut.Cheesy pumpkin sauce with kale + pasta

Isn’t pumpkin pretty? I bloody love nature.Glorious pumpkin!

This sauce isn’t like your average pasta sauce but clearly this is in a good way. It’s low in sodium, has zero sugar and there’s no need to add a tonne of oil either. Almond milk, nutritional yeast + a touch of liquid smoke gives this pumpkin sauce a delicious creamy, cheesy + slightly smokey flavour. Nutritional yeast is mighty high in B vitamins and this sauce wouldn’t be what it is without it.

I’d definitely recommend an alternative pasta or at least whole grain as life’s too short to eat white sludge. I’m in love with buckwheat + brown rice pasta which are much better decisions, nutritionally + taste wise. They’re easily found in your local health food store or if you’re lucky in the gluten free section of your local supermarket. Winner. Oh, there’s kale in this too. Enough said.Cheesy pumpkin sauce

pumpkin + kale = happy times

kale + cheesy pumpkin sauce = very happy times

broccoli, spinach + other green things would be nice too

if you see me out running, say hello + make me smileCheesy pumpkin sauce with kale + pasta

Comforting Cheesy Pumpkin Sauce With Kale + Pasta

2 cups diced pumpkin or squash
2 garlic cloves
1/2 teaspoon nutmeg
1 tablespoon liquid smoke
1/2 teaspoon cayenne pepper
2 heaping tablespoons nutritional yeast
2 cups almond milk (unsweetened)
salt & pepper
big handfuls of kale
100 grams of pasta per person

Method:

1. Pre-heat oven to 170ºC + place cubed pumpkin on a baking tray, sprinkle with salt + bake for 25 minutes.
2. Add the remaining ingredients to a blender with the roasted pumpkin and puree until smooth. Add more milk to loosen if needed.
3. Cook pasta per packet instructions, add kale 1 minute before the end. Drain the pasta/kale + stir through enough pumpkin sauce to coat the pasta.

Store leftover sauce in refrigerator for up to 5 days. Freezes well.

Adapted from Oh She Glow’s ‘Smokey butternut squash sauce’. 

 

 

 

 

 

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