Saturday, 28 January 2012

Will Run for Ninja & Roasted Buttercup & Sweet Potato Custard

roasted buttercup & sweet potato custard

I finally have a blender where the blending of ingredients is a reality rather than just a mere suggestion.   Hello Ninja!   There was an unfortunate accident where the top portion of my blender fused itself (with some help from the person who left a spoon in it and then turned it on) to the bottom portion of the blender making it impossible to use. Since then I've been using a hand me down blender that makes me want to lose my mind every time I end up having to chew my smoothie.

Since the Ninja we've pretty much given up on solid foods except maybe A who is too busy tormenting us with chocolate covered nanaimo bars on sticks, dipped in chocolate, and then rolled in Skor bar bits.  What kind of monster leaves that lying around half eaten after casually mentioning that she licked the entire thing?  We're sorry we make fun of the fact that you only seem to eat expired food, and that we occasionally make fun of your outfits but nanaimo bar on a stick that's just mean!

Roasted Buttercup & Sweet Potato Custard

(serves 4)

1 medium sized sweet potato (1 C roasted)
1 small buttercup squash (1 1/2 C roasted)
1 tsp coconut oil (butter or Earth Balance will work)
1/2 of a 12 oz package of well drained firm silken tofu 
2 tsp vanilla bean paste
2T light coconut milk
1/4 -1/2 tsp cinnamon 
1/8 tsp grated nutmeg
1/4 freshly grated ginger root (or 1/8 tsp dried ginger)
 1  tsp buckwheat honey or more depending on desired sweetness (or your favourite honey, maple syrup)

1.  Preheat oven to 350 F.  Slice sweet potato in half and brush lightly with coconut oil.  Slice squash in half, scrape out seeds (reserve for roasting), and place remaining coconut oil in squash.  Allow to bake for 45-60 minutes until potato and squash are soft.  Allow to cool and then scrape out flesh.

roasted sweet potatoes and squash with coconut oil

Place all custard ingredients into a blender and blend until smooth.  Measure 1/2 C servings into small bowls and allow to cool in the refrigerator.

Spiced Walnuts

1 tsp blackstrap molasses
1/4 tsp allspice
1T unrefined brown sugar (I used Camino)

Preheat oven to 350 F.  Place walnuts on a baking stone and allow to toast until fragrant (approximately 5 minutes).  This is not the time to multitask.   While nuts are toasting combine allspice & sugar in a small bowl.  When nuts are finished toasting add to bowl along with molasses.  Stir until walnuts are well coated.  Bake for approximately 1-2 minutes until sugar is melted.  Remove from oven and allow to cool.

Serve 1/2 C serving of custard with 1 T of spiced walnuts.


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