Here it is! My very first blog entry. This is a project that has been a long time in the making. Developing and testing recipes has been a hard job over the last year. Finding willing tasters has not!
The goal of this journal is to share recipes I’ve developed from ingredients that inspire me from all around the world. I would like to leave a small imprint on this world in helping people lead a life that is kinder to their body and the planet. I’ve been tinkering with traditional favorite foods and converting them to healthier options. Sometimes fooling friends and family. A true sign of accomplishment!
Cooking healthier means discovering new ingredients, methods and substitutes from what we’ve always known. I’m happy to do the work and friends are happy to do the tasting if it means that when you open a new recipe it means minimal work for you.
These recipes are considered vegetarian or vegan in nature. Those two words will automatically intimidate some of you. But please don’t let it. Hopefully you’ll find these recipes so tasty you won’t even notice the absence of meat. I also respect that many people want to be considerate of our planet but are not willing to forgo the presence of animal protein every day. I will be including recipes that have twists on the traditional favorites. Instead of doing “Meatless” Mondays in my house I do “Meat Mondays.” One day a week of animal or fish protein instead of six. But, however you choose to organize your week I’m hoping you’ll find inspirational recipes to fit every mood and celebration.
For my first recipe entry I am posting my Black Forbidden Rice with Butternut Squash Salad. This dish can be hearty enough to serve on it’s on or as a side item. I think it perfectly symbolizes the transition from winter to spring.
Butternut squash is a winter favorite and staple. However, it tends to get included with heavy dairy creams, pancetta and cheeses. This recipe highlights the simple sweet natural flavors that can be appreciated any time of year.
Black “Forbidden” Rice and Butternut Squash Salad
1 Butternut Squash
2 Cups Black “Forbidden” rice
2 Tablespoons of shallot, finely chopped
½ Cup sliced almonds
½ Cup Parsley, roughly Chopped
Heat oven to 400 degrees.
Cut butternut squash in half. Remove inner seeds. Drizzle with olive oil.
Bake for 40 minutes. Cool. Remove outer skin. Chop butternut squash into 1 inch cubes. Set aside.
Bring a medium pot with 3 cups of water and the black rice to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes.
Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.
All recipes © Laura Dove