butternut sqaush 'meat' sauce

1/2 butternut squash (this recipe easily doubles, i just happened to only use half of the squash when i made it)
ground soy 'meat' (or ground beef or turkey)
1/2 tbs tahini
2 tbs soy sauce, tamari preferred
water, as needed
pepper

*optional ingredients: onion, garlic, grated ginger

seed and roast the butternut squash, cut side down, until the skin begins to blister/brown. wait until it's cool enough to touch, and peel off the skin. save half the squash for another recipe.

in a pot, add the squash, tahini, and soy sauce, medium heat. mash together using a potato masher. add the meat (if using real meat, brown in the pot, then remove and add back in now), as much as you'd prefer for your sauce. add water to thin out your sauce. mash again with the potato masher, and stir together with a wooden spoon.

simmer over medium heat until everything is cooked/heated through and your sauce has reached the desired consistency. serve over rice or pasta.


*Note: to use optional ingredients, chop onion very fine, and grate garlic and ginger. add to pot before the butternut squash. sautée until translucent, then add the butternut squash and other ingredients.

baba ghanouj

2 eggplants, halved lengthwise
1-2 tbs olive oil
1tbs tahini
juice of 1 whole lemon
3 garlic cloves
salt
pepper
chili flakes


bake eggplants in 175 degree C oven until skins blister, about 30-40 min

when cool enough, remove the skin with fingers, and put eggplant in a strainer or sieve over a bowl to drain for about an hour. maybe sprinkle some salt on the eggplant to help the process.

combine eggplant and rest of ingredients in a food processor until you've reached desired consistency. for a thinner dip, use more olive oil. i prefer it thick and chunky. add some chopped fresh parsley at the end if you've got some to brighten the flavor.

it tastes delicious as a toast topper.

a little salad

dandelion greens
roasted asparagus
tomatoes
feta cheese
lemon juice
olive oil
freshly cracked black pepper
salt