Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu

25 Oct

If there’s one thing I take advantage of, it’s the farmer’s markets here in the Hudson Valley.  After a trip to the farm stand with my dad, I had come home with what seemed like the fall harvest (and couldn’t have been more happy)!  I’m sure we all have those evenings standing in the kitchen when we ask ourselves, “What to do for dinner?!”  I did not have a meal in mind as I reached for produce in the fridge and I still didn’t have one when I put my kabocha squash in the oven to roast.  The one thing I did know was that I had delicious & nutritious ingredients. I must say, the final result of my dinner was so delicious I wanted to share it with all of you.  The kabocha squash has lower calories and carbs than butternut squash, plus  it’s packed with with beta-carotene, vitamin C, iron, fiber, and some B vitamins.   The purple haze carrots are packed full of beta-carotene of orange carrots and the antioxidants from their purple counterparts. All that nutrition and I haven’t even mentioned the quinoa, tofu, and zucchini squash!!

Ingredients:

  • 1 Medium Kabocha squash
  • 1 package of tofu, such as Nasoya Sprouted Super Firm, sliced into tofu “steaks” (I make mine thick, about 1/2 inch thick as I like the softer middle with the quinoa flake crust)
  • 2 cups cooked quinoa (1 cup raw quinoa, 2 cups water brought to a boil, cover & bring heat down to low. 15-20 minutes your quinoa will be ready, fluff with a fork.  Salt & pepper to taste).
  • 1 bunch of carrots (I used farm-fresh purple haze carrots), sliced
  •   2 medium zucchinis, sliced
  • ½ Cup quinoa flakes mixed with 1 teaspoon organic garlic powder, salt to taste
  • 1 bunch of fresh sage, chopped
  • 2 Tablespoons + 1 teaspoon non-dairy buttery spread
  • Organic grape seed oil for frying

Maple Sage Kabocha Squash Puree

  1. Preheat your oven to 400 degrees.  Cut open your Kabocha squash and scoop out the seeds with a large spoon (you can clean the squash residue off them, soak overnight, and then roast the following the day!).  Cut each side into quarters.  In a 9 x 13 glass baking dish,  fill hallway with water and place your quartered squash face-down (the green skin will be facing you) and pop them in the oven.  Roast for about 30 minutes, then check & see how the flesh is steaming!
  2. Once the squash is soft and can easily be peeled away from the skin, remove from the oven.  Carefully drain the HOT water and let your squash cool (you’ll need to be able to handle your squash so let it cool until it’s comfortable to touch!).  Keep your oven on for the roasted carrots and zucchini!
  3. While the squash is cooling, in a small saucepan on low heat melt your non-dairy butter spread with half of your chopped sage.  Remove from heat when melted.
  4. In a large mixing bowl, spoon your squash meat from the skin.  Mash with a fork until smooth & mix your melted sage non-dairy butter and drizzle with dark maple syrup.  Add salt & pepper to taste.

Maple Sage Roasted Carrots and Zucchini

In a medium greased roasting dish, mix your chopped carrots & zucchini, 1 teaspoon non-dairy butter spread, remaining fresh sage, drizzle with maple syrup and toss. Roast until veggies are tender (30-40 minutes).

Quinoa-Flake Crusted Tofu

  1. I use my cast iron skillet for this side dish; it gives the tofu a great crisp.  Heat your cast iron if using and prepare 2 small bowls, one with water and the other with your quinoa flakes, 1 teaspoon organic garlic powder, and salt to taste.
  2. For each tofu, dip in water, then place in your quinoa flakes, make sure each side is covered.  Add your grape seed oil.  Fry your tofu until golden on each side.
  3. Plate your delicious meal & enjoy eating whole!

8 Responses to “Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu”

  1. Matt Heimel October 26, 2012 at 11:45 pm #

    Looks super-gourmet!

  2. Norma Chang October 27, 2012 at 10:13 am #

    Nice to meet a fellow Hudson Valley blogger. Which farmer’s market do you visit? That sure is a delicious and nutritious meal. I did not know about quinoa flakes, must learn more, thanks.

    • eatingwhole October 27, 2012 at 1:03 pm #

      Nice to meet you, Norma! I usually go to Migliorelli’s farm stand & visit the Farmer’s Market in Kingston on Saturday mornings. I never heard of quinoa flakes until recently, too & I love how versatile they are. Thank you for stopping by!

  3. laceyjbrown October 27, 2012 at 7:57 pm #

    Wow – I have all of that in my kitchen right now! And I’m loving the idea of quinoa flakes. Thanks for sharing!

    • eatingwhole November 1, 2012 at 12:25 pm #

      How perfect!! You’re most welcome! I just discovered quinoa flakes myself & absolutely LOVE them; they’re so versatile! 🙂

  4. homepage November 6, 2012 at 5:09 am #

    I do not even know how I ended up here, but I thought this post was great. I don’t know who you are but definitely you are going to a famous blogger if you aren’t already 😉 Cheers!

Trackbacks/Pingbacks

  1. Thanksliving Feast (V, GF) « - November 20, 2012

    […] Maple Sage Harvest Bounty Roast, Squash Puree & Quinoa Flake-Crusted Tofu […]

  2. Thanksliving Menu (V, GF) « - November 20, 2012

    […] Maple Sage Harvest Bounty Roast, Squash Puree & Quinoa Flake-Crusted Tofu […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: