This is a complete meal with all the colors of the rainbow and all the nutrition bases covered. If you’ve ever wondered what vegans eat and how they fill up the plate without any meat, then read on! Kabocha squash is one-of-a-kind flavor and here in Hawai’i we’re lucky enough to find it in every grocery store.
Oven Roasted Kabocha Squash
- 1 medium size Kabocha squash (cut into 1″-2″ thick wedges)
- 1/4 cup olive oil
- 2 tablespoon balsamic vinegar
- 1/4 cup liquid aminos
- 3 cloves fresh garlic (minced)
- 1 tablespoon fresh or dried whole rosemary
- 1/4 teaspoon paprika
Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2″ thick.
In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.
- 1 cup polenta
- 3 cups filtered water
- 1 teaspoon salt
Using a 4-qt sauce pan bring the three cups of water for the polenta to a boil. Add the salt. Once the water reaches a rapid boil gently stir in the polenta and reduce the heat to a medium low temp. Cover and let cook for 8-10 minutes or until polenta begins to separate from the sides of the pot. Remove from heat and let cool.
- 1 Firm or extra firm tofu (cut into slabs)
- 2 tablespoons olive oil
- 2 tablespoons tamari soy sauce
- 2 tablespoons fresh grated ginger
- 1 clove minced garlic
- 1/4 teaspoon dried sage
- 1 teaspoon cumin seed
- 1/2 teaspoon coriander powder
Drain the tofu and cut into equal size slabs. Mix the marinade ingredients in a small mixing bowl. Place the tofu slabs on a plate, side by side, and poor the marinade evenly over each piece. Press the minced garlic and ginger along with the spice into each slab of tofu on both sides. On a medium high heat place a non-stick fry pan and lay each slab in pan side by side, do not over lap. Let the first side cook for about 7-8 minutes until lightly browned. Turn over each slab and then poor the remaining marinade over each piece of tofu. Again let each slab fry for about 8 minutes and then remove pan from heat.
Veggie Kale Sauté
- 8-10 kale leaves (remove stems and chop)
- 2 ripe tomatoes cut into wedges
- 1-2 medium carrots (sliced into thin strips)
- 2 cups shitake mushroom, sliced
- 2/3 cup onion, sliced
- 1 piece ginger (thumb size) finely sliced
- 1 tablespoon olive oil
- 1 tablespoon vinegar (balsamic or brown rice)
- 1/4 teaspoon coriander powder
Using a wok or fry pan over medium high heat add the oil, ginger and coriander, and sauté for 1 minute to release the flavors of the spices. Then add the onion and sauté until slightly transparent, approximately 3 minutes. Add the sliced mushroom and carrot. Sauté for 2 minutes and then add the vinegar. Sauté for another minute and add the tomato. Stir everything and then place the cut kale leaves on top of the veggies and cover. Let sit on heat for 2-3 minutes or until the kale becomes wilted. Remove from heat and leave covered for about 3 minutes. Remove the cover and stir in the kale leaves.
To prepare the finished dish, use the polenta as a bed and place a few scoops of the veggies over the polenta. Cut the braised tofu slabs into strips and place on top or on the side of the veggies and polenta. Place a few wedges of roasted squash on the side of the veggies. Add your own touch of garnish and serve.