Savory 'N Cheesy Squash Pie

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There are easy side dishes that can just complete a meal. This is one that can also become an easy lunch or dinner with the right salad. You can also add to it a meat substitute on the side (you will find several good options in past posts of this blog.)

1 Medium Butternut squash
1/4 Block tofu, drained
1 Cup all-purpose flour
1/2 Cup raw cashews
2 Tbsp. olive oil
Salt to taste
1 Tsp. sweet paprika powder
1 Tsp. garlic powder
2 Tsp. onion powder

Pimento cheese or soy cheese

Peel raw squash and cube it. Put cubed squash in blen der or food processor together with
cashews, tofu and 3/4 cup water. Blend till smooth. Scrape into a bowl. Mix in all the other
ingredients, except the cheese. Incorporate well, making sure you have a smooth mixture,
without any lumps. Grease a baking dish and put half of the mixture into the dish, cover with
pimento cheese or with soy cheese, top with the rest of the squash mixture.
Bake at 350ยบ F for about 45 minutes or until it is golden.

If you don't know how to prepare Pimento Cheese (a vegan cheese substitute), here's one of the recipes for it we make at home:

Vegan Pimento Cheese

1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews

Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a saucepot, add all the other ingredients and cook on a low heat until it thickens.
Put in refrigerator to harden.

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