today I cooked...
1 spaghetti squash (around 3 pounds/1360 Grams)
Tropical Salsa Fresca:
1 cup chopped tomato ( ½ inch chunks)
I cup chopped pineapple, mango or papaya ( ½ inch chunks)
1 avocado, peeled, pitted, and cut into ½ inch chunks
¼ cup lightly packed chopped fresh coriander/cilantro
Juice of 1 lime
Bean mixture
1 tablespoon vegetable oil
1 medium sized yellow onion, diced.
2 jalapeños, seeded and chopped small
3 cloves garlic, minced
2 teaspoons coriander seeds, crushed
1 ½ teaspoons chile powder
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup red cooking wine
1 cup fresh or frozen corn (if frozen partially thawed)
1 (15 ounces/425 grams)can black beans, drained and rinsed (1 ½ cups)
2 teaspoons hot sauce, or to taste
First bake the squash: preheat the oven to 375˚F/190˚C. Cut the squash in half across its waist (widthwise) Scoop out the seeds. Prick the squash halves with a fork five or six times. Fill a baking dish with about an inch of water and place the squash cut sie down in the dish. Bake for about 45 minutes, or until the skin is easily pierced with a fork.
Meanwhile, prepare the salsa:
In a small mixing bowl, toss all those ingredients together. Cover and refrigerate until ready to use.
Then prepare the bean mixture:
Preheat a large, heavy-bottomed skilled over medium-high heat and saute the onions and jalapeños in the oil for about 5 minutes. Add the garlic and coriander seesd, and saute for 2 more minutes. Add the remaining spices, salt, and the wine, raised the heat, and boil for about 2 minutes, stirring often.
Lower the heat and add the corn, black beans, and hot sauce. Cook for 5 to 7 minutes, until the corn is heated through and the wine has reduced.
If the squash is not done by this point, cover the bean mixture. If they cool by the time the squash is ready, then gently reheat. The bean mixture should be hot when served.
When your squash is ready, remove from the oven and let cool for about 10 minutes until you can handle it without burning yourself. Cut the squash halves in half lengthwise. Shred and scoop out the flesh with a spoon, add the bean mixture, and toss with tongs to separate the strings and mix.
Divide among individual plates and top with salsa fresca.
Serve immediately. (Moskowitz & Romero, 2007, pp. 178-179)
Bibliography
Moskowitz, I. C., & Romero, T. H. (2007). The Veganomicon. Cambridge, MA: De Capo Press.
Tropical Salsa Fresca:
1 cup chopped tomato ( ½ inch chunks)
I cup chopped pineapple, mango or papaya ( ½ inch chunks)
1 avocado, peeled, pitted, and cut into ½ inch chunks
¼ cup lightly packed chopped fresh coriander/cilantro
Juice of 1 lime
Bean mixture
1 tablespoon vegetable oil
1 medium sized yellow onion, diced.
2 jalapeños, seeded and chopped small
3 cloves garlic, minced
2 teaspoons coriander seeds, crushed
1 ½ teaspoons chile powder
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup red cooking wine
1 cup fresh or frozen corn (if frozen partially thawed)
1 (15 ounces/425 grams)can black beans, drained and rinsed (1 ½ cups)
2 teaspoons hot sauce, or to taste
First bake the squash: preheat the oven to 375˚F/190˚C. Cut the squash in half across its waist (widthwise) Scoop out the seeds. Prick the squash halves with a fork five or six times. Fill a baking dish with about an inch of water and place the squash cut sie down in the dish. Bake for about 45 minutes, or until the skin is easily pierced with a fork.
Meanwhile, prepare the salsa:
In a small mixing bowl, toss all those ingredients together. Cover and refrigerate until ready to use.
Then prepare the bean mixture:
Preheat a large, heavy-bottomed skilled over medium-high heat and saute the onions and jalapeños in the oil for about 5 minutes. Add the garlic and coriander seesd, and saute for 2 more minutes. Add the remaining spices, salt, and the wine, raised the heat, and boil for about 2 minutes, stirring often.
Lower the heat and add the corn, black beans, and hot sauce. Cook for 5 to 7 minutes, until the corn is heated through and the wine has reduced.
If the squash is not done by this point, cover the bean mixture. If they cool by the time the squash is ready, then gently reheat. The bean mixture should be hot when served.
When your squash is ready, remove from the oven and let cool for about 10 minutes until you can handle it without burning yourself. Cut the squash halves in half lengthwise. Shred and scoop out the flesh with a spoon, add the bean mixture, and toss with tongs to separate the strings and mix.
Divide among individual plates and top with salsa fresca.
Serve immediately. (Moskowitz & Romero, 2007, pp. 178-179)
Bibliography
Moskowitz, I. C., & Romero, T. H. (2007). The Veganomicon. Cambridge, MA: De Capo Press.