kabocha coconut soup + veggie frittata

Well I think I discovered my other half in the kitchen — My incredible friend/roommate/counselor/confidant/fill-in mom, Kellie – phew that’s a lot but I swear she wears that many hats and I love her for it 🙂 So she and I were wild ones in the kitchen the other night. You should have seen us, I mean it literally looked like a bomb went off – I really should’ve taken a picture. Between her 6year old son inconsolable from dropping a brick on his toe (poor guy) to her 3year old son concocting a banana, honey bear, water, bread and oil dessert and the two of us trying to prep raw food for my culinary class and her lunch group, not to mention the night’s dinner…. Is your head spinning yet? I seriously got dizzy from running circles in the kitchen – it was pretty funny actually. By the time we finally sat down to enjoy the grub I was practically comatose – but that didnt’ last long once I started noshing on our scrumptious dinner. There is something so nourishing and invigorating for me about creating wholesome food and sharing it with others – I just love it and co-creating in the kitchen is even better. What a nurturing experience it is to prepare food with another and then sit down to enjoy…something so romantic and nostalgic for me, even if it was with a girlfriend and not a dashing fella 😉

With that being said dinner was absolutely delicious of course – yum yum yum! Kellie cooked up a so so SO tasty dairy-free veggie frittata with organic antibiotic-free eggs while I concocted a super simple Kabocha Squash Soup. Add a side of greens and dinner was served!

Kabocha Coconut Soup

*Makes 4-6 servings*

Kabocha squash is hands-down my favorite squash.  It is often called a Japanese pumpkin and I just think it rocks a totally awesome flavor – some say a balance between a sweet potato and a pumpkin.  It is dark green with one orange spot where it rested on the ground as it grew and is shaped like a smaller pumpkin.  It is commonly found in the fall but I happened upon a few at my local co-op and naturally had to snag one.  You can swap with butternut squash but I highly recommend trying this squash out next time you spot the not-so-common breed at your local market.  (Seattleites take note the U District Farmer’s Market has a stand in the Fall completely dedicated to Kabocha Squash – I’m talking 5+ varieties each week and samples to boot, a must visit if you love the markets like I do :))

1 medium Kabocha Squash, seeded and cubed. Note: I leave skin on if organic as the skin of vegetables is packed with vitamins and nutrients, but beware it can give this orange soup a more greenish undertone! 1 can Coconut Milk (we used lite) 1 T. Coconut Oil 1 t. Tumeric 1 t. Corriander 1 T. Curry powder 1/4-1 c. water or non-dairy milk Celtic Sea Salt and Pepper, to taste

Directions Toss the squash in a saucepan with water and boil about 15 minutes until tender.  Drain squash and replace back in saucepan with coconut oil and mash until well incorpated and squash begins to take on a mashed potato consistency.  In high-speed blender, place mashed squash with remaining ingredients and blend until smooth and creamy.  Add water or dairy-free milk if you like your soup a bit runnier.  I wanted mine nice and thick so only added about 1/4 c. water; however leftovers the next day were super thick so you could certainly add a bit more if desired.

Note: You could just add all ingredients to saucepan after draining the boiled squash and mash until desired consistency is reached, but I recommend a high-speed blender for best results!

Veggie Frittata

*Makes 6-8 Servings*

8 organic, antiobiotic, cage-free Eggs (from your local market is best!) 3/4 c. unsweetened Hemp Milk 1/2 large Onion 1 T. Coconut Oil 1 c. Zucchini 2 c. Spinach, finely choppped 1 Garlic clove salt and pepper, to taste

Directions Whisk 8 eggs with hemp milk and a pinch of salt and pepper. Leave to the side. Saute onion in coconut oil for 1-2 minutes. Add garlic and zucchini, saute 2-3 minutes.  Add spinach and saute until wilted then add the egg mixture. Cook for 2-4 minutes until bottom starts to firm. Once firm Put in preheated oven at 350 for about 20 minutes until baked through. Broil on low for last 3 -5 minutes.

RecipesJamie Wagener