This giveaway is now closed.
When I first started blogging I didn’t eat a completely plant based diet. I didn’t eat meat, but it wasn’t until a year into sharing my life and my stories with the world that I dove head first into all things plants. One of the first blogs I started to connect with on this plant based adventure was Annie’s blog, An Unrefined Vegan.
I mean, how adorable is she!?
Annie is the mastermind behind the popular biannual Virtual Vegan Potluck, an online plant based party I’ve participated in multiple times.
Annie’s blog is original, unique, and full of wholesome plant based recipes. She is my kind of people. It was only a matter of time before Annie wrote her own cookbook, which I’m pleased to share with you today. To celebrate her hard work and gorgeous recipes, I happily agreed to share one of her many creations.
I’m also offering you all a chance to win a copy of this book for your own home.
When choosing which recipe I wanted to share I struggled between something chocolate, and something savory. After much deliberation, and realizing my blood was becoming tainted with too much chocolate I chose savory.
I don’t eat cheese, but once every blue moon I get a desire for some kind of hearty nacho or mac and cheese dish. The prepackaged vegan options are usually sketchy, so I was stoked to find Annie created her own version from one of my favorite vegetables…
To get the full affect of this dish I tried it both with pasta, and with chips. Both equally delicious, and not a drop was spared. Below is Annie’s recipe, including the words directly from her book. Enjoy!
This recipe was inspired by an appetizer at Matthew Kenney’s now-defunct “plant-based Mexican kitchen,” Tamazul, in Oklahoma City. While everything I’ve eaten there has been delicious, fresh, and creative – their queso impressed me more than any other dish. I was too shy to ask how they made it, so I set about creating my own version.
This also makes a delicious sauce for mac ’n’ cheez.
Gluten-free, Oil-free, Easy
BUTTERNUT SQUASH QUESO
Makes ~2 cups
2 cups roasted* butternut squash
1/2 cup raw cashews, soaked 8-12 hours, rinsed and drained
1 Tbsp. white miso paste
2 Tbsp. fresh lemon juice
1 1/2 Tbsp. nutritional yeast
1 tsp. dried onion flakes
1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. cumin powder
1/4 tsp. turmeric
Water, as needed
Add all of the ingredients to a high-speed or regular blender and process until very smooth. You will need to tamp down the ingredients and add water – just a little at a time – during processing to get a very smooth texture.
Transfer the mixture to a small saucepan and gently heat. Serve warm with baked tortilla chips or fresh steamed vegetables. Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Prep time: 10 minutes
Cook time: 5 minutes
Try using pumpkin puree or roasted sweet potato in place of the butternut squash.
Reserve 1 cup of the queso to make Cheddar Cheez (see recipe on page XX).
If you like it spicy, stir in a 1/4 cup of fresh, diced jalapeño peppers (or pickled jalapeños) – or for milder flavor – stir in a 1/4 cup of roasted red bell pepper.
*Here’s how I roast a butternut squash: Preheat the oven to 425-degrees and line a large baking sheet with aluminum foil. Cut off the squash’s stem and pierce the skin a few times with a knife. Place the whole squash on the baking sheet and cook for 45 minutes to 1 hour, or until the flesh of the squash is very soft (I test it by inserting a knife). The skin will be shiny and dark brown. Remove from the oven and allow to cool completely before handling. Peel off the skin, then break open the squash and scoop out the seeds.
Recipe reprinted with permission from Ann Oliverio and Front Table Books.
I licked my bowl, because I have no shame and it was THAT good.
For your chance to win a copy of Annie’s book simply leave me a comment telling me your favorite vegetable, and your favorite way to use it! If you’d like to purchase a copy of Annie’s book, you can find it here.
BUT WAIT, there’s MORE! Four U.S. readers have a chance to win a signed copy of one of Jazzy Vegetarians cookbooks, 1/2 a pound of Sprouting Seeds Mix from Todd’s Seeds, FIVE items from NuNaturals products, and a copy of Annie’s book. All of this…you’d get ALL of it. Click the link below to enter that giveaway.
Phewww…now I need a cookie…
Q: What are you waiting for, GO ENTER TO WIN THIS BOOK! Winner will be notified by e-mail.