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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.
One of my potluck items, these were so good.
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…
Butternut squash!
Photo cred: Annie
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
INGREDIENTS
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
DIRECTIONS
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
Suggestions:
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.
Photo cred: Annie
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…
Double chocolate berry good cookie via Crave Eat Heal
Q: What are you waiting for, GO ENTER TO WIN THIS BOOK! Winner will be notified by e-mail.
Blissfulbritt 
36 thoughts on “Crave, Eat, Heal – Blog Tour & Giveaway”
Christie @ The Weekday Table
I love this butternut squash dip idea! I am totally kale lover but recently have grown uber-fond of kale sprouts (kale+brussels=love) they are great simple, roasted with a dash of garlic powder.
https://theweekdaytable.wordpress.com/
jessicajoydurfee@The Fit Switch
Holy medjooly! These cheese dip is exactly what I have ben craving lately, and I just got a great deal on butternut squash. Sqeeee! I am making it ASAP. I already put raw cashews on my grocery list. Def gonna need a mondo bag of those! I would LOVE to win this cookbook. As for my fave veg, and how i like to use it. Honestly, it’s carrots, whole and raw, straight from the fridge. They are so satisfying to me. It’s really hard to go a day without any…so usually, I DON’T! Haha. Thanks for the post Britt. LOVED IT. Thanks for introducing my to Annie!
An Unrefined Vegan
❤ ❤ Thank you, Brittany!! Someday I hope we break bread (cupcakes) and sip on fantastic coffee together!
Brittany
We will, I just know it. 🙂
cmb0096
I love artichokes–just steam them up and eat them as is. So good!
Paula
My favorite vegetable is broccoli. I love it lightly stir-fried in a Chinese garlic sauce.
Jessica @ VEGGIE RUNNING MOMMA
I love bowl licking good food. ha. no shame at all. ooh I am so so so entering the contest.! like right now. I want to clean up my eating and be all natural and veggier. (that’s a word right.?) haha.
di @ life of di.
Veggies are the best! I can’t get enough 🙂 This cookbook looks awesome.
shonalika
Can’t choose just one! Erp. Brocoli maybe? Stir-fried with coconut and nuts and dried fruit and all of the exploding spices ❤
Laur
YUM! My favorite veggies are lima beans!
Claudia
Brussels Sprouts! Steamed with a little avocado oil and breadcrumbs or just plain – they rock. If legumes count though, I would have to say garbanzo beans. I love them so much, I tried to talk my friends into naming their first-born Garbanzo (none of them did). In salads or roasted in olive oil with Oregano, garlic powder and red pepper…. delicious!
Amy
Mac ‘n cheese AND cookies?? Ummm… Yes PLEASE! These sound like my kind of eats! When we hang out, we need to make some of your awesome healthy dishes… As well as go to all of the awesome vegan restaurants you’ve found. I’m jealous of all of your fun food travels!
karinacocina17
My favorite vegetable is kale! I can do some many things with it!
Ellie
I have participated in the VVLP a couple times and have gotten delicious recipes from it as well! Go Ann!!! 🙂
familyrulesbyplainjane
Everything about butternut squash is delicious, roasted seeds included! Thanks for the recipe.
semisweettooth
Call me cliché, but kale is my favorite. It’s so great to add into anything but my morning granola and kale crisps have saved me from intense snacking more than a few times. Thanks for sharing the recipe. Yummin!
David Lazar
Hi, Britt – I don’t know much about vegan diets, but I do like sports, and recently read a good book about a guy who turned his life around with plant-based nutrition. Good book: “Finding Ultra” by Rich Roll.
Brittany
Thank you for sharing! I just discovered his book a few weeks ago, you’re the second person to recommend it. I think that means I should go check it out!
Emma @em-poweredwellness
Yumm these recipes look amazing! My favorite vegetable to cook with is spinach because you can put it in everything–smoothies, curries, pastas, sauces, you name it!
Meghan@CleanEatsFastFeets
I’d be willing to give this a go and I don’t say that about most cheese substitutes. You’ve sold me on it.
Also while I could never pick a favorite veggie, I am rather fond of asparagus at present.
Heather @ HeatherRunsFast.com
My fave veg is a sweet potato… does that count?! I do love me some brussel sprouts, spinach and green beans, but I also love carbs 🙂 My fave way to make it it cut and baked into “fries.” I can’t wait to see all the creations you make from her book. Your pictures always make me hungry.
Kayse
Loooooove Annie. She’s so darn cute. I can’t believe I don’t have this book yet! My fave veg…. brussels sprouts. Roasted with garlic. Yummmmm!!
Choc Chip Uru
I love squash it is so underrated though in my family – want to try this 😀
Cheers
Choc Chip Uru
darwinontherocks
All these recipes sound lovely ! 🙂
Nicole Marie Story
super congrats to your friend for publishing a BOOK! I’m not interested in a copy because I DON’T COOK… so if I win, please give my beautiful prize to the runner up! Your question is cool, so here’s my answer! My favourite vegetable is GARLIC. And I use it as preventative medicine against illness. And it works divinely! Mwah! xo
Nicole Marie Story
ps your cupcake for the potluck looks like it’s smiling:)
Aja
Those cupcakes look absolutely amazing. And there is no such thing as too much chocolate. I’ve never actually had butternut squash. I’ll have to try it sometime.
jennifer prod
that squash dip looks delicious – perfect for my book club get togethers 🙂 i haven’t had breakfast yet and now i’m wanting cookies and cake and all things chocolate…
Dannii @ Hungry Healthy Happy
Butternut squash dip sounds amazing. You have just reminded me how versatile butternut squash is.
stateeats
My favorite veggie is the lowly rutabaga. Seriously! Love it with a little white sauce. – Kat
Jess @hellotofit
My favorite veggie is broccoli, and I love roasting it with some salt, pepper, red pepper flakes, and nutri yeast 🙂 this looks like a sweet cookbook!
herbieontherun
Butternut squash cheese… sounds interesting! A friend sent me a recipe for potato cheese a few days ago that I can’t wait to try.
I’m on a big brussels sprouts kick these days–nothing but a bit of oil, freshly ground pepper, and a little sea salt and roasted. Damn. Now it’s midnight and I’m craving sprouts!
Katie
Oh my goodness, so hard to pick a favourite vegetable. Currently I’m loving brussel sprouts and cauliflower. Cauliflower is just so versatile – you can do BBQ cauliflower bites, make it into “rice”, a pizza dough crust, I’ve even seen it with nutritional yeast to make cheese!
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