2015

Butternut Squash & Collard Green Enchiladas

Photo by ALLEKO/iStock / Getty Images
Photo by ALLEKO/iStock / Getty Images

INGREDIENTS
10-12 corn, almond or flour tortillas
bottom half of butternut squash, peeled, seeded and cut into small cubes
1/2 bunch of collard greens, finely chopped
1 cup cheese of choice (vegan or fresh mozzarella) 
1 tsp cumin
1 tsp smoked paprika
salt & pepper to taste
cilantro, optional

Enchilada Sauce
1.5 Tablespoon of olive oil
1 Tablespoon of flour (Bob's Red Mill one to one for GF option)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
chili powder to taste (1/2 teaspoon for mild - up to 2 teaspoons for some kick) 
4 tablespoons tomato paste
2 cups organic broth (vegetable or chicken) 

INSTRUCTIONS

Cooking instructions Enchilada Sauce:

  • Heat oil in a small saucepan over medium heat, once it is warm add the flour and spices and stir constantly for 20-30 seconds.
  • Add the tomato paste, keep stirring for another 20 seconds.
  • Now slowly add the broth and stir until mixture is smooth.
  • Bring to quick boil, then reduce the heat and let simmer for 5 minutes.
  • Season with salt to taste.

Enchiladas:

  • In a skillet add 2 tablespoons of water and warm over medium-high heat.
  • Add the butternut squash cubes, spices, salt and pepper, stir to distribute spices, cover and let steam cook until fork tender.
  • Add the collard greens and cook another 3 minutes.
  • While the butternut squash is cooking, heat up your tortillas until they are just soft (only 5 seconds each side). If using corn tortillas you can wet them a bit before heating to keep them pliable for rolling. Keep tortillas covered in a towel.
  • Now it’s time to assemble. Pour enough of the sauce into the bottom of the pan to lightly coat. Take a tortilla into your hand and spread the butternut squash mixture and a few sprinkles of cheese down the middle.
  • Gently roll from one of the other and place into the pan, seam side down.
  • Continue to do the same with all the tortillas and filling. Now pour the sauce to cover the enchiladas, making sure to get the edges so they do not dry out.
  • Now sprinkle the top with cheese.
  • Throw it in the oven for about 20-25 minutes. Top with cilantro for garnish, if desired, and serve.
  • If you assemble ahead of time, after topping enchiladas with sauce and cheese, cover and place into fridge.
  • Best if cooked the next day. You can also make a double batch of sauce and freeze half.  

Recipe by Path Nutrition

Butternut Squash Crab Lasagna

INGREDIENTS


1 box of Jovial brand gluten-free lasagna noodles
1 small butternut squash
15 oz of almond ricotta cheese (Kite Hill brand) or tofu ricotta  
1 egg
1 jar of Cucina Antica Tuscany Pumpkin Pasta Sauce
1 cup fresh lump or king crab
1 ball fresh mozzarella, sliced (for topping only)  
sea salt and pepper 

INSTRUCTIONS

•    Heat oven to 350
•    To prepare the squash, peel the skin with a vegetable peeler. Lay squash on it’s side and slice it in half, or right where the neck meets the body. The neck is the thinner top half. Set the bottom body piece aside for later use. Keep the neck on its side, slice into 1/4 inch slices. Thicker slices will take longer to cook so thinner is better.
•    In a small bowl, mix the ricotta and egg together, add a pinch of salt and pepper to taste.
•    In a small baking pan (size:) add a small amount of the pasta sauce to the bottom, enough to just cover the bottom.
•    Now start to layer: noodles on the bottom, ricotta mixture, crab, butternut squash slices, noodles, sauce, ricotta mixture, crab, butternut squash, noodles and remaining sauce -make sure to fully cover with sauce as this is the top layer and needs the liquid from the sauce to cook.
•    Cover the pan with foil and pop into the oven for 50 minutes.
•    Remove foil, add cheese topping and put back into oven for 10 minutes, uncovered.
•    Remove and let stand for 10 minutes.  Serve and enjoy with a side salad.

Recipe by Path Nutrition

Ancho Avocado Chocolate Tart

CRUST INGREDIENTS

  • 1.5 cups raw walnuts, soaked and toasted
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping (packed) cup pitted dates, soaked and drained
Photo by Michael Schott/iStock / Getty Images
Photo by Michael Schott/iStock / Getty Images

CRUST INSTRUCTIONS

  • Toast your walnuts in a dry saute pan over medium heat.
  • Combine walnuts with pitted dates in a food processor until smooth.
  • Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

  • 3 large ripe avocados
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup (raw pure unsweetened high-quality cocoa)
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ancho chili powder (optional)
  • 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

  • 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)
  • 1/2 tsp vanilla
  • 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)


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