Remember when I used to sing?
It’s not really a secret that if I could be a Broadway singer, I would be. Perhaps this is why I write songs about everything from how to make a prediction to the five kingdoms of life for my fifth graders, and actually make up tunes and sing–with dramatic hand gestures–the songs in Roald Dahl books I read to my first graders.
I guess it’s only natural that I would write songs about food on my blog.*
*No, there is no collection of them anywhere. That would be fun. But I’m lazy.With all the thrilling talk of grains this week, you may have skimmed over the picture of my Winter Squash Riso-faux, but I didn’t miss it.*
*Obviously. Because I wrote the post.
For this Friday Flashback, I’m giving you jazzed-up photographs with the original post.
And the song about buttercup squash that went with it.
For full enjoyment of this post, please listen to this.
And get your backup singers and jazz hands ready.
(Worst of all)Y’ don’t taste like peanut butter like they say you will
(I need you)
I blew you up
So what to do with all of that incredibly sweet and delicious buttercup squash? Well, since my plans of stuffing it were foiled by it blowing up in my oven [I really need to stop doing that…] I decided to make risotto!OK, we should probably call it riso-faux, because I don’t actually use rice when I make it. Why deal with rice that I have inexplicable difficulties cooking every time I try (except for the time I made paella…that was awesome) when I can substitute with something that is 100 times easier to make into creamy goodness, without the constant stirring or the potential for permanent crunch?*
*What happened the time I tried to make brown rice risotto three years ago. I’ve never tried again.
*Isn’t it ironic? Don’t you think? [Or is it? I can never tell when true irony has occurred.]
Instead of wine, I simply put 1 cup of vegetable broth in a saute pan with an additional 1/2 cup of water and 1/2 cup dry bulgur. [Also a dash of salt and a generous sprinkling of dried thyme.]Once it started to thicken up, and the liquid was almost all absorbed, I threw in some dried cranberries.
Why, you ask?
Editor’s Note(s): This is where in the original post I added a few tablespoons of Greek yogurt. But this is the Vegan Month of Food, so I’m suggesting silken tofu or soy yogurt instead.
Winter Squash Bulgur Riso-faux
1/2 cup bulgur wheat
1 cup vegetable broth
1/2 cup water
2-3 Tbsp. dried cranberries
1 cup roasted, mashed winter squash
1 cup finely chopped kale
1 1/2 Tbsp. silken tofu, soy yogurt, or vegan sour cream
dried tyme, salt, pepper (to taste)
In a saute pan, combine bulgur, broth, and water. Add thyme, salt, and pepper to taste.
Bring to a boil, reduce heat, and simmer 10 minutes, or until most liquid has been absored.
Stir in dried cranberries.
Simmer 2-3 more minutes.
Stir in mashed buttercup squash and kale. Remove from heat, but keep stirring to wilt kale.
Just prior to serving, stir in tofu or yogurt.
Garnish with finely diced kale or fresh thyme springs.