Last week, I made a vegan brunch for the girls. It was seared tofu topped with sauté shitake on a bed of butternut chickpea puree. My favorite item in the picture is actually the butternut chickpea puree. It has over the months become a comfort food to me…there are days I would just sit there with a bowl and spoon. I hate to say it…anything you eat with a spoon is just AWESOME! However, when you have people over…I would recommend you top it like the different pictures here. 🙂
- 2cups of chickpeas (drained)
- 4cups of butternut squash (diced)
- 1tsp of curry powder
- 1tsp of garlic powder
- 1tsp of onion powder
- 1tsp of pink Himalayan salt
- 1tsp of coconut oil
- 1/4cup of veggie stock
- (Optional…salt at the end to adjust to taste and veggie stock to thin out the puree)
- In a separate pot, put the chickpeas, veggie stock, salt, and the rest of the seasoning.
- Get the ingredients in the pot to a boil…make sure you keep mixing during this process. If you do not mix, the mixture CAN BURN.
- Next, turn off the heat and place the lid on the pot.
- Leave it for 5min and move on to the butternut squash.Place the butternut squash into a steam till tender.
- Depending on the size it can take 15-30min.
(MY CHEAT: I place it in a Pyrex bowl with a plate on top and microwave it for 2-5min…DONE!)
Take the warm butternut squash and place it in the blender.
- I place half of the squash and let it blend and then the rest of the squash to make sure it blends uniformly.
- Once the butternut is blended (keep in the blender), add the chickpeas from the pot and the 1tsp. of coconut oil.
- I put it on high and make sure everything is blended together smoothly.
- You can use a little stock to thin it out and help the blender along.
NOTE: Do no use too much stock, as you do not want it too watery!
21Day Container Count
1G 1Y .25TSP