Meatless Monday? Meatless Tuesday? Make it Meatless Whatever-Day-Of-The-Week-You-Want. Did you know that the meat industry is the most polluting industry out there? I’m not going vegetarian anytime soon, but I think that its good to cut back on meat and have some meatless days thrown in there. Also, eggs are a protein-eous substitute and great on pretty much anything… But these spaghetti squash cakes especially. Enjoy with some red pepper soup and you’ve got yourself a warm and cozy fall meal!
Spaghetti Squash Cakes with Poached Eggs (via The Bojon Gourmet)
For the cakes:
1 medium spaghetti squash (about 3 pounds), halved and seeded
olive oil, as needed
fine sea or kosher salt
2 large cloves garlic, peeled
3/4 teaspoon coriander seeds
2 tablespoons finely chopped chives
1 large egg
1/4 cup + 2 tablespoons brown rice flour
1/4 cup sweet white rice flour (mochiko)
2 tablespoons tapioca flour
1/3 cup grated Parmesan cheese
ghee or sunflower oil, for frying the cakes (as needed)
For the poached eggs and garnish:
1 tablespoon rice vinegar (or another neutral vinegar)
4 large eggs
1 cup lightly packed spinach leaves, washed and spun dry
a few handfuls cilantro leaves, washed and dried
a few tablespoons of store-bought harissa
Roast the squash:
Position a rack in the center of the oven and preheat to 375ºF. Sprinkle the squash lightly with salt and pepper. Lightly oil a rimmed baking sheet and place the squash cut-side down. Tuck a garlic clove under each squash. Roast the squash until strands pull away from the skin and are al dente, 25-30 minutes. Let cool, reserving the garlic. Use a fork to gently scrape up the strands. Measure out 3 cups and set aside the rest for another use. Place the squash strands in the center of a clean towel, roll it up, and wring out the liquid.
Make the batter:
In a small skillet set over a medium flame, toast the coriander, shaking the pan occasionally, until it smells toasty, 1-2 minutes. Cool, then grind with a mortar and pestle or a clean spice or coffee grinder. In a large bowl, mash the roasted garlic cloves, then whisk in the egg. Add the squash strands, chives, coriander, flours, Parmesan, and 3/4 teaspoon salt, and stir to combine. The mixture should hold together, but still be a little wet and sticky.
Cook the cakes:
In a large skillet set over a medium flame, add enough ghee or oil to the pan to form a thin film, a couple tablespoons or so. When it shimmers, drop 1/4 cup portions of batter in the pan, spacing well apart, and flatten each into a disk. Cook for 4-5 minutes on each side, until golden and cooked through.
Poach the eggs:
Fill a skillet with 2 inches of lightly salted water and bring to a boil. Crack the eggs into 4 separate small cups or bowls. Add the vinegar to the water, reduce the heat to hold the water at a bare simmer. Holding a cup close to the surface of the water, slip in an egg. Repeat with the remaining eggs, placing them well apart. Cook for 4 minutes for a medium poach.
Serve the cakes:
Top one or two cakes with a smear of harissa, a bit of spinach and cilantro, and a poached egg. Drizzle with olive oil, chives, pepper, and a pinch of flaky salt if you like, and repeat with the remaining ingredients. Serve immediately.
2 red bell peppers
2 carrots, peeled
freshly ground salt & pepper
2 cloves of garlic, minced
1 ½ teaspoons onion powder (or substitute half a small diced onion)
1 teaspoon dried basil
½ teaspoon dried thyme
dash or two of cayenne pepper
4 cups chicken broth
1 can diced tomatoes, drained (use fire roasted tomatoes if desired)
2 cups gouda cheese, shredded
½ cup heavy cream
2 tablespoons cornstarch, if desired for a thicker soup
Preheat oven to 400º F. Line large baking sheet with foil. Place peppers on their sides on the foil, roast in preheated oven for 20 minutes. Meanwhile, prep carrots. Cut carrots into one-inch pieces and slice pieces lengthwise. Place carrots in a small bowl, toss with enough of the olive oil to coat generously, along with salt & pepper to taste. Once the peppers have roasted for 20 minutes, remove from oven and turn the peppers using tongs. Add carrots to baking sheet, placing cut side down. Roast peppers and carrots for 15 minutes. Flip carrots and continue roasting for another 5 minutes.
Check to make sure the carrots and peppers have fully roasted. The carrots should look slightly browned and shriveled. The peppers should be charred and soft and look slightly collapsed. If they’re not done yet, continue roasting for a few more minutes. Once done, remove carrots from baking sheet, coarsely chop and set aside. Remove peppers from baking sheet and place on a large plate. Invert a large bowl over the top to completely cover the peppers, allowing them to steam (or you could place peppers in a large bowl and cover with plastic wrap). Let the peppers steam for about 15 minutes. Remove the skin from peppers (it should rub or peel off). Remove the stem and seeds from peppers. Coarsely chop peppers and set aside.
Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic, onion powder, basil, thyme and cayenne pepper. Heat for 30-60 seconds or until fragrant. Add in peppers, carrots, tomatoes and chicken broth. Stir and let simmer for about 10 minutes. Transfer soup to a blender and puree till smooth (you may need to do this in batches).
Put pureed soup back in pot and add gouda cheese and heavy cream (if using cornstarch, whisk into heavy cream before adding to soup, and bring soup to a low boil after adding), stir and heat until cheese is melted.
Season with salt & pepper. Garnish soup with sour cream, basil, pepper and extra cheese if desired.