GOLDEN VALLEY, Minn.-- Chef and cookbook author Robin Asbell stopped by the kitchen today with some delicious and totally vegan recipes, from her newest offering, Big Vegan.
Robin is hosting a number of upcoming book events. On Oct. 13 she'll be at Whole Foods Market in Minneapolis from 6:30-8:00 p.m. She'll also be at Whole Foods in Minnetonka on Oct. 14 from 4:30-7:00 p.m.
You can find Big Vegan in bookstores everywhere. For more details about Robin, her cookbooks, and upcoming classes, visit www.robinasbell.com.
Squash Quesadillas with Cranberry-Jícama Salsa
Winter squash and holiday cranberries take on a slightly south-of-the-border pose as they collaborate in this quesadilla. The crunchy cranberry is a completely different berry once you take away all that sugar and give it some room to salsa!
Serves 4
Salsa
2 cups fresh cranberries
½ cup chopped red onion
1 red jalapeño, seeded and minced
1 cup diced jícama
¼ cup fresh cilantro
¼ cup fresh mint
2 tsp sugar
1 tsp salt
½ tsp ground cumin
Quesadillas
1 tsp extra-virgin olive oil
½ cup chopped shallot
3 cups mashed roasted winter squash
¼ cup/30 g toasted hazelnuts, skinned and chopped
½ tsp chili powder
½ tsp salt
8 8-in whole wheat tortilla
1. To make the salsa: In a food processor, chop the cranberries coarsely. Add the onion and jalapeño and pulse a couple of times to combine. Scrape out the mixture into a medium bowl, and stir in the jícama, cilantro/coriander, mint, sugar, salt, and cumin. Cover and refrigerate if not using right away.
2. To make the quesadillas: In a medium sauté pan over medium-high heat, warm the oil. Add the shallots and sauté until they are soft and golden, for at least 5 minutes, or longer if you have time. Take the pan off the heat and stir in the squash, hazelnuts, chili powder, and salt. Lay out 4 tortillas and scoop 3/4 cup/180 ml of the squash mixture on each one. Spread it evenly, then top with another tortilla and press lightly to adhere.
3. Heat a large cast-iron frying pan over high heat. When it is hot, place a quesadilla in the pan and cook until the bottom is toasted, 3 to 4 minutes. Flip it, then cook the other side just until it is toasted. Transfer the quesadilla to a cutting board and use a chef's knife to cut it in 6 wedges. Continue cooking until all the quesadillas are done, then serve them with the salsa.
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