I often think about how much my horizons have broadened over the years when it comes to vegetables. Part of it probably has to do with growing up—most people become less picky as they get older—but I also think there’s more of a variety of vegetables available at grocery stores and restaurants than there was 20 years ago. Fifteen years ago, I probably couldn’t pick a butternut squash out of a lineup, but now? Butternut squash is everywhere. And that’s a good thing!
This Butternut Squash Mac and Cheese from Gena Hamshaw’s Food52 Vegan
capitalizes on the veggie’s smooth texture, golden color, and sweet flavor to turn it into a creamy “cheese” sauce with the addition of nutritional yeast, miso, and lemon juice. Round out the meal by adding cooked vegetables like broccoli florets or spinach and you have the perfect fall comfort food dinner, with an added bonus: it’s healthy too.
I absolutely love the subtitle for this cookbook: “60 Vegetable-Driven Recipes for Any Kitchen.” How perfect is that? It’s not about using meat substitutes (because anyone can make chicken tetrazzini and throw in some chunks of frozen chicken substitute, right?!), it’s not about recipes your non-vegan friends would give the side-eye to. It’s about broadening your vegetable horizons. Using butternut squash as a cheese sauce! Trying golden beets in panzanella and oyster mushrooms in tacos! Making parsnips into fries! The recipes aren’t forced or trying too hard, they don’t have cutesy names, they’re recipes for people who love vegetables and if you’re reading a blog named Oh My Veggies, I kind of think these recipes might just be for you.
You can purchase Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works) on Amazon.com or you can enter to win a copy on the Marketplace through November 7th.
Photographs copyright © 2015 by James Ransom
New Recipes Every Week!Get email updates from Oh My Veggies