Tuesday, October 11, 2011

Shrimp and Veggie Pasta with Lemon Cream Sauce and Maple Galzed Squash Cake for Dessert

If you still have some zucchini and green peppers from this weeks share, try this amazingly easy dinner, with a just right dessert. 

Shrimp and Veggie Pasta with Lemon Cream Sauce

1 pound of shrimp cooked
2  peppers-any color
2 leeks-white part only, or 1 large onion
1-2 zucchini diced
1 cup of half and half or 1 cup of our Dairy Free Alfredo Sauce (recipe follows) 
Juice from 1/2 lemon
Parmesan cheese if desired
salt to taste
16 oz cooked pasta

Heat 2 tbsp of olive oil in a pan and add peppers, leeks,  and zucchini. Saute until softened. Add shrimp and stir until shrimp is heated through. Stir in half and half (or sauce) and squeeze lemon juice into pan.
Add grated Parmesan as desired. If you prefer the dairy free version, use the sauce that follows. I think greens are a great addition!  Of course you can add any veggies as desired, broccoli is great in this dish!

Dairy Free Alfredo Sauce (AKA Good for EVERYTHING Sauce)
½ cup raw or roasted cashews                                              
1 ½ c. hot pasta water
2 Tbsp nutritional yeast
1 tbsp lemon juice
1 garlic clove, if desired
1 tsp salt, plain or garlic salt, add more to taste
½ tbsp olive oil

In  blender add the cashews and blend.
Next add the hot pasta water and blend again until smooth.
Add yeast, lemon juice, salt, garlic and olive oil.
Blend until all smooth.
You may use as is, or cook over med heat until thickened. This will also thicken as it cools.
Use as pasta sauce or as a base for numerous other recipes.
Mix chopped marinated artichokes and chopped spinach with the sauce and bake to make a delicious dip!
Use as a replacement for pizza sauce and top with sautéed veggies!
If you mix a jar of salsa, or a container of fresh salsa with this sauce it makes the BEST queso! Even dairy eaters love it!  

Now for dessert! This is a super easy, unbelievably healthy, not too sweet dessert! With the maple glaze you don't need any more sugar in the cake itself! We had it warmed with coffee and/or cinnamon spiced tea! Perfect for fall! I will give both vegan and regular versions.

Maple Glazed Squash Cake

2 c. flour-I used spelt, you can use your favorite                
3 tsp baking powder
1 tsp salt
1/4 c. sugar, I used evaporated cane juice
2 Tbsp ground flax mixed with 6 tbsp water or 2 eggs
1 c. cooked winter squash, mashed
1/4 cup applesauce or 1/4 cup oil
2/3 cup water

Mix dry ingredients. Mix squash with flax and applesauce, and water. Combine dry and wet ingredients. This can be baked in muffin tins, mini-loaf pans, a single large loaf pan, or an 8 x 8 square pan. 

Maple Glaze

1/2 cup powdered sugar 
1 tbsp maple syrup 
1 water
Mix together until glaze consistency.

You can glaze the whole cake or glaze each piece as you serve it. This cake is not that sweet on its own, but is perfect with the glaze.
Since your squash will have more than 1 cup, you can use it in another recipe, or pop it in the freezer to use later. You can also bake more than one squash at a time and mash and freeze those to save time in the future.


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