Caramelized onion butternut squash galette

Squashluck  2015 happened last night and I don’t think I’m going to eat another meal for, like, five hours.


What is Squashluck, you ask? Squashluck is an annual potluck where we savor the squashy flavors of the season in a variety of forms (the real goal is to eat a meal almost entirely the same hue as John Boehner’s skin). It is a safe space where it is not only accepted, but encouraged, to get seconds, thirds, and fourths. Hibernation starts now.

Last night’s feast featured a shaved Brussels sprout salad with pickled squash and paprika roasted seeds, smashed potatoes with avocado aioli (not squash but close enough), pumpkin pasta, coconut cinnamon roasted delicata squash, this squash caramelized onion galette (keep scrolling), squash-hued flowers, and tons of pumpkin beer. Not pictured below: squash red lentil soup, pumpkin chocolate chip cake, and even more pumpkin beer.



This was my very first galette, so I turned to two stonecold baking badasses, Smitten Kitchen and Isa Chandra Moskowitz, for guidance. Neither had exactly what I wanted, so I made a mashup and the result was totally delicious. I liked making this recipe because I could have one thing cooking (squash in the oven) and get started on the next thing (onions in the pan) and finish up (make the dough) so all of the pieces were ready at roughly the same time. I LIKE A LITTLE ORDER IN MY LIFE SOMETIMES, OKAY?



Caramelized onion butternut squash galette

Adapted from Smitten Kitchen and Veganomicon

For the dough:

2 cups all purpose flour

1 tablespoon brown sugar

1/2 cup vegan butter or shortening

1 teaspoon apple cider vinegar

1/2 cup cold water

For the filling:

1 medium butternut squash, peeled and chopped up into 1/2″ cubes

1 large onion, peeled and sliced into thin slices

1 large handful of rosemary, minced

olive oil

pinch of brown sugar



Preheat oven to 400*

1. Line a rimmed cookie sheet with aluminum foil. Spread chopped butternut squash in a single layer and toss with 2-3 tablespoons of olive oil, or just enough to coat it all. Sprinkle with salt and put in the oven for 30-40 minutes, until the squash is tender when you stick a fork in it. Remove and set aside.

2. While the squash is baking, heat a medium skillet with about 2 tablespoons of olive oil and add the sliced onions. Sauté for 10 minutes or so, stir in a pinch of brown sugar and a teaspoon or so of salt, then reduce heat to medium-low and simmer for 15-20 more minutes, until they are lightly browned. Remove from heat.

3. After you place the onions on the stove to simmer, make the dough. In a large mixing bowl, combine the flour, sugar, and salt. Add the vegan butter in about 1 tablespoon at a time (8 tablespoons = 1/2 cup) and mix it into the flour. The flour should be “pebbly” and crumbly (kind of the consistency of wet sand). In a measuring cup, combine the 1/2 cup cold water and 1 teaspoon vinegar. Add the mixture to the flour in three batches, gently stirring with a fork until it all holds together. Add another teaspoon or so of water if necessary.

4. Gather the dough into a ball and gently knead it for a minute or so. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. While you’re waiting, combine the roasted squash with the sautéed onions. Add the chopped rosemary and salt and pepper to taste.

5. Lightly flour a surface and place the unwrapped dough on it. Roll out into a roughly 12″ circle. Transfer to a lightly greased (or silpat-lined) baking sheet. Pour the squash and onion mixture into the dough, leaving about 1.5″ border. Fold the border over the squash mixture, pleating it if you are fancy and can manage it. The center will be left open.

6. Bake at 400* for about 30-35 minutes, or until the crust is crispy and begins to brown. Remove and serve warm.



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Herbed White Bean Summer Squash Bake + end of summer happs

I’m writing to you from bed with one Kleenex stuffed up each nostril shoving ice cream at my mouth hole straight from the container. It’s 9 AM. #glamour #nyfw

Ben and I have both been sick with this wretched (WRETCHED, I SAY) cold for a couple days that involves a lot of snot and spooning with a roll of toilet paper for middle-of-the-night-sneezing fits. He sheepishly admitted to me that he thinks he contracted it from his coworker, but obviously he healed in, like, 12 hours and I am the one home sick from work today. OBVIOUSLY.

Now that I have time on my hands (and am trying to stay awake to avoid drowning in my own drool) I can bring this blog up to speed. I traveled a lot in the month of August: Maine with Ben and his family; Pittsburgh to help my sister move and get sunburned at a Pirates game; Vermont for a visit to camp with Sarah; Cape Cod with my dad’s whole side of the family; Colorado to visit Liz and Sarah and get sunburned again. Here are a bunch of pictures (mainly to remind myself there is life outside of this bed/bedroom). I promise there is a recipe at the end, so keep scrolling.

Photo 8-28-15, 4 45 49 PM

Ben skipping rocks on Cape Cod. Also, pop lock and dropping it. Is that reference outdated?

Photo 8-22-15, 10 32 59 AM

I want to write something nice about rainbows but all I can think of is that creepy new Snapchat feature

Photo 7-31-15, 8 02 27 PMBoothbay Harbor, ME. You have the right to reMaine in awe of dat sunset (that was bad)

Photo 8-2-15, 3 52 01 PM

I attempt to take a picture and Ben reaches over to remove the food that’s all over my face from lunchPhoto 9-5-15, 4 57 33 PM

hiking a little tiny section of the Colorado Trail. those mountains though.

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a confused selfie moments before almost dropping my phone to a rivery death

Screenshot 2015-09-16 10.20.52

green coconut curry ramen in Denver


Last but not least, a new recipe. This has been a long time coming, but it’s a good one.


Herbed White Bean Summer Squash Bake

  • 2 medium yellow summer squash or zucchini, sliced (roughly 4 cups)
  • 1/2 lb yellow potatoes, sliced thinly (peel if you wish)
  • 3 cups sourdough or other crusty bread ripped into pieces
  • 1 pint cherry tomatoes
  • fresh chopped rosemary (about 3 tablespoons or to taste)
  • fresh chopped thyme (about 1 tablespoon or to taste)
  • fresh chopped basil (about 1 tablespoon or to taste)
  • 3/4 cup vegetable stock
  • 1 can white beans, rinsed and drained
  • salt and pepper to taste

1. Preheat oven to 350*. Combine all of the veggies, herbs, beans, bread chunks, and vegetable stock in an oven-proof casserole dish or pan. Stir it around and season with salt and pepper. The mixture should be moist but not have too much extra liquid (if it’s still very dry, add another 1/4 cup stock). Cover with a lid or aluminum foil and bake at 350 for about 45 minutes to an hour, until the potatoes are tender. Serve hot!

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S’meaches (s’mores x grilled peaches)


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I love peaches. They’re the fucking lion of the fruit kingdom. Peaches are probably my desert island food. I have an appallingly low number of recipes using peaches, which are (in order of most bangable to least):

Raw peach tart with almond lime mascarpone

Raspberry peach chocolate chip muffins

Okay, so there’s just two. But they’re both REALLY good. And here’s a third one!


I heard about these being a thing from my friend Liz. She ate them at a wedding and the next day I went and bought all of the fixings and have had them every day since (yes, that’s three days in a row). They’re INCREDIBLY messy, but extremely delicious and worth it. This *might* be my favorite way to eat peaches, except for all of the other ones.

S’MEACHES (s’mores x grilled peaches)

  • 1 package of graham crackers (honey-free if preferred)
  • 1 bar of dark chocolate/vegan chocolate of choice
  • 1 package of vegan marshmallows (Dandies!)
  • 2-3 peaches, sliced

You can choose to either a) broil the peaches and marshmallows b) grill the peaches and toast the marshmallows over a grill

A note about slicing peaches: if you’re grilling on the grill, I recommend just halving them. The s’mores end up peachy and drippy, but delicious. If you’re roasting, the peaches can be sliced as thinly as you like.

IF BROILING: turn on the broiler. Place peaches on an oven-proof pan or cookie sheet. Broil for 5 minutes or until the edges start to get burnt and the sugar in the peaches is caramelizing. Throw several marshmallows on the pan and broil until golden brown (this takes about 10 seconds, so keep an eye on them!). Remove and build your s’more: take a square of graham cracker, layer on a couple squares of chocolate, smoosh on a melted marshmallow, then top with a roasted peach and another graham cracker. Repeat with as many as you can fit in your belly.

IF GRILLING: simply heat up a grill to high, take halved peaches and brush lightly with canola oil, place face down and grill for about 5 minutes or until lightly charred. Follow steps for building s’mores as listed above!

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Summertime Herbed Fettuccini with Arugula, Tomatoes, and Walnuts

I’m not usually one for quick and dirty posts on recipes I’ve made for dinner some night this week. I generally prefer to make recipes a few times to be sure they’re actually good (and I wasn’t just delirious and really hungry), but this week I made something so simple and delicious I can’t NOT use a double negative and can’t NOT share.

This recipe is the perfect way to use up fresh bounty from your garden, CSA, farmers’ market, or even the freshest of fresh stuff in the supermarket. I made it with my friend Tori, who is one of my favorite cooking buddies of all time. When we cook together we’re constantly ducking and weaving: one of us is adding a little garlic, the other is squeezing some extra lemon juice and both of us are deciding whether it needs a bit more basil. I find that every time I cook with her it turns out just right.
Summertime Herbed Fettuccini with Arugula, Tomatoes, and Walnuts

  • 2 (8 oz) boxes of fettucini
  • 2 cups arugula, rinsed and dried
  • juice of 2 lemons
  • 1/2 cup fresh basil (or more, to taste)
  • 3-4 sprigs of rosemary, stems removed, chopped finely
  • 2 cups cherry or grape tomatoes
  • 4-5 cloves garlic
  • 1/4 cup walnuts, chopped
  • olive oil
  • 2 teaspoons crushed red pepper flakes
  • salt and pepper to taste

1. Cook pasta according to package instructions (be sure not to overcook). Drain and set aside.

2. While the pasta is cooking, cover the bottom of a large skillet with olive oil (3 tablespoons or so). Crush the garlic cloves with the broad side of a knife and add to the oil. Heat the oil over medium heat for 3-4 minutes, then add the tomatoes and chopped walnuts. Cook the tomatoes, stirring occasionally, for 5-6 minutes, or until they start to get browned on the outside and slightly deflate. Add the lemon juice, basil, rosemary, crushed red pepper, salt, pepper, and half of the arugula to the skillet. Cook 3-4 minutes, or until  the leaves are all wilted.

3. Add the cooked pasta to the skillet and toss with the herbed mixture. Add in the remaining arugula and cook for about 5 minutes. Season with extra lemon juice, salt, pepper, and crushed red pepper.

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