We love a great new recipe from Chef Elyce! This is a great recipe to have us starting to wind down winter and head into spring! Mushrooms are flourishing this time of year!
BUTTERNUT SQUASH HASH WITH
WILD MUSHROOMS AND TOFU
25 oz butternut squash
1 can cooking spray
1 tsp smoked paprika
2 fl oz sunflower oil
1 pkg smoked tofu extra firm (soy boy)
2 tsp smoked paprika
1/4 tsp chipotle chili powder
2.5 oz dice red onions
6 oz sliced and diced wild mushrooms
2 tbsp maple syru
to taste crushed red chili pepper
to taste borsari
.5 oz chopped cilantro
.25 oz chopped chives
- Preheat oven to 375. (use the convection roast setting on your oven if you have one)
- Peel and dice the butternut squash (removing seeds)
- Spray a sheet pan with cooking spray and lay out the prepared butternut squash. Spray the squash with more cooking spray to coat and sprinkle with borsari and smoked paprika.
- While the squash is roasting, dice the tofu, dice the onions, dice and slice the mushrooms and chop the fresh herbs.
- Heat the sunflower oil in a large skillet. Add the additional smoked paprika and the chipotle chili powder. When the spices start to bubble and swirl, add the diced tofu. Cook the tofu until it gets a bit brown and golden on the outside.
- Remove the tofu from the pan with a slotted spoon and set aside.
- Add the diced red onion to the hot skillet and sauté until slightly soft.
- Add the diced and sliced mushrooms and the maple and cook for about 10 minutes on a medium flame.
- Add the maple syrup and cook for a few minutes longer until the onions and mushrooms are soft and slightly caramelized.
- Next, add the tofu back to the pan and season to taste with the borsari and crushed red pepper flakes.
- Remove from heat and stir in the fresh cilantro and chives.
Elyce Jacobson is a chef, business owner, and plant-based visionary. With her classical French culinary education she has transformed her expertise into the mastery of vegan cooking. In the 27 years of her culinary career, she created a catering arm for a very successful existing NYC food business, owned several businesses herself, and provided personal chef and catering services for hundreds of clients. At the heart of her career as a chef is her desire to help people. Driven by this desire, she has guided countless clients on their journeys to healthier lifestyles.
The last business Elyce owned was Skinny Buddha Organic Kitchen, which she transitioned from solely organic, to organic, gluten free and completely plant-based. Her business operated out of Mount Kisco for 12 years and Scarsdale for 4 years. Skinny Buddha provided easy access to healthy, vegan food for the community and had a loyal client base.
Now, Elyce is transitioning to the next chapter of her career as a private chef and vegan consultant. She helps individuals that want to add more plants to their plate sand restaurants that want to add more plant-based recipes to their menus. With her work she hopes to play a part in the changing landscape of plant-based cuisine that is currently taking place throughout the culinary world. To learn more check out Chef Elyce’s website www.veganchefelyce.com