I made this for a little while ago and it was a hit. I was a little worried because the day before I cooked a kabocha that was so dry I couldn’t eat it. While the creaminess varies a lot, I’ve never had such dry kabocha. Luckily the one I used for the dip was nice and creamy.
Kabocha Coconut Curry Dip
1/4 kabocha squash, cooked
1/2 can white beans, drained
18g coconut milk powder
1 tablespoon olive oil
1 teaspoon curry powder
1/2 – 1 teaspoon salt
Put everything in the food processor and puree until you get a desired texture. You may need to add a bit of water if it is too thick for your liking.
My last post was a quickie dip recipe and this entire post will be devoted to dips. I love veggies and dip. I’m pretty sure that I could eat veggies and dip every warm day of the year without tiring. I’ve rounded up four of my dip posts in one place to get you started.
Avacado Tofu Ranch Dip
Silky Smooth Soy Bean Dip
Edmamae and Tofu Dip
Tex Mex Hummus
It’s now dip season. As I am not a hot dip person, dip season is only when it is warm. This is a quickie – only two ingredients. All you need to do is blend them together using the tool of your choice whether it is a whisk, blender, food processor or immersion blender (my tool of choice). In the picture you can see my onion consome (オニオンコンソメ onion consome) of choice, Knorr – I love their chicken and beef stock cubes as well.
Quick Onion Tofu Dip
1 small block soft tofu
1 packet onion consome soup
Blend and serve. You may need to add a bit of water to get your desired consistency.
For some reason I am somewhat obsessed with sakura flavor this year. This is my eighth sakura season but the first time I have been interested in sakura flavored anything. I asked on Facebook and Twitter about the best flavoring to use and was told that the flavor is in the leaves, which are preserved in salt and need to be rinsed well. I bought both the leaves and the flowers (also preserved in salt) as well as some extract but it smells too floral. I decided to make sakura an (bean paste) and put in on pancakes (see above picture). I replaced 1/2 cup of the flour in the pancakes with kinako powder (soy bean powder) to make them match better with bean paste. I added a preserved sakura flower on top (rinsed with boiling water as they are very salty).
Apparently it takes a little while for the flavor to come out so I made the bean paste the night before. Many visitors to Japan don’t really like bean paste because it is sickly sweet. The great thing about making it yourself is that you can control the sweetness. I put just enough sugar to make it sweet but not so sweet that I couldn’t eat is as part of my breakfast.
Sakura Bean Paste
1 cup cooked white beans
1 preserved sakura leaf
enough water to puree the beans
sugar to taste
red food coloring
Rince the sakura leaf in boiling water to remove most of the salt. Puree the beans and the sakura leaf in a food processor adding only as much water as necessary to get a smooth paste. Blend in sugar to taste and add a bit of red food coloring to get that nice pink color (if desired). Let sit overnight for the flavour to blend.
I found a new pumpkin butter recipe on Oh She Glows this week that I had to try with kabocha. I have a kabocha jam recipe that I make all the time and decided to combine the two recipes – ingredients from the pumpkin butter recipe and cooking method from my kabocha jam recipe. I have to say that I love the results. I usually use orange juice to make kabocha jam but this recipe uses apple juice. I love them both equally. You can see above that I made little effort to get the air bubbles out of the jar. There are two reasons for that; one, my son was sleeping at the time and it would make him jump (but luckily not cry) and two, I don’t expect this to last longer than a week. I made it yesterday and have already polished off a quarter of it. I actually made a half batch of Amish White Bread using 1 cup of rye flour just to accompany it.
Inspired by Oh She Glows
1/4 kabocha squash, cut into small chunks
1 1/2 cups apple juice
1/3 cup sugar (will skip next time)
1 teaspoon ground ginger
2 teaspoons ground cinnamon
juice of half of a lemon (I forgot to add this)
Put all ingredients except the lemon juice in a sauce pan and bring to a boil. Turn down to medium heat and simmer until the kabocha is soft and there is not much liquid left. Cool until just warm. Put in a food processor or blender along with the lemon juice and process until smooth. When cool, put in a storage container of choice and remove as many air bubbles as possible. This will not keep as long as a regular jam so eat it up soon.