startup inspiration

Fava Bean Pumpkin Stew

The first signs of precipitation in San Diego have gotten me all excited (crazy). I see one drop come down from the sky and I’m running for my rain boots and soup spoon.

Actually, I don’t even own a proper soup spoon. I don’t even remember the last time I had soup. I’m thinking it was probably when I made Rosemary Tomato Stoup? Who knows.

Normally, I’m not a soup person. Crazy, I know. But, the chill in the air made me want warm, cozy, comforting soup like no other. So to the co-op I went to buy some fava beans and pumpkins. The cashier was probably confused, wondering what I’m doing hoarding the massive amounts of squash I buy.

Fava Bean Pumpkin Stew

Ingredients:

6 cups water

2 cups dried fava beans

2 mini pumpkins, chopped (about 3 cups chopped)

1 bunch kale, or greens of your choice (optional)

1 medium onion

3/4 cup pureed pumpkin

3 cloves garlic

2 tbsp olive oil

1 tbsp dried herbs (I used all sage)

2 tsp sea salt

1/2 tsp nutmeg

Directions:

Soak fava beans overnight in about 6 cups of water. Drain them and peel off their outer skin. Cook onions, garlic and oil over low heat until the onions are translucent and slightly caramelized. Don’t let them burn!! Should take about 15 minutes. Throw herbs in the pot about 5 minutes in.

Your house will then smell like that hippie guy on the corner that likes to burn sage all over the place. After onions are cooked put everything else in the pot. Bring to a boil and simmer for 20 minutes. Turn off the heat and stir in your greens! Done! If you don’t peel your favas, I imagine that it would take upwards of an hour.

Aren’t these pumpkins too cute for words? I almost couldn’t eat them. Almost.

I’ve never used dried fava beans before. I loved them! They were similar to cannellonis in flavor, but were a little bit more texture-y than your regular bean.

Like I said,  you don’t have to peel the beans, but they make for a smoother texture from what I hear. When googling “do you have to peel fava beans?” I read about a girl feeling like a grass fed cow after she ate unpeeled favas. Although that sounds like fun, I decided to peel ‘em. After soaking they skins are already cracked so they easily slip off.

Enjoy! Particularly, on a cold, rainy fall day.

Squash Apple Muffins

Apparently “fall” here in San Diego actually means “summer.” You can take away my colorful leaves and crisp air, but as long as I have my food I’m happy. So fall remains as my favorite season.

Currently, I’m trying to eat as much squash as possible. I’m succeeding.

Usually I just roast it and gobble away, but I wanted to make something a little bit more fun and portable.

These muffins can be either savory or sweet, depending on what you’re looking for.

Squash Apple Muffins

Ingredients:

2 cups peeled, chopped squash (I used 1/2 small kobocha and 1/2 small sweet dumpling)

1 cup chopped apples (about 1 1/2 small apples)

1 1/2 cups brown rice flour

1 1/4 cup almond milk

1/2 cup teff flour

1/4 olive oil

2 tsp baking soda

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp salt

Directions:

Preheat over to 350 degrees.

Cut squash into 1/4 inch squares and steam for 10 minutes. Cut apples into same size pieces and mix with steamed squash. Combine dry ingredients (flour, baking soda, baking powder, cinnamon, xanthan gum, salt) in a big bowl.

Mix wet (almond milk, oil) in another bowl. Add wet to dry and mix until combined. It should be like a sticky wet dough. Grease your muffin pan. I made 6 large muffins, but you could make 12 smaller, normal sized ones. Add 1/4 inch worth of dough on the bottom of the pan.

Put 1/6th or 1/12 of the squash/apple mixture onto the dough. Cover with the rest of the batter and push it down around the edges. It doesn’t have to touch the bottom, but you want to make sure it all stays together. Bake for 30 minutes or until fork comes out clean.

It’s very easy. The hardest part is pealing that damn squash!

I never peel anything so I get really impatient. I just did the best I could. Sweet dumpling squash were not meant to be peeled!

Chop into small pieces and steam for 10 minutes.

Gather the rest of your ingredients. Mix the squash with the apples.

The skin stayed on the apples. The squash was just too much for me!

Layer. Dough, squashpple, dough.

Enjoy!

Best served with something to dip in or drizzled on top. Savory route: dip in a hearty bean soup or chili. Sweet route: drizzle on some maple syrup, or honey.