Spicy Butternut Threads (Raw) - Butternut Showcase #3

My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.

They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles! Chewy at first - but once they melt in, it's a delicate, tender addition to the soup.

Spicy Butternut Threads


2 cups raw butternut squash, julienned
3 Tb. Tamari, Bragg's, or Nama Shoyu
2 tsp. fresh ground ginger
1/2 tsp. aji panca hot sauce (or favorite hot sauce)
small squeeze of lemon juice

Whisk wet ingredients together. Toss squash in marinade, and let sit for about 30 minutes.

Squeeze out excess liquid, and arrange on dehydrator trays. Dry at 110 degrees for about 4 hours, or until completely dry. They'll be a little flexible. (I just put mine in overnight)

Use as a garnish for any food you like! :)

Hemp seed Furikake

I've been eating a lot of rice lately because of stomach issues (read: free pizza, oy!) and looked around the local asian market for some vegan Furikake with no MSG. Usually I can find this, but our market here doesn't seem to have it. C'est la vie. So I rummaged around my cupboards and made up this recipe instead.


Hemp Seed Furikake

5 sheets of nori, ground into a rough powder in the blender
Equal parts:
Black sesame seeds
Raw hemp seeds

Toss all ingredients into a pint jar, and shake vigorously until evenly mixed. (It helps to do a little dance and jump around a bit!)


I'm LOVING this mix. Salt-free, sugar-free, but full of flavour! Plus, you get a punch of nutrition from all sides. The hemp seeds particularly. You can it sprinkle on rice, salads (yum!), soups, noodle dishes, veggies - well, pretty much anything! :) Best of all, it's shelf-stable.


Blessings!
~L