Last week I met my friend Susan in my old neighborhood. When we were trying to figure out a restaurant, she suggested Real Food Daily. The restaurant is literally a block and a half from my old condo so it was easy for me to find.
This is a true plant-based whole food diet restaurant! The menu is an intriguing mix of plant-based food (vegan), local and organic dishes. The thing I appreciated most about the menu was there was no guessing about content. The selections were all marked for easy reference: Soy-Free, Gluten-Free and Nut Free. The only problem was making a decision. I am not used to having that many selections on a menu. As a vegetarian I usually have 3 or 4 choices so making a decision is simple.
After much discussion, we decided to get two entrees and share them. Mexican seemed like the way to go; so we ordered Mexico City Tacos and a Butternut Squash Quesadilla. I started with a salad which proved to be over-kill. The portions are very generous!
I was a little nervous about the Quesadilla, but the people sitting next to us raved about it, so we figured we would give it a try. All I can say – it was to DIE for!! The butternut squash adds an incredible creaminess and richness to the tortilla.
Of course, I came home and created my own version – this is my tostada version of the dish. It isn’t like what I ate there, but it is pretty damn good, even if I do say so.
Butternut Squash Tostada
- Preheat the oven to 375 degrees
- Take one butternut squash and cut in half. Scrape out seeds and place face up in a shallow baking dish. Drizzle with olive oil and salt
- Bake 1 hour
- While the squash is baking, caramelize 2 large onions
- Peel and cut a 2 onions into slices
or slice in food processor - Heat a small amount of olive oil in a frying pan
- Push the onion slices into rings as you put them in the frying pan
- Stir the onions and add a little oil if needed
- Add garlic to taste
- Stir onions constantly until they are starting to get clear and the garlic is starting to brown
- Cover the onions in water and add salt
- OPTIONAL: use soy sauce instead of salt
- Turn to medium and cook the water off; stirring often
- Peel and cut a 2 onions into slices
- When the squash is cooked you will need to purée it by placing it in the food processor with:
- 1/2 cup cashew cheese
- 1 cup caramelized onions (about 1/3 of what you made above)
- Salt to Taste
- Place a corn tortilla in a toaster oven or in a lightly oiled frying pan and eat until it is starting to get crispy
- Get your favorite green salsa ready use
- Remove the tortilla from the toaster oven (or pan) and created the tostada:
- Cover the tortilla in the butternut/cashew cheese mixture
- Add caramelized onions
- Top with green salsa (I did not have any green salsa so I added some of my home-made pepper relish and that worked great!)
- Place back in toaster oven (or on frying pan) for a minute or two to finish crisping the tortilla and warming the ingredients
- Enjoy!!
If you have already baked the squash and if you have caramelized onions already made the prep time only take a couple of minutes.
So there is my homage to Real Food Daily. It is probably a good thing I have moved so far away. If I still lived in my old condo I would certainly blow my monthly food budget. If you live on or visit Santa Monica, West Hollywood or Pasadena be sure to check them out.