Table for Trillions With Chef Camila Casañas

Welcome to Table for Trillions: A Series of Seasonal Recipes To Nourish You and Yours. Today, we’re sharing recipes from Camila Casañas—a holistic chef, herbalist, and community organizer.

Show your microbiome some love with these flavorful, plant-based recipes. They progressively get more time- and labor-intensive—but the results are absolutely worth the effort.

Maple Roasted Delicata Squash with Leeks Confit

Ingredients:

For the squash:

• 4 medium-to-large delicata squashes
• 1/4 cup avocado oil
• 1 tbsp. maple syrup
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. garam masala powder
• Salt to taste
• Garnish: Honey, pomegranate seeds, cilantro, lime wedge

For the leek yogurt:

• 2 large leeks or 4 smaller leeks, greens and core removed, cut lengthwise
• Extra-virgin olive oil
• 2 c. full-fat organic Greek yogurt
• Zest of 1 lemon
• 3 cloves garlic
• 1 tsp. onion powder
• 1 tbsp. salt

Method:

1. Cut the squash in half and remove the seeds. Then cut into rings.
2. Toss squash with avocado oil, maple syrup, a generous amount of salt, and the rest of the seasonings.
3. Arrange squash in an even layer on a large sheet tray covered with parchment paper. Roast until fork tender and slightly browned, about 20–25 minutes at 425℉.
4. Make the leek yogurt: In a shallow baking dish, arrange leeks in an even, flat layer. Cover completely with olive oil.
5. Cover the dish with a lid or foil and bake at 325℉ for about 30 minutes, until soft and fork tender with very little browning. Let the leeks cool and then strain out the excess oil.
6. Add the cooled leaks and remaining yogurt ingredients to a food processor. Blend until completely smooth. Adjust seasoning if needed.
7. To plate, swoosh your yogurt onto a platter, and layer the squash on top of the yogurt. Top with a drizzle of honey, pomegranate seeds, pumpkin seeds, cilantro, and a squeeze of one wedge of lime. Enjoy! 

Grilled Rainbow Carrots With Salsa Verde

Ingredients:

For the carrots:

• 3 rainbow carrots, peeled and cut lengthwise
• 1/3 c. avocado oil
• 1 tbsp. maple syrup
• 1 tsp. onion powder
• 1 tsp. garlic powder
• Salt to taste (about 1 tbsp.)
• 1/4 cup of toasted pecans, rough chopped or whole (for serving)

For the salsa verde:

• 1 c. packed cilantro (about 1 bunch)
• 1 c. packed parsley (about 1 bunch)
• 1 c. packed mint (about 1 bunch)
• 3/4 c. olive oil
• Zest of 1 lemon
• Juice of 2 lemons
• 1/2 tbsp. salt
• Pinch of black pepper
• Pinch of red chili flakes

For the artichokes:

• 16 oz. cooked artichoke hearts (canned or freshly cooked and peeled), thoroughly patted dry
• 1 c. whole wheat flour
• 1/4 tsp. smoked paprika
• 1/4 tsp. onion powder
• 1 tsp. salt
• 2 c. avocado oil for frying

For the vinaigrette:

• 3 tbsp. Dijon mustard
• 1/4 c. honey
• 1/4 c. filtered water
• 1/3 c. lemon juice
• 1/2 c. olive oil
• 1 small shallot
• 1 ripe fuyu persimmon, peeled and diced
• 1 small serrano pepper, deseeded
• Salt to taste
• 1/4 tsp. pepper

Method:

1. For the carrots: Grill on low on top of grill racks for about 10–15 minutes, tossing occasionally. Remove from the grill once you see light grill marks and a little bit of char. Alternatively, roast in the oven at 450℉ on a parchment-lined baking sheet for 20 minutes.
2. For the salsa verde: Add all ingredients to a food processor and blend until mostly smooth but still a little textured.
3. For the artichokes: Slice the cooked artichoke hearts into rings and set aside on a paper towel. In a bowl, mix together flour and all the seasonings. Toss artichokes in the flour mix until fully coated.
4. Heat the oil in a frying pan over medium-high heat. Add the artichoke, swirling the pan every 30 seconds or so, being careful not to burn them. Once brown and crispy, remove them from the oil and rest them on a paper towel to dry. Season them with salt (preferably flaky sea salt).
5. For the vinaigrette: Add all ingredients to a blender and blend until completely smooth.
6. To serve: Swoosh vinaigrette onto a plate and add an even layer of grilled carrots. Spoon salsa verde over carrots, then cover with a handful of the crispy artichokes and toasted pecans. Add more salsa verde if desired. Enjoy!

Slow-Cooked Miso Heirloom Dragon Beans

Ingredients:

For the bone broth:

• 4 lbs. of beef or chicken bones, preferably a mix of marrow bones and bones with a little meat on them
• 3 medium unpeeled carrots, cut into 2-inch pieces
• 1 large leek, end trimmed, cut into 2-inch pieces
• 1 medium white onion, quartered
• 1 garlic head, halved crosswise
• 6 celery stalks, cut into 2-inch pieces
• 2 bay leaves
• 2 sprigs of rosemary
• 8 slices of whole Reishi mushroom (not powdered)
• 1/4 c. chopped ginger (peeling not necessary)
• 1 tbsp. black peppercorn
• 1 tbsp. ashwagandha root
• 1 tbsp. burdock root
• 1 tbsp. unrefined sea salt
• 2 tbsp. apple cider vinegar
• 1 sheet of wakame

For the dragon beans:

• 2 lbs. dried dragon beans (or your favorite dried bean of choice—cranberry beans, pinto beans, and black beans are all great swaps)
• 8 c. bone broth
• 1 tbsp. miso paste
• 1 tbsp. salt
• 1/4 cup kimchi broth
• A few sprigs of fresh thyme, fresh oregano, and fresh rosemary tied with butcher’s twine
• 8 cloves of garlic, smashed but still intact
• 1/2 red onion, cut into quarters
• Garnish: 1/4 c. toasted almonds, 1 bunch green onion tops cut into ribbons or rings, a spoonful of pickled red onions, olive oil

Method:

For the stock:

1. Preheat oven to 450 ℉.
2. Place beef or chicken bones on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
3. Add the roasted bones to an 8-qt. (or larger) stockpot or a large slow cooker. Add the rest of the ingredients and cover with 12 c. of filtered water (no tap water!) Add more water if necessary to cover bones and vegetables.
4. Bring the contents of the pot to a gentle boil. Then, reduce the heat to a very low simmer. Allow to simmer, skimming excess fat occasionally, for at least 8 but up to 24 hrs on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged at all times.
5. Remove the pot from the heat and let cool. Strain broth using a fine-mesh sieve. Discard the bones and compost the vegetables. Let the broth cool completely before storing. (Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.)

For the beans:

1. In a large bowl, soak beans in cold water (enough to cover by several inches). Let them soak for at least 6–8 hrs. at room temperature. Once soaked, strain and thoroughly rinse the beans.
2. Put soaked beans into a heavy-bottomed Dutch oven, and add all your seasonings and herbs. Add your broth, making sure there is enough to cover the beans by 3 in. (You can add a little water to cover the difference from your broth if needed.)
3. Start cooking the beans with the lid off on high until they boil, then reduce to simmering on the lowest setting.
4. Simmer with the lid on until they’re tender and cooked through, about 3–4 hrs. (Note that cooking time will change depending on the type of beans used. Follow instructions for the variety of beans selected if not dragon beans.)
5. Once the beans are tender, remove the lid and turn the heat up to medium. Allow excess liquid to cook off until the liquid becomes starchy and a little thicker. You can smash a few beans on the side wall of the pot to create a thicker broth.
6. Spoon beans into a bowl. Garnish with toasted almonds, green onion ribbons, pickled red onions, and a drizzle of olive oil. Enjoy!