Fabrik Recipe Reboots

INGREDIENTS

Acorn Squash Pasta

• Acorn Squash, 1 medium
• Garlic, 1 clove
• Fresh Sage, 3 sprigs
• Pure Maple Syrup, ½TBS
• Cinnamon, ⅛ tsp ground 
• Nutmeg, 1 pinch
• Oat milk, ½ cup to 1 cup unsweetened 
• Salted vegan butter, ¼ cup
• Pecans, ⅛ cup finely chopped
• Vegan pasta, 12oz spirals or shells
• Freshly ground salt and pepper, to taste

Mint/Shiso Gremolata

• Fine granulated sugar, 1½ tsp
• Kosher salt, 1 tsp
• Canola Oil,  ⅓ cup
• Curley Parsley Leaves, ¼ cup chopped
• Garlic Cloves, 1 small (or ½ tsp minced)
• Ponzu sauce, 2 tsp 
• Lemon zest, 1 TBS (or 3 tsp Kizami yuzu if you can find)
• Mint, 4 leaves (or 1 Shiso leaf if you can find)

INSTRUCTIONS

Mint/Shiso Gremolata

1. Add all ingredients to a chopper or blender and pulse until combined.
2. Set aside.

Acorn Squash Pasta

1. Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper.
2. Cut off the stem of the acorn squash (about ¼ inch) with a sharp knife. Place the cut side down on cutting board and slice the squash in half vertically. Scoop out the seeds and discard.
3. Place squash halves open-side down on the parchment paper and roast for 50 minutes or until flesh is tender and separating from outer shell. Cool for 5-10 minutes, then scoop out flesh and discard shells.
4. Add roasted squash, garlic, sage, maple syrup, cinnamon, and nutmeg to a high powered blender or food processor and pulse until combined. Gradually add oat milk and blend until a smooth and creamy texture is achieved. Set aside.
5. Add vegan butter and chopped pecans to a saucepan and bring to a low simmer. Simmer for 12-15, watching carefully towards the end so as not to burn. Butter will turn a grayish brown. Set aside. 
6. Cook pasta according to the directions on the package, drain, and return to pan. 
7. Pour brown butter mixture over pasta and toss until coated. Immediately add squash mixture and stir until combined. Season with salt and pepper to taste. Note: shiso gremolata is also salty!
8. Garnish with shiso gremolata.

INGREDIENTS

Purple Potato Vichyssoise

• Purple fingerling potatoes, 8 peeled & diced
• Garlic, 1 whole bulb
• Olive oil, 1 tsp
• Vegan butter, 1 TBS
• Leeks, 2 large, white and light green parts only, washed & coarsely chopped 
• Red onion, 1 chopped
• Dry white wine, ¾ cup
• Vegetable broth, 4 cups
• Salt, ½ tsp
• White pepper, ½ tsp
• Fresh Sage, 4 sprigs
• Almond milk, 3 cups

Gochuchang mushrooms

• Bella mushrooms, 15-16 oz sliced
• Gochujang, 1 TBS
• Soy sauce, 2 TBS
• Mirin, 2 TBS
• Brown sugar, 2 TBS
• Water, 1 TBS
• Olive oil, 1 TBS
• Cornstarch, 1 tsp

Fermented Blackberries (prepare 24 to 48 hours in advance)

• Fresh blackberries, ½ cup 
• Honey, ¼ cup 
• Kosher salt, ½ tsp 
• Water, 1 cups

Micro Greens for Garnish as desired

INSTRUCTIONS

Fermented Blackberries (prepare at least 24 to 48 hours in advance)

1. Place blackberries in a mason jar or other coverable glass container.
2. Combine honey, salt, and water in a small bowl. Pour over berries. If your berries are not covered, make more honey mixture and add until berries are fully submerged.
3. Place lid on jar and set in a cool, dry place for 24-48 hours to ferment.
4. Any berries remaining after use in soup can be stored in fridge for 2-3 months.

Purple Potato Vichyssoise

1. Preheat the oven to 350 degrees F.
2. Slice off enough of the pointy end of the garlic bulb to expose all cloves. Drizzle with olive oil, wrap in aluminum foil and bake for 1 hour until all cloves are soft. Let cool.
3. Melt vegan butter in a sauce/soup pot over medium-high heat. Add the leek and onion and stir for about 5 minutes until translucent (but not brown). 
4. Add white wine and cook for 2  minutes.
5. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 40 minutes. Let soup cool.
6. Add the salt, pepper, and sage. 
7. Remove individual garlic cloves by squeezing the bulb or scooping out with a small fork. Add to the soup.
8. Pour soup in high-powered blender or food processor and puree. Refrigerate for a minimum of 1 hour.
9. Before serving, remove soup from fridge, add oat milk, and return to blender. Blend for 15 seconds to froth. Serve cold in chilled bowls.*

* Although Vichyssoise is traditionally served cold, Fabrik served this soup hot, in which case chilled bowls would not be needed (although warming up the soup again would be required). Your choice!

Gochuchang mixed mushroom

1. Combine gochujang, soy sauce, mirin, brown sugar, and water in a bowl.
2. Add sliced mushrooms and toss to coat. Marinate for 10 minutes. 
3. Heat olive oil in a medium-sized skillet. Scoop mushrooms from marinade (reserve the remainder) and sauté until cooked through (3-5m each side).
4. Add cornstarch reserved marinade and combine. Add the marinade to the skillet and simmer until sauce thickens. Set aside

Putting it Together

1. Ladel 1 cup soup each into bowls. Again, you can choose to heat the soup before this step or serve cold.
2. Spoon a line of mushrooms across soup, as pictured.
3. Drip fermented berries across mushrooms, garnish with micro greens, and serve.