As I promised yesterday, in this post I’d like to show you how I used my homemade vegan mayo.
I think this Sweet Mama Kabocha Salad is a great way to showcase the mayo as well as this squash which has such a cool name!
This is Sweet Mama.
I found it at the local farmers market.
I love trying different kinds of squash, and farmers market is one of the best places to find interesting ones.
Last weekend when I was checking out one of the vendors squash selection, this caught my eye.
I initially thought it was a Kabocha, which is a very popular Japanese winter squash, because it had a similar look.
But the label said “Sweet Mama”.
I had never heard of it, but I came home with it.
When I did some research later, Sweet Mama is described as “hybrid squash”, but I couldn’t find out “a hybrid of what”.
According to this site, Sweet Mama is described as a “Kabocha-type” squash.
When I cut it in half and then later cut it into small pieces, I did notice that it is very similar to Kabocha in many ways, like colors of the skin, fresh, and their texture.
So I decided to make one of my favorite Kabocha dishes, Kabocha Salad.
When you cook it, you can definitely see even more similarity to Kabocha as the fresh becomes dry (like potatoes) when cooked, (which I like), and it has mild sweet flavor, similar to Kabocha.
I kept the skin on as I do with Kabocha.
Some parts of the skin can be harder than others, but I actually enjoy the two different textures: soft fresh and harder skin.
So this is where my vegan mayo comes in.
The cooked Sweet Mama was mixed with dried cranberries, coated with the homemade vegan mayo and a little maple syrup, and then served with freshly ground black pepper.
Absolutely delicious!!
I can eat a big bowl of this salad myself.
2 cups Sweet Mama Kabocha, cut into small pieces
salt and pepper
1/2 cup dried cranberries
homemade vegan mayo – add 1 tablespoon at a time until it achieves your preference
a drizzle of maple syrup
salt and pepper
1. Add Sweet Mama Kabocha in boiling water. Boil again and then turn heat down to medium-low heat. Continue to cook until cooked through but do not overcook; Kabocha will lose its shape when overcooked. Drain. Salt. Let it cool and dry.
2. Combine the Kabocha and dried cranberries.
3. Add homemade vegan mayo and maple syrup.
4. Salt and pepper. I like a lot of black pepper for this salad.
One more picture of me and Sweet Mama.
Yes, it was heavy, but when they have a set price for “each” and not “per pound”, I have to go for a big one, right (lol)?
