Category Archives: vegan

Soup Season Has Returned!

Posted on by

0

Tonight’s dinner was a thrown together overall win.  With an array of stray vegetables piling up in the fridge now that our farm share is over, it’s become somewhat of a personal achievement to create meals utilizing what we have and supplementing via grocery store as minimally as possible.  While it’s taken me three days to take the peeled, cut and steamed butternut squash and carrots, (working all day and wanted to do nothing but cuddle up with a babe every night will do that), and turn them into a delicious soupy meal, it was certainly worth the wait.  Butternut squash, carrot and ginger soup, topped with Vermont Creamery’s madagascar vanilla crème fraîche and a side of fresh Elmore Mountain Bread’s country french bread. Yum.

IMG_9337

Butternut Squash, Carrot & Ginger Soup

1 small to medium size Butternut Squash, peeled, cut into 1/2 inch cubes
1 pound or so of Carrots, peeled & chopped
1 medium Onion, chopped
1 tablespoon Olive Oil
1 quart Vegetable Broth/Stock
1-2 tablespoons grated fresh Ginger Root
4 small-medium Garlic cloves
Salt & Pepper
Creme Fraiche (optional)
Crusty, fresh bread (optional)

  • Steam the carrots and squash until soft when you stick a fork in them.
  • Add the oil to a large pot on medium heat.  Once heated, add onions.  When onions are soft and starting to brown, add garlic.  Cook until aromatic.
  • Add softened carrots, squash, veg broth and ginger to the pot.
  • Bring to a boil and let the liquid cook down slightly (approximately 20 minutes).
  • Season with salt and pepper to taste
  • Remove pot from heat.  Using a wand emulsifier (food processor, or blender), puree the chunks.  Blend to the desired consistency.
  • Serve hot topped with creme fraiche and sided with warm crusty bread & butter.

Enjoy!

IMG_9338

 

Note: skip the creme fraiche and bread to turn this easy meal into a vegan and or gluten free recipe.

Roasted Butternut Squash Ginger Soup

Posted on by

0

Tweeted: December 19, 2009
Origin: Allrecipes.com with personal alterations
Roasted Butternut Squash and Ginger Soup
Serves: 2-4 depending on squash and serving bowl size
1 lg butternut squash, peeled, seeded and cut into small chunks
1 cup Onion, chopped
1 stalk celery, small dice
4 slices of fresh ginger, peeled
6 Tbsp butter, divided
2-3 cups of veg 
2 cups apple cider
grated ginger, salt and pepper to taste
1.  Preheat oven to 400 degrees F.
2.  In a bowl mix squash chunks, 2 Tbsp melted butter, a pinch of salt and a dash of pepper.  Spread in a single layer on a baking sheet and roast for 20 minutes +or -.
3.  Once squash is fork tender, remove from oven.  Melt remaining butter in large saucepan.  Add onions, celery, and ginger.  Sweat until onions and ginger has begun to soften.  (if you would like to add garlic to this recipe, now would be a good time, sweat until garlic has softened).
4.  Add squash and broth to onions and bring to a boil, simmer, covered 15-20 minutes until squash is completely cooked and beginning to get mushy. 
5.  Puree with wand blender or in a food processor.
6.  Add cider and adjust seasoning and thickness with ginger, salt, pepper, cider and broth.
This recipe can easily be doubled to serve more or to have leftovers. 
Garnish suggestions: Sour cream, nutmeg, fresh bread rolls, mascapone. 
Enjoy!

Spicy Fall Stew Baked in a Pumpkin

Posted on by

0

Tweeted: December 3rd, 4:30
Recipe Origin:  Still trying to remember….
Spicy Fall Stew
Serves 6
1 md onion diced (1 cup)
2Tbsp. olive oil, divided
1 red pepper, diced
2 cloves garlic, minced (2 tsp)
1tsp chili powder
1tsp ground cumin
1/2 tsp dried oregano
1/2# tomatillos, husked and quartered (1,1/2 cup)
1 15-oz can hominy, rinsed and drained
3/4tsp salt
1 3-4# pumpkin
2oz cheddar, grated (optional)
Preheat oven to 350 degrees
1. heat 1Tbsp oil in pot over med heat. Add onion, bell pepper, and garlic.  Saute 7 minutes until soft.  Stir in chili powder, cumin, oregano, cook 3 minutes until spices darken.
2. Add tomatillos, hominy, 1/2 cup water and salt. Cover, and bring to a boil.  Reduce heat and simmer.  Partially covered, 10-12 minutes or until tomatillos are softened.  Uncover and cook 5 minutes to thicken.
3. Cut top off pumpkin scoop out seeds.  Rub inside of pumpkin with 1 Tbsp oil.  Sprinkle generously with salt, spring with cheese in bottom.
4.  Fill pumpkin with stew, top with lid and place on a parchment covered baking sheet.  Bake 1 1/2-2 hours or until the pumpkin flesh is fork tender.  Let stand 5 minutes after removing from oven. 
5. Cut pumpkin and serve slice of pumpkin with filling.
6. Enjoy!!
Tasty leftover too!