One of my New Year's Resolution of sorts is to be as vegan as possible in the days, weeks, months and years ahead. I never thought I would want to be as vegan as possible but I was practically there anyway so why not make the leap.
I received the Happy Herbivore cookbook for Christmas and started making the recipes as soon as I got home to Nashville. Starting with this one (page 59)....
Sweet & Spicy Butternut Squash Soup:
INGREDIENTS:
1 small butternut squash
2 4-ounce cans of green chilis
1/2 C. non-dairy milk
1 t. pure maple syrup
1/2 C. broth or non-dairy milk
salt, to taste
hot sauce, to taste
PREPARATION:
Roast the butternut squash until the skin peels away and discard the seeds. Place the butternut squash in a blender and add the chilis, non-dairy milk and syrup. Blend until smooth. Add the broth/non-dairy milk to get the creamy texture you want. Pour into saucepan, add salt and heat on low on the stove. Drizzle with hot sauce as desired.
Showing posts with label Soup Recipe. Show all posts
Showing posts with label Soup Recipe. Show all posts
Monday, January 9, 2012
Thursday, October 27, 2011
Fall Is For Soup
I love new recipes. And I love soups on fall days. I found this new soup recipe in my ReadyMade magazine, when it was still being printed (let's not talk about that).
It tasted amazing and had wonderful colors (don't you love colorful foods?).
Sweet Potato & Black Bean Stew:
INGREDIENTS:
1 T canola oil
2 sweet potatoes, peeled and chopped into 1-inch cubes
1 onion, peeled and roughly diced
1 red pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced
1 clove garlic, minced
1 T chili powder
1 t cumin
1 t cayenne pepper
3 c vegetable broth
14.5-oz can black beans, rinsed and drained
14.5-oz can diced tomatoes with juices
1 c frozen corn
1/4 c fresh cilantro, chopped
1/4 c freshly squeezed lime juice
PREPARATION:
Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.
Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.
Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve stew with additional cilantro, if desired.
***The recipe allows for shredded cheddar cheese. But I went the vegan route.
***You can find the recipe here.
It tasted amazing and had wonderful colors (don't you love colorful foods?).
 |
| My version |
Sweet Potato & Black Bean Stew:
INGREDIENTS:
1 T canola oil
2 sweet potatoes, peeled and chopped into 1-inch cubes
1 onion, peeled and roughly diced
1 red pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced
1 clove garlic, minced
1 T chili powder
1 t cumin
1 t cayenne pepper
3 c vegetable broth
14.5-oz can black beans, rinsed and drained
14.5-oz can diced tomatoes with juices
1 c frozen corn
1/4 c fresh cilantro, chopped
1/4 c freshly squeezed lime juice
PREPARATION:
Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.
Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.
Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve stew with additional cilantro, if desired.
***The recipe allows for shredded cheddar cheese. But I went the vegan route.
***You can find the recipe here.
Tuesday, February 1, 2011
Curried Lentil Soup
I just made this...and now I can't wait to eat this. I found this recipe on Bon Appetit's website as a top vegetarian recipe from 2010. I have a feeling it will get better with age, as many curries do.
CURRIED LENTIL SOUP:
Ingredients:
3 T. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 T. (or more) curry powder
1 C. French green lentils
4 1/4 C. (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 T. fresh lemon juice
2 T. (1/4 stick) butter (I used Earth Balance)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Preparation:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead.
Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
CURRIED LENTIL SOUP:
Ingredients:
3 T. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 T. (or more) curry powder
1 C. French green lentils
4 1/4 C. (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 T. fresh lemon juice
2 T. (1/4 stick) butter (I used Earth Balance)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Preparation:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead.
Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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