Tag Archives: vegan

Roasted Butternut Squash Soup

30 Jan

Nothing warms the tummy like a creamy soup. Here’s a thick and creamy soup made without the use of any cream at all! It’s a great, guilt-free soup on a winter’s night. If you want enough for leftovers or some soup to freeze for later, double the recipe. (I definitely wish I had made more soup – it’s so yummy!)

I cooked the squash and shallots separately from the other ingredients. If you’re feeling lazy and don’t want these extra steps, cut the squash into small cubes and dump the uncooked squash and diced shallot into the slow cooker with all the other ingredients. Then cook everything together on HIGH for 4 hours.

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Ingredients

  • 1 medium butternut squash
  • 1 medium carrot, peeled and diced
  • 1 celery rib, diced
  • 1 Granny Smith apple, peeled and diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 4 cups vegetable stock
  • 1 tsp maple syrup
  • 1/8 tsp nutmeg
  • dash ground sage
  • olive oil
  • salt, fresh ground pepper to taste

 

Directions

  1. Cut butternut squash into quarters. Coat with olive oil and pepper. Roast at 425°F for about 30 minutes until tender and fragrant. Scoop out the squash flesh and discard the skin.
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  2. Meanwhile, put everything else in a slow cooker. Cook on HIGH for 3 hours.
  3. Sauté diced shallot on high heat for a few minutes until caramelized.
  4. DSC05271Add squash and shallots to the slow cooker. Cook on HIGH for 1 more hour.DSC05274
  5. Puree the soup in a blender or using an immersion blender.

Serve and enjoy! 

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Royal (Beet) Hummus

9 Aug

It’s picnic season! This pink hummus is a little detour from ordinary hummus. Its colour comes from red beets; the light beet flavour puts a nice twist on your typical, everyday hummus. You can make this hummus in just a few minutes using canned beets and garlic powder – makes for a fast and simple picnic treat. Or, turn this into a fancy appetizer component by roasting fresh beets and garlic.

Royal beet hummus

Royal beet hummus

 

Ingredients

  • 1 can (15 oz.) garbanzo beans (chickpeas), drained; reserve some of the liquid
  • 1 can (15 oz.) sliced beets OR 1 lb fresh beets
  • 3 Tbsp tahini
  • 1 Tbsp liquid from garbanzo beans
  • 2 tsp lemon juice
  • 1 ¼ tsp cumin
  • 1 tsp olive oil
  • ½ tsp garlic powder OR 4 cloves roasted garlic
  • salt, pepper to taste

Directions

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  1. Fancy Method: Roast garlic and beets in oven. Then peel beets. 
    Easy Method:
    Open can of sliced beets and drain liquid. Find the garlic powder in your pantry.
  2. Combine all ingredients in a food processor. Blend until smooth.
  3. Serve with bread, crackers, vegetable sticks, or as part of a salad….this list goes on!

Moroccan Red Lentil Soup

4 Apr

It can still be nippy outside in the Spring….let’s keep making soup! A few weeks ago, I dined at a Nepalese restaurant and had a delicious yellow lentil soup. I was inspired to make my own. But I couldn’t find yellow lentils at the store, only red ones. What’s the difference anyway? It turns out that red lentils are really just a split and hulled version of yellow lentils, and they will turn golden once cooked. So I guess I’m making red-slash-yellow lentil soup. And then I had some trouble finding a Nepalese recipe, so let’s just go with a Moroccan recipe. (Adapted from culinate.com)

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Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. ground coriander
  • 1 ½ tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • ½ tsp. paprika
  • ½ tsp. ground black pepper
  • ¼ tsp. ground cinnamon
  • 7 cups vegetable broth
  • 1 can crushed tomatoes
  • 2 ribs celery, finely chopped
  • 2 cups dried red lentils, washed and rinsed
  • juice of 1 lemon
  • 3 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh cilantro

 Directions

  1. Wash and rinse lentils until the water runs clear. Unlike larger beans, lentils do not have to be soaked prior to cooking – they cook quite quickly. However, you can soak them for about 1 hour if you wish.
  2. Heat olive oil in a large pot over medium-high heat. Cook onions until tender, about 3 minutes.
  3. Add garlic, coriander, salt, cumin, turmeric, paprika, black pepper, and cinnamon. Cook for another minute.
  4. Add vegetable broth and crushed tomatoes and bring to a boil.red lentil soup
  5. Pour the mixture into a slow cooker (5- or 6-quart). Add lentils and celery. Cook 4-5 hours on HIGH or 8-10 hours on LOW. If you do not have a slow cooker, finish cooking this soup on the stovetop – it will only take an hour or so. This Moroccan lentil soup smells amazing as it cooks! 
  6. Add in lemon juice, parsley, and cilantro and cook on HIGH for 10 minutes.This Moroccan lentil soup smells amazing as it cooks!

DSC02117I like this lentil soup served with crusty bread and garnished with a bit of parsley.

Stir-fried Tofu in Peanut Sauce

26 Apr

peanut sauceMy boyfriend is a huge carnivore. So when I suggested that we have tofu for dinner, he laughed at me. Then I made this peanut tofu stir-fry, and that got him to stop laughing – because he was too busy devouring it. The sauce also works really well stir-fried with udon noodles, which you can chill and serve as a cold appetizer at picnics or potlucks.

 

To make the peanut sauce, mix together:

  • 1/3 cup crunchy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp chili paste

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Ingredients for stir-fried tofu:

  • peanut sauce (from recipe above)
  • 2 packages firm tofu (about 14 oz. each)
  • 1 Tbsp olive oil
  • 2 scallions, thinly sliced
  • 1/3 cup chopped cilantro (optional)

Directions

  1. Prepare the tofu by getting rid of any excess moisture – drain any liquid from the package, and pat the tofu with paper towels. I like to sit the tofu in a shallow dish, cover it with some paper towels, and then set a flat pan or skillet over it, to press down on the tofu gently, squeezing out the liquid. Remove the liquid from the dish a couple times.
  2. If you didn’t do Step 1, go back and do it! It’s important. Otherwise, your tofu will fall apart while stir-frying, and you’ll end up with a tofu scramble.
  3. Cut tofu into cubes.
  4. Heat olive oil in a pan. Stir-fry tofu until slightly browned.
  5. Add peanut sauce. Stir-fry for 2-3 minutes.
  6. Serve with cilantro and scallions
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