Posts tagged ‘pumpkin’
This was Curried Squash & Red Lentil Soup from Gourmet magazine and I have to say it was pretty amazing… I only partially pureed this, leaving some nice chunks for texture. Here’s the recipe along with my modifications:
Yield: Makes 4 to 6 (main course) servings
Active Time: 25 min
Total Time: 1 1/4 hr
2 tablespoons vegetable oil
1 1/2 – 2 lbs butternut squash, peeled and cut into 1/2-inch pieces (I used a combo of hubbard squash, butternut squash and yams)
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon cayenne pepper (I like it hot!)
2 tablespoons minced peeled ginger
2 tablespoons curry powder
1 cup red lentils
2 quarts water
1 teaspoon fresh lemon juice, or to taste
- Heat oil in a large heavy pot over medium heat, then cook squash, yams, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Puree about half of the mixture with a hand blender or separately in a food processor.
I basically just used the recipe from CCV and it was lovely. Thanks girlie! It’s just boiled about 3 cups cauliflower (drained), a tsp of Better-Than-Bullion Organic Veggie Soup Base, 1 clove garlic (boiled along with the cauliflower), 1 tsp Dijon mustard and salt & pepper to taste. Throw everything in the food processor and voila! I added a touch of water to create a creamier texture, but it’s up to you how soupy you want things.
And now the Pièce de résistance… Pumpkin Pudding!!! I made this vegan-style with silken tofu in place of cream and it was ridiculously good! To be honest it was a touch sweeter than I hoped because I accidently bought pumpkin pie filling instead of plain canned pumpkin, but I opened it before realizing my mistake so I can’t just put it to waste…
It’s basically just a cup or so of soft, silken tofu and 1/3 cup of pumpkin purée. Since it was already spiced and sweetened I didn’t add anything, but in the future I’ll definitely be using plain pumpkin and my own spices and a touch of honey or agave nectar. Oh yeah, I also made this deliciousness… Vegan Sausage & Peppers!
I used a whole green bell pepper and one small red onion sliced into strips, minced 1 large clove of garlic and sautéed them for a bit. Then I added a few dashes of pizza seasoning, herbs de Provence, red pepper flakes, a tablespoon of tomato paste and some water to create a sort of a sauce. I threw in some diced Seitan Sauasage a well as some kidney beans for some extra protein… delish!
Oh man, I didn’t think I was ever going to leave my desk today!! From the minute I got in this morning I was busy. I barely even had time for lunch between a pre-call meeting and then a conference call at 1:30pm which ended up getting pushed back, Craziness.
I finally got home around 6:40 and was racking my brain about what to make since I’m going home tomorrow and just wanted to use what I already had on hand. I ended up settling on the other half of my potato to make another batch of Paprika Fries (not to self, cut potatoes do not keep in the fridge well). They nevertheless turned out great, just not as crispy as yesterday.
To go along with my fries I wanted another thick winter soup, but really wanted to save the leftover Split Pea Soup w/ Carrots that I had sitting in the freezer. I like saving leftovers in the freezer to have at a later date because it’s such a time saver and mixes things up so I’m not stuck eating the same thing multiple days in a row.
I ended up coming up with an original soup concoction that I call Moroccan Pumpkin Soup. Ok, it isn’t really Moroccan, but the spices seemed very similar to some Moroccan dishes that I have made. Here’s the recipe (although I tend to just throw dashes of things in so this isn’t 100% exact.
Moroccan Pumpkin Soup:
- 1 c. canned pumpkin puree
- 1 c. water
- 1/4 medium onion, finely diced
- 1 celery stalk, finely diced
- 1 tsp olive oil
- 1 tsp minced fresh ginger
- 1/8 tsp garlic powder
- 1/4 tsp cinnamon
- salt + pepper to taste
Sauté the onion in the olive oil over medium low heat until soft, then add the celery and continue to cook. Add the water, pumpkin and spices and cook until all the flavors have melded and the onion and celery are extra tender. Adjust seasonings as needed. I will without a doubt be making this again soon!! I topped off my meal with a Gluten-Free Walnut Blondie a la Veggie Girl that I had in the freezer. 😉
After dinner I watched a very tense Notre Dame vs. Texas bball game while enjoying a huge bowl of stove-top popcorn. Such a close, tense game!! Notre Dame squeaked by 81 – 80!!! Seriously, I came close to having a heart attack as did the bro. I also enjoyed a glass or two of Cabernet to keep the stress levels from the close game to a minimum. Had to finish it before I went home!! Plus, I don’t have work tomorrow!! I’m looking forward to a relaxing day of running, cooking with my sister, and then a cocktail party at my brother-in-law’s parents apartment. Yay for holidays!!! 😆