Roasting a head of garlic along with the squash rounds out the flavor of this vegan/vegetarian soup.
Ingredients:
- 1 small butternut squash (2-2.5lb)
- 1 head garlic
- olive oil
- vegetable oil
- 1 T curry powder (or to taste)
- 1 medium yellow onion
- 2 carrots
- 2 cups vegetable broth
- 3/4 cups yellow split peas
- (vegan) sour cream
Instructions:
- Preheat oven to 400F.
- Wash the squash. Cut in half and remove seeds. Cut into 1 inch thick half-disks. Arrange in single layer on greased pan. Sprinkle with curry powder.
- Remove most of the outer skins on a head of garlic. Chop off the upper part of the garlic so all the cloves are exposed. Save the garlic tips for the soup. Drizzle the head of garlic with olive oil. Cover loosely with foil.
- Roast squash and garlic for about 40 minutes until garlic and squash start to caramelize and squash is fork tender. Set aside to cool.
- Meanwhile, chop carrots and dice onion. Sauté onion on low heat with vegetable oil in large soup pot. When onion starts to caramelize, add garlic tips. Sauté for another 30-60 sec, then add curry powder. Cook until fragrant. Add carrots. Remove from heat.
- Once squash is cool enough to handle, peel and add to pot. Add half the roasted garlic to the pot. (Serve the remaining roasted garlic with fresh bread & butter, or save for another meal.) Add split peas (rinsed and sorted).
- Add vegetable broth to cover the squash. Simmer for 30 minutes until peas are soft. Blend with hand blender. Add salt & pepper to taste.
- Serve with a dollop of (vegan) sour cream.
Monday, October 11, 2021
Roasted Butternut Squash and Garlic Soup
Sunday, September 21, 2014
Creamy Mushroom Soup (Vegan, Low Carb)
Threw this together from a couple different recipes. It's creamy but not thick. You can reduce the liquids and add a thickener if you wand something closer to gravy consistency. This happens to be vegan and low carb. It's also delicious.
Creamy Mushroom Soup
Time: 40 min
Servings: 4 side dish
About 8 grams carbs per serving
About 4 grams protein per serving
Ingredients
- 2 tablespoons oil
- 1 medium yellow onion, diced
- 3 cloves garlic
- 4 cups dice mushrooms - I used portobello and crimini mushrooms
- generous shake of Italian seasonings or thyme
- generous black pepper
- 2 cups water
- 3 vegan bouillon cubes - I used Better Than Bouillon "No Chicken Base"
- 2 cups unsweetened soy milk
- 1 tablespoon dry sherry
Directions
- Heat oil in wide pot or pan. Add onions and sautee until translucent. Add garlic, mushrooms and seasonings. Cook stirring frequently until mushrooms are cooked down, about 10 min. If needed, transfer to soup pot for next step:
- Optional: use immersion blender to reduce mushrooms pieces to desired size.
- Add water and bouillon, and simmer until onions are very soft, about 20 min.
- Add soy milk and sherry. Heat the soup back to serving temperature but do not boil. Enjoy!
Friday, August 29, 2014
Jac's Chocolate Silk Pie
I've made this pie several times over the past year. I usually use firm silken tofu. Soft would probably work, you'd just have a softer pie. Silken tofu usually comes in two sizes: 12 oz and 16 oz. If you use a 12 oz block, just use a 8 inch pie pan. I tend toward darker chocolate and desserts that aren't overly sweet. My favorite chips are Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips.
Jac's Chocolate Silk Pie
Ingredients
- 1 9 inch graham cracker crust
- 1 lb silken tofu
- 1 10 oz bag dark chocolate chips
- 6 oz coconut milk (light is fine)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Directions
- Melt chips with coconut milk. If doing this in the microwave, stir several times to keep chocolate from burning.
- Pour off excess liquid from tofu, put in blender. Add melted chocolate coconut mix, vanilla and salt. Blend until smooth, scraping sides with spatula to get everything mixed in.
- Pour mixture into crust. Refrigerate until set (at least 2 hours). Serve with whipped (coconut) cream.
Whipped Coconut Cream
Note: Use a high fat coconut milk or coconut cream. 17g fat per 100mL is sufficient. 6g per 100mL wouldn't work. You want a milk that solidifies when refrigerated.
- Pour one 13.5 oz can coconut milk into a small mixing bowl and refrigerate for 1 hour.
- Whip chilled coconut milk on high speed several minutes. Add 1/2 teaspoon vanilla and powdered sugar to taste. Serve on your favorite desserts, especially Jac's Chocolate Silk Pie.
