Just in Time for Fall Pumpkin Squash Soup

pumpkin squash soupI think it dropped below 70 degrees here in Austin, TX yesterday so I made this. You can make it vegan or vegetarian or even use chicken broth instead of vegetable broth. I made mine vegan and it was creamy and delicious.

2 Tbs. Butter or Earth Balance (for vegan recipe)
1 chopped organic onion
1 organic Granny Smith Apple (medium to large)
1 box or can of organic pumpkin puree (not pie filling)
1 small butternut squash
Vegetable broth (about 3 cups)
Salt and pepper
Dash of nutmeg
Can be topped with crème fraiche

Cook the squash until a little tender but not mushy (375 degrees for 15-20 minutes).
In the meantime, sauté the onion and chopped green apple in the butter or earth balance for about five to seven minutes.

When the squash is finished cooking remove the seeds and discard, then scrape out the guts and put it in a pot with onion and apple. Add the pumpkin, vegetable broth, dash of nutmeg and salt and pepper. Heat but don’t boil, reduce to simmer for about 45 minutes to an hour.

Either puree in a blender, food processor or my preferred method, emulsion blender.

My Big Fat Ugly Delicious Vegan Burger

vegan burgerI don’t want you to be afraid to cook. Don’t be afraid to experiment. I did and well… I made this.

I know it’s “ugly” but it was a really delicious experimental vegan burger. Most bloggers show their triumphs, I wanted to share my mess. I thought it would be encouraging to those who are a bit intimidated by making up recipes.

I scoured the web for vegan burger recipes and found most were really long and complicated or just didn’t look appealing (ironic, right?). So, I went into my kitchen and starting throwing things in to the food processor.

The result was something incredibly tasty that fell apart and didn’t look so much like a burger. I have to figure out how to keep it together (the burger that is).

These are the ingredients that I threw into the food processor; it made 6 “burgers”:
Use the grater attachment for the first two ingredients and set them aside
½ of a small onion
2 carrots

Process the rest together with the chopper blade:
1 can of Eden brand Garbanzo beans (remember Eden’s cans are BPA free and they reject the USDA certified organic seal because it is not stringent enough!)
1 cup of cooked millet (out of the bin at Whole Foods – cook according to directions)
1 portabella mushroom
A handful of almonds
A tablespoon of sunflower seeds
Garlic powder
Cumin
A couple of shakes of organic Worchester sauce
A couple of squirts of organic ketchup
A few dashes of Bragg Liquid Amino

Add the carrot and onion mixture back in and mix well by hand.

Bake on parchment paper in the oven at 400 degrees. I was about to write about how to dress the burger, but let’s be serious, we all know what to do from here. Enjoy!

Grocery Cart of Death

Think about the kind of old man or old lady you want to be. If you want to schlep around an oxygen tank on your scooter, fill up the traditional Grim Reaper grocery cart and get ready to thrill your kids with long discussions about your meds. Otherwise, join me on this journey in rediscovering food as health and joy. Continue reading “Grocery Cart of Death”