I know it’s not fall yet, but that doesn’t mean I can’t start making butternut squash EVERYTHING. This past week I’ve pulled up a ton of carrots and while I love eating them raw, I wanted to get a little more creative. Soooo I made this soup! Since I have a terrible tendency to throw things together without measuring, I’ve done my very best to estimate the quantities for you. You may want to adjust the spices and heat to your liking, as well. Enjoy!
The final product!
Carrot-Squash Curry Soup
Makes about 4 cups
1 tsp olive oil
1 small onion, chopped
1 small apple, chopped
3 large carrots, peeled and sliced
1 can organic butternut squash puree (or 1 whole squash, cubed)
1 cup plain almond milk
1 tsp curry powder
1/2 tsp coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbsp crunchy peanut butter
Salt and pepper, to taste
Heat olive oil in a medium saucepan. Saute onion 3-4 minutes. Meanwhile, in a small saucepan, steam carrots and apples until soft. Add carrots/apples to onions along with the curry powder, coriander, ginger, and cayenne pepper. Stir well to coat. Add in butternut squash and almond milk. (Note: if you like your soup thinner, you can also add a cup of veggie broth or water at this point. Personally, I’m a thicker soup kind of gal.) Bring to a simmer, stirring occasionally. Using an immersion blender, break up carrot/apple chunks. (If you don’t have one, just pour the soup into a blender and puree until smooth, then return to the pot.) Simmer for 15-20 minutes. Just before serving, stir in the peanut butter and add salt & pepper to taste. Garnish with chopped cilantro.
Good morning, world! Got a new lunch box for ya — enjoy!
I’ve been playing around with a new photo collage app I got, so be patient. Trying to make things a little prettier (like I do with all other things in life!)
Clockwise, from top left:
Morning snack — Smoothie (made in my new Ninja!!): Beets, apples, and nectarines
Lunch — Black bean and vegetable soup, with extra hot sauce on the side….I like it spicy! Large spinach salad with grape tomatoes, carrots, onions, tortilla strips, and sliced avocado. (This entire thing came from the cafeteria at work!!) Today I used a lime dressing from Newman’s Own…it goes so well with the avocado.
Afternoon snack — chili & lime-flavored roasted chickpeas. I am prooooobably addicted to these. (Note: You can definitely make your own, but I find they don’t store well. You have to eat them all at once. If anyone knows something I don’t about this process, please share your knowledge, oh wise one!)
Morning snack, part 2 — Sea salt pistachios
That’s all, folks! As always, have a healthy and happy day!
This really is my M.O, isn’t it? Stealing recipes and making them vegan….but you know what? All for a good cause, right?
This one is adapted from the “Moosewood Restaurant New Classics” cookbook. (it’s a great one, by the way — written by the owners of the Moosewood Restaurant in New York — definitely worth checking out!) The pancakes are already vegetarian, but I made some modifications to make them vegan. Enjoy!
1 cup wheat flour (use other for gluten-free option)
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rolled oats, ground fine (or can use instant oats)
Mix together all dry ingredients; set aside.
In a separate bowl, combine the following:
1 Tbsp ground flax (soaked in 3 Tbsp hot water for 2-3 minutes)
1 cup vanilla almond milk
1 Tbsp vegetable or coconut oil
2 Tbsp maple syrup
1 cup sliced banana
Add these to the dry ingredients and stir until just combined. Cook on a lightly oiled skillet, 1-2 minutes each side.
There are myriad ways to serve this, but I had a ton of figs that I picked from my best friend’s tree yesterday so I thought they would be lovely with it. They were, along with some fresh strawberries and a dollop of organic peanut butter (aka the food of the Gods, am I right??)
Per pancake: 100 calories, 3 g protein, 18 g carbohydrate.