Got two recipes for you guys tonight! Sorry I haven't posted so long - I got swamped by physics!..
Both of them went on the crust from here, using whole wheat flour for the buckwheat. (made the full recipe and made 3 crusts with it)
Adapted from here,
Toppings:
BBQ sauce
chopped fresh cilantro
red onion slices
seitan chicken (baked at 350 for half an hour, no oil)
goat cheese
Cauliflower
Second up is adapted from DDD,
Toppings:
sauteed onion
shaved b-nut squash
goat cheese
arugula (added after baking)
pepitas
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
23.11.12
'Zza with B-Nut Squash
Crust: mix together
pour onto a baking sheet, and bake until firm at 420, about 11 minutes
The 'sauce' was roasted butternut squash blended with nooch
Toppings were goat cheese, dried dates, roasted red bell pepper, onions, mushrooms, and sun dried tomatoes.
This was DA BOMB!
Adapted from The Socially Akward Vegan
- 1/2 cup whole wheat flour
- scaaant 1/2 cup soy milk
- 2 tbsp apple sauce
- 1 tsp baking powder
- pinch salt (opt)
pour onto a baking sheet, and bake until firm at 420, about 11 minutes
The 'sauce' was roasted butternut squash blended with nooch
Toppings were goat cheese, dried dates, roasted red bell pepper, onions, mushrooms, and sun dried tomatoes.
This was DA BOMB!
Adapted from The Socially Akward Vegan
19.11.12
B'nut Squash and Black Eyed Pea Soup
Yaaayyy! It's almost Thanksgiving break - one more day, one more test, and one more quiz to go!
In the meantime, here's the soup I've been happily indulging in for the past few days. It's lovely - I'm loving this butternut squash stuff...
Adapted from Manifest Vegan
Veggies:
- Leek
- Onion
- Carrot
- Garlic
Etc:
- Black eyed peas
- Unsweetened, plain almond milk
- Cumin
- Butter extract
- Seitan
Puree 1 roasted butternut squash with 1/2 cup-ish sundried tomatoes and enough water to make it blend. Add to the soup and heat through.
14.11.12
Macaroni and Butternut Squash Soup
Oh my freaking bananas. I am exhausted.
Physics test. Number spewing out my head from calculus. Memorizing greek terms for english. Doesn't that last one seem a bit ironic, now that I think about it?..
Good thing I can talk about something easy, nice, and pleasant now- soooooooup!
Adapted from Love You Madly
saute
- 1 onion
- carrots
- celery
Add
- water
- soaked white grean northern beans
- butter extract
- vegan worchestire sauce
- liquid smoke
Ladel out some broth and blend with a roasted butternut squash reeeeeally well. Return to the soup, add a corn starch slurry if desired, and some whole wheat macaroni pasta. Heat through and serve with seitan.
Roasting butternuts: Lop off the top and bottom, and then just hack away at the skin until it's all off. Cube the flesh, and bake at 350 for 45 minutes until tender.
10.7.10
An Unfinished Soup, Now Finished and Delish!
Yet again I made something from the oddest cookbook titled Onions, Onions, Onions by Rosemary Moon. This time is was called Onion, Squash, and Coconut Soup. I ended up modifying it quite a bit to make it healthier and vegetarian friendly. It is quite easy to make, very light, flavourful, and pretty.
The reason I called it unfinished was that the first night I was just dead tired, and M and I were completely famished, so I skipped the pureeing. The next day, I took out our old blender, and got to work for all of five minutes. And OH MY GOSH was it muchly improved. Stellar and over the top!
If you are pressed for time, feel free to substitue premade butternut squash soup, or canned squash. I did that the first time I made it, at it turned out just fine. Also, I would recommend going very easy on the red pepper, because it does get quite spicy. Quite spicy.
Onion, Squash, and Coconut Soup
Adapted from Onions Onions Onions by Rosemary Moon
“This smooth, spicy soup has a very unusual flavour. The yogurt provides a cooling garnish.” Also works with other squashes. Omitted oil, sub soy for fish sauce, sub milk, extract, starch, sugar for coco milk
8 servings
Ingredients
• 2 large onions, sliced
• 4 cups prepared butternut squash, diced fine
• Pinch of red pepper flakes
• Zest of 2 limes
• 5 cups veggie broth
• Salt and pepper
• ½ cup milk
• 1/2 tsp coconut extract
• ½ tsp corn starch
• ½ tsp sugar
• 3 tbsp soy sauce
• Scallions and yogurt, for garnish (opt)
Preparation
1. Cook the onions in a large soup pot coated with non-stick spray for 10 minutes with a little broth, or until soft. Add squash and cook for 5 more minutes.
2. Stir in lemongrass, chiles, lime, and broth, and bring to a boil. Add salt and pepper to taste, cover, and simmer for 20 minutes, until squash is tender. Meanwhile, mix together the milk, extract, corn starch, and sugar.
3. Add the milk mixture and soy sauce to the soup. Puree until smooth, garnish, and serve.
The reason I called it unfinished was that the first night I was just dead tired, and M and I were completely famished, so I skipped the pureeing. The next day, I took out our old blender, and got to work for all of five minutes. And OH MY GOSH was it muchly improved. Stellar and over the top!
If you are pressed for time, feel free to substitue premade butternut squash soup, or canned squash. I did that the first time I made it, at it turned out just fine. Also, I would recommend going very easy on the red pepper, because it does get quite spicy. Quite spicy.
Onion, Squash, and Coconut Soup
Adapted from Onions Onions Onions by Rosemary Moon
“This smooth, spicy soup has a very unusual flavour. The yogurt provides a cooling garnish.” Also works with other squashes. Omitted oil, sub soy for fish sauce, sub milk, extract, starch, sugar for coco milk
8 servings
Ingredients
• 2 large onions, sliced
• 4 cups prepared butternut squash, diced fine
• Pinch of red pepper flakes
• Zest of 2 limes
• 5 cups veggie broth
• Salt and pepper
• ½ cup milk
• 1/2 tsp coconut extract
• ½ tsp corn starch
• ½ tsp sugar
• 3 tbsp soy sauce
• Scallions and yogurt, for garnish (opt)
Preparation
1. Cook the onions in a large soup pot coated with non-stick spray for 10 minutes with a little broth, or until soft. Add squash and cook for 5 more minutes.
2. Stir in lemongrass, chiles, lime, and broth, and bring to a boil. Add salt and pepper to taste, cover, and simmer for 20 minutes, until squash is tender. Meanwhile, mix together the milk, extract, corn starch, and sugar.
3. Add the milk mixture and soy sauce to the soup. Puree until smooth, garnish, and serve.
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