/ Posted by robochorom
Ginger Sage Butternut Squash Soup - Source
Ingredients:
- 1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
- 4 cups butternut squash cubes
- 1 Tbsp ginger powder
- 1/3 cup grade B maple syrup
- 2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
- 1/2 tsp pink sea salt
- 1/4 tsp cinnamon
- 4 leaves fresh sage, torn
- 1/2 cup+ plain soy milk (or other non-dairy milk)
Directions:
1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart.
2. Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the soy, start with 1/2 cup and keep adding until your soup reaches your desired thickness.
3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.
/ Posted by perfectiontoday
/ Posted by yackattack
Happy Raw Wednesday, everybody! Here are some of the refreshing ingredients in my Orange Juice without the Oranges, check out the wonderfully raw recipe at Vegan Yack Attack!
/ Posted by yackattack
Breakfast so good, you’ll think it’s dessert! Pumpkin Pie Oatmeal to start your day off with, yum!
Recipe at Vegan Yack Attack!
Pumpkin Spice Bread ↘
I have been meaning to make this bread for a few weeks now but something always comes up! I was hoping to make it before Halloween but pumpkin bread is still ‘of the season’ all the way until Christmas in my opinion; maybe even until New Years!
Very simple recipe (it does call for a LOT of sugar though, 2 cups!). We were able to find organic pumpkin puree from Trader Joe’s, so that’s pretty awesome. Everytime I open a can of pumpkin puree I think of baby food strained carrots and it makes me feel a little ill, but I tasted it and it was pretty mellow; obviously nothing like carrots. I was so tempted to use 100% whole wheat flour over the white A/P but I didn’t want to start changing things until I’ve successfully made the recipe at least once. That way, if it turns out crappy I know it was the alterations and not just a shotty recipe.
I didn’t have two loaf pans, so I made one batch regular and then mixed in a 1/2C of chopped walnuts in the remaining batter and baked that off once the other one was done. Aaand… I think I under-filled the first loaf but not by too much; it still looks like a loaf, just a little short.
Unfortunately, both breads came out a touch gummy and I probably could have left them in the oven a little longer. I think the batter was just a touch too wet with the addition of applesauce. There’s also some flavor that hits you too strongly; I’m thinking it’s either the ground cloves or the nutmeg. Either way something just isn’t melding correctly with the other flavors (IMO). I most likely wouldn’t try this recipe again.
For the photo: I sliced the bread on the thicker side and also a bit crooked so it isn’t as aesthetically pleasing as I might have liked but that was my fault. Jas still took a great photo.
Recipe from The Joy of Vegan Baking, page 65
