Category Archives: main dish

Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup

Big Sigh.

Tuesday was a tough day! My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff). It’s hard to say good-bye but with modern technology, it’s so easy to stay connected. I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)

Good news…it’s finally fall here in Northern California. So glad for that. But the good-byes and the rain made for a gloomy mood. Nothing a yummy bowl of soup can’t fix, right. If only. I’ve been perfecting this soup for several years now and I have to say, it’s divine.

Ingredients:

-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes)

-1 yellow onion, chopped

-2 teaspoons garlic granules

-2 large carrots, chopped (about 2 cups)

-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)

-2 or 3 tablespoons of oil (I use walnut)

-3/4 teaspoon salt (add more to taste)

-5 cups filtered water (or broth of choice) + additional water/broth to top off

How To:

This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1. To large pot add oil, onions, salt and saute for about 5 minutes

2. Add chopped carrots, garlic granules, and saute for 1 minute
3. Add 5 cups water (or broth) and bring to a boil

4. Turn down heat and simmer carrots for 10 minutes

5. Add the baked butternut squash and coconut milk

6. Add additional water to pot if needed (just make sure your ingredients are adequately covered to boil)

7. Bring to a boil then turn down to a rapid simmer for 20 minutes

8. Turn off heat and let soup sit, covered, for 10 minutes

9. Blend soup with immersion blender until creamy

Notes:
*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds. Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.

Posted by Amber at 5:46 pm

Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

One Comment

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Jamaican Red Bean Stew with Coconut Rice (gluten and dairy free)

Okay, I know…what am I doing with STEW when we are still burning up here in Northern California! The fact is, this is the most delicious meal and a family favorite. Hot weather or not, I make it and we all eat it up like maniacs!

Stew:

Ingredients

-1/2 red onion, diced

-2 carrots, chopped

-1 large sweet potato, chopped

-2 cups cherry tomatoes, halfed

-3 cups cooked red beans

-1 can full fat coconut milk

-1 cup water (or broth of choice)

-1 low-sodium vegetable boullion cube (optional)

-2 tablespoons green curry paste

-1/4 teaspoon Jamaican allspice

–1/2 teaspoon dried thyme

-3 tablespoons of coconut oil

-1 1/2 tablespoons garlic granules

-Salt for seasoning and to taste

-A few turns of the pepper grinder

-2 tablespoons tapioca starch for thickening stew (or preferred thickener)

How To

1. Add oil and a touch of salt to a large pot such as a dutch oven and saute onions for a few minutes. Add carrots, sweet potatoes, cherry tomatoes, beans and saute together; add a pinch more salt.

2. Add allspice, garlic granules, curry paste, thyme, and pepper to vegetables and combine until cozy and beautiful

3. Add coconut milk and water and bring to a boil. Add in vegetable bullion cube and turn to low and simmer.

4. Cook covered for about 45 mins or until sweet potatoes are tender.

5. In a small bowl add 4 tablespoons of the hot liquid with 2 tablespoons tapioca flour/starch. Add back into pot and incorporate.

6. Turn off heat and let sit for a bit before serving

Coconut Rice:

Ingredients

-2 cups brown basmati rice

-2 cups full fat coconut milk

-2 cups water

-Oil of choice

-Dash of salt

How To

1. Bring rice, coconut milk, water, oil and salt to a boil

2. Turn to low and cover for 35-40 minutes

Notes

*Add red pepper flakes for additional spice

*Garnish with dried thyme

*This meal would also taste great with a meat of choice. If using raw meat, cook with onions. If cooked meat, add with the other vegetable ingredients and combine with spice…add more liquid to this dish if using meat, I would add equal parts water and coconut milk

Enjoy!

Posted by Amber at 8:58 pm

Labels: fall cuisine, main dish, vegan, vegetarian.

7 Comments

Tessa November 28, 2011 at 9:37 pm
I am going to make this this week! Do you have more info on Jamaican allspice…unfamiliar
Reply
Amber November 28, 2011 at 10:34 pm
Hi There Tessa~

I hope you enjoy it!

I found that adding more of the Allspice actually made the dish taste sort of bla (so a 1/4 teaspoon was just right).
I use this brand:
http://www.amazon.com/Frontier-Natural-Allspice-Ground-Jamaican/dp/B0001M11CI

Another note regarding the above curry paste (if using): It might be me, but I think they changed their recipe, as it seems spicier than it has been in recent years. Scott thinks maybe it was that batch, but you never know. I would start with 2 teaspoons, maybe a tablespoon, or give it a taste yourself. I remember detecting hardly any spice when tasting it right from the jar. I’m always cognizant of the spice factor with kids, so just a heads up.

Good luck and let me know if you have any questions.

–Amber
Reply
Tessa November 29, 2011 at 1:59 pm
I will. Some curry paste batches are more spicy than others…just like sometime my jalapenos are crazy hot, and other times they seem almost mild! I bet that accounts for the variance…I have noticed that in the past too!
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Amber November 30, 2011 at 3:23 am
Hi Tessa~

You make a good point! I didn’t think about the varying heat in the actual pepper, but that makes perfect sense!
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Tessa Domestic Diva December 5, 2011 at 2:09 am
SLURP!!! Just enjoyed a steaming bowl of this creamy dreamy stew! So delicious, will be a Winter recipe staple!! I left the allspice out (didn’t have it), used 2 cans red beans, added some tarragon. Didn’t have it, but was wishing for a creamy slice of avocado to accompany this too! I bet some toasted, chopped cashews would be good too!
Reply
Amber December 5, 2011 at 4:28 am
Oh Tessa, I’m so glad you enjoyed it! I love your alternative ingredient suggestions. Thanks so much! I’ve been playing out in the yard all weekend. Simply gorgeous weather on this end (it was 70 on Friday)! Although I’m looking forward to the rain (and snow in Tahoe)…can’t wait for some snowboarding!
Reply
Tessa Domestic Diva December 5, 2011 at 3:14 pm
we have had amazing weather here too….i have been outside as much as possible too…but it is still chilly! Hoping we can actually snowshoe this winter, I miss it terribly but wondering if taking the kids is worth it!
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Garden Summer Pasta (gluten free, diary free, vegan)

This dish was inspired by our summer garden harvest. It’s a simple meal that takes very little time to prepare and little time to cook. No fuss with minimal ingredients. You’ll be back outside in no time running through the sprinklers with your kids! Follow this meal with some refreshing strawberry coconut ice cream or fruit-full popsicles and it’s a summer meal to remember!

Ingredients

-Brown rice pasta (I boil up to 1 1/2 pounds at a time…I love leftovers)

-5 yellow crookneck yellow squash*, chopped

-2 green zucchini* chopped

-1 yellow onion* chopped

-3 cloves garlic*

-2 cups cherry tomatoes* cut in half

-1 tablespoon olive oil or coconut oil

-2 tablespoons Apple cider vinegar (or to taste)

-Salt & pepper to taste (start with 1/4 teaspoon)

-Dash of red pepper flakes (I omit for my children)

How To

1. Bring a gallon of filtered water to a rapid boil and add pasta with a bit of oil and a dash of salt. Stir for a bit to prevent sticking

While the pasta is cooking…

2. Saute onion with the olive oil for 2 minutes, then add garlic and saute for another minute

3. Add the squash and zucchini with a touch more oil and saute for a few more minutes

4. Add tomatoes and stir to incorporate

5. Add apple cider vinegar, stir

6. Add salt and pepper

7. Stir and cover…cook on low until veggies are soft and there is a nice liquidy sauce (taste and adjust seasonings as needed)

Back to the pasta…

8. When pasta is soft, drain and rinse with clean, cool water

9. Add pasta to large bowl and incorporate your sauce

10. Add dried or fresh parsley, red pepper flakes…and always adjust seasoning as needed

Notes:

*All these foods are super easy to grow in any garden!

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Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Friday Food Fix, Potluck Party Friday

Posted by Amber at 10:47 pm

Labels: main dish, summer cuisine, vegan, vegetarian.