Tag Archives: squash

Chopped: Vegan MoFo Edition

I’ve been cooking away in my kitchen today to create my entry for the Vegan MoFo Chopped challenge (Think Food Network Chopped, but without the weird animal ingredients).

The required ingredients!

The requirements for the challenge were to create a vegan brunch dish using popcorn, rosemary, butternut squash and apricot preserves.

I decided I would make a tart, because that sounded “brunchy” to me, and a salad with an apricot vinaigrette to go along with it.  It was surprisingly delicious.

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Curried Butternut Squash Soup (With Apple and Coconut)

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Bake:
– 1 jumbo or 2 small butternut squash cut in half at 400 until soft

While that is roasting,

Chop and Saute:
– 1 onion
– 1 carrot
– 2 celery sticks
– 3 cloves of garlic
– 2 T of ginger (I added more because I love ginger)
– 2 apples, peeled, cored and chopped

Add this to a large pot with 3 cups of water, and this spice mixture:

– 1/4 t sage
– 1 t salt
– 1 T cumin
– 1 t nutmeg
– 1/2 t cinnamon
– pepper

Add the roasted squash and cook over medium heat until simmering.

Blend in a food processor or with an immersion blender.

Add a can of coconut milk.

Enjoy!

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