Pumpkin Curry Soup - Vegan

Is everyone sick of pumpkin treats yet?  Here is a pumpkin treat for you, but not of the dessert variety.

I have been making this recipe in the fall and winter months for about 10 years.  So long now that I have no idea where it originated.  I just have a beat up card in my recipe box.  This recipe was one I found prior to becoming a vegetarian then vegan.

It has been adapted from the original recipe which contained butter, chicken stock, half and half and sour cream.

It is a simple and low calorie soup that is delightful with a loaf of crusty bread for dipping.  The pictures don't really do it justice but there was only so much I was willing to do while photographing soup and I was too hungry to be patient.  I'll try for better pictures next time I make it.

**  This is also a gluten free recipe provided you use a gluten free bouillon.

PUMPKIN CURRY SOUP

INGREDIENTS:
2 Tbsp Coconut Oil

1 medium Onion, peeled and diced

2 cloves Garlic, peeled and minced

2 tsp Curry Powder (1 used 1 tsp hot curry and 1 tsp regular curry)

1/4 tsp Coriander

1/4 tsp Crushed Red Pepper Flakes

1/4 tsp Turmeric

1/4 tsp Fenugreek

3 cups Hot Water

3 tsp No Chicken Bouillon

1 - 15 oz can organic Pumpkin Puree

3/4 cup Non-Dairy Milk (I used unsweetened soy)

* vegan Sour Cream like Tofutti - optional

DIRECTIONS:

1.  In large saucepan melt coconut oil over medium high heat.  Add onion and saute for a few minutes; add garlic and saute for another 1-2 minutes.

2.  While the onions are cooking I like to measure all of my spices (curry powder, coriander, red pepper flakes, turmeric, and fenugreek) into one small prep bowl so it is easier to add to the pan at one time. Add the spices to the onion/garlic mixture and stir until combined.  Saute for another minute.  If the pan is too dry add a tablespoon or two of water.

3.  Add the hot water and bouillon to the onion/spice mixture.  Bring to a boil, reduce heat to low, and simmer for 15 minutes while flavors develop.

4.  Add the can of pumpkin puree and stir until well combined and heated through.

5.  Add non-dairy milk being mindful that it will look funny if your temperature is too high.  It reacts to the high temperatures the same as cow's milk and appears a little 'curdled', but tastes fine.

6.  Remove from heat and serve topped with a little vegan sour cream and fresh ground black pepper. Enjoy with crusty bread, crackers, or sprinkled with crunchy croutons.

Bon Appetit

" I live on good soup, not on good words." - Moliere
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Calzone Stuffed Peppers

Developing this recipe took the combined creative forces of both Troubadour and I.  A bit of trial and error, but we are happy with the finished product. 

* For a gluten free version substitute a few drops of liquid smoke in place of the Tofurky pepperoni slices.

CALZONE STUFFED PEPPERS

INGREDIENTS:
1-1/2 cups Quinoa,
2-1/4 cups Water
1 cup Tomato Sauce
1 tsp Fennel Seeds
1 Tbsp Herbs d'Provence
1 tsp minced Garlic
1 cup fresh baby Spinach, coarsely chopped
1 cup chopped Mushrooms
1/2 Red Pepper, diced
2-3 Green Onions, sliced
8 slices of Tofurky Pepperoni, quartered (or a few drops of liquid smoke)
4-6 Green Peppers depending on size
Daiya or other vegan cheese shreds for topping


DIRECTIONS:

1.  Preheat oven to 350˚F (176.6˚C).

2.  In large saucepan, bring water and quinoa to a boil.  Reduce heat, cover, and simmer for 15 minutes until done.  Set aside and let rest for 5 minutes.

3.  While quinoa is cooking, wash, halve, and clean out the insides of the green peppers.  Place in shallow baking dish and set aside.

4.  When quinoa has rested, mix in tomato sauce, fennel seeds, herbs d'provence, garlic, spinach, mushrooms, red pepper, green onions, and vegan pepperoni.

5.  Stuff green peppers with quinoa mixture making sure to mound the mixture.  Sprinkle with Daiya.  I used mozzarella Daiya.  Cheddar and pepper jack also work well.

(Half of the peppers ready for the oven)

6.  Bake at 350˚ for 25-30 minutes or until peppers are desired doneness.  We don't like them too soft so the time worked well for us.  If they aren't quite soft enough, pop them in the microwave for two minutes to soften them.

TO MAKE A CALZONE CASSEROLE

** This recipe also makes a good casserole.  Although the presentation lacks something to be desired, the flavor is good.  To make into a casserole - mix the cooked quinoa with the tomato sauce and herbs, garlic, and fennel seeds.  Spread into greased casserole dish and top as you would a pizza.  Spread a few extra tablespoons of tomato sauce and layer the pepperoni, green onions, mushrooms and red pepper.  Top with cheese and bake 25 minutes.

- Bon Appetit

"  So long as you have food in your mouth, you have solved all questions for the time being." - Frank Kafka
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Warm Roasted Cauliflower Combo - gluten free & vegan

This recipe was inspired/based on Anja's Spicy Roasted Cauliflower Tomato Salad with Raisins posted back in May.  A link to her original recipe can be found here ---> LINK.  I don't like to think of this as a salad as most salad's are served cold and I enjoy this one warm.  I believe that I have made enough changes (at least 9) to her recipe that there is no infringement on her copyright.  If you click on her site take a peek at her recipe list.  She comes up with some yummy ideas - not all are vegan though.

I made the changes to the recipe to suit our tastes.  Not only did I change the quantity of several ingredients such as chickpeas, tomatoes, and raisins, but added some additional flavors such as fenugreek, sumac, and garlic. I also added the chickpeas and raisins earlier for a little roasting instead of adding them at the end when serving.

I realize looking back that my pictures didn't come out well.  Only one of the finished meal managed to be in focus.  Please excuse the photographs.  I'll have to take better pictures next time and edit this post with the fresh ones.

WARM ROASTED CAULIFLOWER SALAD

INGREDIENTS:

1 large head of Cauliflower, cut into small florets
1 pint Cherry or Grape Tomatoes, halved
1 large Red Onion, sliced in large pieces
1 can of Chickpeas, rinsed and drained
1/3 cup Raisins
2 Bay Leaves
4 tsp Olive Oil
1/2 Tbsp Turmeric
1/2 tsp granulated Garlic
1/4 tsp ground Fenugreek
1/2 tsp Cumin
pinch of ground Sumac Berries
1/2 tsp Paprika
1/4 tsp Chili powder
sprinkle of salt and black pepper to taste

DIRECTIONS:

1.  Preheat oven to 400˚F and line a large baking sheet with aluminum foil.  Spray with non-stick cooking spray.

2.  In a large bowl combine cauliflower florets and red onion slices.

3.  In a small bowl combine olive oil, turmeric, garlic, fenugreek, cumin, sumac, paprika, and chili powder.

4.  Drizzle over cauliflower mixture and stir to coat; add bay leaves and tomatoes and stir again.

5.  Spread cauliflower mixture onto baking sheet, sprinkle with salt and pepper, and bake at 400˚ for 20 minutes or until cauliflower is just tender.  This time will be determined by the size of your florets. Larger florets will take longer.

6.  Remove from oven and add chickpeas and raisins to other ingredients and stir while on the baking sheet.  Return to oven for 5 minutes to warm the additions.

7.  Remove from oven and serve.

We use this dish as a stand alone meal and usually eat the entire batch.  Hey - the ingredients are good for you.  This could easily be used as a side dish if you were serving a green salad or  baked/bbq tofu with it.

- Bon Appetit

" Cauliflower is nothing but cabbage with a college education." - Mark Twain
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