Winter Squash and Hazelnut Soup

This tasty, mild soup is very nice on a cold day. Using the nuts to thicken the soup brings extra nutrition to the meal. We enjoyed it with a fresh wholegrain bread.

Serving Size: 4

Ingredients:

• 1 tablespoon cooking oil
• 1 medium onion, diced
• 2 cups pumpkin puree
• 2 cups water
• 1½ teaspoon vegetable bouillon powder
• 1 can coconut milk
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ⅓-½ cups hazelnut flour (or hazelnut butter as alternative)
• 1-2 tablespoon maple or agave syrup
• salt and [pepper to taste

Directions:

1. Heat the oil in a large soup pot.
2. Saute until the onion becomes glassy.
3. Add the water and vegetable bouillon.
4. Add the pumpkin puree and stir to mix well
5. Add the seasonings and mix well again.
6. Cook the soup until hot.then turn down to just keep it warm
7. Add the hazelnut flour and thin the soup with the coconut milk.
8. Season to taste with salt and pepper and a splash or 2 of maple syrup.
9. We garnished the soup with a few Italian parsley leaves, some chopped hazelnuts and a few small pieces of diced pumpkin which had been steamed.

Notes:

To make hazelnut flour, you merely put some (shelled) hazelnuts in a coffee or herb grinder and whiz to make the ground nuts.

Related Posts:

• Winter Squash Chili Sin Carne
• Winter Squash, Chickpea Tajine
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Orange Risotto with Tofu, Winter Squash and Apricot
• Red Cabbage and Winter Squash with Stir-fried Tofu

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Spinach and Sun-dried Tomato Biscuits

With the holidays coming up, baking powder biscuits are so versatile and always tasty. We enjoyed this variation using spinach and sun-dried tomatoes.

Yield: 8-12 biscuits

Ingredients:

• 2 cups AP flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons vegan margarine
• handful l baby leaf spinach
• sun-dried tomatoes
• ¾ cup soy yogurt or non-dairy milk

Directions:

1. Preheat the oven to 450°F/232°C.
2. Wash, spin dry and roughly chop the spinach.
3. Cut the sun-dried tomatoes in small pieces.
4. Place the flour in a large bowl.
5. Add the baking powder and salt and stir a bit.
6. Cut in the vegan margarine and mix until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Add the spinach and cut tomato pieces and gently mix.
8. Add the soy milk and stir until the mixture clings together.
9. Turn out onto a floured bread board or countertop and knead for 1 or until the dough is smooth.
10. Add more flour as needed if the dough is sticky. Be careful to not over-work the dough.
11. Roll the dough out to about a ½-inch thickness.
    The biscuits do not rise much, so don’t roll the dough out to thinly.
12. Using a juice glass, dipped in flour at the rim, cut the dough into rounds
13. Place on an un-greased cookie sheet, and bake for 12 to 15 minutes.
14. Serve hot.

Related Posts:

• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Vegan Spinach Gnudi dressed with Tomato Sauce
• Vegan Sage Biscuits
• Vegan Cheesy Zucchini Biscuits
• Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu

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Salsify with Pearl Barley, Kale and Spicy Tofu Pieces

Salsify is one of our favorite winter vegetables. It is very mild in flavor, rather like white asparagus. We really enjoyed this meal using the salsify with barley in a risotto way.

Serving Size: 4

Ingredients:

• 8 black salsify roots
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 cup pearl barley
• 1 quart vegetable bouillon (divided)
• 2-3 cups kale, chopped
• 8 ounces prepared spicy tofu pieces
• 2 tablespoons nutritional yeast
• 4 ounces vegan cheese, grated
• salt and pepper to taste

Directions:

1. Peel the salsify under running water (so that way your hands will not become sticky from the sap).
2. Cut the salsify roots into bite sized pieces.
3. Heat a large frying pan and add the olive oil.
4. Place the salsify in the oil and lightly brown.
5. Meanwhile, heat a medium saucepan.
6. Add 1 tablespoon oil and the 1 cup of pearl barley.
7. Toast the barley stirring for 3 minutes.
8. Add 2 cups of vegetable bouillon to cook the barley.
9. Turn the heat down to medium and allow the barley to cook.
10. Add 1 cup of vegetable bouillon to the cooing salsify.
11. Turn the heat down and place a plate or lid on the frying pan to allow the salsify to simmer for about 10 minutes.
12. When the salsify are soft, and the barley has cooked to soft grains, drain any extra water off.
13. Add the barley to the salsify and stir to mix well.
14. Add the spicy tofu pieces.
15. Add the kale and stir to mix.
16. Add the nutritional yeast and the grated vegan cheese.
17. Sprinkle the mixture with the lemon juice.
18. Season to taste with salt and pepper.

Related Posts:

• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Tomato, Pearl Couscous and Herb Salad
• Barley Risotto with Fava Beans, Corn and Mushrooms
• Vegan Pea and Kale Patties

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via Why You Should Consider Buying Organic Food