beet soup

6 roasted beets

1 onion, diced

butter/olive oil, about a tablespoon

2 star anise

1 bay leaf

3 c broth (any kind)

2 t cider vinegar (I use Braggs)

1/2t cardamom

So I had roasted beets in the refrigerator which I cut into quarters. In a soup pot I heat olive oil and butter (about 1T total) and cooked a chopped onion. I tossed in the anise and cardamom and cooked the onion until it was soft. Then I added broth, vinegar,  and a bay leaf and let it cook for about 10 minutes. Added the beets and cooked another 10 minutes. Removed the bay leaf and anise. Blended the soup until it was smooth

Triple C Bisque

bring these items to a simmer in a pot until the carrots are tender:
4c broth
6c chopped carrots
3 cloves garlic
1 thumbs worth of ginger

add:
1/4c cashew butter
1 can coconut milk

blend everything together, season with salt, and garnish with thai basil and chopped cashews

YUMMY!

a vegan-y weekend

on Friday we made gnocchi for the second time this year... Beet and Rutabaga--YUM! This time we added less flour which was helpful, it resulted in a tender, rather than tough, dumpling... we served the gnocchi with peas, toasted spiced pecans, salt, pepper, and olive oil... it was delicious, but would have been better at 7 rather than 10:30--mentally note: start time consuming food projects earlier in the day!

on Saturday we made vegan butternut squash soup--i roasted squash with sweet curry powder, earth balance, cloves of garlic, an onion, and half an apple. threw it all in a pot with some veggie broth and pulled out the immersion blender. then added a can of coconut milk and a can of light coconut milk... a bit of cayenne, salt, and brown sugar.... topped with spiced walnuts (curry, cayenne, salt, brown sugar).... it was AWESOME!

on sunday we mixed the dishes together and they tasted great. YAY for being snowed in and playing in the kitchen!

the best part was the sourdough yessie made from Pineapple juice--it was sour and tender and AMAZING! i love her :)