Thursday, February 13, 2014


Last week we made chili for the chili cook off on Saturday night. For lunch on Sabbath, mom made rice and curry. Yummy! I can never make it as good as she can.

We made these enchiladas with some adaptations for the ingredients we had on hand and they were so yummy. I just had the last of them for breakfast this morning.

We made the following recipe for lunch today and had vegan Reuben grilled cheese sandwiches and artichokes. So good. 

Butternut Soup with Cinnamon Cream


This creamy butternut squash soup is perfect to curl up with on a chilly winter day!

Makes 4 servings


1/4 cup water
1 onion, finely chopped 
2 pounds butternut squash, peeled and chopped 
1 carrot, chopped 
1 1 1/2-inch piece fresh ginger, grated 
1/2 teaspoon ground cinnamon 
1 tablespoon ground coriander 
3 cups vegetable stock 
1 cup soymilk 
salt, to taste 
freshly ground black pepper, to taste


In a heavy-bottomed pan, sauté onion in water over medium heat for 5 minutes, until golden. Add squash, carrot, ginger, cinnamon, and coriander. Cook while stirring for 5 to 8 minutes, until the vegetables are browned.

Add the vegetable stock and soymilk and bring to a boil. Reduce the heat to medium and cook, stirring for 30 to 35 minutes until the vegetables are tender. Blend until smooth in a blender or food processor. Add salt and black pepper to taste.

Per serving: 129 calories; 1.4 g fat; 0.2 g saturated fat; 9.3% calories from fat; 0 mg cholesterol; 4.2 g protein; 29.2 g carbohydrates; 8.3 g sugar; 8.5 g fiber; 147 mg sodium; 184 mg calcium; 1.8 mg iron; 33.4 mg vitamin C; 14,961 mcg beta-carotene; 2.8 mg vitamin E

This came from PCRM, in an email. Great soup! We added some instant mashed potatoes, because I made it a little thin and we wanted it thicker. Also some cumin just because we love it with squash!

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