Monday, August 1, 2011

Butternut Squash Soup

Back in Austin and so happy the farmer's market has butternut squash again.  I am about to move to California and miss out on all the Austin fall events :(  While I love California I really loved all the seasonal food available around Austin.  Oh well.  If you're in love with butternut squash like I am this is the bomb diggity, plus is vitamin packed.

Butternut Squash Soup:
1 butternut squash
1 pattypan squash
1 small yellow squash
1 tomato
1/4 white onion
1 tsp garlic
1 tsp onion powder
1 tsp cumin
1 tsp chile powder
1 tsp chile flakes, optional if like spicy
1 cup soy milk

Cut the butternut squash in half and bake until soft.  Scoop the contents out into a blender.  Remove the skin from the other squashes and toss them in the blender.  Quarter the onion quarter and the tomato and add to the mix.  Pour in all the spices.  Top with soymilk.  Blend until smooth.  Enjoy the intensely delightful flavors of fall, with a touch of summer.  This is a more raw version but I like to heat it before I eat it.

I don't like soupy soup, add more soymilk if you do.

Migas from Heaven

I accidentally created a miga masterpiece while in California.  They do not really have migas where I was at, nor do they have much vegan knowledge but with my Austin brain and California surroundings I made magic.  As a side note, I did not realize how vegan unfriendly Trader Joe's could be.. I was a vegetarian when I had shopped there before but now I realize they don't have vegan cheese, vegan brats, and most of their trader joe brand items have eggs in them :P  It took a real scavenger hunt to find the Daiya for these migas.

Vegan Migas of Yum:
Trader Joe's Cajun Black Beans
1/4 block firm tofu
2 tbsp salsa
4 cloves of garlic, diced
2 green onion stalks
Tortilla chips, preferably leftover from a real Mexican restaurant
1 tbsp taco sauce or taco seasoning mixed with water to make 1 tbsp
1/8 cup Daiya, cheddar

First dice the garlic and layer the bottom of the pan, cook for about a minute on medium before smashing the tofu and placing on top of the garlic, do not stir.  Let these two ingredients cook while you chop the onions and prepare the rest of the ingredients.  Once you can smell the garlic cooking, top with the onions and stir, cook for about another 5 minutes.  Turn the heat up to med-high and add the other ingredients, except the daiya.  Cook for another 5 minutes, then add Daiya, lightly stir until thoroughly melted, then serve.  Eat with tortillas or for some reason pretzel bread with vegan cream cheese and tomato on top pairs well also.

California Delights

I was on a semi-vacation in California and subsequently had all the best fruits of the Earth available to me.  Does that make sense?  Whatevs.  So I made a meal of champions and will now share the secrets of my bliss.

California Breakfast, for vegans:
1/4 block of firm tofu
1 tbsp soy sauce
1 purple potato, 1 red potato, 1 white potato (just for fun, doesn't matter, 3 small potatoes)
1/2 avocado
1/2 tomato, diced
1/4 bell pepper, chopped
1/4 cup cajun black beans
1 tbsp olive oil, optional
1/4 cup spinach
3 cloves garlic
1/4 onion

So the optional olive oil is for the tofu, for taste but it can be water fried for health.  Marinate the tofu in soy sauce, in a plastic bag.  When ready to use, squish the tofu in the plastic bag until it resembles scrambled tofu.  Dump contents onto hot oiled pan and sautee until brown.  Steam potatoes, garlic and onions for 10 minutes, then add tomatoes and spinach and cook until done.  Pour both on a plate, put black beans and avocado on the side and voila.  But wait there's more.

California fruit plate:
1 peach
5 strawberries
20 blueberries
1/2 banana
1 tbsp almond butter

Slice fruit and plate next to almond butter, enjoy this feast now and the benefits later.

Delicious Duo

Fruit Plate

For California authenticity eat this all with tortillas ;)