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Hooligan Pumpkin Soup

9/26/2014

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I should admit that I have never made soup with Hooligan Pumpkins! Every week I write these recipes before we actually get the CSA bag but most of them I have an idea of what I'm doing :) But I'm excited to create something new.  Maybe you know what you're doing- if that's the case you can use this as a guideline. I got a few different ideas by checking out some recipes online.  Here we go...

This recipe is for 2 pumpkin bowls, if we can more pumpkins you can increase the recipe by the correct proportions.  

With the other great veggies we are getting, I'm planning a roasted beet and kale salad.

What you'll use from your bag:
Hooligan Pumpkins (2)
Garlic (1-2 cloves)
Onion (1/4 of a small onion, chopped)

What else you'll need:
Butternut Squash (about 1lb)
Veg Broth or Water (2.5 cups)
Butter (vegan)
Sugar
Thyme (fresh, 1 sprig)
Salt
Almond Milk (2 Tbs, optional)
Croutons or Pumpkin Seeds (optional, garnish)

First, Prepare:
  • Cut the top of the pumpkins and remove the insides
  • Sprinkle insides with a little sugar & salt
  • Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
  • Peel and Cut the Squash in about 1 inch pieces/cubes

Next, Make the Soup:
  • In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
  • Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
  • Add 2.5 cups of Water or Veg Broth. 
  • Reduce heat & simmer for about 15 minutes until squash is tender

Then, Puree & Serve:
  • With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
  • Stir in the Almond Milk if using
  • Gently scoop the soup mixture into the pumpkins
  • Garnish with croutons or pumpkin seeds & serve

Happy Eating!


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Potato & Squash Soup

9/19/2014

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I'm back on the CSA recipe task- I'm sorry there was a long hiatus; I hope everyone made it through!  With the official end of summer this weekend I was inspired to create a soup recipe with our CSA goodies this week.  Because I have not yet made this exact recipe and do not know the size of the squash & potatoes, you will have to eye ball the measurements and use this recipe as a guideline.  I added carrots and apple to this soup for a tad of sweetness but they are not necessary if you're ready to cook and don't have them lying around. This is not a challenging recipe to make and will likely take about 45 minutes total from start to enjoying. Here we go...


What you'll use from your bag:
  • Acorn Squash 
  • Kennebec Potatoes 
  • Garlic (chopped)
  • Onion (chopped)


What else you'll need:
  • 1 Apple (recommended but optional)
  • 2 Carrots (recommended but optional)
  • Veg. Broth (or half broth half Almond Milk)
  • olive oil
  • Cinnamon
  • Cardamom (if you don't have it, you can skip it)
  • Salt & Pepper 

First, Prepare:
*You are going to use about the same quantity of squash and potato. Don't forget that the inside of the squash yields less than the outside :) And if it's not exact, no big deal.
  • Cut the squash in half, remove the seeds, and put it on a baking pan brushed with olive oil *leave the skin on, it's easier to take it off after roasting. 
  • Sprinkle the squash lightly with cinnamon, cardamom, salt, & pepper and roast in the oven at 375 until the inside is tender- maybe 20 minutes

Next:
  • In a large pot, saute about a 1/4-1/2  cup of chopped onion & 2-3 cloves of garlic for a couple minutes
  • Peel & cut the potatoes in halves or fourths so they are 2-3 inches approx & add them to the pot
  • Peels & cut the carrots and apple (if using) and add them to the pot as well
  • Pour in enough veggie broth to cover everything plus an inch or so
  • Bring to a boil & check for potato tenderness after about 10-15 minutes


Then:
  • Remove the roasted squash from the oven and scoop out the squash from the skin (careful, it's hot); add it to the pot with everything else- it doesn't need to be pretty b/c you are going to puree it anyway
  • Stir everything together and check for tenderness of all the veggies

Finally:
  • With an immersion blender, puree everything together until creamy. If you don't have an immersion blender (like I don't) you can use a regular blender. Or, if you like it more chunky you can use a hand masher to mash everything together right in the pot (I've done this with other soups & it's great)
  • Taste for flavor and consistency and add more broth and spices if desired


Enjoy

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Raw Tomato Vegetable Soup

8/7/2014

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Holy Tomato!  This recipe won't come close to touching the mass amount of tomatoes we have the pleasure of receiving from BaltimOrganic. But it's a nice refreshing soup. I didn’t come up with this myself; it’s a variation of another great recipe from my yoga teacher Dharma Mittra.  It has the taste of energizing food!

The following recipe makes 4 small appetizer size soups (shown in photo)

What you’ll use from your bag:
-2 medium tomatoes, chopped 
-1 cup cucumber, cubed
-1/2 cup zucchini, cubed
-1/2 cup cubed bell pepper (any color)

What else you'll need:
-1 medium avocado, halved
-1 cup spinach
-1/2 cup basil
-1 lemon, juiced
-4-6 (4 if they are big or 6 if medium) dates, soaked 

 
What’s Next:
-Put aside half of the zucchini, half the avocado, and about a fourth of the tomato
-Put everything else in a food processor and blend until creamy
-Chop the ingredients you set aside 
-Distribute the soup into small bowls adding the chopped zucchini, avocado, and tomato into each




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Squash Pea Soup

2/8/2013

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About a month ago we bought a pressure cooker in Martinique.  I’ve never owned a pressure cooker or used one but have been asked by sooo many cruisers if I have one once they find out that I’m vegan.  Even as a non-vegan we were probably in the minority of cruisers without a pressure cooker.   I held off thinking I didn't need it and wondering where I would store it until I finally saw the light and got it.  I’m super glad that I did and with my organizing skills I easily found a place to keep it.

Anyway, this is my first stew using a pressure cooker- if you don’t have one you use a pot- no problem, it will just take longer but it’s the same directions.  This recipe was inspired by a rasta in Victoria Falls, Dominica who recently feed us stew in calabash bowls after we hiked visited the waterfall.

What You’ll Need: 
3 cups seeded & cubed butter nut squash or pumpkin (leave the skin on or peel it off)
¾ cup split peas (green or yellow, uncooked)
1 cup coarsely chopped carrots
1 yellow onion (chopped)
1 Vegetable Bouillon cube (the size for 2 cups of broth)
4 cups water
3/4 cup coconut milk
2 handfuls of spinach
1 ½ tsp. curry powder
1 tsp cumin
1/2 tsp. cayenne
1 tsp. turmeric 
salt and pepper

What’s Next:
-Add the water to your pot or pressure cooker and put the bouillon cube in with the heat on med/high
-Put everything else in the pot EXCEPT the coconut milk and spinach
-If using a pressure cooker, secure the lid and let cook for 10-12 minutes.  If using a pot cover with a lid and simmer for about 45 minutes
-When the allotted time is up let the steam out of the pressure cooker before opening the lid and use a hand masher to mash the pumpkin/squash chunks just a bit until they are fairly smashed- you can’t mess it up…
-Stir in the coconut milk and spinach leaves.  Let simmer on low heat with an open lid for just a few minutes.
-Taste for seasoning and spices.
-Serve with toasted bread and enjoy!

*Feeds 4*


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