I used this recipe, with some modifications. First, I fried the garlic instead of roasting it, in the same oil I later used for the tofu. Second, I used bok choy as the greens. Third, I used whole chillis which I later removed. Finally, I was unable to find mushroom broth, so I made my own. I took some black fungus and chestnut mushrooms and simmered them with black pepper, garlic, savory and a little tarragon. After some time I strained the broth and then continued with the recipe.
Tag Archives: squash
This kidney bean and butternut squash soup is perfect for autumn. I really appreciated the inclusion of cinnamon and cumin seeds. I chose to include the latter whole instead of crushed. I opted for fresh tomatoes instead of tinned ones, but had to use tinned corn instead of fresh. I used dried kidney beans which I soaked overnight and cooked before using. I used vegetable stock and skipped the pumpkin seeds.
The original recipe calls for topping the soup with feta. It’s quite tasty without feta; there is no reason this won’t work perfectly as a vegan recipe.
I don’t always try new things. Brown soda bread is something I make about twice a month. I like to replace some of the brown flour with teff, buckwheat, and/or rye, and to replace some of the buttermilk with roast squash. I usually top it with sunflower or pumpkin seeds.
I used this recipe, substituting carrots for half of the butternut squash.
This can be served with cheese, as in the recipe, or without it for a vegan variation.