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.
I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.
These muffins have whole wheat flour, wheat bran and butternut squash in them, but the primary taste is of dates. They are more easily removed from the papers when they are cool, but taste even better warm. These are not as sweet as cupcakes, but they are sweeter than bread.
I used the recipe for brown soda bread as my starting point.
- 350 grams (about 13 ounces) whole wheat flour
- 60 grams (about 2 ounces) white flour
- 3 tablespoons wheat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup oil (I used peanut)
- 4 tablespoons date syrup
- 1 1/2 cups buttermilk
- 1/2 cup butternut squash or pumpkin purée
- 1 egg
- 12 dates
For the topping:
- 2 tablespoons of sugar
- 1/4 teaspoon cinnamon
Preheat the oven to 160° Celsius/325° Fahrenheit. Line muffin tins with muffin papers. This recipe will make 18 muffins.
Mix together all the dry ingredients. Add the oil, syrup, buttermilk, egg and squash and stir until just mixed. Remove the date pits and tear them into pieces with your fingers, then mix them in the batter.
Scoop the batter into the muffin papers, filling about 3/4 full.
Mix together the cinnamon and sugar for the topping in a bowl. Sprinkle it on top of the muffins.
Bake the muffins for 30-35 minutes. Cool on a wire rack, or enjoy them warm with butter.
These are best eaten the day they are made, or the next day at the latest.
Brown soda bread is an excellent companion for cabbage soup. I have made this using wheat germ or replacing the wheat germ with buckwheat flour. I have also used date syrup instead of brown sugar, and tried replacing 1/2 cup of buttermilk with butternut squash purée and topping the loaf with pumpkin seeds. The biggest tip I can offer is to make sure the parchment paper is really, really well-greased.
The loaf in these pictures is made with wheat germ, a generous 2 tablespoons of date syrup, butternut squash and pumpkin seeds – my favourite combination. It stays fresh for several days.