Roasted Butternut Squash Leek Apple Chowder

ButternutSq-Leek-Apple-Chowder

I found a good creamy curried butternut squash soup recipe the other day. But if you put curry powder in a soup, it kinda becomes all the same flavor and I love curry, but sometimes I want just hearty squashy chowder. This is a winner. Just in time for Thanksgiving.

Ingredients: 
2 lb butternut squash
3 apples
2 leeks
1 onion
2 carrots
3 small colorful potatoes
3 Tbsp olive oil
1 tsp sea salt
1 Tbs maple syrup
1/2 cup apple cider
1 Tbs apple cider vinegar
1/2 tsp ground black pepper
1 tsp rosemary
1 bay leaf
a few garlic cloves

Roast vegetables: Chop leeks roughly and wash well with water. Drain. Core apples and chop roughly. Quarter an onion. Keep 1/4 of the butternut squash on side. Halve the rest of butternut squash. Scoop seeds out. Rub little bit of olive oil on the cut side. Place cut side down on a baking sheet. Combine the rest of chopped vegetables in a big baking sheet/pan, drizzle 2 Tbsp olive oil and maple syrup. Roast in an oven at 350 ºF for 30 minutes or until everything becomes tender. Let them cool.

Cook garnish vegetables: Peel the remaining butternut squash. Dice butternut squash, carrots, and colorful potatoes at 3/4″. Boil 4 cups water. Put all of diced vegetables, salt, bay leaf, crashed garlic cloves, rosemary, and black pepper in the boiling water. Cook 5 minutes or until everything becomes tender. Remove garlic cloves and bay leaf. Separate vegetables from the cooking water. Reserve the liquid.

Assemble chowder: Put some of the roasted vegetables and water from the cooking vegetables in a blender. Blend until smooth. Repeat until all roasted vegetables are purred.  Mix the purred vegetables, cooked vegetables, remaining cooking water if there was any, apple cider and apple cider vinegar. Season with salt and black pepper, if you desire. I didn’t have to put anything else in it.

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GF Apfel Kuchen

GF Apfel Kuchen

GF Apfel Kuchen

A couple friends of mine invited me to their Tikitober Party. I was told to bring something Polynesian or German. I decided to bake a GF Apfel Kuchen. How is that possible? It is so possible, but I had to taste it even before I took a picture. Thus there is a hole in the cake.

Ingredients for a 9″x9″ pan:
Wet Ingredients
1/2 cup earthbalance butter (1 stick)
2 flax eggs (4 Tbsp ground flax seeds + 6 Tbsp water)
4 oz apple sauce
3/4 cup almond milk
¼ cup maple syrup

Dry Ingredients
2 tsp baking soda
2 tsp baking powder
1/2 cup brown sugar
1 tsp salt
1 lemon (zest and juice)
1.5 cup GF flour
1 cup almond meal

Apple Topping
2 medium sized apples
3 Tbsp vanilla sugar
1 tsp cinnamon
1 tsp clove
2 Tbsp arrowroot starch

SourceURL:file://localhost/Users/naokookabe/Desktop/Recipes/ApfelKuchen.doc

  1. Make Apple Topping. Peel and core apples, then cut into ¼ inch slices. Mix with sugar, cinnamon and arrowroot starch. Let them sit.
  2. Mix wet ingredients: melted earthbalance, apple sauce, milk, lemon juice and zest, and flax eggs.
  3. Mix dry ingredients: GF flour, salt, baking soda, baking powder, and sugar.
  4. Add dry into wet, 1 cup at a time, mixing well after each cup. Knead very lightly.
  5. Spread dough in a well-greased and dusted cake pan, pushing it up on the sides as for pie crusts.
  6. Line up or stagger the apple slices in rows on top of dough.
  7. Bake for 10-15 minutes at 375°F. Reduce the heat to 350°F, and bake for additional 30 minutes or until done.

February 27th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Roasted Beets, Roasted Green Beans, Baked Sweet Potato, Fuji Apple—basically last night’s dinner.

Dinner: Mulligatawny Soup, Roasted Beets Salad

Roasted Vegetable Lunch

Roasted Vegetable Lunch

Mulligatawny Soup and Beets Salad

Mulligatawny Soup and Beets Salad

 

 

January 19th Menu

Carrot Mango Soy Shake

Carrot Mango Soy Shake

Breakfast: Coffee, Carrot-Mango-Soy Milk Shake—I’m looking for a new great shake. This needs more kick. I added some lemon juice to make it better, but this is still not a hit.

Late Lunch at Spice Cove: Kashmiri Eggplant, Cove Bhaji Poori, Chicken Pakora—do not be afraid. I didn’t eat the little chicken tikka piece inside of the pakora. They were deep fried chickpea balls. I liked all of them. At a new Indian restaurant, I often order an eggplant dish or a malai kofta if they have it. Cove Bhaji Poori was a mixed vegetable curry in a puffy pastry. A nice little find in the neighborhood. 🙂

Supper: Green Drink (Kale, Cucumber, Green Apple, Apple Juice), Baked Sweet Potato—lunch was so late and rich, I just wanted this much for supper.

Chicken Pakora

Chicken Pakora

Kashmiri Eggplant and Cove Bhaji Poori

Kashmiri Eggplant and Cove Bhaji Poori

Green and Sweet

Green and Sweet

 

January 15th Menu

Another Green Smoothie

Another Green Smoothie

Breakfast: Coffee, Another Green Smoothie

Lunch at Mai Sushi: Vegetable Tempura Udon, Inari Sushi—they were both good, but I don’t like having only carbohydrates for a meal, wheat and rice and a bit of fried tofu… and the cashiers were so incompetent. I understand this was a Chinese run Japanese fast food restaurant, but not knowing what they are selling is not acceptable.

Dinner: Split Pea Soup, Toasts, Potato Salad, Sauteed Shiitake Mushrooms—since my friend pointed out the other day, the potato salad that I ate was not vegan. Here at home, I made vegan potato salad with vegan mayo made from soy milk and canola oil.

Dessert: Blueberry Cashew Soft-serve!

Inari-sushi

Inari-sushi

Tempura-Udon

Tempura-Udon

Blueberry Cashew Softserve

Blueberry Cashew Softserve

January 7th Menu

Another Green Smoothie

Another Green Smoothie

Breakfast: Coffee, Another Green Smoothie (Kale, Banana, Apple, Tofu, Cucumber, Green Vibrance, Water)—a refreshing green drink. I like it.

Lunch at Riki: Yakisoba

Dinner: Curry Soup, Tangeriines

Yakisoba

Yakisoba

Curry Soup, Tangerine

Curry Soup, Tangerine

Rice Crackers & Nuts

Rice Crackers & Nuts

 

 

 

Thursday’s Menu 12/20

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Baked Sweet Potato, Fuji Apple—I went to see my dentist before lunch today. I didn’t want to eat anything chewy or hard.

Dinner: Broccoli and Tofu with Black Bean Sauce over  Sweet Brown RIce—a deceptively simple yet good dish.

Dessert: Cranberry-Apple Sauce ala Mode—my cranberry apple sauce with Lula’s vanilla ice cream. Oh, so good.

SweetPotato-Apple

Broccoli with Black Bean Sauce

Broccoli with Black Bean Sauce

Cranberry Apple ala Mode

Cranberry Apple ala Mode