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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Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

Ingredients:
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.

 

Vegan Thanksgiving 2013!

Vegan Thanksgiving 2013

Vegan Thanksgiving 2013

This is the first time I ever cooked for Thanksgiving during my stay in the U.S. for the last 25 years and it’s vegan! I’m thankful for my new friends who came, old friends who came and friends who would have come if they were in NYC. Nope. I didn’t do fake turkey. What’s the point? If I wanted to eat turkey, I would eat it. The smell of frying pig from next door neighbor made my stomach queasy. The line-ups are a collection of yummy vegan side dishes which most of their recipes are on this site under Recipes form the main menu or from the side menu.

My Vegan Thanksgiving Dishes:
Baked Sweet Potatoes
Popcorn Romanesco Cauliflower
Roasted and Mashed Delicaca Squash
Roasted Butternut Squash with Kale
Wild Rice Salad
Chestnut Rice
Pasta Salad
Roasted Green Beans
Raw Kale Salad
Cranberry Bread

Dessert

Dessert

Desserts:
Baked Apples
GF Brownies
No-Baked Cream Cheesecake

Everybody was very keen to taste vegan cream cheesecake. Aha! It’s not only possible, it tastes good. 🙂

Monday’s Menu 12/3

purple-shake

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Miso Mushroom Udon, Roasted Beets, Kale-Quinoa Salad

Dinner: Sweet Potato Burgers, Roasted Beets, Roasted Butternut Squash and Kale, Kale-Quinoa Salad, Kimpira—oh, so many goodness in this collective dinner.

 

Monday Lunch Box

Monday Lunch Box

Collective Dinner

Collective Dinner

 

Tuesday’s Menu 11/27

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Riceballs, Miso Soup, Curry Pan, Fried Potato—mmmm…all carbohydrates. White rice, white wheat, white potatoes…I wish I could find a small plates of vegetable dishes easily in midtown. I saw Bento Boxes with Cabocha pumpkin and Hijiki. I stood there inside of the store for good 10 minutes, thinking if I should buy it anyway and toss the main dish, fish or chicken. I decided to go against it. Hence, Carbo-lunch.

Dinner: Roasted Butternut Squash and Kale with Nutty Sprinkles, Split Pea Soup, Assorted Petite Tomatoes, Sourdough Toast—oh, everything was so good. I couldn’t decide which one I should have a bite from next. I stuffed myself as much as I could. Then I saw roasted sweet potatoes sitting on the oven! Agh! I picked a couple of pieces.  I will have to eat the rest of them tomorrow.

Carbohydrates Lunch-not recommended

Roasted Butternut Squash and Kale, Split Pea Soup, Toast, Petite Tomatoes