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Written by Cassie
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Tuesday, February 3 2009 |
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 This soup is a variation of my split pea soup, using mung beans in place of peas, and creamy butternut squash in place of the carrots and potato. I finished the soup with a bit of miso, one of my favorite ingredients, to add more depth and a touch of saltiness. This soup was comfort in a bowl, and I hope you'll enjoy it as much as we did.
A little site update. First, I thank you all for your patience as we continue to work on the new site here behind the scenes. I've been posting frequently over at the new Quick Bites area where I share short posts on what I've got cooking up, along with recipe links and other quick items. After a few requests, I've gone ahead and created two new site feeds, one for Quick Bites only, and one for all of Veggie Meal Plans' updates, including Quick Bites. Have a lovely, lovely day. Mung Bean and Butternut Squash Soup 2 teaspoons oil 1 medium onion, chopped (about 1 cup) 1 celery stalk, chopped 2 cloves of garlic, minced 3 cups peeled, cubed butternut squash (1 pound) 3 cups light, low-sodium vegetable broth, or more as needed 1/2 cup split, hulled mung beans, sorted and washed 1/4 teaspoon dried savory leaves 1 small bay leaf handful of chopped fresh parsley 2-3 tablespoons fresh lemon juice, to taste 2 tablespoons light miso, or to taste Heat oil in a 3-quart pot over medium heat. Add onions and celery and saute until soft and golden. Stir in garlic and cook one minute. Add the butternut squash, vegetable broth, mung beans, savory and bay leaf. Bring to a boil then reduce heat to a simmer and cover. Cook soup, stirring occasionally, for about 35 minutes, or until mung beans are broken down and squash is very tender. If needed, add in more broth or water, in 1/4 cup increments, to thin soup to desired consistency. Turn the heat off. Remove and discard bay leaf. Take a ladle full of soup and put into a dish along with the miso. Whisk to combine and pour back into the soup and mix well. Stir in lemon and parsley. Give the soup a taste and adjust seasoning if needed. Makes enough for about 3 servings. Related Recipe: Split Pea Soup |
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Written by Cassie
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Wednesday, January 14 2009 |
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We're going through changes around here! Please bear with us as Veggie Meal Plans is in the process of being completely overhauled. In the meantime, I have set up an area called Quick Bites. I'll be using it as a space to share brief posts about what I'm cooking up along with other quick items I'd like to pass along. The latest Quick Bites entries can be found in the upper right corner of the site in the green box. Click on the "more" link at the bottom of the box and you'll be taken to the front page of all entries. I do hope to see you there. Wishing each of you a wonderful, happy, healthy new year!
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Written by Cassie
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Saturday, December 20 2008 |
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 A weekend breakfast to warm up and fill up before heading out on an extremely cold Canadian morning. This baked oatmeal is not meant to be a bar you pick up and eat with your hands. You'll want to put it in a dish. Sit, relax and enjoy it with a hot cup of coffee or tea. And if you like, pour a little soy milk over top, which is how my husband eats it. I think this has just the right amount of sweetness, but you can pass the maple syrup or agave nectar around the table for those who may like it a little sweeter.
This is a great dish to serve for brunch and can be scaled up for more servings. Baked Oatmeal with Cranberries and Walnuts This recipe is loosely based on the Baked Oatmeal recipe from Cooking Light. 1 3/4 cups unsweetened almond milk (or other non-dairy milk) 1/2 cup unsweetened applesauce 1 tablespoon ground flax seed 2 cups rolled oats (not quick cooking) 3 tablespoons brown sugar 1/3 cup dried cranberries 1/4 cup chopped walnuts 1 1/2 teaspoons baking powder 1 teaspoon cinnamon Preheat oven to 375F. Lightly coat a 7"x9" or 8"x8" baking pan with non-stick spray. Combine the milk, applesauce and flax seed and set aside. In a separate bowl, combine all remaining ingredients, stir in wet mix then pour into prepared pan. Bake for 35-40 minutes. Serve warm. This makes enough for about 6 servings, or 4 for heartier appetites. |
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Written by Cassie
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Tuesday, December 2 2008 |
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 A busy day meal made from odds and ends ingredients pulled from the fridge and freezer and kept hot on the stove until we could finally sit and eat. I served this beet red chili (which actually is very red, thanks to the beetroot) with bakery bread and romaine salad topped with avocado and orange.
I'll try to add an actual photo of the chili the next time around, but for now this is a recycled image from the Red Bean and Lager Chili. Beet Red Chili All measurements approximate. Adjust amounts to suit your preferences. Like most chilis, this is going to taste best if you let the flavors meld awhile, and it's even tastier the next day. 2-3 tablespoons oil 1 onion, chopped 2 bell peppers, red and green, chopped 5 cloves of garlic, minced 4 ounces tempeh, diced 1 tablespoon whole cumin seed sprinkling of salt 2 teaspoons oregano 1 chipotle pepper in adobo sauce, minced (vary amount to your heat tolerance) 1 bottle of your favorite beer (I used an India Pale Ale) 1/4 cup whole grain cornmeal 2 1/2 - 3 cups of canned diced tomatoes, including the juice 1 1/2 tablespoons unsweetened cocoa powder 1 large beet, peeled and diced 2 cups cooked black beans, drained Heat oil in a large pot. Add in onion, bell pepper, garlic, tempeh, cumin seed and a sprinkling of salt. Saute 5-10 minutes. Stir in all remaining ingredients except black beans. Bring mixture to a boil then reduce heat to a gentle simmer. Simmer covered about 45 minutes, stirring frequently, adding more liquid if needed. Remove cover, stir in black beans and simmer until heated through and thickened to desired consistency. Adjust seasoning if needed. Makes enough for 4-6 servings, depending on your appetite. |
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