Gluten-free Vegetarian Thanksgiving 5: Ginger Squash and Pumpkin Sage Soup Recipes

November 18th, 2011 yum Posted in Blog Event, Blog News, Cauliflower, Dairy Free, Egg Free, Holiday, Soup, Squash, Vegan 6 Comments »


For our fifth edition of my Vegetarian Thanksgiving Event, Stephanie of the Nutty Garbanzo shared a vegan ginger-spiced squash and apple soup that her husband adored. This soup would be a wonderful, healthy and light addition to any Thanksgiving dinner. I especially like the roasted squash seeds she added as garnish. I’m so glad to get the opportunity to meet these like-minded bloggers who have so many great ideas for vegan vegetarian Thanksgiving.


Since we were talking soup today, I wanted to share a BRAND NEW soup recipe I developed for you. After making my un-panko roasted squash slices, I had extra squash that i drizzled with olive oil, salt and pepper, and then roasted in the oven on 425 until soft. We ate some plain, but one evening as I was debating what to make for dinner, I saw that squash and thought a warm fall soup would be delightful, especially with the homemade vegan and gluten-free rosemary thyme rolls I’d made that morning. (Recipe coming soon!) The resulting soup was delicious. I used celery from our garden, organic onions and carrots as the base, and then I added roasted chestnuts and pine nuts for extra protein. The poultry seasoning added the perfect dusty herbal note, and herbamare makes everything taste better. Everybody liked it except for Toddler Yum, who is suspicious of anything that is orange (except for oranges, which she will inhale like candy). My dairy-free, soy-free Mom loved it. You know some things that are mysteries to me? Why is it that so many companies add flour to their soups for thickening when they don’t really need to have it? And further, why is it that most of the boxed gluten-free soups taste terrible, but that homemade soups are awesome even when they have similar ingredients? One of the few packaged soups I like is the Kettle Cuisine vegetarian soups (review coming soon) which was sent to me for trial and review some time back. Do you have a favorite pre-made soup or a favorite homemade soup recipes? Do you usually serve soup for your Thanksgiving dinner? Share in the comments!


More delicious soup recipes:
Curried Acorn Squash Sweet Potato Apple Soup
Farm Fresh Salad Soup Recipe
Potato Zucchini Soup Recipe
Snowdrops and Baked Potato Soup
Eat the Rainbow Black Bean Soup
Roasted Parsnip Garlic Soup with Mushrooms
Artichoke Soup
Double Mushroom Soup Recipe

This recipe was shared with Wellness Weekend and Sugar Free Sunday.

Nutty Vegan Sage Pumpkin Chestnut Soup Recipe
Ingredients
2 tbsp olive oil
1 small to medium onion, diced
1 stalk of celery (or 2 of skinny homegrown celery), diced
2 medium carrots, diced
florets from 1/2 head of cauliflower, separated from the stalk
1 bag of prepared chestnuts or 15 cooked chestnuts, peeled and chopped
1/2 cup pine nuts OR raw whole cashews soaked in water for at least half an hour
1 1/2 roasted winter squash removed from skin
3 tsp GF vegetable bouillon powder
3 cups water
1 tsp. poultry seasoning
1/2 to 1 tsp herbamare seasoning salt
2 cups of water
small bunch of fresh sage

Directions
Heat your olive oil on medium high in a large pot. A dutch oven would be great for this recipe, but you can do it in any large pot. Add your diced onion and saute until softened. Add your diced celery and carrots and saute until carrots soften slightly. Add your cauliflower florets and let them cook until they soften. Throw in your chopped chestnuts and heat through. Throw your chopped chestnuts into the pot with the onions, celery, and carrots. Heat through and then add your roasted winter squash to the pot. Heat and add your vegetable bouillon powder dissolved in three cups of water. Add your vegetable broth to the pot. Drain your pine nuts and process them in a food processor or blender with a little water until you have a smooth, thick sauce. add half of your pine nut or cashew puree to the pot and reserve the rest. Add your poultry seasoning. Use an immersion blender to puree your veggies in the pot. If you don’t have an immersion blender you can use your food processor or blender. Add two cups of additional water as needed. Top with fresh sage. If you like you can puree some sage into the soup too.

To serve, add extra water to the remaining pine nut or cashew puree to make it the consistency of heavy cream. Pour your soup into individual bowls and swirl your pine nut or cashew cream into the soup decoratively.

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Gluten-free Vegetarian Thanksgiving 4: Mushroom Socca Tartlet and Apricot Brussels Sprouts

November 17th, 2011 yum Posted in Blog Event, Blog News, Brussels Sprouts, Dairy Free, Fellow Food Bloggers, Holiday, Party Food, Party Menu, Soy Free, Thanksgiving, Vegan, beans 3 Comments »


Welcome to Episode 4 in our Vegetarian Thanksgiving Series. Today Kim of Welcoming Kitchen shared a creative recipe for a Mushroom Socca Tartlet that would be a wonderful entree in any holiday meal. Kim used all whole ingredients, even grinding her own chickpea flour from dried chickpeas to make the socca. My favorite part of this recipe is probably the fresh herb infused oil. Not only does it look beautiful but it sounds like it would taste simply divine. All of the recipes at Kim and Megan’s site are free of the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish), gluten-free, and vegan. Not only that, but they have a series of cookbooks out, and the latest released in June Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes looks pretty awesome. Allergen AND Gluten-free AND Vegan recipes? Sign me up!

For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.

Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Chestnuts with Brussel Sprouts
Gluten-free Bay Roasted Brussels Sprouts
Gluten-free Bay Lemon Dijon Roasted Brussels Sprouts
Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon

Apricot Glazed Roasted Brussel Sprout recipe
Ingredients
1 lb- 1 1/2 lb. brussels sprout
olive oil
dried dill to taste
salt
pepper

1/2 cup apricot jam (i use a no-sugar variety)
1 tbsp. fresh lemon juice
lemon zest, if desired

Directions
Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own.

While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze.

When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

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