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 Dairy or Vegan Carrot Cauliflower Gratin Recipe

October 12th, 2011 yum Posted in Cauliflower, Dairy, Dairy Free, Egg Free, Nutritional Yeast, carrot, corn free, grain-free 3 Comments »


The other day I was reading my friend Kelly’s blog over at Spunky Coconut and I came across this tasty sounding Oven Omelet with Sweet Potato Crust recipe. I’ve seen savory pies with potato crusts before, but a sweet potato crust was new to me.

And then I was harvesting from our summer garden and found myself with a gorgeous pile of heirloom carrots, including the vibrant “Dragon” variety with a purple exterior and orange interior. Its skin is so beautiful I hate to peel it.
Here’s the DH surveying our garden beds while Toddler Yum contemplates watering the dirt with a hose. As I looked at that pile of vegetables, I was somehow reminded of Kelly’s recipe. When I was on an allergen-friendly diet, I found that carrots can be used in some applications as a substitute for both potatoes and sweet potatoes. I enjoyed carrot fries more times than I can count. But in this case, I thought I could use them instead of sweet potatoes as a kind of crust. I wasn’t in the mood for omelet, so I took a page from our life in Japan, where gratin is a very popular dish at family restaurants, and made a kind of carrot-crust gratin. I made one version that was dairy-rich for the DH, who never met a dairy product he didn’t like, and another version that was vegan for my dairy-sensitive mother. Both were delicious and I’d make either one again.


Roasted Carrot and Cauliflower Gratin (dairy-free, vegan)
Ingredients
1/2 to 3/4 head of heirloom cauliflower (I like green), sliced into 1/4 inch slices as flat as you can make them (enough for one layer of cauliflower in your gratin pans or ramekins)
1 lb. of heirloom multicolored carrots, peeled and sliced on horizontal into 1/4 in. slices*
olive oil
salt, pepper
1 small onion, diced
1 tsp. toasted onion powder or garlic powder
2 tbsp. vegan margarine or olive oil
1 or 2 tbsp. sorghum flour
2 to 3 cups unsweetened plain almond milk (or your favorite non-dairy milk)
2 tbsp nutritional yeast
Slivered raw almonds and almond meal for topping
paprika
salt
pepper

4 to 6 gratin pans or medium ramekins (4 inch wide or larger)

Directions
Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your margarine or heat your olive oil. Throw in your diced onion and saute until translucent. Add you sorghum flour,nutritional yeast and onion or garlic powder and stir it into the butter. Whisk in non-dairy milk, one half cup at a time, letting the mixture thicken slightly before adding more non-dairy milk. When you have two cups of non-dairy milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of non-dairy milk and thicken as before. Season with salt and pepper to taste.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared dairy-free white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of dairy-free white sauce, top with crumbled slivered raw almonds and almond meal if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Roasted Carrot and Cauliflower gratin (dairy)
Ingredients
1/2 to 3/4 head of heirloom cauliflower (I like green), sliced into 1/4 inch slices as flat as you can make them (enough for one layer of cauliflower in your gratin pans or ramekins)
1 lb. of heirloom multicolored carrots, peeled and sliced on horizontal into 1/4 in. slices*
olive oil
salt, pepper
1 small onion, diced
2 tbsp. butter
1 or 2 tbsp. sorghum flour
2 to 3 cups milk
1/2 cup shredded asiago, or more to taste
paprika
pepper
additional shredded asiago for topping

4 to 6 gratin pans or medium ramekins (4 inch wide or larger)

Directions
Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your butter. Throw in your diced onion and saute until translucent. Add you sorghum flour and stir it into the butter. Whisk in milk, one half cup at a time, letting the mixture thicken slightly before adding more milk. When you have two cups of milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of milk and thicken as before. Add your shredded asiago cheese and turn off the heat, stirring in the cheese and letting it melt into the sauce.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of white sauce, top with additional cheese if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Notes
*If making carrot crust, only put white sauce over the bottom of the crust, leaving the sides of your crust bare.
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