Showing posts from November, 2011

Creamy Vegan Squash Soup

So I promised a coup recipe.... and I deliver! Recently, we bought one of these beauties at the market:
That's a Pink Banana and/or a Georgia Candy Roaster. Now do keep in mind that those are about the size of my torso, if not longer. I haven't figured out yet if those two breeds are the same squash under a different names, sub-families, or just two unrelated squash. Anyway, we bought one and it barely fit into the oven.
That's a lot of squash. It turned it a pretty wicked vegan birthday cheesecake, it was also became yummy roasted squash with honey, sea salt, herbs, and olive oil, and with all that was leftover it also became bowls and bowls of this delicious soup.
Now, I know that soup is a pretty easy thing to make, but I'm a lazy soup maker. I don't know why. This one takes about 5 minutes or less to make, which is definitely a feature. I'm sure that you can also use any of your favourite squash instead of the one I used to come up with an equally simple a…

Happy Thanksgiving & 5 Seasonal Foods I'm Grateful For

Happy Thanksgiving to all my American friends, family, and readers! May your day be filled with gratitude and yummy delicious food.  We had our first snow here in Ottawa yesterday, and while everyone started to complain, I'm still choosing to get excited by how magical the first snow fall looks! So to go along with the whole theme of the day, here are 5 foods that I get really excited about during this time of the year and that I'm grateful Mother Nature decided to give to us:
1) Persimmons So, I know a lot of people who didn't grow up eating persimmons find them gooey and weird, but there's something about their strange texture that I just can't get enough of. I can't say I know much about other types of persimmon, but hachiyas steal my heart away every winter. Their awesome colouring shows that they are high in anti-oxidants like vitamin A, B, and C, beta-carotene, and lycopene, amongst others. They also contain a carotenoid, called zeaxanthin, which is reall…

5 Amazing Potluck Dishes

This was meant to come up last night, but to start off your week, here are some yummy food pictures from Andrew's birthday party this weekend. Hopefully, it will inspire you on what to bring to your next vegan potluck!

1) Harvest Rice Stuffed Acorn Squash
Made by our lovely friend, Kadri, these babies were stuffed with cranberries, nuts, wild rice, apricots, and all sorts of other indescribable harvest-y yummies. They were as tasty as they were gorgeous!
2) Polenta and Ratatouille So I've been wanting to try polenta for ages now, but have never really had the opportunity. 'Lo and behold, but the wonderful Angela comes over with polenta covered in all my all time favourite... ratatouille! Now there's a winner! As for my first taste of polenta? Everyone always told me polenta is bland, and I suppose that the taste is kind of understated, but there's something about the texture that is way too fun!
3) Vegan Chili, Roasted Squash, & Soup Fixin's
With some of my r…

5 Awesome Foods of the Week

Here are a few of the raw and/or delicious things I have consumed and made this week to keep you inspired in your own health journeys:

1) Can't... Stop... Eating... Collard Wraps
(image source) They're so good I always end up eating them before I remember to take a picture. I've usually been filling mine with carrot, beets, tomato, cucumber, sprouts, and my sun-dried tomato/sunflower seed/almond "meat" (a variation of this old recipe). In fact, I may go make some more when I'm done writing this.
I mentioned a little while back that one of my goals this winter was stay way more raw than I did last year. I know that a big part of that is finding the foods that make me feel raw and nourished when it starts to go below zero. Last year, I got too lazy to try, got cold, and just had whatever would take that feeling away (among other excuses, I tell myself that it was also my first winter in Ottawa, so I was adapting...). I know that a lot of people say that cold cli…