November 23rd, 2007

Coconut-tofu...Anything?

Due to a really silly mistake I made yesterday while making the vegan pumpkin pie someone posted a while ago [tried to double ingredients in my head, somehow ended up quadrupling the first two before I figured out what I did wrong]I now have a lot of coconut milk blended with soft tofu in a roughly 1:1 ratio. Short of making three more pies [and then eating them all by myself within a week,] does anyone have a clue what I could do with such a mixture? I'd try experimenting but I'm not too familiar with cooking with coconut milk and I'd hate to waste food with another silly kitchen experiment gone wrong.

[The pie, by the way, was fabulous once I measured out the proper amount of coconut/tofu mixture. My brother thinks of himself as a super-macho-carnivore-football-player and even he admitted that it was good.]
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Butternut Squash Soup

Hi everyone,

A few days ago I made a really good Butternut Squash soup. Anyways here is the recipe! :)

1 Butternut squash
4-6 cloves of garlic
2 Small or 1 Med. onion (any will do)
about 2-3 potatoes
6 sage leaves or some bay leaves
1 bullion cube per cup of water used either that or vegetable stock.

Chop up the onion and fry it in some olive oil or veg-butter, once that is done add the water and the garlic. Chop the garlic cloves in half that way they will soak up the water faster. And add the sage/bay leaves.

While that is on the stove, preheat the oven to 350 degrees farenheit, cut the squash in half and then half again. Make sure to remove the seeds and pulpy stringy flesh. When you have the squash quartered, place it on a baking sheet and drizzle with olive oil and any spices you want. After you have the squash on a baking sheet, take the potatoes and cut them into cubes. Place them in a separate baking sheet and drizzle with olive oil and spices as well. Sick both in the oven and let roast until the squash is soft when pierced with a fork. Roughly 45 minutes I would say.

After that, take them out of the oven. Set the potatoes aside and peel the squash. You will want to let the squash cool a bit before hand. Once done peeling the squash, cut it up and put both it and the potatoes into the pot. Cook for 5-10 minutes, then ladle the soup into a blender and blend. You'll want to blend then pour into another container, then blend more, etc.

To add a bit of spice to this I chopped up a "long john" pepper (I don't know if that's what they're really called). And put it in when I put in the garlic. Of course this is optional and I may just do roasted red pepper next time.


Oh yeah, also if you do eat vegan sour cream, a dollop of it in the warmed up soup is wonderful. As well as crackers!!!
ENJOY!!!

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