Tuesday, October 11, 2011

soup and sandwich

butternut squash soup:

2T "fat"
4C roasted butternut squash.
2C vegetable broth or stock
2C "milk"
2t salt
1T brown sugar
1smidgen nutmeg
1ea cinnamon stick

butternut squash:

one: set oven to 400 degrees
two: halve and scoop squash
three: brush cut sides with oil and lay cut side down on baking tray
four: place in oven; add 1/4 cup of water.
five: bake for 35 to 45 minutes
six: remove squash, cool and remove skin; should just pull away


one: on medium heat add "fat", squash, broth or stock and salt; bring to boil
two: reduce heat to medium low; add "milk", salt, nutmeg and brown sugar
three: simmer for 30 minutes, stirring often
four: remove from heat, puree and serve with fresh grated cinnamon

grilled cheez sandwich:


1C cashews
3C water
1/4t salt
2T nutritional yeast
1T miso
2T oil
3T "milk"
1/4t dijon mustard
1/8t mustard powder

one: soak 1 cup cashews in 3 cups water over night
two: drain cashews
three: process all ingredients until creamy

sandwich: ( in case you haven't made a grilled cheez before )

sliced bread
a little "fat"
what ever else you might want to have on there ( i like caramelized onion, roasted peppers and tomato )

one: heat "fat" in pan over medium heat
two: put cheez and whatnot between two pieces of bread
three: pan fry each side until desired color is achieved


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