Asparagus soup
- 1 lb asparagus stems use the middle section under the break and chop off the very bottom of the stems
- 3 cups water
- 1/2 onion chopped roughly
- 1 clove garlic peeled
- 1/4 tsp red pepper flakes optional
- 1/2 cup almond milk or any milk of your choice
This is a great way to use the end of the asparagus that usually gets thrown out! Â Let your kids try it too!
Place asparagus stems in the water in a large sauce pan. Â Add onions, garlic, red pepper flakes-optional and salt and pepper to taste. Bring to a boil and simmer low for 30 minutes. Â Remove from heat and allow to cool. Â Place the asparagus mix and 2 cups of the cooking liquid in a high speed blender. Â Puree till smooth. Â Add 1/2 cup of almond milk, or any milk you use, and puree a few seconds. Reheat and serve in a large cup or bowl.
Serves 2
Enjoy!
Vegetable Pumpkin Chili
What comes to your mind when you hear the word chili? Meat and beans or just meat! Well this recipe just might change that thought! Â I did find this recipe online,(www.thekitchn.com), and tweaked it a bit with a few changes to suit my tastes. Â I use Worcestershire sauce which contains anchovies. Â To make this recipe vegan or vegetarian, just use a vegan alternative or leave it out. I like the little kick the sauce adds to the chili.
A fresh sugar or similar type pumpkin is really necessary for this recipe. Â As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Â Let cool and peel off the outside and cut into 1 inch cubes.
Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Â Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste.
Saute on a low heat for ten minutes stirring occasionally. Â Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce.
Bring all to boil and then down to simmer for an hour.  Add more seasoning to taste. Simmer for another hour.
Enjoy!
*If you can’t find fresh pumpkin, I would try butternut squash as a substitute. Â Roast it the same as the pumpkin but cook in the chili for an hour. Â The butternut squash many not hold up as well for longer periods of cooking time.
- 1 3 lb. sugar pumpkin fresh pumpkin
- 1 bunch radishes chopped into quarters
- 1/2 medium onion chopped well
- 2 15 oz. cans black bean any beans can be substituted
- 2 cups fresh or frozen corn
- 1 medium red pepper chopped
- 3 cloves garlic chopped fine
- 2 cups vegetable stock homemade or a salt free canned
- 1 15 oz. can cherry tomatoes diced tomatoes can be substitued
- 2 tbsp. tomato paste
- 1/4 cup olive oil
- 1/4 cup butter vegan alternative can be used
- 1/4 cup corn meal
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- A few dashes Worcestcershire sauce optional-vegan alternative can be used or none
- a few sprinkles red pepper flakes optional
- A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes. Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste. Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce. Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour. Enjoy! *If you can't find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time. *this recipe is originally from www.thekitchn.com; I have made adjustments to the original recipe.
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