Fall in my Soup

Okay, call me crazy.  When the temperature drops below 20C, I am in my glory!  Time for Autumn harvest and it's finally cool enough to cook!  It's a drizzly, windy day and we  are in the mood for some hot, creamy soup.

This golden, yummy soup is inspired by a Moosewood Restaurant staple.  Golden winter squash, sweet apple and the warmth of cinnamon are brought together in one yummy bowl!  Add some crusty bread and (voila! ), you have a very satisfying fall meal.


Ingredients:

Vegetable oil or broth for sauteeing
2 organic yellow onions, chopped
1/2 dried thyme
2 bay leaves
1/4 tsp ground nutmeg
1 cinnamon stick
4 organic carrots, peeled and chopped
4 stalks organic celery, chopped
3 cups organic vegetable stock, homemade or prepared
2 cups winter squash puree, I used roasted butternut squash
1 cup tomato puree
1 cup orange juice
1 cup apple juice
Salt and pepper to taste

In a stock pot, saute onions in oil (or broth) for a few minutes.  Add herbs and spices a to onions and until the onions become translucent.  Add carrots, celery and broth.  Bring to a boil and then simmer, covered, until the veggies become tender.  Remove the bay leaves and cinnamon stick.  Puree the cooked vegetables, stock, juices and squash together in batches.  Reheat gently and serve.  It is wonderful topped with a balsamic vinegar reduction or some vegan sour cream.  Recipe yields 8 generous servings.

Sunday Brunch Apple "Jacks"

Good Morning! Well, it's better after eating a small stack of apple drenched flapjacks! These pancakes were great and the toppings were even better.

Ingredients:

(for the pancakes)

1 can coconut milk

1 large ripe banana

1 tsp vanilla extract

1 1/3 C all-purpose flour

2/3 C quick-cooking oats

3tsp baking powder

1/2 tsp salt

1tsp ground cinnamon(for the toppings)

apple sauce - (I made mine with apples, water to cover and a dash of cinnamon)

vanilla soy yogurt

toasted pecans

In a food processor or blender, blend the banana, vanilla and coconut milk until smooth. Mix the dry ingredients in a bowl and add to wet mixture. I mixed mine pretty well. Fry the pancakes on a prepared griddle (I used canola oil) on medium-high heat, flipping only when the top is very bubbly. Stack the pancakes, add your favorite toppings and enjoy!

PS> with homemade chunky applesauce, you won't even need syrup!

Apple and Celery Salad with Lemon Vinaigrette

This is a lovely and lightly refreshing salad.  The lemon in the dressing works well to keep the apples from browning, so I make sure to whisk the dressing before chopping the apples so I have it at the ready.

Ingredients:

1 clove garlic, minced
1 tsp dried organic basil
1 tsp Dijon mustard
2 tsp dried organic parsley
2 tbsp olive oil

1/4 cup lemon juice

2 C peeled and chopped apples, about 1/4" pieces

2 C thinly (as thin as your patience) sliced celery

Preparation:Whisk or blend together all ingredients except for celery and apple.  Set aside.  Peel and chop apples and toss in salad bowl with the dressing.  Slice celery and add to bowl.  Toss well and serve.  I served mine with a cucumber and kiwi garnish which was pretty  - tasty, too.

My Favorite Breakfast Porridge

This is even yummier than Captain Crunch, and you don't have to sacrifice the roof of your mouth to enjoy it.

Ingredients:

1 C long-grain brown rice, organic

2 C filtered water

1 tsp Earth Balance Margarine (optional)

1 can coconut milk

1 tsp all-natural vanilla extract

1/8 C maple syrup

2 red delicious apples, peeled and diced

1/8 tsp allspice

Optional toppings:

Toasted nuts, of any variety

Chopped dates

berries

cinnamon sugar

raisins, currants, cranberries

you get the idea!

Directions:

In a heavy-lidded pot, combine the rice (it's a good idea to rinse it first), water and margarine.  Bring to a boil.  Reduce heat to low and simmer for 20 minutes.  Add all other ingredients, bring to a boil, lower heat and simmer until most of the liquid has been absorbed.  Enjoy hot, cold, or any temperature in between!

Apple-Pecan Savory Stuffing

Oh, so good!  Sweet, salty and savory with just the right amount of crunch.  

Ingredients:

1 loaf Savory Stuffing Bread, cubed (check out my last post for recipe)

4 tbsp olive oil

1 large onion, diced

1 Cup chopped pecans

2 large apples, peeled and chopped

2 tsp kosher sea salt

1 tsp cracked black pepper

1 tsp cinnamon

2 tbsp magarine

1/2 Cup plus 2 tbsp boiling water

2 tbsp apple cider vinegar

Toast bread cubes under a low broiler, tossing every ten minutes.  Took about 30 minutes in total for me.  In a large stock pot, warm olive oil over medium heat.  Add onion and saute for 5 minutes.  Add pecans and saute another 3 minutes.  Add apple and saute another 3 minutes.  Add margarine and 2 tbsp boiling water, salt, pepper and cinnamon.  Saute 2 minutes.  Remove from heat and add toasted bread cubes, stirring well.  Cover stock pot and allow to stand for about 5-10 minutes.  Slowly add water and vinegar mixture while stirring until desired consistency is reached.  If you lid the stuffing, it will steam slightly and become softer.  It's wonderful!