Curried Squash Soup (vegan/gf)

IMG_3390

Confession:  I love soup… BUT I don’t love soup that has been completely pureed (I like it well enough, just no love) – I prefer some varied texture to make me feel more satisfied.  I also love winter squash, and squash soup very often implies a meal you can drink from a cup.  Not my fave, as you know if you’ve been following along so far.  Therefore, it was a pretty awesome and world-broadening day when I realized that butternut squash soup didn’t have to be an orange, mono-flavor liquid.  So with that confession out of the way, and a farmers’ market squash and other winter vegetable friends in hand, I bring you my take on squash soup – packed with flavor, and only *mostly* pureed.  :)

(P.S. I won’t judge if you decide to puree it all the way.  What passes between you and your soup is your little secret.)

IMG_3384 Continue reading

Roasted Tomato-Basil Soup with Tofu and Spinach (or, what to do with your leftover soup)

Yesterday I posted about some delicious tomato soup I had made with a great farmers’ market find – fresh-frozen heirloom tomatoes.  I roasted them up with some garlic and onions and the result was fabulous.  Find that story here.

Travis and I enjoyed our leftover soup with the extra sandwiches I had made (see same post above) the next day, but I wanted to make something different with the little we had left after that.  Well, that’s part of the reason I wanted to create something new out of it… because there was really only one serving left, and we were two hungry people.  I scoured the fridge and the pantry and found some likely subjects:  tofu, rice, and spinach.

IMG_3377 Continue reading

Roasted Tomato-Basil Soup and Grilled 3-Cheese and Veggie Sandwiches

I’ve been on a comfort food kick lately – Travis has been sick, I’m still getting over nagging ickiness, and I’ve been busy at work.  Really, that’s all just an excuse I use to make food that is delicious and just a *little* naughty (I love cheese.  I would be vegan in an instant if it weren’t for that fabulous dairy product… perhaps in time I will get over it!).  But really, it’s just good food and no shame in that.

Anywhosie, at the farmers’ market last week one of the farms was selling bags of beautiful fresh-frozen heirloom tomatoes.  I could not resist their beauty and promise of summer’s last sweetness – which in this cold weather feels like a long long time ago.  And so I began formulating a plan for a tomato soup and grilled cheese combo for my sick Travis… and me to enjoy.  :)

IMG_3360Yup.  Irresistible.

Continue reading

Citrus-Chili Bean Stew (vegan/gf)

IMG_3338

I love beans.

I feel withdrawal if I haven’t had beans in a week, and those pangs lately led me to re-discover a jar of gorgeous dried Jacob’s cattle beans (local, from Maine) that I bought at Whole Foods a little while ago (I don’t often go to WF, but when I do it’s to stock up on great bulk items!).  I decided to make a chili-like stew with them and some equally lovely dried chickpeas that were calling to me from the pantry. Continue reading

For what ails me… (Cashew-sesame sauce)

I stayed home sick yesterday.  I was basically a slug – lunch was instant miso soup and piece of peanut butter toast (thanks, Travis!) – but I made myself get off the couch and make some real dinner when my stomach wouldn’t let me idle any longer.  I was feeling pretty uninspired, and I didn’t want anything that took too much effort, so my mind inevitably strayed to the comfort list.

You know, the foods that sound good in pretty much any situation.  Such a situation as, say, feeling like crap.

I immediately thought of a favorite cashew sauce that I make and I mentally ran down the list of necessaries:  cashews, garlic (ooh, an heirloom variety from the market – double check!), rice vinegar, tamari/soy sauce, sesame oil, curry paste… YES!  And I even had some good veggie options and some brown rice spaghetti.  It’s embarrassing how excited I got when I realized I could make the beloved dish that very night.

IMG_3309

Uh-oh, my mouth is watering again… I can get away with making it twice in a week, right??

Continue reading

Corn and Roots Chowder (vegan/gf)

IMG_3288

It’s winter.  In Maine.  That has several implications for me, but a few converged this week in my meal planning:

1. It’s cold.

2. I’m stuck in a perpetual almost-sick state of being.

3. There are slim pickings at the Farmers’ Market.

#1 and #2 lead me to soup, and #3 leads me to root vegetables.  Ok, I can live with that.  (With some help from my off-season friends, frozen veggies.) Continue reading