What's Been Cooking

Dh made the most amazing soup. Even my bean hater LOVED it. When I asked him for a recipe he said that it had a little bit and a little bit of that.

We only had one complaint...there wasn't enough.

Next he tried Bryanna's New Beefy Seitan that Vegan Dad talked about here. Tracker couldn't get enough of it. He called it meatloaf and kept asking for more. We had that with roasted red potatoes, steamed green beans and a Sun-dried Tomato and olive bread for The Joy of Vegan Baking. Yummy!! I don't think that this picture does it justice.

I tried to make bite sized quiches. They looked wonderful, but they were not that good. I need to fool around with the recipe some more. Has anyone ever made something similar before? Quiche is one of Tracker's favorite breakfast treats. I would love to find a way to make it a little bit lighter.

I also made a veggie sandwich with roasted mushrooms, onions, red peppers and garlic spinach. I used some homemade bread that dh made the day before. I will admit that it was not one of my best recipes. It was still ok.

Butternut Squash and Acini di Pep Soup

Both of my boys woke up not feeling well. So tonight is soup night. I belong to an amazing vegetarian recipe group on yahoo. I got this recipe from their files.


Butternut Squash and Acini di Pepe Soup

8 ounces Acine di Pepe (use orzo pasta if you can't
find)
1 butternut squash squash (about 3 pounds, split,
peeled, seeded and quartered
2 tablespoons margarine or butter
1 large onion, chopped
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrots
1 1/2 teaspoons brown sugar
6 cups vegetarian broth

Topping (optional)
1 cup non-fat or regular sour cream
1 tablespoon sugar

Cook squash in one inch of water in covered saucepan
for 15 minutes, or
until tender. Drain, cool and put back in pot. Add
margarine,
onion, carrots, sugar, mace, ginger and cinnamon.
Cover and simmer gently
for 10 minutes, stirring occasionally. Cook until
vegetables are tender.

Add 3 cups of the broth and put all in a blender or
food processor and process.
Return to the pot and add remaining three cups of
broth, bring to a boil
and add pasta. Cook, stirring occasionally, for 10
minutes, or until pasta
is done. Before serving, blend sour cream and sugar in
a separate bowl.
Put dollop on top of each bowl of soup. Serve hot.

Serves 4-6