Squash, kale & bean soup.


It's #vegansquashnight on the Instagrams! My pal Miranda (@irresistiblyvegan) and I are hosting an online hangout, where you post today's squash-filled meal, hashtag #vegansquashnight, and tag the both of us (@irresistiblyvegan and @ohhhcaitlin) so we can see just what you made. 

I really wanted to make something with roasted vegetables and kale. It's been snowing here in Winnipeg (but not sticking around, so far) and my circulation is, as always, total dogshit. Soup, it is. Onto the recipe, 'cos this snow is a massive bummer.

Serves 8

Ingredients I
2 butternut squash, cubed
1 small bag baby carrots (or 2 cups), chopped
1 large onion, chopped
1 head of garlic
Olive oil for drizzling
Salt and pepper to taste

Ingredients II
1 - 14oz can of diced tomatoes
10 cups of water or vegetable broth
1 bay leaf

Ingredients III
1 - 14oz can of white kidney beans, thoroughly rinsed
1 bunch kale, chopped into bite size pieces


Method

Place your chopped batch of Ingredients I on a baking sheet, and drizzle with olive oil and seasonings. Bake at 425F for 40 minutes, stirring about half way through.




Remove garlic from bulb. For more on roasting your own garlic, head here.


Toward the tail end of roasting, put all of Ingredients II -except the bay leaf- in a large pot, and blend with your handheld immersion blender. Then, bring to a boil. Don't season this just yet - your roasted vegetables will add all sorts of flavour once added to your broth. Right, now add your bay leaf.
Fun side note - it took me a few years of cooking to realize I can blend things on the stove in my cutoffs without getting burn marks permanent stories if I'd just blend things before turning on the stove.

Add your roasted vegetables to your new broth. Then, add in all of Ingredients III. Continue to boil for ten minutes, then let simmer for at least 15 minutes (or until your kale and beans are soft enough for you)

Now that your soup is done, give'r a taste a see if you'd need to add any seasonings! By now, the flavours have started blending nicely together. It's just up and up from here.



Pumpkin spice latte mini doughnuts/muffins

Doughnuts? Donuts? Little round doughy bits that taste quite alright. Coffee is a no go. That's okay. I found Krakus, from Poland! I picked it up at my local Bulk Barn. Nope, it's not exactly like coffee, because it's made from the extracts of roasted barley, chicory, rye and beet roots. It does have that nice roasted, full, flavour coffee seems to have. I've made this little ditties in mini muffin and mini doughnut pans, and they turned out nice. The glaze is a ganache made of melted dairy-free white chocolate and a few tablespoons of extremely strong Krakus. This would be rad with a dark chocolate as well, I'm sure!




Ingredients I
1/2 tsp apple cider vinegar

2 tbsp dairy free milk - I used Almond Breeze's almond coconut milk
1/4c strong coffee / coffee substitute (or just more milk alt)
1/2c canned pureed pumpkin
1/4c white sugar
2 tbsp brown sugar, packed
1/4c butter (melted)

Ingredients II

2 tsp baking powder
1/4 tsp baking soda
2 tsp pumpkin pie spice 
1/2 tsp salt
1 1/2c flour 

Glaze

3/4 cup dairy free white chocolate (bark/chips/bar)
2-3 tbsp strong coffee / coffee sub

In a bowl, combine your dairy free milk and ACV. Stir, and add in the rest of Ingredients I. In a separate, larger bowl, sift in all of Ingredients II. Make a well, and add in your wet ingredients. The consistency will be doughy, a bit sticky, and a bit like a pizza dough (minus the puffiness the yeast provides, but you already know this).

Spoon batter into trays. Don't be afraid to smooth out the tops of batter, it'll then rise nice and evenly. In my picture, I could have smoothed them out more, but let's be real, it was midnight and they had to get to a birthday girl bright and early.

Bake at 350F for 10-12 minutes or until your toothpick comes out clean.

Let sit in the trays for 10 minutes, before removing and placing on a cooling rack.

Once fairly cooled, you can begin making your Glaze. To do this, microwave ..or double-boiler, or VERY carefully put in a saucepan on low!.. your chips until fully melted, stirring a heap. Add in 2 tbsp of your coffee/sub, and see if you like the consistency and flavour. It should be thin enough to drizzle, but thick enough to not run all over the place and be a major bummer. I dunked a fork in my glaze and drizzled each piece. If your glaze starts hardening, nuke it for a few shakes.

Creamy maple miso chicken salad.




Salads can be so gross. Gross and overdone and bland and sad. This here's a quick recipe and the dressing is killer.

Dressing
2 tbsp vegan mayo
1 tsp miso paste
2 tsp balsamic vinegar
2 tbsp maple syrup
2 tsp Dijon mustard
2 tsp sesame oil
2 tbsp mild oil
Salt & Pepper

Chick'n
1/2 package Yves chick'n
1-2 shallots
1 tsp sesame oil
1 tsp vegan margarine
1 tsp Lite Kikkoman soy sauce
1 tsp lemon juice

Lettuce
Almonds or other nuts


Make your dressing by combining the Dressing ingredients. Stir vigorously in a large enough bowl (a cereal bowl will do) 

Begin sauteing your Chick'n and shallot by heating up a pan with sesame oil and margarine. Saute until Chick'n gets crisp and lightly browned, then throw in the soy sauce and lemon juice. Saute a bit longer, so it remains crispy.

Top your lettuce with Chick'n, almonds, and drizzle with dressing.

Serves 2