Heavenly Sweet Potato Soup

sweetpotatosoup

Fall is here! This is my favourite time of year. It is when I bring out all my comfy sweaters, scarves, and pull out the outrageously long socks have lived in the back of my sock drawer all summer. There is no need for socks that reach your belly button… BUT THAT IS WHAT MAKES THEM SO AWESOME!!

My non-clothing obsession in fall is soup! Loads and loads of soup! Its warm and comforting. You can drink it in a cup, have it in a bowl or in a boat on a moat! With a fox or in a box! So yes, soup is good.
Sorry for the unoriginal rhymes… Dr. Suess is a better writer than me, I know. I just read that last book that was published, “What Pet Should I Get.” Pure gold. What a wonderful man.sweetpotatosoup
Back to soup. I am eating my Heavenly Sweet Potato Soup (which is also pure gold) for lunch at school whilst I write. I created this recipe two years ago and have been obsessed with it ever since. I dream about fall just so I have an excuse to start making this soup. When I first made it I told my friends that I should mail the recipe to a blogger and share this recipe with the world because it is too good not to share! Well, two years later I have ended up being the blogger to publish it. Go figure! ;)
Soup2
Be sure when you make this soup to not miss a step.. if you do not roast the sweet potato and onion before hand it will not taste as good I guarantee. Also, the brown sugar is a nice touch. I am not a huge fan of refined sugar, I usually replace it with sucanat. However, if you don’t mind a tablespoon or so in a serving for 8 it is worth the splurge.
So my friends, eat, be merry and try to share!
Heavenly Sweet Potato Soup
Heavenly Sweet Potato Soup
Ingredients
3 medium sweet potatoes, cubed
1 carton of vegetable stock
2 tbsp olive oil
1 zucchini, chopped
1 very large golden onion, chopped
2-3 cloves of garlic
1 tbsp brown sugar, sub for sucanat
1 heaping tsp curry powder
1 tbsp garham masala
1/2 tsp all spice
2/3 cup coconut milk, full fat
1/2 cup water
salt as needed
My Favourite Toppings:
sliced green apple, spaghetti squash, hot pepper, coconut milk
Directions
1. Preheat oven to 400ºC. Line a pan with parchment paper. Evenly spread the sweet potatoes, onion and brown sugar (or sucanat) onto the pan. Bake until sweet potato is tender; about 25 minutes.
2. In a large on medium heat sauté minced garlic with olive oil until fragrant. Add in the zucchini and spices. Mix until zucchini is evenly coated with spices and allow to brown slightly.
3. Add vegetable stock, sweet potatoes and onions. Allow to simmer for 5-10 minutes. With an emulsion blender, blend soup into a smooth and silky consistency.
4. Add coconut milk. I add a 1/2 cup of water as well to cut the richness of the soup. Feel free to not add water if you prefer. Taste before adding salt. The vegetable stock might have already been salty enough.
5. Allow to simmer for 8 minutes more and then remove from heat. Eat immediately or allow to cool before putting in the fridge. Will keep for a week or longer if put in the freezer.

Amazing Green Hummus

Amazing Green Hummus

I hate reading… well, I actually love reading. Once I start, I can’t stop. I usually don’t like beginning a book because I know once I get into a good story I will not stop until I read the entire book… or series. My favourite kind of novel is good fiction with some sort of dystopia. A novel where someone is stickin’ it to “The Man”!

Reading also makes me want to write a book. I don’t know where I would start, but I think it would be fun. I went to university for acting about 3 years ago and got kicked out. (That’s another story for another day.) However, right before they gave me the boot, one of my instructors told me I should try writing. That way I could still tell a story but no one would have to see me. (She was a real gem.)

I haven’t thought about that conversation in ages. I didn’t even want to pick up a pen for a long time after. I felt that if I wrote anything I would be proving her right. So, I can’t be a performer and a writer? That’s just silly! Who says I can only do one thing? Well she does… but what does she know!

I think part of starting this blog was to see if I could form coherent thoughts in some sort of structure that someone would want to read. Or, you know, I could read them back to myself. I mean, I am no Lois Lowry or C. S. Lewis, but hey, who knows, one day people might be interested in what I have to say!

GreenHummus3

Well, now that I’ve rambled about something that has nothing to do with food, let’s get back to this delicious recipe! I use hummus in all kinds of ways. It’s not just for dipping veggies in. I put it in my rice dishes, I use it in pasta salads and stir-frys, buddha bowls… the possibilities are endless. This hummus has a wonderful taste and once you let it sit in the fridge overnight the flavours really pop!

You gotta love parsley to fully appreciate this recipe. I mean, wow! The parsley really hits you, especially when it is freshly made. I really like that, but we are all different, so if you think you would prefer less or no parsley at all, that’s fine. It will still taste amazing and will be bright green!

Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Recipe Notes
  1. In your food processor, put in lemon juice, tahini, onion and garlic. Blend on high until well combined.
  2. Then add everything else except the chickpeas. Process the ingredients making sure the mixture is smooth.
  3. Lastly, add the chickpeas and process one more time. Add a tablespoon of water or oil until you have reached you desired consistency. I like mine really smooth.
  4. Store in an airtight container. It is best served the next day when the spices have had a chance to really show their flavour.
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Scrumptious Stuffed Squash with Lemon Risotto

Stuffed Squash w/ Lemon Risotto

In the great words of one of my favourite authors, this was “scrumdiddilyumtious”! Roald Dahl is one of my heroes. I thought one day I would grow out of loving his writing, but I never did. He has taught me such amazing lessons with his lovely, made-up words and his preposterous ideas that might only make sense to a child.

Why am I talking about a book instead of a recipe? Well, I was packing my apartment today and donating things I have no use for, when I stumbled on my beloved collection of Roald Dahl books. I sat there reading and laughing (instead of packing) for hours until I realized how unproductive I was being! My favourite novels of his are: Matilda, The Twits and The BFG. So, I decide to keep those three and part with the rest. I like to think that some other child (or wonderful adult) will find the joy I did while reading these books.

Packing is dreadful, though. It has to be one of my least favourite things and I have done it at least once a year for the past four years. I keep telling myself, “Okay, this will be where I will stay for a while”. However, I inevitably find somewhere else and the journey continues.

Anywhoozels, enough rambling and on to the recipe!

Scrumptious Stuffed Butternut Squash

This recipe was a brain child of mine. I thought about what to make for Easter dinner for days. I wanted to make something that would satisfy everyone’s pallet. I woke up Easter morning and this idea was born. I hope you enjoy it as much as I did.

For people who eat cheese, try adding parmesan or mozzarella. For people with nut allergies, don’t add the crushed walnuts. I promise it won’t ruin the dish.

Stuffed Squash with Lemon and Asparagus Risotto

Scrumptious Stuffed Squash with Lemon Risotto

Serves 4-6
Ingredients
2 butternut squash
1 cup coconut milk
2 cups arborio rice
5 cups vegetable broth, boiled
1 1/2 cup asparagus, chopped
1 tbsp of lemon zest
1 small yellow onion
4 cloves garlic
1 cup mushrooms, diced
2 tbsp of olive oil or earth balance butter (I used olive oil)
Salt to taste
“Daiya” shredded cheese (optional)
1/4 cup ground walnuts (optional)
  1. Preheat the oven to 400ºF. Cut the butternut squash in half and scoop out the seeds. Once the oven has preheated, put squash on the bottom rack face down for about 25 minutes or until squash is tender.
  2. While squash is cooking, put broth in a medium sauce pan and bring to a boil.
  3. In a large sauce pan heat oil or butter on medium high heat. Add garlic, onions, and mushrooms and sauté until onions are translucent.
  4. Add rice and mix. The rice will become translucent as well. This should only take a couple of minutes.
  5. Begin to add broth with a ladle, but only add one scoop at a time. Wait until broth has evaporated before adding more liquid. This will take about 20 minutes, stirring constantly.
  6. Add in asparagus and lemon zest while rice is still al dente and allow to cook for another few minutes longer. If you don’t need all the broth, that is okay. You don’t want your rice to get mushy. It will throw off the consistency of the dish.
  7. Take squash out of the oven and scoop out the centre leaving about an inch and a half around the edges. Don’t throw out the centre because you can use it in another recipe! Pour risotto into the squash, topping with cheese and/or ground walnuts. Turn on broiler on low and place stuffed squash on the middle rack. Keep a close eye on it and remove when cheese has melted and walnuts have toasted.
  8. You have created a masterpiece! Dig in!