Roasted Carrot Ginger Soup

 Carrot Ginger Soup

Roasted Carrot Ginger Soup
Serves 4

• 7-8 large carrots, scrubbed clean, cut into 1 inch lengths
• 1 large knob of ginger, peeled and diced
• 1 large shallot chopped finely
• 1/2 white onion diced
• 1/2 cup cashews soaked for 1 hour
• 1/4 tsp dried thyme
• 5 cups low sodium vegetable stock or bouillon
• Olive oil
• Salt and pepper

-Preheat oven to 400

-Toss carrots with 1 1/2 Tbsp olive oil and 1/2 tsp salt in a baking dish

-Roast for 30 minutes until soft and lightly brown, turning once

-Saute shallot, onion, ginger and thyme in a little olive oil on stove top until the onion softens

-Blend cashews with 1/8-1/4 cup of water until smooth and creamy, put to the side

-Add carrots, shallot, onion, ginger and thyme with 4 cups of broth to a blender

-Puree until smooth, adding more broth if you would like a thinner soup

-Salt and pepper to taste

-Add 1/2 of cashew cream to the soup and mix

-Serve with a drizzling of cashew cream

I have always preferred carrots in soups and this is a rich and  refreshing version.  

Apple Crisp

                                 Autumn dessert

Apples are at the top of my list of autumn delights.  Our farmers' market has one stall known for their apples, you have to get there early.  I wasn't able to make it until late afternoon one day and bought a few that proved to be too hard for eating.  I considered a pie, opted for an easier first time apple crisp.

Apple Crisp with vanilla soy ice cream

Apples, a member of the rose family, are full of antioxidant and fiber-filled goodness.  Pectin is the water-soluble fiber attributed, with an apple's high antioxidant level, to increased cardiovascular health. They reduce thirst and fever and ease dry coughs and help cleanse the liver and the gallbladder.  An apple each day is the actual recommended amount, the benefits are plentiful, especially with the skin.  Try to get organic, they are on the "Dirty Dozen" list of pesticide carriers.

Apple Crisp

Oven at 350

Filling

• 4-5 organic if possible, hard  apples; peeled, cored and thinly sliced in half moons
• 1 Tbsp lemon juice
• 1/4 cup sugar
• 3/4 tsp pumpkin pie spice

Topping

• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp pumpkin pie spice
• 6 Tbsp organic butter or vegan margarine

-Mix apples, lemon juice, sugar and pumpkin pie spice in a bowl

-Arrange the apple slices in a circle, layering until near the top of the pie pan

-Mix oats, flour, brown sugar and pumpkin pie spice in another bowl

-Cut butter/margarine into small cubes and mix into oat mixture with your hands or a masher

-When the butter is incorporated in small pea-size bits, spread the topping evenly on the apples

-Bake covered for 25 minutes

-Remove cover and bake for 15-20 minutes until golden brown

Sage buttercup squash pasta

Halved buttercup squash

This sauce exceeded my expectations.  I often forget the creaminess and warmth of winter squash.  Sage, a member of the evergreen family, cuts the richness of the sauce with a flavor resembling eucalyptus.

I can now give winter squash much credit and know that the effort is worthwhile.  It is full of carotenoids such as beta-carotene, alpha-carotene, and lutein.  It helps to regulate blood sugar in diabetics and potentially stave off Type 2 Diabetes.  It is full of antioxidant and anti-inflammatory properties which help ward off cancer and other debilitating illnesses.

The seeds are a delicious treat when lightly salted and roasted.

                   Tossed with sage and olive oil

Sage is beneficial to brain function, enhancing concentration and memory.  It is anti-inflammatory and particularly beneficial for those with rheumatoid arthritis and bronchial asthma.  Antimicrobial properties are useful in fighting colds and the flu, while the relaxant effect benefits cardiovascular health and nervous disorders.

Topped with mushrooms and crisp fried sage leaves   

Buttercup Squash Pasta

Serves 6-8

• 1 Buttercup squash, seeds removed, peeled & cut into 1 inch cubes
• Fresh sage
• 1 1/2 large or 3 small shallots minced
• 2 cups soy milk
• 1 cup vegetable broth
• Olive oil
• Baby portabella mushrooms (optional)
• Salt and pepper

-Preheat the oven to 375

-Prepare the buttercup squash as the oven heats

-Mix the squash in a baking dish with 2 Tbsp of olive oil, 2 Tbsp of finely chopped sage, 1 tsp salt

-Bake for 45 minutes

-Saute shallots in olive oil with 1 sage leaf cut into fine ribbons (chiffonade), until soft.  Move to food processor

-(optional) Saute mushrooms in olive oil with 1 tsp chiffonade sage leaves and salt until a rich brown.  Leave in pan to reheat quickly before serving

-Start the pasta water when the squash is finished cooking and prepare al dente

-Add squash, soy milk, and vegetable broth to the shallots in the food processor (this may need to be done in 2 batches).  Blend until smooth.  Salt and pepper to taste.

-Reheat the mushrooms, toss with pasta and squash sauce.

-Serve with fried sage leaves