Valentine’s Weekend and a Recipe

Posted on | February 17, 2009 | 2 Comments

valentine’s weekend is sort of a special time for the hubster and i. it marks our 2 year anniversary of being engaged. the hubster was supposed to propose on valentine’s day, but we [thankfully] got snowed in and he had to wait until two days later. i’m thrilled that we get to celebrate our very own day now.

and in honor of our weekend of love, we went to see he’s just not that into you and then came home for a tasty meal of butternut squash soup and spelt scones. it might sound that great, but we certainly enjoyed it. and it was our day, so there.

in case it did sound good to you, here are the recipes:

Butternut Squash Soup

ingredients:

  • 2 tbs earth balance
  • 1 red onion, chopped
  • 1/2 tsp ground nutmeg
  • 4 1/4 lbs butternut squash, peeled and cubed
  • 4 1/4 cups 365 brand vegetable broth
  • 1 gala apple, peeled, cored and chopped
  • 1/2 cup apple cider
  • kosher or sea salt
  • ground pepper

directions:

  1. melt earth balance in a large pot over medium-high heat. add onion and nutmeg and saute until onions brown, about 5 minutes.
  2. add squash, vegetable broth, apple and cider. bring to boil, reduce heat and simmer uncovered until squash and apples are tender, about 30 minutes.
  3. puree soup in blender until smooth.
  4. return soup to pot and season to taste with kosher salt and pepper.
  5. bring soup to simmer and then serve hot!

notes:

if you have a nightshade intolerance, be very careful which vegetable broth you purchase. i spent about 10 minutes in the broth section reading ingredients and all but 2 had tomatoes or peppers in them. the whole foods 365 brand does not.

regular table salt or iodized salt has dextrose in it. dextrose is just a fancy word for potato sugar. the best options are sea salt or kosher salt.

Spelt Scones

ingredients:

  • 1 1/2 tbs earth balance at room temperature
  • 2 cups spelt flour
  • 1 1/2 tbs sugar
  • 1/4 tsp kosher salt
  • 1/4 cup rice milk

directions:

  1. preheat oven to 45o.
  2. in mixing bowl, combine earth balance and flour and rub together with fingers until mixed.
  3. add sugar and salt and mix together.
  4. slowly stir in milk, adding just enough to make a smooth, but not sticky dough.
  5. on a lightly floured service, roll the dough out to 1/2 inch thickness. cut out 2-inch rounds [or heart shaped, if you want!] and place on baking sheet.
  6. bake for 20 minutes, until just beginning to brown .
  7. serve piping hot!
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Category: food intolerance, recipe, vegan, vegetarian

Comments

2 Responses to “Valentine’s Weekend and a Recipe”

  1. Ed Coffin
    February 18th, 2009 @ 7:10 am

    Well these recipes both look delicious! and vegan too! Keep up the great work. ;)

  2. The Reluctant Vegetarian
    January 11th, 2010 @ 6:25 pm

    [...] did make a tasty butternut squash soup last night. we had it with an incredibly tasty rosemary boule from whole foods. quite a yummy [...]

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