Friday, March 30, 2012

Meatless Meal for Friday

I am going to appologize for not having a picture of this recipe. So imagine a bowl with piping hot soup. It is deep orange in colour and looks scrumptious (Noah's favourite food word).

Almost Paleo Butternut Squash & Sweet Potato Soup

  • 2 good sized butternut squash
  • 1 very large sweet potato or yam
  • 2 carrots
  • 2 Tbsp. coconut oil
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. curry powder
  • 1/2 tsp. ginger
  • 1/8 tsp. cayenne pepper
  • 2 Tbsp. maple syrup
  • salt and pepper to taste
  • water
  • coconut milk (optional)
  1. Peel and discard seeds from the squash and cut into cubes. Peel and cut the sweet potato into cubes. Peel and coarsely chop the carrots.
  2. Heat 2 Tbsp. of coconut oil in a large pot on medium high until melted. Add veggies to the pot and let them sweat for about 5 minutes, stirring often.
  3. Add the dried spices and stir a few more minutes.
  4. Cover just barely with water, add maple syrup and bring to a boil.
  5. Simmer for 20-30 minutes or until tender.
  6. Using a stick blender blend until smooth.
  7. At this point, you can add some coconut milk and stir and heat again if needed. Do not let this come to a boil.
Guten Appetit. Enjoy with your favourite crusty rolls or bread. FYI, we do everything up until #5, turn off and do the paper route. When we come back I blend it and we eat it all up. I think is serves 6-8 servings, depending on serving size. I have never added the coconut milk to this particular soup, but have added it to other soups in the past. If you can have cream, use cream.

This recipe is my personal concoction. Please don't claim it as your own. Please do try it out and let me know what you think.

We serve this soup with our favourite bread recipe. I promised another blogger this recipe, so I hope she is reading this today.

Sunflower Seed Bread (adapted from Elena's Pantry Gluten Free Bread Recipe)

  1. In a large bowl, beat eggs until frothy. Add honey and vinegar and whisk again.
  2. Add dry ingredients, except sunflower seeds. Mix really well.
  3. Add 2 Tbsp. of the sunflower seeds (save 1 Tbsp. for topping). Stir well.
  4. Pour the batter into a bread form and sprinkle with the remaining sunflower seeds.
  5. Bake in a 350F oven for 30-35 minutes or until golden brown.
  6. Cool a little before slicing.
  7. Enjoy.
This bread also tastes great without the sunflower seeds. We changed some of Elana's original ingredients for one's that we have readily available and that are a little less expensive. I can't get agave here without taking out a mortgage for it and tapioca starch is only $0.68 for 400g (just under a lb.) Arrowroot starch cost about $4.00 for the same amount. Also, we add more honey and vinegar than Elena. Noah didn't read the recipe right, but it turns out that we like his bread better with 1 Tbsp of each as opposed to 1 tsp. of each.

We use this dough for pizza dough. We just omit the sunflower seeds and add a Tbsp of Italian seasoning and 1/2 tsp of garlic powder to the batter. I pour half of the batter into each of two Tupperware Flan Forms. I know they are expensive, but I used to sell Tupperware and earned mine. I love these for grain free baking because they don't stick.

Another variation of this bread that goes really well with the soup is:

  • omit sunflower seeds and add a handful of chopped pecans and 1 tsp of onion powder. Follow the rest of the recipe. This goes really well with soup or used as a stuffing.

God Bless friends,

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