Friday will be a happening day on VeggieBytes.com.
I plan on having a rotating set of themes on Fridays.
Filipino Friday – I will post filipino recipes
Favorites – You’ll get to learn about some of my favorite ingredients, restaurants, and other things that I love. Some might not even be food related!
Finds – This would be all about new things that I have found and plan to try out.
This Friday the focus will be on new things I have found at Wheatsville…happy finds!
I was looking in the baking aisle and found this organic ancient wheat called Einkorn.
This wheat grown in Italy has never been hybridized so it is genetically similar to wheat grown over 10,000 years ago. To learn more about Einkorn click here.
I made a small loaf of bread from the convenient recipe on the package and it turned out beautifully. It was buff color much like atta or chapati flour.
Since I knew I was making bread, I made my first butternut squash soup of the season. This soup can be made oil-free and uses hemp milk to include a bit of plant-powered creaminess. Below is my vegan recipe.
Vegan Butternut Squash Soup
- 1 large butternut squash, about 3 lbs, peeled, seeded and cut into 1 inch cubes
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 4 cups/ 1 quart vegetable stock or water
- 2 cups water
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cayenne (or paprika if avoiding heat)
- salt and pepper to taste (about 2 tsp-1 TBSP sea salt is a good amount)
- 1 1/2 cups hemp milk
- oil (coconut, olive)
- Preheat the oven to 400 degrees. Place squash pieces on a parchment paper lined roasting tray and roast for 45 minutes.
- Toward the last 10 minutes of baking time, take a large pot or pressure cooker and saute’ onions in a little oil of choice, or do a water saute’ if you are cooking oil free.
- Once the onions are translucent, add the squash and the remaining ingredients (except the hemp milk). You don’t want to add the hemp milk or any type of dairy or non-dairy milk at this time to reduce the chance of curdling.
- Bring to a boil and then lower to a simmer. Cook the soup for about 30 minutes in a regular pot or 8 minutes on high pressure if using a pressure cooker.
- The squash should be soft and ready to puree in a blender or with an immersible blender.
- Blend until smooth. Add more water or stock if needed.
- Put back into a pot and add 1 cup of the hempmilk. You can use the remaining hemp milk to garnish each individual soup bowls.
- Serve with salad and a grain (the Einkorn bread was great!)