Tabled Soup
Clearing the table in one fell swoop often makes a mess.
Upon the insistence of a friend (and learning it was vegan), we had pumpkin bisque at Sweet 27 in Baltimore a few weeks ago. It was indeed out of this world. I recreated it with all the orange veggies I had in the house this week.
Beta Carotene Bisque
2 cups pumpkin/ 1 16-ounce can pumpkin
1 can lite coconut milk
1/2 cup onion
6 medium carrots (again, leave unpeeled if using organic)
2 16-ounce cans chickpeas, rinsed and drained
In a large pot over high heat, stir around the pumpkin until heated through and slightly thickened, about 5 minutes.
In a blender or food processor, combine the coconut milk, onion, spices, 2 cups of the water, and half of the amount of sweet potatoes and carrots. Pulse to combine until minimally chunky but not completely smooth. Transfer blended mixture to the pumpkin in the pot and stir. Repeat blending with the remaining ingredients, adding water to thin it out if necessary. Cook until heated through. Serve over greens or with greens and some kind of starch.
Parting Shots:
NGB gluten-free lager made from sorghum fails as beer because it's quite sweet. However, so makes excellent beer muffins.
New ace ring, finally properly black.
If you ever have the fortune of dining at the Crown in B-more, they do a good and spicy VGF noodle bowl that'll fuel you through much industrial/techno/EBM dancing!
Upon the insistence of a friend (and learning it was vegan), we had pumpkin bisque at Sweet 27 in Baltimore a few weeks ago. It was indeed out of this world. I recreated it with all the orange veggies I had in the house this week.
Beta Carotene Bisque
2 cups pumpkin/ 1 16-ounce can pumpkin
1 can lite coconut milk
1/2 cup onion
4 cups boiling water, divided
1 teaspoon vegetable bouillon (I used Better than Bouillon)
1 tablespoon mild curry powder
1 teaspoon ground cinnamon
1-inch chunk ginger (or to taste)
dash cayenne
dash vindaloo spice
dash turmeric
3 small baked sweet potatoes, skin on (use organic ones if you're keeping the skin)6 medium carrots (again, leave unpeeled if using organic)
2 16-ounce cans chickpeas, rinsed and drained
In a large pot over high heat, stir around the pumpkin until heated through and slightly thickened, about 5 minutes.
In a blender or food processor, combine the coconut milk, onion, spices, 2 cups of the water, and half of the amount of sweet potatoes and carrots. Pulse to combine until minimally chunky but not completely smooth. Transfer blended mixture to the pumpkin in the pot and stir. Repeat blending with the remaining ingredients, adding water to thin it out if necessary. Cook until heated through. Serve over greens or with greens and some kind of starch.
Parting Shots:
NGB gluten-free lager made from sorghum fails as beer because it's quite sweet. However, so makes excellent beer muffins.
New ace ring, finally properly black.
If you ever have the fortune of dining at the Crown in B-more, they do a good and spicy VGF noodle bowl that'll fuel you through much industrial/techno/EBM dancing!
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