Creamy Milk-free Squash Soup

Had some leftover butternut squash, so hit the Google at a boil and found this:

As usual, I started hunting through my cupboards at 5 in the hopes I would dream up dinner by 6. Not quite enough squash that was already chopped, half a sweet potato, and no apple is what I found. Soooooo, here’s what my family licked out of their bowls:

2 lbs butternut squash chopped
1/2 sweet potato chopped
1/2 C apple juice
2 C chicken broth
S&P

Bring the above to boil in a medium pot, then simmer until veggies are tender and mashable. Set aside.

1/2 onion chopped
1 t ground sage
1 t salt
1/2 t pepper
1 T margarine

In a large skillet, sauté onions, sage, s&p in the margarine until they are tender and browned.

Add softened squash, sweet potato, and their cooking liquid to the skillet.

1/4 C original soy milk

Add soy milk to the skillet, stir and let simmer for a few minutes.
Blend in batches until smooth.

Salt and pepper to taste. The end. Yummy for 6 medium-sized appetites!

Vegan “Meat” Pie Made by the Boy!

Dug out an old Junior Cookbook by Better Homes and Gardens tonight and let the boy choose what he would like to make for dinner. With only half-assed complaint, he whipped up these yummy “meat” pies.

Meat Pie à la Isaac

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Ask Umbra: Which milk alternative is the lightest on the land?

Climate impact?!??!? DIY milk?!?!??!

Vegan pesto, by a mixologist and dog lover

I live at quite a distance from my family, my friends, my alma mater, my roots. So, when nights like New Years Eve arrive, and my girlfriends from engineering gather together, I tend to “track the party progress like Norad tracks Santa,” in the words of my husband.

This year was no exception.

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