Food spam ahead, although for clarification there is no actually SPAM in the food that I’ll be talking about.
While I do have some non-food related projects in mind, I’ve found myself wanting to share some of my favourite recipes with you. Since I don’t tend to buy any pre-packaged or processed foods, I do a lot of cooking. I love cooking, I love baking and I love trying new things and tweaking recipes to get it just right. I’m hoping that you don’t mind me sharing so many food related projects!
Roasted Butternut Squash Soup
The old standby in terms of soup. The butternut squash is one of my favourite vegetables and I’m hoping that I can try and grow some this year so that by the end of the year I can make a 100% locally grown soup. While I’ve made variations of this soup before, I’ve never taken the time to roast the squash and garlic first. While I agree that roasting brings out the sweetness it also makes scooping out the flesh of the squash a little trickier and I think I prefer just using the fresh squash as is, boiling it in the soup and then pureeing it all together. Either way, here is the recipe:
Tofu Scramble (I can’t even type that without hearing it in an Otesha-fied cow’s voice)
Last week while at the natural food store I spotted an item that I’ve been hearing a lot of from vegan friends. Daiya “cheese”. If you’ve ever had cheese alternatives in the past you’ll know that they are rather slimy, have a distinct soy taste and don’t really resemble cheese at all. Well, Daiya is the complete opposite of that. It is simply the best vegan cheese alternative I’ve ever had and I’m already on the second bag in a week. The great thing about it is that it’s a canadian product that doesn’t use soy in it’s processing. It’s worth a try for sure. I’ve used it so far in sandwhiches, pizza, wraps and decided to try it with tofu in a tofu scramble, using a recipe from their website. One word…. delicious.
1 brick medium firm Tofu
1 cup chopped mushroom and peppers (or vegetable of choice)
1 tbsp nutritional yeast
2 tbsp chopped chives
3 tbsp milk (Soy / Almond / Hemp)
1/2 tsp garlic powder
1-3 tsp tumeric
1/4 cup Daiya Cheddar Style Shreds
DirectionsSet a non-stick pan over medium heat.
Saute veggies and chives in olive oil until desired tenderness (recommend 4 – 5 minutes). Mash the tofu, milk alternatives and spices in a bowl until tofu is crumbled.
Add tofu mixture to veggies and cook for several minutes until the tofu is hot. Then mix in Daiya cheddar Style shreds, remove from heat and serve.