Butternut Squash Soup – VeganMOFO

butternut squash soup

Butternut squash soup (bisque, or what-have-you) is like, the new chili. There are a million different recipes out there, or so it seems. Here’s mine; it’s fast, simple, creamy, comforting and delicious. A perfect opening dish for an autumn dinner; it’s also hearty enough to serve on it’s own.

butternut squash soup - vegan, gluten-free, soy-free, low-fat, dairy-free

Naturally vegan, gluten and soy-free, but suitable for every dietary choice. Much thanks to my mama, and her bountiful garden, for these beautiful squashes! This recipe is low-fat, and much (much) healthier than my last recipe post using this wondrous vegetable.

Butternut Squash Soup - vegan, gluten-free, soy-free, dairy-free, low-fat

Butternut Squash Soup
makes many, many servings

1/2 cup chopped sweet onion
1 tablespoon garlic-infused extra virgin olive oil
3 cups peeled, seeded and diced butternut squash
2 cups peeled and diced red potatoes
1 cup chopped carrots
4 cups vegetable broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon granulated garlic
sprinkle of paprika
dash of black pepper

In a large stock pot, heat the olive oil on medium heat for a few seconds before tossing in the chopped onion. Caramelize the onion on medium-low heat until it is a lovely caramel-brown color. Add the chopped and diced veggies (in no particular order): butternut squash, potatoes, carrots. Give it a good stir. Add the salt, thyme, sage, garlic, paprika and black pepper and stir again. Pour in the vegetable broth, stir. Bring to a boil, reduce heat to a low-boil, cover and cook for 40 minutes, stirring every once-in-a-while. Remove from heat, and let sit for 15 minutes before pureeing in a food processor. Serve warm!

Butternut Squash Soup - vegan, gluten-free, soy-free, dairy-free, low-fat

veganmofo2013

Mini Sweet Potato Carrot Cakes w/ Lemon Vanilla Icing – VeganMOFO

Mini Sweet Potato Carrot Cakes

I’m back for Vegan MOFO! I’ve missed blogging and sharing recipes here very much. Because of some very personal issues, I’ve had to put this on hold for a while. But anyway, here’s to September! A new month, and (hopefully) many new and exciting recipes to be shared here with you all.

Mini Sweet Potato Carrot Cakes

These little cute cakes are so delicious, and if you leave off the icing, they are actually pretty healthy. The cake itself has no refined sugar; it’s moist, sweet and light. This would be a great fall birthday treat, or to make for a festive autumn gathering.

Mini Sweet Potato Carrot Cakes

My son really liked these. And as you can see in the photo below, he found a very creative way to eat them: hands free!

Ry1TEXT2
Ready for the recipe? Ok, here we go, MOFO’ers.

Mini Sweet Potato Carrot Cakes w/ Lemon Vanilla Icing
yield: 36 mini cupcakes

1 cup roasted sweet potato puree
3/4 cup vanilla flaxmilk, (or vanilla coconut milk)
1/4 cup date paste
1/4 cup pure maple syrup
1/4 cup organic coconut oil, melted
2 teaspoons alcohol-free pure vanilla extract
1/2 cup finely grated carrots

1/2 cup sorghum flour
1/2 cup brown rice flour
1/4 cup millet flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (or ground cinnamon)

Preheat oven to 350 degrees Fahrenheit. Grease 2 mini cupcake pans with a little coconut oil (enough for 36 mini cupcakes).
In a stand mixer, combine the sweet potato puree, date paste, flaxmilk, maple syrup, coconut oil, and vanilla and whisk until smooth. Add the shredded carrots and stir to combine. In a separate bowl, sift together the flours: sorghum, brown rice, and millet; to this add the xanthan gum, baking powder, salt and pumpkin pie spice. Add the dry ingredients to the wet in 1/2 cup increments, gently folding them together using a large rubber spatula. Mix until just combined. Use a cookie scoop to scoop batter into the prepared pans. Bake in the oven for 20-25 minutes, until a toothpick inserted comes out clean.

Lemon Vanilla Icing
yield: about 1 1/2 cups

7 tablespoons soy-free earth balance, at room temperature
2 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla flaxmilk (or vanilla coconut milk)
1 teaspoon alcohol-free pure vanilla extract

In a stand mixer, whip the earth balance for a minute or so before slowly adding the powdered sugar. Add the lemon juice, flaxmilk and vanilla extract and whip frosting until smooth. This icing is intended for spreading, not piping. It has a smooth consistency rather than a fluffy one. When cupcakes are completely cool, spread about a tablespoon or so of the icing on top of the cakes. Before serving, garnish with shredded carrots, raisins or chopped nuts.

Mini Sweet Potato Carrot Cakes

yummy.

Mini Sweet Potato Carrot Cakes w/ Lemon Vanilla Icing.

veganmofo2013