First Squash of the Season

The leaves are changing colors, there is a definite chill in the air and Halloween is just around the corner. But in my house, something is missing. For some reason, it just wasn't fall yet.

Well that reason was the squash. I was so excited when I first saw squash at our grocery store, and they are my favorites, so I picked them up right away. And they sat on the counter for over a week (you may have seen them lurking in some photos this week).

One of the reasons I love acorn squash, is that they are the perfect size for becoming a single-serve bowl.

I liked how my lovely friend at kubiclekitchen used them as a bowl for chili, and I decided that I would be a copycat. So after I cut them in half and roasted them, that is precisely what I stuffed my warm, orange, edible bowls with.

Three Bean Chili in the better edible bowl

This only used one half of my squashies though. Nick wasn't home, so he didn't have one, and he didn't take one to work along with the rest of the leftovers.

I don't know what the weather is like by you, but it is ugly here: rainy, foggy, cold. And I finally had that little light in my head go off that said "Time for Soup".

Not only was it the perfect time for soup, but it was the perfect time to use up the leftover squash, and a pantry items that I rarely use: red lentils.

Except, although I rarely use lentils, I ended up not having enough (go figure), so split peas went into the pot as well, along with some leftover roasted squash.

Roasted Squash and Lentil Soup

1 cup TOTAL red lentils and split peas

1/2 cup brown rice

6 cups broth (I used half low-sodium)

2 onions

3 carrots

3 cloves garlic

1 roasted acorn squash

1 tsp red pepper flakes

2 tsp dry rubbed sage

1/2 tsp ground sage

1/2 cup cooked beluga lentils (optional)

diced avocado (optional)

Serves 4-6

The onion, garlic, and carrots were sliced and diced, then sauteed until soft with the red pepper and sage. The squash, removed from its skin, was roughly chopped and thrown into the pot.

The broth was added and brought to a boil, and then the rice, lentils, and peas were added. This all cooked together for about 40 minutes, when the lentils were mush, and the rice was tender. The cooked beluga lentils were stirred in during the last two minutes and were just added something pretty, they are not necessary.

This could be pureed...except the rice kind of gets in the way. To puree, cook the rice separately, then add when everything else has been cooked and pureed. I happen to like my soup chunky.

Add some diced avocado for some cooling creamy bites, and this made a perfectly wonderful rainy day soup. Just a little spice, just a little sweet, and perfectly warm and hearty for a chilly day.

So there we have it, the first squash of the season, and now I have finally entered fall. I am much more in the fall mood now, and these warm meals have been perfect for this rainy weather. Is anyone else super antsy for the holidays this year?? I can't wait.

We have some indoor fun planned this weekend at the Philly Wine and Food Festival, which should be fun! I hope you all have something fun planned! And if not...eat some soup!

Getting Figgy

 I spent most of today working on a big project I have to present to my professor in a one on one meeting Thursday.  I also have class from 4:30 to 10:15 on Tuesday nights, so it was a busy day.  

I packed myself dinner, which was red lentils, brown rice, coconut milk, lemongrass, curry powder, etc.  I cooked up some kale too.  It was okay, something was missing though.  I'll have to try it again.  

Packed and ready for class!

Nutrition Information:  366.3 Calories;  5.7g Total Fat;  3.2g Saturated Fat;  0.0mg Cholesterol;  64.5g Carbohydrates;  17.6g Fiber;  19.6g Protein

When I got to class, my teacher's kid was sick, so she only kept us for about 10 minutes.  Uh, hello?  I have class at 7:30 too, what am I going to do for 3 hours??  Answer:  Go Home.  I did stop at the natural food store that is by school.  I got some fun stuff!  

Someone asked about the PURE bar on the Vegan Bodybuilding and Fitness forums a week or two ago, and I had never heard of them...then I saw them today on the very bottom shelf!  I also got some flax tempeh (my favorite) and some Israeli couscous.  The Z sweet is erythritol, a sugar alcohol.  If anyone would like to read more about it, you can here.  I got Soya Kaas "cream cheese", because the Tofutti at this store is still partially hydrogenated, and I don't feel good about that.  The brown rice snaps are black sesame..they look cool, although they are a little salty for me!  

The best part about skipping my second class though, was that I had the time to make the Fig Date Bread from Joy of Vegan Baking.  I have been wanting to make this for a couple of weeks now, slowly gathering the ingredients every few shopping trips.  

    

I kept the flash on for the second picture, because I just couldn't get a good shot without the flash that showed how chunky and moist it is.  

Oh, did I mention I made it gluten free?  Yeah, I changed a few things.  I used the 1/2 brown rice flour, 1/2 buckwheat flour mix again.  I like this.  You can taste the buckwheat, but I think its a good hearty taste, so it works.  I subbed half the sugar with the erythritol and the other half was beet sugar.  Also, for the fat option (she suggests either vegan margarine or canola oil), I used Smart Balance Light.  I made a half loaf (we have little loaf pans).  

Regardless, for one serving (8 for me, 16 for a whole loaf): 

Nutrition Information:  179.9 Calories;  6.3g Total Fat;  0.8g Saturated Fat;  0.0mg Cholesterol;  218.8mg Sodium;  30.4g Carbohydrates;  3.8g FIber;  3.3g Protein.

This bread is so delicious!  Nice and moist, lots of chunks, just really yummy.  If you have the book, I highly suggest trying it!  

Oh!  Also, I added Xantham Gum, about 0.5tsp to the dry mix.  Seems to have worked perfectly!

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Edit Alert!  

I tried one of the PURE bars that I bought earlier, and I am totally in love.  I had the Cherry Cashew bar, and it was totally delicious.  

Nutrition Information:  200 Calories;  9g Total Fat;  1g Saturated Fat;  0.0mg Cholesterol;  5mg Sodium;  26g Carbohydrates;  4g Fiber;  6g Protein

It is a raw bar, similar to the Larabar and the others that I have tried, although it has more ingredients.  In this particular one there is:  Organic Dates, Organic Cherries, Organic Walnuts, Organic Agave Nectar, Organic Almonds, Organic Cashews, and Organic Brown Rice Protein.  Although this has sweetener in it, while Larabar is just dates and nuts, and sometimes other fruit, this bar has less sugar and more protein than most other raw bars.  This is by far my favorite raw vegan bar as of yet!  

Okay, now I'm really done :)