Thursday, March 15, 2007

Butternut Squash and Ginger Soup

1.5 lbs butternut or winter squash, peeled and cut into chunks (i.e. 1 squash)
2 tbsp butter (margarine if ye be vegan)
1-2 tsp roughly chopped ginger (or if you like ginger like I like ginger, 8-9 tsp)
1-3 tsp brown sugar

1) Steam the squash chunks until very tender (20 mins or so) - a collender/strainer above 1" of boiling water in a large pot works well, but keep an eye on the water level.
2) While hot (ouch! careful! those are hot!) put the squash chunks in a food processor with the butter/marg, brown sugar, and ginger (and salt/pepper if that's how you roll) and frappé until smooth.
3) Eat. (or refrigerate. 1 squash makes about 4-5 servings, and keeps well in the fridge)

Thanks to Andy!

Sunday, March 11, 2007

Thai Peanut and Ginger Sauce

1 Onion
1 Tbls Fresh Ginger
2 Cloves of Garlic
1 cup Natural Peanut Butter
1 cup warm H2O
1/4 cup Tamari
1/4 cup Fresh Lime Juice
1 tbls Sesame Oil
1/2 tsp Curry Seasoning
Cayenne to taste
1/4 pound Green Beans
1/2 pound Tofu cubed (I suppose you could use chicken if you wanted to)

Finely chop the onion, garlic and ginger and saute. Add the curry powder about 30 seconds before you turn off the heat. I put the onion, garlic and ginger in a food processor to make it fine enough to keep the sauce smooth.

Mix the peanut butter, w/ the warm water in a bowl and add the lime juice, tamari and sesame oil.

Add this mixture to the pan and mix with the onion/garlic/ginger mixture and simmer until you have the desired consistency. If you need to thin it out, I've used milk and coconut milk and both work well. Mix in the cayenne to taste.

Saute the tofu until brown and a little crispy.

Mix in the tofu and green beans and serve over noodles or rice. I've used rice noodles and Udon and I prefer the udon, but whatever you have around should work fine. I've also used broccoli or asparagus instead of beans, but they both overpower the flavor a bit. It's good though too.