Thank you so much for coming to share a meal with Jeff and me! We thoroughly enjoyed your company and your eagerness to help cook and learn with us. We will definitely be hosting this event again and look forward to chatting with all of you in the near future about the foods we love. If you have any questions, suggestions, or critiques on last night’s dinner or upcoming suppers, don’t hesitate to send them our way! Here are the recipes scaled down a bit for the butternut squash soup, kale salad, and berry nut granola dessert served at dinner last night. And again, if you have any questions or need clarification on my recipes below, just shoot us an email.
We also put together the rough nutritional makeup for one serving of each item using a calorie counter website. This website is a great tool to track your track your diet and compare different foods. This meal was delicious yet still awesomely wholesomely nutritious.
And finally, a special thanks to Jared and his Revolution Gelato! This granola crumble paired so well with his delicious frozen vegan surprise and I hope that everyone enjoyed this as much as I did!
Until next time, eat well and share it!
Roxanne and Jeff
Butternut Squash Soup (serves 5+)
Butternut squash is a great source ofdietary fiber, vitamins A, B, and C, iron, manganese, folate, and more! Winter squashes such as butternut, acorn, and spaghetti squash are called such because they store beautifully over the winter… so you can buy a few and keep them on your counter for months without spoilage.
2-3lb butternut squash (1-2 medium sized squash)
0.5 tbsp oil olive
3-5 garlic cloves, finely chopped
1 medium sweet yellow onion, finely chopped
4-5 celery stalks, chopped
1 cup organic vegetable broth
1-1.5 cup organic soy milk
Sea salt, black pepper, and cumin to taste
Sliced almonds for topping
Cut each squash lengthwise and scoop out seeds and guts with a sturdy metal spoon. Rinse and save seeds for roasting if desired. Roast squash in its skin at 375F for about an hour, until the meat is tender when poked with a fork. Allow the squash to cool before scooping squash meat from skin. Discard skin and set meat aside to be added to soup later.
Heat the olive oil on medium heat. Sauté garlic, onions, and celery together in the oil just until the onions begin to caramelize. Add the vegetable broth, soy milk, squash meat, and spices to taste. Stir to combine all ingredients and mash the squash with a wooden paddle or potato masher. Simmer for about 30 minutes, stirring occasionally, and add more soy milk or water to reach desired consistency.
Use an immersion blender directly in the cooking pot or transfer the soup in batches to a regular blender to blend soup until smooth and recombined batches in pot if necessary. Simmer on low heat until ready to serve. Top with sliced almonds.
Kale Salad (serves 5+)
This is a very basic salad that can be adapted with spinach and/or arugula if you prefer a less hearty green for salads. Sometimes I leave the greens out entirely and bump up the grated carrot content to make a curry carrot salad instead. Dried cranberries and toasted walnuts are an excellent substitution for the raisins and sunflower seeds. Get creative! FYI: This salad improves within a day or so in the refrigerator as the greens are able to marinate in the dressing. If the salad starts to look dry, just add a splash of non-dairy milk or water and stir to fluff it up again.
1 bunch organic red leaf kale or approximate 1lb of prewashed, chopped kale
3 cup grated carrots
1 cup raisins
1 cup raw, unsalted sunflower seeds
Remove large stems from leaf kale if necessary and add to large mixing container. With clean hands, massage and tear the larger kale leaves into bite-size pieces to tenderize the greens. The greens will begin to appear less dry as the fibers are broken down a bit. This process aids with digestion and allows the thick-skinned kale to soak up all the tahini dressing goodness! Note that if using spinach or arugula, this step is not necessary as these greens are inherently “softer” and easier to digest.
Mix grated carrots, raisins, and sunflower seeds into the kale. Add dressing and combined thoroughly to coat. Chill in the refrigerator until ready to serve.
Dressing (1-2 cups)
1 heaping spoonful of tahini sesame seed butter
Juice of one lemon
0.5 tbsp raw agave nectar or honey, more or less for sweetness
1-2 big splashes of organic soy milk or water
1-2 garlic cloves, minced
0.5 tbsp fresh ginger, peeled and minced
2 pinches of curry powder
1 pinch of turmeric powder
Sea salt and black pepper to taste
A dash of hot sauce or red pepper flakes if you like it spicy!
Add a heaping spoonful of tahini, lemon juice, and agave nectar to a blender. Briefly mix on low setting to combine ingredients. The mixture will quickly turn thick and creamy. Add soy milk and/or water to achieve a ranch dressing-like consistency. Add garlic, ginger, and spices and mix on high until very smooth and creamy. Taste and adjust spices as desired. If the taste is very lemony or too sweet, add some more tahini with water to even it out but still maintain the dressing consistency.
Raw Berry Nut Granola Crumble
This is a very versatile recipe using raw nuts and dried berries, and you can make it in a snap! Lots of substitutions and additions can be made to suit your savory and sweet teeth! The ‘Your Dekalb Farmer’s Market’ in Decatur as well as Sevananda grocery co-op in Little Five Points both have a wonderful selection of nuts and dried berries at reasonable prices to mix and match within this recipe. The sunflower seed butter can easily be replaced with almond or peanut butter and the agave nectar with honey or good quality maple syrup. This is an approximation of what I prepared for us on Sunday. “1 part” is about a cup and a half for the 9×6 baking pan I used.
1 heaping spoonful of sunflower seed butter or more to coat oat mixture
0.5-1 tbsp raw agave nectar, more or less for sweetness
1 splash or more of soy milk or other non-dairy milk to mix with nut butter
2 parts old fashioned rolled oats
1 part raw, unsalted pumpkin seeds
1 part sweetened dried cranberries
1 part finely grated unsweetened dried coconut flakes
1 dark chocolate vegan candy bar, smashed into bite-sized pieces
In a small bowl, whisk with a fork the sunflower seed butter, agave nectar, and milk until smooth and a slightly watery paste is formed. In a large mixing bowl, combine all other ingredients. Add the sunflower seed butter paste to the oats mixture and stir generously to coat evenly. The ingredients should clump together slightly. Add small amounts of agave nectar or milk to thicken or thin the mix accordingly.
Firmly press the mixture evenly into any baking pan and refrigerate for at least one hour to solidify the mixture. The chilled pan mix can then be cut into bars or if it comes out too crumbly, it still makes a nice chunky trail mix for ice cream or on-the-go snacks as we all experienced at Supper Club. Just add a little bit thicker nut butter paste to your oat mix next time. You can’t go wrong with yummy nuts and dried fruits… and chocolate!