More Green and Orange........

This soup is Butternut with Chipotle and Croutons with Paprika and Brown Sugar from A Year in a Vegetarian Kitchen. I had bought a package of pre-trimmed squash, thinking it would save a lot of time and aggravation if I didn't have to peel the squash. I was thinking of roasting it with chipotle and maple syrup, and then I came across this recipe. Unfortunately it was quite the disaster! Mostly my fault. I think I added too much chipotle - it was too hot even for me! Also a watery texture (not sure if that was me or the recipe). I think it would have benefitted from adding a little soy creamer. Then I proceeded to burn the croutons ('cause the sugar got all clumpy instead of spreading evenly over the bread). But it sure looks pretty. By the way, the pre-cut squash was pretty slimy, because they didn't do a good job of cleaning off the "strings." Next time I will trim my own.



I used to love a frozen meal of potatoes, broccoli and cheese sauce. I had seen the posts by That Pain in the Ass Vegan, talking about the cheese sauce from the Ultimate Uncheese Cookbook (Pg. 68) . I thought I'd try that for my dish (although I had no potatoes, so I subbed rice on the side). This sauce is easy because it is made of tahini and seasonings - just whip it together in the bowl, no need to bother with cooking and thickening a sauce. It was properly salty and cheezy. I thought the tahini flavor was a little strong, and will try it with cashew butter next time. In fact, there is a similar recipe in the book based on cashew butter. It did the trick for my cheeze fix!