I was fortunate enough to recieve some special goodies of my own in the mail yesterday, too! Marie from A Year From Oak Cottage had sent me a beautiful packet of soaps as my prize for winning her "Show Us Your Sarnie" event way back in October. They look beautiful, and smell even better! Thank you Marie, both for the soaps and for such a wonderful event!
Until December arrives, however, there is no lack of comfort food to fill the gap! Soup and "fake" bread pudding are on the hob today, the chowder being a vegan, wheat-free and low-fat concoction, the "Pharoh's Cake" taking the role of the sweet, easy, guilty comfort food (there won't be too much guilt, I promise!).
Pumpkin And Broccoli Chowder
Serves 6
1 large sweet onion, chopped
1 tomato, diced
1 T tamari
Serves 6
1 large sweet onion, chopped
1 tomato, diced
1 T tamari
4 c vegetable stock
4 c pumpkin puree
1 T pure maple syrup
¼ tsp salt
1 tsp black pepper
1 bunch broccoli
¼ c pureed silken tofu
2 T soymilk
4 c pumpkin puree
1 T pure maple syrup
¼ tsp salt
1 tsp black pepper
1 bunch broccoli
¼ c pureed silken tofu
2 T soymilk
- Cut the tops of the broccoli into small flowerets; julienne the stems.
- Heat a large stockpot over medium-high heat. Spray with cooking spray and add onion.
- Sauté 6 to 7 minutes.
- Add the soy sauce and the tomato.
- Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
- Add the stock to the soup pot. Add the pumpkin or squash puree, the maple syrup, salt, and black pepper. Heat, stirring often.
- Separately, steam the broccoli 4 minutes. Stir broccoli into the soup.
- Add the tofu puree and the soymilk.
- Let the soup cook over low heat, stirring occasionally, 10 minutes. Do not let the soup boil. Serve hot.
The best part about this dish is that there are only 3 ingredients! It is sweet, tastes a little like a simple bread pudding, and is pretty rich so a small slice is plenty.
Pharaoh’s Cake
Serves 8
10 thick slices hearty artisan white bread (definitely not sandwich bread)
2 cups runny honey
1/3 cup evaporated milk
Serves 8
10 thick slices hearty artisan white bread (definitely not sandwich bread)
2 cups runny honey
1/3 cup evaporated milk
- Preheat oven to 300 degrees
- Remove the crust from the bread. Soak the slices in honey for at least a half hour.
- Lightly grease a small deep baking dish.
- Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish.
- Bake for 45 minutes.
- Top with evaporated milk and allow it to soak in before serving.
Wow, that chowder looks gorgeous! Yum!
ReplyDeleteI definitely don't mind :o) :o)
ReplyDeleteI get hungry. Nice blog. Mine is http://elbaluartedeoccidente.blogspot.com/
ReplyDeleteCheers
Luis
Mmmm. It alllooks very comforting Sara!!!!
ReplyDeleteI'm sitting here freezing my toes off and then I see that soup!! Oh man, I wish I had some right now! Thanks for the recipe
ReplyDelete