1 large butternut squash (ca. 3 #)
3 TB vegetable oil
1 medium onion, sliced
2.1/2 tsp grated fresh ginger
3 garlic cloves minced
2 Organic Gourmet Bouillon Cubes
3 cups of hot water
2.1/2 cups of oat or similar milk
1/4 tsp salt
1/8 tsp cayenne
3 tsp vegan butter or margarine
1 tsp sugar
pinch of allspice
micro greens or parsley for garnish
Using a sharp knife, cut the stem off the squash, cut it in half lengthwise, scoop out the seeds. Cut in half again, peel and cut into small even pieces, about 2”.
In a medium pot heat oil over medium, add onion, cook, stirring occasionally until it is translucent, about 4 minutes, add 3 cups of hot water and bouillon cubes, stir to dissolve.
Add ginger, garlic squash, milk, salt, sugar and cayenne. Bring to boil, then reduce to medium heat.
Cook until squash is soft, about 12 - 16 minutes.
Puree the soup in a food processor, pour it back into the pot. Add butter and allspice. Cover and simmer on low heat for about 17 minutes. Season with additional salt to taste, Garnish with micro greens and additional cayenne.
Courtesy of Mimi Clark, Veggie Gourmet, Fairfax Station, VA
2 cups cooked brown rice (boil 1 cup of rice in 1 3/4 cup prepared)
2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock dissolved in 2 cups of water
1/4 cup diced red onion
Five diced cloves ONYX Black Garlic
1 cup diced mushrooms
1 1/2 cups diced broccoli
1/2 tsp. salt
1/4 cup water
1 cup soy or regular yogurt (more if too dry)
1 tsp. curry powder
1 tsp. cumin
1/2 Tbsp. tamari
1/2 tsp. sea salt
18 oz. kohlrabi
18 oz. potatoes
10 oz / 1.3 cup milk – vegan or dairy
7 oz. / 1 cup heavy cream – vegan or dairy
2 Tbsp. VITAM R Nutritional Yeast Extract
Nutmeg & salt to taste
1.4 oz margarine, natural, vegan – or butter
Preheat oven to 340 degrees. Cut Kohlrabi and Potatoes into fine slices, arrange alternately in an 8" x 8" baking dish. Mix milk, cream, Vitamin R, spices, and pour over kohlrabi and potatoes. Scoop margarine with a teaspoon or cut butter pats and arrange over the mix.
Bake for about 50 minutes.
Garnish with Parsley
Preheat oven to 350 degrees. In a large skillet, sauté onion in 2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock for 2 minutes. Add ONYX Black Garlic, mushrooms, and broccoli; sprinkle with salt. Add water—cover and cook for 5 minutes. Cool; fold in cooked rice and transfer to lightly sprayed 2-qt—casserole dish. In a small bowl, combine yogurt with spices. Fold herbed yogurt into a casserole with vegetables and bake it for 20-30 minutes until it turns golden.
Allow it to sit for 10 minutes before cutting.
Makes six servings.
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