Soup, Soup and more Soup

I feel like I have been posting a lot of soup recipes, as well as eating a lot of soup ( my go to lunch has been the vegan pho from Phoenix Garden, delicious). Normally I am not a fan of squash soups, all of the recipes seems to have cinnamon or nutmeg in them, and that is a combo that I do not care for in savory dishes (do not get me started on pumpkin pie spice). Recently I have come across a few recipes that have warm spices like coriander and cumin, which is a combination I do like. So, after a little reading and I decided to try roasting all of the veggies and using the crock pot; the result was delicious.

Roasted Butternut Squash Soup

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– 1 medium butternut squash (about 3lbs)

– 3-4 carrots peeled and cut into 2 inch legths

– 1 onion quatered

– 1 head of garlic, cut off part of the top for roasting, drizzle with oil, wrap in foil

– 3 tsp of coriander

– 1.5-2 tsp cumin

– salt and pepper to taste

– 32 ozs veggie stock

– 1 can full fat coconut milk

– 2 inch piece of grated ginger

– 1-2 TBS coconut oil (melted)

Peel and and chop the butternut squash for roasting, as well as the carrot and quarter the onions. Toss vegetables with coconut oil and 1/2 the spices, salt and pepper. Place the veggies in a single layer on a parchment or foil lined baking sheet/s (is you are using parchment you can cut back or eliminate the oil). Nestle the garlic clove in the middle of the vegetables. Roast at 375 for 40-50 minutes until they are fork tender.

Add vegetables, stock, remainder of the spices and squeeze out the roasted garlic from the bulb and ginger add to your slow cooker (you can also cook in a large pot stove top, simmering for about an hour). Set to low for 6-8 hours, or high for 3-4. I sued my immersion blender, or you can blend in batches in your blender. Add coconut milk and let it heat through, about 15-20 minutes.

Serve hot with cilantro and if you want a little siracha

Key Lime Bars, Dairy Free

It is strange that I make dessert all of the time, but I don’t necessarily eat it. With a lot of friends and family with dietary restrictions, I am always looking for new ways to make a recipe. I started reading up on dairy substitutes and  egg substitutes. I came across an article with ideas for different ways to replace dairy, even sweetened condensed milk.

Off to the grocery store to find “Cream of Coconut”  which is different form coconut milk, just like condensed milk, most of the water has been removed. Supposedly a 1:1 substitution… well it was.

There was no real coconut flavor, I think the fresh Key Lime juice may have overpowered it. As you can see I also used coconut oil instead of butter in the crust.  I considered an egg substitute to make it completely vegan, but I 1 substitution seemed enough.

Dairy Free Key Lime Bars

(adapted from a Martha Stewart recipe)

  • 1 cup ground graham cracker crumbs (you could use GF )
  • 1/3 cup sugar (I used raw sugar)
  • 5 Tbs coconut oil, melted
  • 3 large egg yolks
  • 1 1/2 teaspoons finely grated key lime zest
  • 2/3 cup fresh Key lime juice (I chose to use fresh key limes, but the Nellie and Joes would work as well)
  • 1 can Cream of Coconut (14 ounces)
  • key lime slices for garnish

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For the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and coconut oil in a small bowl. Press into an 8-inch square glass baking dish, tying to get it even. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.

For the filling: Put egg yolks and lime zest in the bowl of your mixer fitted with the whisk attachment. Mix on high speed until very thick, 4-5 minutes. Reduce speed, add cream of coconut (you will need to stir this first, it separates) in a stream, mixing constantly. Mix on high; mix until thick, about 3 minutes. Reduce speed and add lime juice, mix until combined.

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Pour filling into cooled crust. Bake, about 40 minutes rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).

You need to let the bars come up to temperature or dip the bottom of the pan in hot water to help loosen the crust from he pan before cutting.

Garnish with lime slices, and zest if  you have any left.