Where's the Beach?

Soup Sunday Last night I ended up making a Creamy Curried Butternut Squash Soup for dinner. A friend had given me several butternut squash, and soup on Sunday sounded perfect. Creamy Curried Butternut Squash Soup Ingredients: 1 butternut squash, peeled and cut into small cubes 1/2 white onion, diced 1-2 tbsp minced garlic 1 can light coconut milk 1 not-beef bouillon cube (or vegetable stock if you have) 1 1/2 cups water To taste: salt, pepper, turmeric, curry powder, garam masala, parsley, red pepper 1 package firm silken tofu (you could use a cashew cream as well) Directions: In large soup pot, saute onions, squash, garlic until the onions begin to soften. Stir in coconut milk, water, and bouillon cube, and spices and allow to simmer until squash begins to soften. Add in the tofu and continue to cook until squash is soft and can be easily pureed. Either transfer to a blender and puree until smooth or use an immersion blender. Re-season if needed.   I toaste...

Sunday Soup Night Last night I ended up making soup for dinner. It was definitely a soup kind of night. We had storms roll through that included hail even. I had some veggies to use up along with some tempeh. So I came up with a Tempeh and Bean Veggie Stew . Tempeh and Bean Veggie Stew Ingredients: 1/2 white onion, diced 3-4 carrots, diced (depending on size) 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 cup cannellini beans 1 can no-salt diced tomatoes 2 tbsp minced garlic 1 no-beef bouilon cube 1 package tempeh, crumbled 1/2 yellow squash, cubed 1/2 zucchini, cubed Broccoli (small bunch) 2 cups water 1 cup no salt vegetable broth To taste: salt, pepper, basil, oregano, chili powder, cumin Directions: In large pot, saute onions, peppers, carrots, garlic, and crumbled tempeh. Stir in remaining ingredients and allow to simmer until veggies are cooked through.   This was a very hearty stew and would also be really good with kale if you prefer that...