Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Wednesday, December 28, 2011

Butternut Squash Bisque


It's unseasonally warm here in New England, but that doesn't mean it's not vegan soup weather!  We've been feeling particularly French lately (I'm not sure if it's listening to Coeur De Pirate or our recent venture to Quebec), but it's been an interesting opportunity to veganize some traditional French dishes.  This butternut squash bisque traditionally calls for thick, fatty heavy cream, but this recipe substitutes an unsweetened vegan cream (if you can get your hands on Mimicream--do it!) for it, making the dish safe for your tastebuds!  The mild sweetness of butternut squash is offset by the chives and croutons, which makes this a nice, savoury winter soup-- thick and creamy.  And amazingly, this soup is actually low-fat!

1 medium white onion, chopped
1 cup finely chopped celery
1 fresh sage leaf, finely chopped
1/2 tsp fresh chopped chives
1/2 tsp fresh crushed rosemary
1 tbsp olive oil
1/4 tsp black ground pepper
1 medium butternut squash, peeled and cubed
2 1/2 cups veggie stock
3/4 cup non-dairy creamer (I use mimicream when I can-- if not, Silk's creamer isn't bad, but I have yet to find it unsweetened.  You can always use unsweetened almond milk and steam it down for a while)
Croutons for garnish

In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 7 minutes or until the vegetables turn tender.

Add butternut squash, herbs, and veggie stock to the saucepan and bring the soup to a simmer.

Reduce the heat slightly, cover, and simmer the soup for 20 minutes or until the squash is tender.

Puree the soup in a blender (this will literally take 5-10 seconds if the squash is tender), and add cream and garnish with croutons and chives.

Caloric Info
Servings 4
Total Fat: 6.5 grams
Sat Fat: 0.6 grams
Polyunsat. Fat 0.3 grams
Monosat. Fat: 4.0 grams
Cholesterol: 0 grams
Sodium: 631.0 mg
Potassium: 319.8 mg
Carbs: 13.7 grams
Dietary Fiber: 2.5 grams
Sugar: 1.3 grams
Protein: 1.0 grams

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