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The Nosebleed Seats: Week Fifteen

Hosts Matt Ellis and J.J. Puorro. Shot & Edited by Mark Cole.

A Chanukah ASL ABC Story


Tired of hearing the same Chanukah story again and again? Well, try learning it as an ASL ABC story! This video covers the entire alphabet, plus the numbers 0-20.

Proof for Global Flood? (Noah’s Ark)


*Noah’s Ark series* Is there reasonable proof that a global flood did happen in the past? Yes, there are evidences that point toward to a global flood. We will discuss Grand Canyon, Mount St. Helens, etc.

Vegan Butternut Soup

A vegetarian butternut squash soup recipe with carrots and fresh chopped sage. This butternut squash soup with carrots is both vegetarian and vegan. A reviewer gave this butternut squash soup recipe 4 out of 5 stars and said, “I loved this soup recipe. It was quick, easy, and flavorful.” I certainly agree!

Ingredients:
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage
1/2 cup soy milk
salt and pepper to taste

Preparation:
In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.
Stir in the soy milk and season with salt and pepper to taste.

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