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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.

Tomato Mozzarella Bites


Tomato
Mozzarella
Basil
Sotto Voce’s Aceto Balsamico

Dice, assemble then serve immediately!

BBQ RIBS

Prep Time:15 min
Cook Time:4 hr 25 min
Serves:8 to 10 servings

Ingredients

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:

1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:

3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:

1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Directions

Raw Preparation: Place slab of ribs bone side down on table. Slide
knife under the membrane and against the end bone to separate the 2.
With a dry paper towel, grasp the edge of the thin membrane and pull.
The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well.
Generously apply rub onto the front and back sides of ribs. Gently pat
to ensure that rub will adhere. Place ribs meat-side up on a broiler
pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own
doubled aluminum foil square. Foil should be large enough to
completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid
over each rib. At the same time wrap and seal each rib tight. Return
to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium
coat of the Third Stage rub to the meat-side of the ribs. Place
uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees.
Brush finishing glaze on both sides of ribs. Place ribs in oven for 10
minutes, or until sauce caramelizes.

Falafel Cheeseburger with Tzatziki

Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Directions

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Nutritional Information
Amount Per Serving Calories: 75 | Total Fat: 4.4g | Cholesterol: 3mg

Falafel Cheeseburgers with Tzatziki

Traditional falafel might be tasty snack, but the authentic deep-fried kind lose a few point nutrition-wise. Out lighter version cuts the fat and gives them a Western twist by tucking them into burger buns, along with halloumi, a fresh, firm-textured, mild cheese popular in Cyprus, Turkey and the Middle East.

1 can (540 mL) chickpeas, rinsed and drained
¼ cup (50 mL) coarsely chopped fresh coriander leaves
3 TBSP (45 mL) olive oil
2 TBSP (25 mL) lemon juice
1 clove garlic, coarsely chopped
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125 g) halloumi cheese, thinly sliced
4 burger buns
½ cup (125 mL) tzatziki
4 Boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen-towel-lined, rimmed baking sheet. Blot with another towel until very dry.

2. In a food processor, combine chickpeas, coriander leaves, 1 TBSP (15 mL) olive oil, lemon juice, garlic, coriander, cumin and cayenne. Pulse until mixture forms a crumbly paste that holds together. Taste and add a little salt and more cayenne if necessary. Pulse again to combine.

3. Form mixture into 4 even-sized patties, about ½ inch (1 cm) thick. In a large nonstick skillet, heat remaining oil over medium heat. Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides. Using an egg lifter, carefully turn burgers over. Top each with halloumi. Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.

4. Meanwhile, split buns in half and taste until golden brown. Spread bottom half of each buns with tzatziki. Top with lettuce, and tomato, onion and/or cucumber. Place a falafel burger on each bun. Replace tops of buns and serve at once.

Prosciutto Wrap with Red Pepper Soft Goat Cheese

Ingredients:

Prosciutto meat – fresh and very thin cut from deli market
Red Pepper Soft Goat Cheese
Breadstick

Assemble and serve immediately.

Minted Avocado Dip with Tortilla Chips

This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.

1/3 to ½ (75 to 125 ml) reduced-fat sour cream
2 tsp (10 ml) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 ml) chopped fresh mint
¼ tsp (1 ml) salt
Dashed of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips

1. In a medium bowl, stir 1/3 (75 ml) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼ inch (5 mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with springs of mint. Serve with tortilla chips.

Makes 1 ½ cups (375 ml), enough for a nibble for 6 to 8 people.

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