Thursday, November 26, 2020

Simple But Tasty Butternut Squash and Apple Soup- Instant Pot or Not


Pumpkin Soup, Soup


Butternut Squash makes a delicious soup that is slightly sweet, thick, and satisfying. Add some apple and you have a genuinely nourishing rich autumn soup. The beautiful bright orange color, so reminiscent of the season, brings warmth and a glow to our fall table. 

I made this appealing soup for Thanksgiving this year. 

Despite just publishing, Easy Plant-Based Soups From Farm To Ladle, which contain over 80 easy soup recipes, I'm still creating new wonderful recipes such as this one. 

If you would like to buy my colorful attractive cookbook which contains of 80 soup recipes and 40 Inspirational quotes,  I printed 200 special edition copies which are 7 X 8 spiral bound and can only be purchased through my website ( see button on bottom of this page to order).  I am in the process of working on a hardcover and ebook version that will be on Amazon next year. But these special editions are my favorites. Just in time for holiday gifts! Stocking Stuffers? 
 
  
                                          

I really do like butternut squash. It is a vegetable that I can buy and keep for at least 3 weeks, making it ideal for a person like me who doesn't always get to use up all the fresh vegetables that I buy. 
I've been doing better since we are shut-in because we cook everyday. I have not started to eat in outdoor restaurants yet and just when I thought I would, the numbers have really started to rise- so eating out is off my list again. 

This recipe was fairly easy. 

Butternut Squash, Butternut, Squash, Butternut Pumpkin

I washed and scrubbed my squash very well. I then simply sliced it without peeling it. ( you could peel your squash if you want) - I used organic. I cut each slice in half, sprayed them with a little oil and layer them out on a rimmed cookie sheet to roast for about an hour.

Butternut Squash, Butternut, Squash, Butternut Pumpkin


Wondering about the seeds? Yes, when I got to the round part of the squash that is full of seeds, I just kept slicing. With seeds, layed those slices on a separate cookie sheet and sprayed with a little oil. The results- delicious roasted squash with roasted seeds! I did not use the squash with seeds in the soup. We simply ate those slices ( there were only about 6 of them with seeds attached) 

The roasted slices without seeds went into my soup. I used my Instant Pot, but of course it can be made on the stove top as well. 


Pumpkin Soup, Soup, Bowl, Appetizer


Ingredients
Small amount of Olive oil for sautéing vegetables
1 large butternut squash ( I like one with a fat ball and a long neck), scrubbed and sliced in 1/2 moons
2 cups of sliced onions (1/2 moons)
2 cups of sliced apples 
5 cups of vegetable broth
1 cup of water

Preheat oven to 375 degrees. 
Lay squash slices on a rimmed cookie sheet- spray with oil or toss in oil 
Roast in oven for about an hour or until squash slices are tender. Remove from oven and reserve for soup. The squash can be roasted the day before. 


Directions for Instant Pot: 
Spray or coat the bottom of the Instant Pot insert liner with a little oil. Add onions and apples and sauté until onions are translucent (about 5 minutes), stirring
Add roasted butternut squash, vegetable broth, and water. 
Turn off sauté function, secure lid, and close steam valve. Set to pressure cook for 2 minutes. When done turn off pressure cooker, release steam manually according to the manufacturer's directions, and when all steam is released, remove lid. Using an immersion blender, blend soup until thick and creamy. 

Directions for Stove Top: 
Spray or the bottom of a soup pot. Add onions and apples and sauté for about 5 minutes, stirring. Add roasted squash slices, vegetable broth and water. (add 1/4 cup extra water). Bring to a boil, and then reduce to a low heat and cook for about 5 minutes. Using an immersion blender, blend until creamy.

Notes: All my recipes as are gluten-free and vegetarian, and as of 2018 they are also vegan.

Sharing This post on Deb's  Souper Sundays where anyone can share a soup, sammie, or salad recipe. Visit to see Deb's incredible soup recipes and the recipes of anyone else who posts. 

Purchase at the bottom of the page!
My newly published cookbook - 45 left of the special edition! 
Buy yours today ! see  purchase button below


Easy Plant-Based Soups From Farm To Ladle

Available in US only - $20 + tax + shipping  


 
https://paypal.me/JudeeAlgazi?locale.x=en_US


Thursday, November 19, 2020

Announcing My New Cookbook




         ANNOUNCING MY NEW COOKBOOK !!

                    Just in time for the holidays and gift-giving!

I published an exceptional collection easy plant-based soup recipes that appeal to and satisfy meat-eaters as well as vegetarians. My seasonal recipes make it easy for everyone to add lighter health-giving foods to their diet without sacrificing taste.  

My friends(most of them are meat-eaters) say, "these are some of the best soups they have ever tasted."

Many of the soups can be prepped in 5-10 minutes and some cooked in as little as 5 minutes in the Instant Pot or 45 minutes on the stove top. 

I make nourishing tasty food that gets you in and out of the kitchen as fast as possible!

The recipes range from creamy soups such as broccoli, butternut squash soups, pumpkin soups, carrot ginger, cauliflower soups, mushrooms soups, old fashioned vegetable soups, lots of bean and lentil based soups, to Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soups- all quick, easy, and delicious. 

Not only are the recipes plant-based, they meet gluten-free, vegan, and kosher-parve standards making it perfect if you, a family member, or a guest has special dietary needs- but you won't miss any of it. The soups offer solid homemade flavor that everyone (even meat-eaters) enjoy. AND to satisfy all cooks, most of the recipes have directions for making the soup on the stove top or Instant Pot!

The first 200 cookbooks that I published are a special edition made in a spiral bound binding which I find is easiest for laying flat while cooking. 

There are over 80 recipes and over 40 inspirational quotes.

If you would like one of these special edition cookbooks the cost is $20 per book-  shipped in US only. 

$20 + $1.20 tax + $4 additional shipping charges apply 

Each book comes in a pretty gift bag.


 
https://paypal.me/JudeeAlgazi?locale.x=en_US

A New Cookbook -Best Soups Ever



                                         A New Cookbook!
               It's finally finished and it's getting great feedback!


I published an exceptional collection easy plant-based soup recipes that appeal and satisfy meat-eaters as well as vegetarians. My seasonal recipes make it easy for everyone to add lighter more health-giving foods to their diet without sacrificing taste.  

My friends(most of them are meat-eaters) say, "these are some of the best soups they have ever tasted, and they are very easy to make.".

If time is an issue, many of the soups can be prepped in 5-10 minutes and some cooked in as little as 5 minutes in the Instant Pot or 45 minutes on the stove top. 

My goal is make nourishing tasty food,  but also to to get you in and out of the kitchen as fast as possible!

The recipes range from creamy soups such as broccoli, butternut squash soups, pumpkin soups, carrot ginger, cauliflower soups, mushrooms soups, old fashioned vegetable soups, lots of bean and lentil based soups, to Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soups- all quick, easy, and delicious. 

Not only are the recipes plant-based, they are gluten-free, dairy-free, vegan, and kosher-parve making it perfect if you, a family member, or a guest has special dietary needs- but you won't miss any of it. The soups offer solid homemade flavor that everyone enjoys.

The first 200 cookbooks that I published are a special edition made in a spiral bound binding which I find is easiest for laying flat while cooking. 

There are over 80 recipes and over 40 inspirational quotes.

If you would like one of these special edition cookbooks,
 email me at vegyid2@gmail.com to secure a copy.  I am accepting Venmo or Paypal payments and will ship a personalized signed copy of this special edition to you. 

$20 + tax 
shipping charges apply

Friday, November 13, 2020

My Easiest Black Bean Soup Recipe


black bean soup

I enjoy soup all year round but when the weather starts to get cooler, I start to crave heartier soups made with beans. 
This hearty black bean soup is thick, delicious, and satisfying and one of the easiest soups I make. 


Love This Trick
I use a simple trick to eliminate  cut down the prep. I use a jar of chunky organic salsa.

Think about it. Chunky salsa is made with onions, peppers, tomatoes, etc. The very ingredients that I usually prep this type of soup recipe. So, instead of cleaning, cutting, and chopping, I simply open a jar of organic chunky salsa and use the salsa with all it's chunky vegetables in my soup. 


I appreciate that it is organic, because sometimes it's difficult to everything I want in organic produce.  

All the Prep Ingredients in One Jar
Surprisingly, chunky salsa has all the ingredients to make this delicious 3 ingredient soup. I am not specifically promoting Aldi's (in fact, the salsa flies off the shelves and I sometimes can't even get the mild) but it is the best and most economical one that I've found ($1.89) As I mentioned, it's organic. It comes in mild, medium, or hot- so you can have it your way- and it is packed in glass, not a can. It meets all my criteria for a healthy safe product. 

Make it in the Instant Pot 
It doesn't get easier than opening the jar, pouring it into the Instant Pot, adding soaked and drained beans, vegetable broth and water. Since the uncooked beans are soaked overnight, I set the Instant Pot timer for 25 minutes. 

If I don't pre-soak the beans (which I usually do because I think it helps digestibility), I would set the Instant Pot timer for 40 minutes. 

When the soup is done, I remove the lid an partially blend using an immersion blender. This hearty, thick, easy soup is a favorite.

Sweet Potato Salsa Soup
I make another soup using salsa too- try my spicy sweet potato soup.

Do You Plan a Menu for the Week? 
I don't usually create a menu plan for the week, do you?  but I thought if I did, I would make this soup every other monty in the cooler weather. Since I keep my own individual sized bags of cooked rice in the freezer ( link to see how I freeze cooked rice), I have the convenience of adding some rice to my husband's bowl which he loves. 

If you do not have an Instant Pot 
You can still make this soup. Simply add the beans to a soup pot, cover the beans with water to just above the beans and cook for an hour. Some of the water will cook out. Add the salsa, vegetable broth and cook covered on a medium- low heat until the beans are tender.  

Ingredients: 
1 pound of dry black beans, washed, soaked overnight, and drained.
1 jar of organic chunky salsa 
3 cups of vegetable broth
3 cups of water 

Directions:
Add everything to the Instant Pot. Secure lid, close steam valve, and set to pressure cook for 25 minutes. When done, allow to sit for 15 or more minutes and then release steam manually according to the manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender to desired consistency.

Notes: I you don't have time or forgot to soak the beans overnight, simply pressure cook for 40 - 45 minutes.

Sharing on Souper Sunday at  Kahakai Kitchen where anyone can share a soup, sammie, or salad recipe.



My blogging friend Nancy Andes at the inspiring blog, Colors 4 Health, has published a Holiday Guilt-Free Recipe Guide which you can view with the link. Nancy says, " This post features guilt-free vegan holiday recipes to savor and tips to make meals healthier, budget friendly, taste-tempting, and joyful." 

Nancy has included my vegan stuffed peppers! 


Thursday, November 12, 2020

Eggplant Tofu Lasagna


tofu lasagna


If you are looking for a tasty plant-based meal because you are running out of ideas, try my eggplant tofu lasagna.

Friday, November 6, 2020

Farmers Market Friday



Shopping at my local farmer's market each week is an enjoyable, healthy and useful activity. Look at what I bought and what I cooked.

Monday, November 2, 2020

Cauliflower and Za'atar - A tasty side dish



cauliflower and za'atar side dish

Say good-bye to boring and spice up your cauliflower with Za'atar- Enjoy this easy deliciously spiced combination of interesting flavors.

Sunday, November 1, 2020

Peek Into My Week- Reviews and Food




Reading: 
















What I'm Reading : 
The Orphan Collector by Ellen Mari Wiseman
If you are not nervous enough about the Covid Pandemic, read this realistic piece of historical fiction set in Philadelphia in 1918 at the start of the Spanish Flu epidemic. Sad, touching, informative, and gripping, this powerful NY Times Bestseller was difficult to put down. 

What I'm Watching: 

Add caption

Watching: The Queen Gambit- Netflix Series
I enjoyed this series about a young orphan who turns out to be an intuitively extremely gifted chess player. While still a teenager,  she begins to play in highly competitive chess tournaments with large cash prizes. Although chess is the theme, the stories also revolve around relationships, pain of her past, drugs and alcohol, learning from mistakes, and her evolution into a powerful woman. Worth the watch!




Also on Netflix: Holidate 
A perfect movie for when you want something light and fun! Holidays are wicked for singles but co-stars Emma Roberts  and Luke Bracey find a solution when they agree to be each others date for any and all holidays and occasions. Kept me laughing and I totally enjoyed it.



Fall Cooking: Lots of Soup

Fall vegetable soup
Fall Potato Dill Soup (click link for recipe)

brussels sprouts soup
Brussels Sprout Soup- Quick about 12 minutes (click link for recipes)



My Kids and Grandkids Had My Lawn Decorated For an Early Birthday Celebration. (It was the last day before winter that they company decorated lawns and it was 30 degrees yesterday!) 


Doing: 
  • Walking one hour each morning
  • Finalizing my plant-based cookbook for publication next   month
  •  Dinners on the Deck with my kids and grandkids


Also sharing on Weekend Cooking at the Intredpid Reader and Baker where anyone can share a food related post. 

Thursday, October 29, 2020

How to Freeze an Avocado -2 Easy Hacks


Avocado, Lemon, Food, Vitamins, Nutritious, Healthy


These are two of the best freezer hacks for preserving avocados.

How many times have you purchased avocados only to have them ripen too quickly or turn dark inside before you were ready to use them? 

Tuesday, October 27, 2020

Homemade Falafel- Vegan and Gluten-free




falafel


Homemade falafel is the BEST! 
It's fresh, delicately spiced, absolutely delicious and can be made relatively easily in your very own kitchen! A favorite plant-based recipe for lunch or dinner.

Tuesday, October 20, 2020

Greek Lemon Soup


If you like lemon, you'll love this powerful Greek lemon soup.

Imagine a simple vegetable soup in a tangy lemony broth that is easy to make and a delight to eat. This interesting ethnic recipe is one of my mother-in-law's recipes and has been in our family for generations. It is simple, delicious, lemony and healthy. 

Sunday, October 18, 2020

Have You Been "BOOed? ???

Halloween sign


Have you been Boo-ed??

We had just finished dinner on my older son's backyard deck (with  him and his family). 
As they walked us to our car in their driveway to say good night, the kids started to scream with excitement, 

"We've been BOO'd"!!!! what a great idea for safe Halloween fun!

Friday, October 9, 2020

3 Ingredient Pumpkin Cookies - WW 1 point





I love when I find a tasty treat that is healthy and yet low in Weight Watcher points! This delicious 3 ingredient pumpkin cookie has ONE point PER SERVING (3 cookies) without the chocolate topping (on purple program)💜💜 and is made with whole oats (I use gluten-free whole oats), pumpkin puree and or applesauce(more points), and pumpkin spice. 

Thursday, October 8, 2020

Creamy Radish Soup











   



Do you like radishes? It's fall and I am definitely into making all kinds of soup. Creamy radish soup sounds unusual to say the least, but I assure you it tastes comforting and delicious. 

Sunday, October 4, 2020

Instant Pot Red Lentil and Quinoa Soup




Are you ready for soup? This
 Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)

Wednesday, September 30, 2020

Egyptian Dukkah - An Interesting Dip



Egyptian dish with Dukkah

If you love nuts, seeds, and Middle Eastern spices, Dukkah may well become one of your new favorite dips. Eaten with bread (gluten-free) and olive oil, dukkah is a popular Egyptian favorite.

Tuesday, September 29, 2020

Moroccan Quinoa -Easy, Tasty, and Healthy


Moroccan quinoa recipe

Moroccan cooking is all about the spices! This super easy Moroccan quinoa dish won't disappoint. Whether you serve it as a warm side dish for dinner or a cold salad for lunch, you'll enjoy this versatile, easy, nutritious, and plant-based recipe dusted with cinnamon, cumin, turmeric and pistachio nuts.

Thursday, September 24, 2020

Beet and Cardamom Soup


Calling all beet lovers! I made a gorgeous deep pink beetroot soup that is mixed with apples, walnuts, cardamom, ginger, and cinnamon. 

Tuesday, September 22, 2020

Stuffed Acorn Squash- Vegan and Gluten Free


stuffed acorn squash quarters

Acorn Squash is a delicious fall squash that is easy to cook, mild tasting, and filling. It provides a good deal of fiber, magnesium, potassium, and antioxidants. Making it a healthy choice for a side dish.

Monday, September 21, 2020

Light and Fluffy Quinoa Made in the Instant Pot


Bowl of white fluffy quinoa

Are you a quinoa lover?
 
The Instant Pot is the perfect way to cook it!
I set it to pressure cook for 2 minutes and then allow it to naturally release for 12 minutes.

I have an on and off relationship with quinoa. I do really like it, but I often forget about it, and rice usually wins out as a side in our home. 

Tuesday, September 15, 2020

Honey Cake for Rosh Hashanah-Egg-free, Gluten-free, Dairy-free


Honey Cake



Honey cake is one of the traditional desserts that we eat on Rosh Hashanah, the Jewish New Year! My mother always made her honey cake using a cup of strong black tea and added chopped walnuts to the batter.

Monday, September 14, 2020

Fall Potato Dill Vegetable Soup- Vegan


Fall vegetable soup

We loved our flavorful potato dill vegetable soup! 
The weekly local outdoor farmer's markets are thriving and have lots of beautiful seasonal vegetables and herbs for sale! This week I decided to make a fragrant fall vegetable soup with the produce that I bought from the market.

Wednesday, September 2, 2020

Monday, August 31, 2020

Peach and Cardamom Breakfast Tea Cake

small cardamom bundt tea cake


Looking for a nice breakfast cake to eat with a cup of tea? 


The simple cake is not too sweet, and it is laced with a touch of aromatic cardamom. 
I used a bundt pan and filled it half way. The small delicate gluten-free| egg-free| dairy-free tea cake yields 8 medium slices.

Wednesday, August 26, 2020

Fresh Peach Bellini





Have you ever had an Italian "Bellini" Cocktail?
It's an incredible drink made with fresh summer peaches and mixed with prosecco. (I made a virgin version too that I mix with seltzer for the kids).


The first time I was introduced to a beautiful Bellini cocktail was many years ago at the exquisite Bellini Bar inside of the The Venetian Resort in Las Vegas. It was a memorable cocktail and memorable experience!

Monday, August 24, 2020

A Falcon in My Neighborhood



Last night, when returning from my evening walk, I looked up and there on the roof of my next door neighbor's house was a large magnificent bird that I'm guessing was a peregrine or prairie falcon (professional photo from free Internet site)


Thursday, August 20, 2020

The Plant-Based College Cookbook -Review and Recipe

The Plant-Based College Cookbook


I'm thrilled to have a copy of The Plant-Based College Cookbook in my cookbook collection! Although the book is intended for college students, I think that any vegetarian household would welcome these recipes.

Saturday, August 15, 2020

Mashed Cauliflower Hummus



low carb dip using cauliflower

This is an interesting idea that is all over Pinterest for making cauliflower hummus. You simply use a recipe for homemade hummus but substitute steamed cauliflower. 


Friday, August 7, 2020

Vegan Sephardic Shabbat Dinner





Tonight is Shabbat (our Sabbath begins) and I made a Jewish vegan dinner "Sephardic" Style. Our dinner may remind you of Greek or Arabic cooking and that is because my husband and his family came to the US from Egypt in August of 1966. The food that I cooked for tonight's dinner are recipes that I learned from my Middle Eastern mother-in law. Recipes included at the end of the post.

Tuesday, August 4, 2020

Vegan Vietnamese Spring Rolls with Peanut Sauce


vegan spring rolls

I'm on a roll experimenting with foods that I previously only ordered in restaurants. It's been almost 6 months since I've eaten in a restaurant or ordered out, so I'm now attempting to make my own restaurant favorites.

Last week I made these awesome vegan Vietnamese spring rolls with a delicious peanut sauce. They were actually fun to make using the thin little spring roll wrappers that they sell in all the supermarkets in the Asian section.


Sunday, August 2, 2020

Peek At My Week 8/1/2020








                                                                                    
                                My Week                                     

Book review, Prime Video review, 2 salad recipes

Saturday, August 1, 2020

Vegan Peach Caprese Salad with cashew basil dressing




vegan caprese salad with peaches


Seasonal fresh farm  produce such sweet peaches, red juicy tomatoes, and aromatic basil are the perfect fixings for this beautiful summer peach caprese salad with a creamy vegan dressing.

Friday, July 31, 2020

Cashew Basil Cream

Creamy cashew basil sauce


I am excited about this simple cashew creamy sauce that not only can be made using a variety of ingredients, it also can be used on a variety of different dishes! I'm sharing my favorite way to prepare it which is the basic cashew basil cream. 

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