Sunday, November 11, 2007
This is one of the most delicious soups I ever made.
First I chopped onion and garlic and fried it in olive oil, then I added the carrots and potatoes.Then I added two cups of vegetable bouillon, salt and pepper, one teaspoon curry powder and half a cup of chopped fresh ginger. I let it boil for about 30 minutes and then I pureed it in the blender. It was so delicious.
I also made an applesauce cranberry Jello (that's the only non-vegan thing in the whole menu). I made my own applesauce, with no sugar added.
As a main dish I made baked butternut squash in cashew sauce. It was more difficult than I thought to chop the squash (it was really really difficult). It took about 45 minutes in the oven to be ready.
And as a side I made a "stuffing" with fried onions, garlic and celery and bread crumbs. I baked it for 20 minutes as a roast.
Our vegetarian almost vegan Thanksgiving menu was delicious, but it took so long to make that when I asked James what he was thankful for all he could come up with was "I am thankful that dinner is finally ready". Hah!
Heat up the tortillas, add the cheese and the ham to one tortilla, cover with the other tortilla in a sandwich-like manner. Heat until the cheese is melted turning constantly to make sure the tortillas do not burn.
Cut in four triangular pieces. Enjoy your breakfast!