Sweet Pumpkin Soup

4 cups vegetable broth

2 1/2 cups pumpkin puree

1 cup coconut milk

2 carrots, chopped

2 summer squash, chopped

1 yellow onion, chopped

2/3 cup brown sugar

2 tbsp olive oil

2 tsp sea salt

1/2 tsp nutmeg

1/4 tsp black pepper

• Cook onions in oil in a saucepan for 7 minutes
• Add summer squash, carrots, pumpkin, veggie broth, salt, pepper and nutmeg and bring to a boil
• Reduce to a simmer and cook for 10 minutes
• Add brown sugar and cook for an additional 10 minutes
• Remove from heat and blend in batches in a blender until smooth and creamy
• Return to heat and stir in coconut milk
• Cook on medium heat for 5 minutes

 

Apple & Arugula Quesadillas

What to do with my leftover apples from apple-picking, what to do…

I exhausted any and all breakfast dishes and desserts I could possibly think of that incorporated apples. Lunch and dinner options? Not so much.

Apples brown so quickly and I’ve found that it’s harder to mix them into salads or meals that used them raw. So quesadillas seemed like  unique way to use up the fruit, since they’ve worked so beautifully before in apple pizza. The basis of these quesadillas are similar (expect that they’re vegan of course) and were every bit as delicious as the pizza.

2 large whole wheat burrito wraps

2 cups fresh arugula

2 cups chopped apples

1 red onion, sliced

1 cup shredded vegan cheese of your choice

1/4 cup white wine

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 425 degrees
• Saute  the onions in the oil over medium heat for 5 minutes
• Add apples, white wine, salt and pepper and cook for 5 more minutes, then remove from heat
• On one half of each burrito wrap, place half of arugula
• On the other side, place half of vegan cheese, and top with half of apple/onion mix
• Fold burritos over and cook at 425 degrees for 5 minutes on each side