Vegan Recipes?

[BlueKangaroo]

Okay, so inspired by a hijack in this pit thread, I'm opening a new recipe thread.

lezlers, please please post your brownie recipe.

Left Hand of Dorkness, please please find and post that "cheesecake" recipe.

Anyone else who has yummy vegan goodness to share, please do!

[Ludy]

I worked with a vegan this summer and I love to bake so I would just adjust my favorite recipies. The changes I made are in bold.


PUMPKIN CHOCOLATE CHIP COOKIES

1 c. sugar
1 c. pumpkin
1/2 c. oil
1 egg or 1/2 a banana mushed

Mix together above ingredients. Sift and add to above:

2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder

Add to rest of ingredients:

1 tsp. baking soda dissolved in
1 tsp. milk soy milk

1 tsp. vanilla
1 c. chocolate chips dark chocolate or artifical chocolate chips are ok
1/2 c. nuts

Preheat oven to 375 degrees. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes. NOTE: Careful not to overcook. Cookies will be soft and moist.

[BlueKangaroo]

Oooh. Ludy, the Kangaroo_in_Black will love that. I will too, and I love that it can be adapted.

Thanks!

[Motorgirl]

This is adapted from a recipe in Crescent Dragonwagon's book The Passionate Vegetarian.

My husband & I are not vegetarians, much less vegans, and we love this dish.

Original recipe title was "Kasha Harvest Pilaf Platter with Winter Vegetables."

We call it "that Dragon Lady's roasted vegetable stuff."
I cut out bell pepper & a bay leaf, because the bell pepper kept turning out bitter & I doubled the cauliflower.

2 large sweet potatoes, peeled & cubed
1 medium onion, peeled & diced
1 large potato, peeled & cubed
1/2 head caulifower, broken into small florettes
1 can chickpeas, drained & rinsed
2 cloves garlic, minced
large handful toasted coarsely chopped nuts (we like hazelnuts best, but also use pecans, walnuts, or pistachios)

2 teaspoons mustard seeds, or 1 tsp ground mustard
1 teaspoon celery seed (or add 4 stalks chopped celery to the mixture above)
salt & pepper to taste (i usually use 1 tsp of salt, 1/2 tsp of pepper)
dash of cayenne (I'm liberal with the cayenne because I like the kick)
olive oil

Preheat oven to 375F.

Lightly oil a baking dish. Mix the spices together & toss with the cubed vegetables (excluding the chickpeas, garlic & nuts). Drizzle liberally with olive oil & toss a bit more.
Bake, covered tightly with foil, 40 minutes. Uncover & bake another 10-20 until the vegetables are cooked through.
Toss the hot roasted vegetables with the chickpeas & garlic.

Arrange on a platter surrounding a pile of pilaf, top with the toasted nuts.

The original recipe called for making a buckwheat pilaf with cabbage, but I've always used Kashi Breakfast Pilaf. The chewiness & nuttiness of it go well with the roasted vegetables.

Variations: use any winter vegetables you like. I've added carrots & parsnips sometimes, sometimes left out the cauliflower if I didn't have any on hand. Many changes possible while still producing a tasty result. Cabbage would probably be good.

[Left Hand of Dorkness]

That cheesecake recipe is in a cookbook that my mom had many years ago; I'll see if I can find it eventually, but it may be awhile. Meanwhile, this one looks pretty close. If you substitute oil for all the margarine and replace the soy milk with water, you'd be pretty much dead on for the recipe I used to make. (I thought the sixth ingredient was vanilla extract, but this recipe reminded me that it must have been salt). Make sure you blend the ingredients very thoroughly, and don't be tempted to substitute honey for the sugar unless you want it to be nasty. A graham-cracker crust with vegan margarine is a great base for it, and a topping of berry compote is very good (take some fresh or frozen berries and put them in a saucepan; when they're starting to fizz, add a bit of sugar and lemon juice; when it's starting to break down, mix a little bit of cornstarch with some cold water and whisk it in).

And for all I know, the ingredient substitutions they describe might make it a superior dessert: I certainly don't think they'd hurt. Some of the recipes I found when looking for this one call for gelatin or cream cheese, and I'm like, what's the point, fool?

I hope this is specific enough!
Daniel

[Left Hand of Dorkness]

Here is my wife's delicious black bean soup recipe. The last sentence makes it nonvegan, but vegans can easily ignore it and instead top it with wheat germ or brewer's yeast or some such shit :

Originally Posted by my lovely and talented wife, in our family cookbook

This recipe freezes well and is very easy to double. I gave wimpy spice measurements, but I think it’s better when it’s spicier. Adjust the spices upward to taste. Serve this with a nice green salad and fresh cornbread, mmm-mmm-mmmm.

10 sun-dried tomatoes
1 onion
3-6 minced garlic cloves
2 Tbsp. olive oil
1 or more teaspoons cumin
1 28-oz can diced tomatoes
Generous pinch of red pepper flakes
2 16-oc cans of black beans
Salt and black pepper to taste
¼ c. chopped cilantro if you have it (it’s tasty, but not essential)

In a small bowl or mug, pour boiling water over the sun-dried tomatoes and set aside.
Over medium heat, in a large saucepan or soup pot, saute the onions and garlic in the oil until the onions are translucent. Add the cumin, tomatoes and red pepper flakes. Bring to a boil. Lower the heat and simmer for about 5 minutes. Add the black beans and their liquid and continue to simmer, stirring occasionally.

Meanwhile, drain and chop the sundried tomatoes. Add them to the soup. Add salt and pepper to taste and more spices if desired. Let simmer for at least 10 more minutes. Add the cilantro, remove from heat. Puree half the soup in a blender. Return it to the pot and continue to simmer over low heat for at least 15 minutes—longer is better, though.

Serve topped with grated cheese or sour cream.

[Left Hand of Dorkness]

Here is my "Cajun" grit cake recipe. Again, the last little bit of it makes it nonvegan, but the recipe contains a suggestion for how to veganify it, and while I've never tried that variation, I'm just about certain it'd work.

Cajun Grits Cakes
For all I know, Cajuns would string me up for attributing this to them. No matter, it’s filling and tasty. Y’all vegetarians could do this without the shrimp, maybe substituting veggie sausage for it instead. The recipe is adapted from the excellent Vegetarian Cooking for Everyone, and will easily feed 4 people.

Sauce Ingredients
2 sticks celery
1 green pepper
1 onion
2 tablespoons olive oil
1 tablespoon butter
2 bay leaves
salt and pepper
Thyme, cayenne, red pepper flakes, and paprika to taste
1 28-oz can crushed tomatoes
½ glass wine

Chop all vegetables and saute in the oil and butter until tender. Add the remaining ingredients and turn heat to medium-low, simmering until nice and thick and good. The cayenne gives it a slow burn, whereas the pepper flakes give it immediate heat, so use a little of each.

Grit Cakes Ingredients
2 cups yellow grits/polenta
6 cups water
1 ½ teaspoons salt

Boil the water and add salt. Slowly add the grits, stirring constantly. Lower heat to medium-low and cook, stirring constantly, for 30-45 minutes. (Yes, it’s a pain; no, there’s no shortcut that I know of if you want them to taste right. You can read a book while you stir, and drink some wine definitely). If the grits start becoming unmanageably lumpy, add a little bit of water tothem to smooth them out, but you’re wanting to end up with a very thick porridge.

Spread the grits into a 10x13” or so casserole dish, and let cool.

Frying
1 egg
1-2 cups breadcrumbs
2 or so cups oil

Cut the cooled grits into 18 or so squares. Dip each square into the eggs, and then into the breadcrumbs, until coated. Set on tray ready for frying.

Fill a cast-iron skillet with about ¾” oil. Heat the oil until a breadcrumb dropped in it sizzles. Fry the grit cakes 3 at a time until golden-brown. Drain on paper towels.

Assembly
Sauce
Grit cakes
1 lb boiled and peeled shrimp

Place 2 or 3 cakes on each plate. Top each cake with a couple shrimp, and spoon sauce liberally on top. Serve with a salad.

Daniel

[Left Hand of Dorkness]

Okay, I'm just gonna put all our standard vegan recipes here; this is making me realize how much of our rotation is vegan (we usually doctor it with dairy or seafood, but the nonvegan stuff is just added flavor, not the main dish).

Garlic and Pepper-encrusted Pan-Seared Bean Curd in a Ginger Peanut Aioli over Wilted Greens
Or
Tofu Kale Stuff

Use the first name if you’re trying to impress people, the second if you’re hungry. It’s not the world’s most attractive dish, but it’s pretty tasty.
1 cup brown rice
2 cups water
1 lb tofu, cubed into bite-sized pieces
About ½ cup tamari
Water
A knob of ginger about the size of two grapes, grated
3 or 4 cloves garlic
A tablespoon, more or less, of chile pepper flakes
3 tablespoons oil (mostly olive, but a little bit of peanut and/or sesame wouldn’t go amiss)
½ cup natural peanut butter
¼ cup sesame seeds (optional)
½ cup chopped peanuts (optional)
1 bunch kale, torn into pieces

Put the 2 cups water on the stove. Once it’s boiling, add the rice, turn the heat to low, and let it cook for at least 40 minutes before you lift the lid to check on it.

Put the tofu in a microwave-safe bowl, add the tamari, and then add enough water to barely cover the tofu. Swirl it around a bit. Add the ginger, garlic, and chile flakes. Microwave the bowl for about seven minutes—this is like a quick marinade for the tofu.

Drain the tofu well and save the marinade. Heat the oil in a large pot on medium-high, then add the tofu and stir-fry it until the tofu is just starting to to turn golden. Add the sesame seeds and/or peanuts if you’re so inclined. Meanwhile, whisk the peanut butter into the marinade.

Once the tofu is starting to brown—or once the pan is getting so crusty that you’re worried it’s about to start burning—add the marinade and turn the heat down to medium. Stir it a bunch to get the crusty stuff off the bottom of the pan. Let it simmer until the sauce gets thick and lavalike.

Add the kale and stir it in well. It’ll look like the entire dish is going to be kale, but that’s because the kale’s not cooked down. Put a lid on it and let it steam for about three or four minutes. Check to see if it’s done.

Once the kale is starting to look tender, take the lid off and let it cook down again—the sauce will have become runny by virtue of having had all that kale moisture added. Once it’s looking thick and toothsome again, take it off the heat, and serve it over the rice.

Daniel

[Apricot]

I love to cook, and knowing ingredients is part of my career, so I always try to accomodate those with unusual diets.

My favorite vegan dishes:

Rice/Potato side dish - moist cooked rice or chunks of potatoes, light oil (I use canola), and rosemary to taste

Peanut Sauce stirfry - peanut butter, rice wine vinegar, soy sauce, red pepper flakes. Supply cooked ingredients in bowls and let everyone assemble their own with chicken, broccoli, snap peas, cauliflower, rice, and soy sauce on the side. This meal allows carnivores, vegans, vegetarians, nut-allergics, and picky people to eat the same food.

[Left Hand of Dorkness]

Last one for now. Note the fish sauce, and the alternate ingredient listed. This is one that's made by my lovely and talented wife, taught to us by our foxy and talented friend Jac:

Originally Posted by My lovely and talented wife, taught to her by our foxy and talented friend Jac

Spring Rolls
Sharon Withrow

This is a great way to use summer vegetables from your garden. The peanut sauce also makes a tasty dip all on its own.

1 package rice spring roll wrappers

Any or all of the following:
Cilantro and/or basil
Carrots
Cucumbers
Green onions
Yellow squash
Bean sprouts
Tofu (baked or smoked)
Peanut sauce (see below)

Chop the vegetables into matchstick-size pieces. Soak the wrappers in cool water, one or two at a time, until floppy. Then lay them flat and add the ingredients. Roll them up, tucking the sides in to hold everything together.

Peanut sauce:
¼ c. peanut butter
½ c. coconut milk
¼ c. chopped toasted peanuts
2 Tbsp. fish sauce or 1 Tbsp. soy sauce
3 Tbsp. rice vinegar
2 tsp. grated ginger
2 cloves crushed garlic
2 Tbsp. chopped cilantro
Hot chile sauce to taste

Whisk together peanut butter and coconut milk. Add the remaining ingredients and stir well.

[BlueKangaroo]

Wow, LHoD, thanks. Those look yummy. I see myself adding to my folder of "recipes I've yoinked from the SDMB" tonight.

[Left Hand of Dorkness]

Originally Posted by Left Hand of Dorkness

Spread the grits into a 10x13” or so casserole dish, and let cool.

Frying
1 egg

Uh, right. Vegan. Let's see. 1 eggplant? One mashed banana?

I dunno. What do you use if you're vegan and you're trying to bread-and-fry something? Surely there's a solution, but I don't know what it'd be.

Daniel

[BlueKangaroo]

Sorry I missed you Motorgirl. That looks really yummy, and any time I can work the word "Dragon" into dinner, I've won.

Thanks.

[Motorgirl]

Originally Posted by BlueKangaroo

Sorry I missed you Motorgirl. That looks really yummy, and any time I can work the word "Dragon" into dinner, I've won.

Thanks.

No worries - it was easy to overlook in LHoD's deluge of tasty-looking recipes. Thanks, LHod, you've given me some good meal ideas for this week!

[Motorgirl]

Originally Posted by Left Hand of Dorkness

Uh, right. Vegan. Let's see. 1 eggplant? One mashed banana?

I dunno. What do you use if you're vegan and you're trying to bread-and-fry something? Surely there's a solution, but I don't know what it'd be.

Daniel

In this instance, all you really need to do is get the breadcrumbs to stick to the grits. Anything reasonably moist would work - something viscous if you can figure out what that might be - outside of egg, I'm at a loss.

I'd try dipping the cakes very very briefly in water & then in breadcrumbs (my first choice would be milk - but that's out). Otherwise, perhaps a bit of oil, then the breadcrumbs?

[Dangerosa]

Tofu makes a good mousse as well. Food process tofu with melted chocolate. You can then use that to fill a pie crust. Don't know measurements, sorry, though I'm sure googling "tofu mousse" will turn up something.

One of my favorite meals is tofu fried in olive oil with lots of thyme. Noodles tossed in the thyme-y oil and asparagus.

My vegan nutso ex-sister in law made really good peanut butter cookies. Never got the recipe, but once again, google is your friend. Most of the vegan recipes she used on us weren't great, but those cookies were actually good.

[Left Hand of Dorkness]

Originally Posted by Motorgirl

No worries - it was easy to overlook in LHoD's deluge of tasty-looking recipes. Thanks, LHod, you've given me some good meal ideas for this week!

Y'all are welcome--and that pilaf does look tasty! This time of year I'm always hankering after good roasty meals, and this one might be just what I need. Thanks to you as well!

Daniel

[Motorgirl]

If the grit cakes are moist enough, press them lightly into the breadcrumbs to get the crumbs to adhere that way?

[LeeshaJoy]

Back in the '70s and early '80s, my dad was a professional river guide, taking people on all-natural excursions down the Salmon, the Snake, the Colorado, et cetera. My mom often traveled with the crew and helped out in the kitchen. As a result, she collected a lot of recipes that a) are vegetarian or vegan, b) are very easy to prepare, and c) will feed a lot of people very quickly. This is one of my favorites:

Black-eyed Peas and Rice

Ingredients:
1 large onion, diced
1 large clove of garlic, grated
1.5 cups brown rice
1 can* black-eyed peas
1 can stewed tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon oregano
1 can water

* On a river trip we usually start with canned food. In this case, 1 can = about 16 ounces.

[LeeshaJoy]

Goddammit, I hit Return and it decided that I wanted to Submit Reply. Lemmie try this again:

Black-eyed Peas and Rice

Ingredients:
1 large onion, diced
1 large clove of garlic, grated
1.5 cups brown rice
1 can* black-eyed peas
1 can stewed tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon oregano
1 can water

* On a river trip we usually start with canned food. In this case, 1 can = about 16 ounces.

Sautee the onions and garlic in the bottom of a large pot. (You can add the spices at this time to make their flavors stronger, if you like.) When they're cooked to your liking, add the rest of the ingredients, cover the concoction with a lid, and leave it on medium heat for 45-60 minutes. When the rice is cooked, it's ready to serve.

It's very filling, and tastes great by itself or in a wrap with the toppings of your choice.

[Amaranta]

Stop. Stop what you're doing. And make these brownies.

Brownie:
1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 cups dry sweetener
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
3/4 cup coffee
3/4 cup soy milk
1/3 cup vegetable oil
1 cup chocolate/carob chips (I use a delicious bar of my favourite: organic brazillian hazelnut dark chocolate, cut up into little bits, instead of chocolate chips. But a company called "Tropical Source" makes yummy dairy-free chips in several baking-friendly flavours, if you're interested)

Glaze:
7 oz good quality dark chocolate
5 oz vegan margarine (I use one called Fleischman's, no whey powder)

Okay, so you preheat your oven to 325 degrees F. Take your 9 X 9 pan and grease and flour it. Good. Sift together your cocoa, flour, baking soda, baking powder, sugar/sweetener, and salt. In a different bowl: mix your coffee, soy milk, and veggie oil. Now, mix those two, um, mixes together. Stir in your chocolate chips/chocolate bar bits/whatever. Pour and scoop the batter into your pan, and bake it for 25 mins. Or so. Y'know, til the toothpick comes out clean.

Let the scrumdiddlyumptious brownie cool for awhile. When it's getting close to cool, make your glaze. Do the double boiler/bain-marie thingy - a bowl resting over a pot of simmering water. This way your chocolate won't get too hot. Picture here if you're new to this. Anyway, so place the chocolate and margarine in the pot. The water in the bottom pot should be at medium-low heat. Whish together the chocolate and marg, til it's nice and smooth. Pour the yummy, chocolatey glaze over the brownie, and let it set in your fridge.

Okay, the thing is, you can have one medium-size brownie. But anymore than that, and all of a sudden, you look across the table at your friend, and somehow the two of you must have fallen asleep when someone came in and at your whole pan of brownies. Such a shame, really.

This is the recipe I make for non-vegans who think all vegans eat nothing but brown rice and broccoli. Now, mind you, I could really care less what people think about veganism - I tend to keep my opinion of meat eaters to myself, and hope that the omnivores will respect that by not calling me a eating disordered nutbar, or somesuch thing. Y'know.

Enjoy the brownies!

[ouryL]

Vegans who cook?

I thought they were into raw foods?

[Left Hand of Dorkness]

Originally Posted by ouryL

Vegans who cook?

I thought they were into raw foods?

Huh? Some are; I had a guy in a college class who made hummus from raw soaked garbanzo beans, and would eat oatmeal that had soaked in water overnight. He was...unusual. But vegans aren't defined by a raw foods schtick, and he's the only one I've ever met who adhered to one.

Daniel

[Amaranta]

Originally Posted by ouryL

Vegans who cook?

I thought they were into raw foods?

Okay, well, there could be a whoosh-in-progress here, but here we go. There's a small movement of people who believe that eating only raw or mostly uncooked foods is the best thing you can do. I dunno, I think that whole "fire" thing's pretty cool, and don't mind using it in its various incarnations. But anyway, if you're going to eat raw food, it pretty much has to be vegan - I mean, it wouldn't suprise me if there was a group who only ate raw meat or something, since people can be pretty out there, but I'm sure they'd be rare in an already small group.

So, raw foodists = vegan, because they kinda have to.
Vegan =/= raw foodist, because bread, brown rice, and vegan brownies all rock my socks, and I ain't giving those up for anything.

[Flutterby]

Wow, these recipes look good.

Definitely going to try some of these.

[lezlers]

This is SO my favorite thread, ever. I can't wait to try these recipes!

Here is the much anticipated vegan brownie recipe!

1 1/3 cups flour
1/2 tsp baking soda
1/2 cup soft margarine (nucoa brand is vegan, available in any grocery store)
1 cup sugar
3 tbls oil
1 12.3 oz package firm silken tofu
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 cups semi-sweet chocolate chips (ghiradelli (sp?) semi sweet don't have any dairy)

Preheat oven to 350

Combine flour and baking soda and set aside

Combine margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add tofu and process for 2 minutes longer. Add cocoa powder and vanilla nad process for a short time. Slowly add the dry mixture, processing periodically. Pour into a bowl and add chocolate chips.

Pour batter into a lightly oiled 9 x 12 inch baking pan. Bake for 25 minutes; check at 20 minutes.

These things are so freaking good it'll blow your mind. Mr. Lezlers likes them with icing on top, but it's too much for me that way. Waaay too rich. I'll usually ice half the batch. I think I'll make some tonight!

Whee!

[lezlers]

Originally Posted by Left Hand of Dorkness

Uh, right. Vegan. Let's see. 1 eggplant? One mashed banana?

I dunno. What do you use if you're vegan and you're trying to bread-and-fry something? Surely there's a solution, but I don't know what it'd be.

Daniel

Blended silken tofu. Acts as a binder and has no flavor. You can use it in anything.

[lezlers]

Here are some "cheesy" recipes. If you're not vegan, it won't fool you, but it hits the spot when you want something "cheesy" but can't do cheese.

Tias Mac n' Cheese

1/4 cup flour
1/2 cup nutritional yeast
1/3 cup soy margarine
1 1/2 c water
1-2 sloshes soy sauce
2 tsp mustard
pepper to taste

Toast flour and yeast in pan until it smells nutty. Add margarine until bubbly. Add water and cook until it thickens, stirring constantly. When thick, stir in remaining incredients. Pour over cooked macaroni.

Broccoli and Rice Casserole

1 bunch of brocolli, cut into florets (or use frozen, doesn't make a difference)
2 cups white rice (you can also use brown, for a more wholesome taste)
1 stick vegan margarine (I said it was vegan, not healthy!)
1/2 cup all-purpose flour
3 1/2 cups boiling water
2 tsp salt
1 tbsp soy sauce or tamari
1 1/2 tsp garlic powder
1 tsp onion powder
pinch of tumeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika

Steam the brocolli, about 6 minutes. Prepare the rice according to package directions.

Spread the cooked rice evenly over the bottom of a 9 x 13 baking dish. Springle the broccoli over the rice and set aside.

Preheat oven to 350 degrees.

Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then wisk in the boiling water, salt, soy sauce, garlic and onion powders, and tumeric. Cook the sauce until it theickens and bubbles, then whip in the yeast. Add the salt and pepper to taste.

Pour the sauce over the brocoli and rice, sprinkle the top with paprika, and bake for 15 minutes.

I would cook these when I was living by myself and vaccuum seal and freeze a large portion (in individual sized portions), since they tend to serve at least 6. That way, whenever I was hungry and wanted something yummy, I could just pop one of the frozen portions in the microwave. Yummy!

[BlueKangaroo]

Thank you, lezlers and amaranta. I'm excited to have a couple of vegan brownie choices now.

[Shayna]

I know I've posted this recipe a couple of times before, but you never know who might see this post but didn't see the others, so I hope you'll forgive the repetition. I also slightly modified it to make it vegan, as opposed to vegetarian, by omitting the dollop of yogurt I serve it with. I didn't provide a substitute because I have no idea if such a thing exists since I'm not vegan myself, and even if there isn't, I'm sure it's perfectly yummy without it. Anyway, without further ado...

Butternut Squash Soup

Ingredients

32 oz butternut squash (peeled and cubed)
3 cups vegetable broth
2 cups water
1 stick cinnamon
1 tsp salt
1/16 – 1/8 tsp nutmeg to taste
2 tbsp vegan margarine or extra virgin olive oil
1 large red onion
4 anjou or bartlett pears (or a combination of both)
2/3 cups dry white wine
pepper to taste
crumbled, toasted walnuts

Preparation

Peel, seed and cube the squash (or buy pre-cut if your grocery store carries it that way)
Peel and slice the onion
Peel, core and thinly slice the pears
Crumble walnuts, if whole

Instructions

• In a large pot, combine the squash, vegetable broth, water, cinnamon stick, salt and nutmeg. Bring to a slow boil, reduce heat, cover and simmer until tender (about 40 minutes).
• Place crumbled walnuts in an even layer on a cookie sheet. Bake at 400 for about 5 minutes (until lightly browned). Set aside.
• Melt the margarine or heat the oil in a large pan. Add onions and gently cook, stirring occasionally, until they soften and begin to caramelize.
• Add the pears to the onions and cook for about 5 minutes, stirring often.
• Add the wine to the pears and onions, cover and simmer for about 10 minutes.
• Remove the cinnamon stick from the squash and discard.
• Add the pear and onion mixture (including all the liquid) to the squash.
• Puree everything in a blender in batches, or use an immersion blender directly in the pot until smooth.
• Reheat slightly before serving, if necessary. Add pepper to taste.
• Serve garnished with crumbled toasted walnuts.

[BlueKangaroo]

Shayna, I think I made your soup recipe about a year ago, it looks like the one I made.

It was really good. Thanks for posting it.