Pumpkin Acorn Squash comfort soup (using pumpkin ravioli leftovers)

If you made the corn squash filled pumpkin ravioli, you'll realize that we had some roasted pumpkin that we didn't use along with some squash filling. So what to do? Make a soup of course! I forgot to take a photo of the final result because it was so yummy that I just ate it up. There are a million recipes out there for great cold weather soups, so what's one more? Ha. Just trying to make 2 meals with the work of one. Here it is:


Ingredients:

Soup:
2 cups pumpkin purée
1 cup roasted acorn squash
2/3 cup acorn squash ravioli filling
1 cup vegetable broth
1/2 cup soy milk (or other milk substitute)
1 tsp Curry powder
1/4 tsp Cayenne pepper
1 pinch Nutmeg
1 pinch Allspice
Salt and pepper to taste

Top:
1 TBLS olive oil
4 cloves of garlic (minced)
1 scallion (sliced)
1 head (approx. 4 cups) of kale (chopped)
Roasted sunflower seeds (garnish)
Instructions:

Soup:
It's easy! Literally combine everything in a pot over medium heat. If it's too thick, at a bit more veggie stock, add more spices as needed, but it's basically ready for the topper ☺️.
Top:
Basically all the "top" is, is something to garnish the soup with that keeps it from getting boring in texture and flavor. Add the oil to a pan on medium heat, then add the garlic and shallots and sauté them on medium or medium low until they're soft and almost caramelized. Then, add the kale to the pan and stir the ingredients together, allowing the kale to wilt. I put a couple tablespoons of water in the pan and covered the pan once I could to sort of steam it along. Once the kale has wilted down and cooked for about 5-10 minutes, add salt and pepper to taste (baring in mind the salt the sunflower seeds will add).
Tip: I mix it up with tongs because it's easier!

Put the soup in a bowl, add a big spoon full of the kale on top, sprinkle with sunflower seeds (for a satisfying crunch) and voilà!

Chocolate Vegan Banana Bread Recipe (with Rum!)

I hate it when people write a lot on a food recipe blog so I’ll keep it short and, well, sweet this time. I found a recipe for vegan banana bread on a blog by “The Baking Fairy” and you can find hers here. It looked yummy but honestly I don’t think in advance and just realized my bananas were about to turn and tried to find a recipe for things I already had in my house. Hers came close, but not entirely so I made a lot of adaptations and additions and it shockingly turned out great! The base recipe must be good so I’d recommend checking out “the Baking Fairy”’s page. ALSO my friend doesn’t have a bread pan, so we literally baked it in a 7” pot. HA! Anyway, my non-vegan friend already had two big helpings, so it’s definitely non-vegan taste bud approved as well ;) It’s yummy! (or dare I say… rummy? lol)

INGREDIENTS

3 medium ripe bananas

¼ cup coconut oil

1/2 cup hot water

½ cup light brown sugar

1 TBS Spiced Rum (any brand)

2 cup unbleached all-purpose flour

2 tsp ground flaxseed

1 tsp baking soda

2 heaping tsp Cocoa powder

1/2 cup chopped walnuts

1/2 cup chocolate chips

½ tsp salt

sliced bananas, for topping

INSTRUCTIONS

1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.

2. In a glass measuring cup, mix the water and ground flaxseed together. let sit while you begin step 3 just to let the flax puff up and create more of a slimy egg-like texture. Then, add the coconut oil to ensure that it melts and is easily incorporated into the rest of the mix. 

3. In a large mixing bowl, roughly mash the bananas. Add the brown sugar, rum, and water/flax/oil mixture, and whisk to incorporate.

4. Sift in the flour, cocoa powder, baking soda, and salt. It will become a thick batter and almost a dough at this point. 

5. Add chopped walnuts and chocolate chips and mix until incorporated. 

6. Transfer the batter to your prepared pan, and top with the extra banana slices.

7. Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out pretty clean.

NOTE: I totally forgot to add salt. It was still really good, but the friend I was with wanted to make sure I wrote on here “Don’t forget the salt.” LOL

Adapted from the yummy recipe from this website:

http://www.thebakingfairy.net/2015/05/the-perfect-vegan-banana-bread/