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Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?

From Youtube.com - Posted: Sep 06, 2012 - 6,104 views
Cooking | Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash? | Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Duration: 03 minute 27 seconds 
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Butternut Squash makes a nice rich, bright soup. Kind of like pumpkin. Not much else to say about it.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan...
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Roasted Butternut Squash Recipe 9.4.12 Day 23 How to cook butternut sq...

Butternut Squash was first introduced to me when I lived in a summer house, if you will, and one of my house mates was eating Butternut Squash raw. And although it is a "winter squash" I have only had it in the summer time. It seems like the vegetables that are hard to cut. That's my logic. But turns out, they aren't as hard to eat, as they are to cut open. They are just trying to keep their deliciousness inside.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comRoasted Butternut Squash RecipeIngredients:1 pound butternut squash, peeled, diced 1 tablespoon olive oil 1 teaspoon salt 12 teaspoon pepperDirections: Preheat oven to 400 degrees F.On a baking sheet, drizzle the butternut squash dices with olive oil, and then sprinkle with salt and pepper.Liberally toss them about like a poor man in a pool of money. Spread them back out into an even layer.Bake for 30 minutes until tender.Other videos on how to cook butternut squash: Cookingguide Cooking Tips : How to Prepare Butternut Squash http:www.youtube.comwatch?v=3qwTjTUMT8YDanispies Butternut Squash 101 http:www.youtube.comwatch?v=Qi6w7fcWF8EDanispies Curried Coconut Butternut Squash Soup Recipe http:www.youtube.comwatch?v=ZuVIB8dfCwwAbout Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
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No Meat Green Beans Recipe 9.7.12 Day 26 How to cook southern vegetabl...

Green beans are traditionally cooked with a piece of meat (pork, ham, bacon, smoked turkey) in the pot. I have been eating fresh and frozen vegetables for 4 to 6 years now, but since I moved back home, I recently tasted canned green beans again. I can see why older southerners feel the need to dilute the preciousness of vegetable with meat, because canned vegetables taste metallic and disgusting. So today I am going to show you how to prepare frozen green beans, southern style, but without the meat.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comNo Meat Green Beans RecipeIngredients:2 tablespoon olive oil 1 medium sized potato, peeled, chopped 1 lb frozen green beans 1 tablespoon vinegar 1 teaspoon raw sugar 1 teaspoon liquid smoke 12 teaspoon salt 12 teaspoon pepper (but feel free to season to taste) 2 cups waterDirections: Heat olive oil over low to medium heat in a large pot.Toss in chopped potatoes and cook until brown and crispy on each side.Add the green beans, vinegar, raw sugar, liquid smoke, salt, pepper, and water. Stir and boil for 10 minutes to an hour. It depends on how crisp or stewed you prefer your green beans. But warning, after about 30 minutes, the potato will start to fall apart.Whole heartedly consume!Other videos on how to cook southern green beans: Manjulaskitchen Green Beans and Peas Recipe by Manjula, Indian Vegetarian Gourmet http:www.youtube.comwatch?v=v3G3wJZ4XLADivasCanCook Southern Green Beans Recipe - String Beans http:www.youtube.comwatch?v=_gVkFqI00A4BettysKitchen Betty's Homestyle Green Beans and New Potatoes Recipe http:www.youtube.comwatch?v=uWRC0-yTx5sAbout Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
4,679 views | Sep 07, 2012
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Roasted Butternut Squash Seeds 9.6.12 Day 25 Toasted Pumpkin, Winter S...

Don't waste any of your butternut squash, pumpkin, or winter squash. You can roast the seeds and serve them in the nuts bowl instead of stale peanuts.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comRoasted Butternut Squash SeedsIngredients:Seeds from one butternut squash 1 tablespoon olive oil 12 teaspoon saltDirections: Preheat oven to 350 degrees F.Separate the seeds from the orange trapping strings. I do so by scooping all the goop into a bowl, filling it with water, and allowing the seeds to float to the top.Sandwich the seeds between to paper towels to dry them.Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Make sure the seasoning is evenly distributed and the seeds are a single layer.Bake the butternut squash seeds in three 10 minute intervals. Between each interval, shuffle the seeds around, then return to oven.The butternut squash seeds are completely roasted when they are brown, crispy and crunchy.Other videos on how to cook butternut squash: OgleChris Roasted Butternut Squash seeds.wmv http:www.youtube.comwatch?v=bnstUKLByQECookingguide Cooking Tips : How to Prepare Butternut Squash http:www.youtube.comwatch?v=3qwTjTUMT8YDanispies Butternut Squash 101 http:www.youtube.comwatch?v=Qi6w7fcWF8EAbout Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
2,568 views | Sep 07, 2012
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Mean Green Sloppy Joe Sandwich 8.20.12 Day 8 Vegan Creamed Spinach Rec...

I hate Spinach. It really tastes like dirt to me. But for some reason, when I saw the bag of fresh Spinach at Target, I knew what I had to do. I have to make creamed Spinach. Now I grew up in the south my whole life and unfortunately, we ate spinach. But in Paula Deen's Southern Cooking Bible, there is only one mention of spinach and it's a stuffing for mushrooms. There are basically 3 recipes for boiled Collard Greens. I love Collard Greens as much as the next southerner, but I don't need a recipe for collard greens, mixed greens, and collard greens and turnips. So to add variety to the green selection (and to get out of eating turnips which I also hate), I am going to vegan-ize creamed spinach instead.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comMean Green Sloppy Joe Sandwich - Vegan Creamed Spinach RecipeIngredients: 2 tablespoons coconut oil 1 tablespoon vegan butter 1 cup diced onion 2 tablespoon all purpose flour 14 teaspoon salt 14 teaspoon pepper 14 teaspoon nutmeg 1 cup almond milk 9 oz fresh spinachDirections: Preheat large heavy skillet over medium high heat with coconut oil and vegan butter.Add the onions to the skillet. Cook until onions are soft and translucent.Season the onion with salt, pepper, and nutmeg.Stir in the all purpose flour and cook until the oil is absorbed.Add almond milk and stir in until a thick gravy forms.Last, add in the spinach. Mix well with the gravy and it will take about 5 minutes to wilt.Then you are done with the creamed spinach and you can make you mean green sloppy joe sandwich. Use any vegan hamburger bun or hot dog bun because that is all I had, lol.Attribution and other recipe:Eating Well Creamed Spinach Recipe http:www.eatingwell.comrecipescreamed_spinach.htmlAbout Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
8,399 views | Aug 21, 2012
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Soup for a meal? Yes! This recipe, created by famed chef Lorena Garcia, in her new book, New Latin Classics, adds a spontaneous Latin flare to a classic dish. The love and care put into this soup will be captured in every spoonful as smiles fill up faces. The sweet taste of the butternut squash mixed with the veggie puree is so yummy and what an amazing first course to any meal! Enjoy this and many other amazing recipes that can be found in Lorena's new cookbook. This is a wonderful way to get the holiday get togethers started and adds a festive look to your table. Recreate and enjoy this super yummy and easy recipe that will be loved by all. Recipe courtesy of Lorena Garcia 1 lrg butternut squash, peeled, seeded, and chopped into 1-inch pieces 12 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 lrg yellow onions, chopped into 1-inch pieces 2 carrots, sliced crosswise into 1-inch lengths 2 celery stalks, sliced crosswise into 1-inch lengths 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 2 lemongrass stalks, trimmed 1 lrg zucchini, trimmed, halved lengthwise and sliced crosswise into 1-inch lenghts 2 bay leaves 1 cup dry white wine (such as pinot grigio) 5 cups chicken broth or store-bought chicken or vegetable broth 1 15-oz can light coconut milk 1 bunch fresh cilantro, roughly chopped 1 tablespoon toasted, shredded coconut (optional) Whipping this soup in the blender adds body and makes the naturally creamy butternut squash puree even lighter. For an extra hit of coconut flavor, add 12 cup shaved unsweetened coconut to the blender along with the soup (strain the soup after pureeing for a super-smooth texture) 1. Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil. 2. Place the butternut squash on the prepared baking sheet, season with the salt and pepper, and toss with 1 tablespoon of the olive oil. Roast until lightly caramelized and a paring knife easily slides into a piece of squash, about 1 hour. Remove the squash from the oven and set aside to cool. 3. Melt the butter with the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the onions, carrots, celery, leeks, lemongrass, zucchini, bay leaves, and roasted squash and cook, stirring often, until the vegetables soften and turn golden brown around the edges, 8 to 10 mintues. 4. Pour in the white wine and bring it to a boil, stirring and scraping up any browned bits from the bottom of the pot. Once the wine is mostly evaporated, pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and cook until all the vegetables are soft, 10 to 12 mintues. Turn off the heat and discard the lemongrass and the bay leaves. Set the soup aside to cool for 20 minutes. 5. Transfer one-half of the vegetables and the broth to a blender jar. Cover and pulse a few times to release the steam. Add one-half of the coconut milk and puree the mixture until it's completely smooth. Transfer the soup to a clean pot. Repeat with the remaining vegetables and broth, and coconut milk. Bring the soup back to a simmer over high heat, reduce the heat to medium-low, and simmer for 5 minutes. Turn off the heat. Divide the soup among eight bowls and serve sprinkled with cilantro and toasted coconut (if using).
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