“Vegan Brunch” is one of my favorite cookbooks and, yet, I’ve barely scratched the surface when it comes to trying all the recipes. These Gingerbread Waffles have been on my list of recipes to try and they did not disappoint. I was worried that they would turn out too sweet when topped with maple syrup, but the waffles contained just the right amount of spice to cut through any of the sweetness.
The homemade sausages featured in the cookbook have also been on my list. I’ll admit that I was intimidated by the idea of making them, but let me assure you, these sausages are so easy to make and are really tasty.
The original recipe calls for dried cherries, but I didn’t have any on hand. I decided to use raisins as a cheaper alternative and they worked out perfectly. Also, the recipe makes four large sausages, but after making one large sausage, I decided to make them smaller. And I’m glad I did because they turned out much firmer than the larger one.
At the end, my links weren’t very pretty when I took them out of the foil; I definitely need more practice shaping them. But per her suggestion, I cut them into slices after they steamed and browned them in a cast iron skillet, which added a nice texture to the outside. I will definitely be making these again.
My friend, Erin, gave me a gorgeous butternut squash a while ago and it has been staring me in the face, begging me to turn it into something delicious. I love butternut squash, but I have only cooked with it maybe once or twice and I wasn’t sure what to do with it. After finding some carrots and celery in my fridge, I decided to turn it into soup. I found this recipe online a while ago, and decided to add a few ingredients to it to make it my own. It’s surprisingly flavorful despite its simple ingredients. What I like about it is that it’s not too sweet. I’ve had butternut squash soups in the past that were a little too sweet thanks to added brown sugar, and I would get tired of eating them after only a few bites. But I found myself devouring two bowls of this soup for lunch. It’s definitely a keeper!
Also, please be careful when cutting the butternut squash. The outer layer is extremely tough and requires a sharp knife and a steady hand. (I say this after slicing my fingers not once, but twice.)
Butternut Squash Soup
Serves 4 + leftovers
2 tbsp olive oil
1 yellow onion, chopped
1 clove garlic, chopped (optional)
4 carrots, chopped
3 celery stalks, chopped
1 large butternut squash, peeled and chopped
5 cups vegetable broth (I used 5 tsp of Better Than Bouillon Vegetable Base with 5 cups water)
1 tbsp dried sage
1 tbsp curry powder
1/2 cup vegan cream cheese or non-dairy creamer
Heat the olive oil in a soup pot over medium-high heat and sauté the onions and garlic for about 3 minutes. Add the carrots and celery and cook for another 5 minutes. Add the butternut squash, broth, sage, and curry powder and bring to a boil. Turn the heat down to medium and simmer for 25 minutes. Using an immersion blender or standard blender, blend the soup until smooth and creamy. Add the cream cheese or milk and blend again to incorporate.