TONIGHTS SOUP.

1. red kuri squahs. cubed. keep skin on (if not waxed. do people still sell waxed squash?)
2. one regular size onion or 2 itty bity ones
3. half a bulb or garlic or a generous squeeze from a tube of garlic paste (not in a jar!)
4. berbere seasoning (I know you can get it in bulk at the wedge and the seward co-ops)
5. half a head of cauliflower
6. better than bullion, vegetable base
7. water
8. can of coconut milk
9. peanut butter (about 6 ounces)
10. raw blanched peanuts
11. sriracha
12. parmesan cheese (12.B - plain yogurt, 12.C - nutritional yeast, 12.D - silken tofu)
A. good knife
B. masher
C. stirring spoon
D. pot with a snug lid
E. stove top (and oven if you want to roast the seeds)
F. sink
G. eatin bowl
H. eatin spoon
- cut squash in half, clean out guts (I find that a grapefruit knife works perfectly), cube
- place squash cubes in a pot with about 1 and a half inches of water
- heat
- add berbere seasoning stir, cover, wait about 15 minutes
- mash squash with masher
- add cut up cauliflower
- mash
- add cut up onions
- add bullion paste stuff
- cover and cook about 10 minutes
- add can of coconut milk and garlic paste, stir stir stir
- add peanut butter, stir stir stir stir stir stir
- add raw peanuts, cover, turn off heat let sit over 10 minutes
- add extra(s). cilantro, scallions, diakon radish sprouts, (un)salted roasted peanuts, shredded cabbage, shredded lettuce, whatever sounds good...
No comments:
Post a Comment