Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I like to inventory the pantry cabinets with a small collection of those attractive gourds ? They keep see you later, and it's just someway comforting to have them round just in case you need to make easy cold climate vegetable fare like this colorful, nourishing and gently spiced soup. Roasting the butternut squash earlier than including to the soup enhances the flavor of the sweet orange flesh in place of turning it bland and watery, and the addition of pur?Ed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the right taste and texture end within the mouth at the cease of a spoonful.

Other fall and iciness soups from my kitchen:

Cranberry Wild Rice Soup

Red Bean and Squash Soup

Split Pea and Mushroom Soup

Curry-Laced Pumpkin and Potato Soup

White Bean and Parsnip Vegetable Soup

Several months of wintry weather starts offevolved to result in a degree of laziness in me. Fortunately, this coincides with cravings for easy soups that take little effort to make however warm and comfort the frame and soul. This particularly soup was stimulated by the presence of numerous parsnips within the crisper, remnants from a preceding recipe which I were too lazy to utilize before! Simple as this soup is, it's far colourful, hearty and scrumptious and is simply the thing to proportion on a cold iciness nighttime.

More easy iciness soup ideas:

Beet, Lentil and Vegetable Soup

Chickpea and Cabbage Soup

Curried Parsnip and Wild Rice Soup

Mushroom, Lentil and Barley Soup

Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it's miles abruptly blazing warm right here in southwestern Ontario. So this means that salads are so as, each to cool and refresh the palate and to keep away from soaring over a hot range for lengthy intervals of time. This surprising warmness wave additionally takes place to coincide with the start of asparagus season right here, and that occurs to be my husband's favorite vegetable.

Asparagus is delicious on its personal with only a little lemon juice and salt, of route, but it additionally pairs wonderfully with simple flavors as a backdrop ? Assume potatoes, for example. For this salad, gentle cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a energetic and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weak spot, so I brought them into the mixture. It all comes collectively for a easy but stylish and pleasurable summer time meal, served up with a few crusty bread.

This is my contribution to No Croutons Required. A month-to-month event showcasing vegetarian soups and salads, alternately hosted via Jacqueline of Tinned Tomatoes and myself. It is my flip to host this month.

Other salads to enjoy this summer:

Chickpea Salad with Vegan Mayonnaise

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Classic Greek Salad Revisited

Thai Coconut Mango Quinoa Salad

Savory Chickpea Loaf with Barbecue Glaze

Bean loaves are a amazing manner to feed a big own family, or a small family for a number of days. Loaded with beans and any collection of grains, greens or seasonings you want, those loaves are a excellent template for a cook dinner's creativity and can offer all of the nourishment you need in a single dish. Additionally, slices of this loaf can be served up as burger patties. This pleasant loaf additionally freezes well, and slices can be reheated in a lightly oiled skillet for a fast and clean meal solution.

This chickpea loaf is made with brown rice, mushrooms, and an assortment of healthful greens and warming spices, all topped with a glaze of barbecue sauce . Instead of the use of eggs to bind the components, I've used aquafaba ? The viscous water in which chickpeas were cooked or the liquid discovered in a can of cooked chickpeas. This is the second time I've used aquafaba to bind ingredients in some thing to be baked or roasted ? The primary time was in a batch of lemon poppy seed muffins that got here out flawlessly.

The use of aquafaba — from the Latin aqua (water) and faba (bean) — was only discovered by a vegan French musician in 2014, but it has turned out to be a marvelous discovery for vegans who are looking for a substitute for eggs for baking and binding. The starch and protein composition of aquafaba makes the liquid act so much like an egg in its abilities to foam, thicken, gelatinize, stabilize and bind that it can be even be whipped up to make meringues or marshmallows.

Many guides are to be had on the internet that will help you make your very own aquafaba ? Consisting of this one ? However the simplest way to acquire it's miles to reserve the liquid discovered in a can of cooked chickpeas. If you don't need to apply aquafaba, sense free to apply two overwhelmed eggs in this recipe or, if you want to hold it vegan, flax eggs made via whisking 2 tablespoons of floor flax seeds with 6 tablespoons water and letting the mixture take a seat for 15 minutes earlier than using.

Other loaf recipes from Lisa's Vegetarian Kitchen to enjoy:

Wild Rice and Kidney Bean No-Meat Loaf

Spicy Lentil Quinoa Nut Loaf

Quinoa Loaf

Mushroom Nut Roast in Puff Pastry

Audio accompaniment: Max Richter - Taboo Soundtrack