A New Recipe

 I have a new recipe that is supper quick to put together.  The recipe is good for potlucks, a casual snack between meals and of course good with lunch or dinner.  A low calorie/ low sodium tasty delight.  As you might have guessed it is also vegan.   So without any further ado, here it is. 

Sweet Potato Squash Casserole 

1 18 ounce package of pre cut Sweet Potatoes or buy fresh, then peel and make 1 inch cubes

1 18 ounce package of pre cut Butternut Squash, or buy fresh then peel and make 1 inch cubes

3/4 cup of water

Pumpkin Pie Spice, I used Trader Joe’s Pumpkin Pie Spice, however you can used your preferred brand

1 large ovenproof casserole dish, I used my LeCreuset soup pot.

Pre heat your oven to 350f or if using a glass casserole dish to 325f

Rinse the Sweet Potatoes and Butternut Squash. Place the Sweet Potatoes and Butternut Squash in your casserole dish and toss. Pour water over the mixture.  Liberally sprinkle with your Pumpkin Pie Spice. Cover and bake for 1 hour. After 1 hour the mixture should be fork tender.  If not fork tender add additional cooking time in 10 minute increments.   

This dish can be enjoyed hot or cold without any guilt.  The picture below is the casserole minus 2 servings.  I do have a valid excuse. The casserole smelled wonderful straight from the oven and I was hungry. Please give it a try and let me know what you think.

Chilled Gazpacho Soup

I had big plans for today, but alas my body went on strike. So not much got done today. This is the recipe I made for dinner. No it was not a good idea in light of the very bad body day I am having. No this can not be made in a blender it must be chopped by hand so here goes.

Gazpacho Soup

1.5 pounds of fresh tomatoes diced
1 sweet onion peeled and diced
1 large or 2 small cucumbers peeled and diced
1 clove of garlic peeled and finely diced
1/4 cup of cilantro finely diced
1/2 green bell pepper finely diced
2 tablespoons of basil finely diced
1/4 cup of extra virgin olive oil
1 large or 2 small limes juiced.  For Key Limes I would use 3 or 4
Salt and pepper to taste

Garnishes
Avocado as needed ( usually 1/4 to 1/2 an avocado per person)
Fresh scallions if desired
French, Ciabatia, or rustic white bread. If the bread is slightly stale that would be OK too since the bread is used to sop up the soup and no butter is used.

Mix all ingredients in a large Glass bowl. (you do not want to use plastic or metal because the flavor of the soup will change). Place in the refrigerator for 2 hours or longer to chill and develop the full flavor.

This will make a little over 8 cups of soup. So as an appetizer I would guess it would make about 16 servings. For a main course it should serve 6 to 8.