Hooligan Pumpkin Soup

I should admit that I have never made soup with Hooligan Pumpkins! Every week I write these recipes before we actually get the CSA bag but most of them I have an idea of what I'm doing :) But I'm excited to create something new.  Maybe you know what you're doing- if that's the case you can use this as a guideline. I got a few different ideas by checking out some recipes online.  Here we go...

This recipe is for 2 pumpkin bowls, if you have/get more pumpkins you can increase the recipe by the correct proportions.  Or half it if only making one.

With the other great veggies we are getting, I'm planning a kale salad for the side.



What you'll use from your bag:
Hooligan Pumpkins (2)
Garlic (1-2 cloves)
Butternut Squash (about 1lb)

What else you'll need:
Veg Broth or Water (2.5 cups)
Butter (vegan)
Sugar
Thyme (fresh, 1 sprig)
Salt
Almond (or non-dairy plain) Milk (2 Tbs, optional)
Croutons or Pumpkin Seeds (optional, garnish)

First, Prepare:

• Cut the top of the pumpkins and remove the insides
• Sprinkle insides with a little sugar & salt
• Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
• Peel and Cut the Squash in about 1 inch pieces/cubes

Next, Make the Soup:

• In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
• Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
• Add 2.5 cups of Water or Veg Broth. 
• Reduce heat & simmer for about 15 minutes until squash is tender

Then, Puree & Serve:

• With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
• Stir in the Almond Milk if using
• Gently scoop the soup mixture into the pumpkins
• Garnish with croutons or pumpkin seeds & serve

Happy Eating!

Eggplant Parmesan

Hi everyone! I hope you have had some chances to enjoy the beautiful weather. Based on the goodies coming in our bag this week I decided to try Eggplant Parm. A couple weeks ago I was with some friends (vegan and not) and someone was expressing their disdain for eggplant parm and was bitter that anyone would try to pass eggplant off as a "meat substitute." Well, I don't know about that, I mean who said anyone was trying to pass it off as meat? Relax...I just think it tastes good!

I got the basic recipe using The Veg Life and Minimalist Baker.

Ok, so here it is. Use the lettuce, arugula, and radishes for a side salad.

What you'll need from your bag:

Eggplant (1 or 2)
Garlic (2 cloves)

What else you'll need:

1/4 cup unbleached all purpose flour (or other flour of choice)
1 cup panko breadcrumbs (GF for gluten free eaters)
2 Tbsp vegan (or not) Parmesan & more for serving (or sub 1 Tbsp nutritional yeast)
1 tsp dried oregano (or 2 tsp fresh)
1/4 tsp sea salt
1/2 cup unsweetened plain almond milk (or other neutral milk)
1 tsp cornstarch

8 oz Pasta
2 cups Sauce

First, Prepare:

-Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.

-Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.

-In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan

What's Next:

-Prepare your dipping stations by placing almond milk & cornstarch in one bowl; flour in another bowl; and bread crumbs & sea salt & oregano & Parmesan (or nutritional yeast) in another bowl.

-Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

-IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub canola or grape seed) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.

Almost There:

-While eggplant is browning in the oven, add pasta to boiling water

-With a bit of olive oil saute a couple cloves of garlic for 2 minutes and then add your marinara sauce to simmer

-Once done cooking, drain pasta, set aside and keep warm

-Serve anyway you like...Plate pasta, then sauce, then eggplant. Add additional cheese if you wish. 

Enjoy