The Rapidian

The Local Feed on eating local in November

Vegan Grand Rapids takes over the Local Feed

Learn More:

Tune into WYCE 88.1 FM every week in November for more from Vegan Grand Rapids.

 

Mondays at 5:30 pm

Wednesdays at 8:30 am

Saturdays at 8:30 am

 

VeganGR.com/WYCE

/Kolene Allen

In our second installment of the Local Feed we discuss how November may mark the end of the long growing season in Michigan, but it certainly isn't the end of harvesting local produce. In fact, with root vegetables, apples, squash and other veggies, in some ways it's just beginning.

One of our our favorite meals to warm us up on a cold November night is Thai Roasted Butternut Squash soup.

Thai Roasted Butternut Squash soup

1 butternut squash, peeled, deseeded and cubed
1 yellow onion, diced
2 T olive oil
2 cups of broth (veggie is fine, or a "chicken" broth such as Better than Bullion brand no-chicken)
1 cups water
2 cloves garlic
1 T chopped ginger
1 can lite coconut milk
Thai red curry paste, to taste (I find I like about a Tablespoon, but it all depends on the brand you're using and your desired level of heat. If you don't care for spicy food, start with just a teaspoon)
Salt and pepper to taste
Cilantro

1. Saute onion in soup pot with olive oil and a pinch of salt until onion is translucent
2. Add garlic, ginger and curry paste and cook for two minutes.
3. Add in squash, broth and water and bring to a boil.
4. Once squash is tender, about 15 minutes, stir in the coconut milk.
5. Transfer to a blender, or food processor, and blend until smooth. You may need to do it in batches. As always, be super careful when blending hot soup! Make sure you vent your blender.
6. Return to soup pot and heat back up. Serve with cilantro garnish.

We also wanted to share with you our recipe for cashew cream. Cashew cream is a vegan staple since it can be used as a substitute for dairy in many recipes. It's a great substitute for cream in any recipe. Thin it down to use it in place of dairy milk.

Simple Savory Cashew Cream

1. Soak 1 cup of raw cashews in water overnight, or at least for several hours (you can skip this step if you have a high-powered blender)
2. Drain and rinse.
3. Place them in your blender and add 1/2 cup to a full cup (depending on the thickness of the cream you desire)
4. Blend on high for a few minutes until the mixture is smooth. You're better to add less water to begin, and add as you go.

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