Pumpkin Soup & More

I love to cook and so I usually look forward to making dinner, it's therapeutic to me. But the past week I've been so busy working (and blogging) that I haven't really been cooking. It's been a take out and leftovers kind of week. So last night, I grunted, still not really in the mood to think of what to make.

I had a friend over and he stepped out to buy a bottle of wine (cha-ching), I moped into the kitchen. After staring at the refrigerator for 5 minutes I saw that I had some leftover pumpkin puree from Thanksgiving, and soup came to mind. Pumpkin soup. I tossed a bunch of ingredients in a pot and it came out surprisingly delicious. I also made two of my staples, sautéed brussels sprouts and my basic tempeh. I'll post the recipes below. It was a yummy dinner (if I may say so myself!)

Give them a try and let me know what you think!

Pumpkin Soup
2 cloves garlic, minced
1 tbs olive oil
1 can/carton of pumpkin puree
1 cup unsweetened almond milk
1/4 tsp curry powder
1/4 tsp pumpkin pie spice
1/4 tsp Cajun spice blend
2 shakes cinnamon
1/4 tsp dried sage
1/4 tsp freshly ground nutmeg (use less if using dried nutmeg spice)
1/4 tsp freshly ground ginger (use less if using dried ginger spice)
Salt &pepper to taste

Sautée garlic in olive oil in a small pot. When garlic begins to brown (do not burn), add almond milk and pumpkin puree. Stir until pumpkin and almond milk are mixed well. Add all spices, simmer for 15 minutes. Serve & enjoy!

Sautéed Brussels Sprouts

2 cloves garlic, sliced
1 tbs olive oil
4-6 Brussels sprouts per person

Cut ends of brussels sprouts off, then halve them long ways. Sautée garlic in olive oil in a non stick pan over medium high heat for about 1 minute. Add brussels sprouts. Mix the brussel sprouts every couple of minutes to be sure all sides cook evenly. It's okay if they start to brown. Cook for about 8-10 minutes until all the sprouts look cooked on the inside. Serve.

My Basic Tempeh Recipe
*This is great to make ahead of time and keep in the fridge. It can be eaten cold and added to salads or wraps.

1 package of tempeh
1 tbs olive oil
1 tsp Cajun spice blend (this adds nice flavor without being too spicy)

Cut tempeh into 1 inch squares. Heat olive oil over medium heat in a non stick pan. Add tempeh. Cook, mixing frequently, until all sides are browned. Remove from heat, add Cajun spice. Mix. Let sit 1 minute. Serve.

Dinner is served!

Lots of love,
Elizabeth