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Appetizer: The Veggie Table's Bell Pepper Soup
Makes 4 medium servings; 3 large.
You'll need:
4 large bell peppers (preferably red and orange), seeded and diced
1 small onion, chopped
1 potato, chopped
¼ cup of olive oil
Pinch of salt (to taste)
1 tsp. red pepper flakes
1½-2 cups of vegetable stock
Optional: 1 tbsp. crème fraîche or sour cream
Directions:
In a saucepan, heat the olive oil; add and sauté the onion for 3 to 4 minutes.
Add all ingredients except the stock and bring to a simmer
Cover, reduce heat, and simmer. Stir occasionally until the peppers are tender. This should take about an hour.
Pour half of the soup into a blender and purée; then do the same for the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer (Option: if you want a smoother soup, you can strain it at this point).
Return the soup to the saucepan, stir in the stock, taste and season.
Serve hot or cold, and top with your choice of crème fraîche or sour cream. Chives make a nice garnish.
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Main Course: Stuffed Squash
You'll need:
1 medium squash (preferably butternut)
1 tsp. of butter
1 large leek, finely chopped
1 clove of garlic, finely chopped
100 g. of wholemeal breadcrumbs
4 tbsp of cheddar cheese grated (can use vegan soy option)
4 tbsp of parsley, finely chopped
1 tbsp of wholegrain mustard
Directions:
Cut the squash in half, hollow/scrape out the seeds and place in the oven for 35 minutes at 200 C.
Meanwhile sauté the leeks and garlic until soft; mix with the cheese, mustard breadcrumbs & parsley together.
Fill the squash cavity with the stuffing and return to the oven for 10 minutes until golden brown and toasted (Option: you can leave it in longer depending on how crispy you like it).
