Good morning and hope you’re having a great start to your week. I had some fun this past weekend, visiting my local farm stand and going on a hike I’ve never done before:
I didn’t blog yesterday because I needed to take my cat, Xena, to the vet for her dental procedure, but I got a call mid-morning that she was being “uncooperative” and the sedative the vet gave her actually made her more agitated, so I rushed right over to take her home. This might have been a feline version of an April Fool’s trick, but we’ve rescheduled the surgery and hopefully it will go better next time. Until then, she is getting lots of snuggles and extra attention to make up for the bad day yesterday:
The fresh mint I got at the farm stand has been lasting forever. I love the combination of mint and ginger and have been putting both of them in my morning green smoothie:
I had an upset stomach yesterday morning because I was concerned about my fur-baby, so I made some fresh ginger-mint tea by just smashing the mint into a teapot with chopped ginger. It just needs to steep for about 5 minutes:
I thought the cat mug was appropriate:
I definitely think both the mint and ginger were helpful to calm my nerves. Since I still have a ton of mint left, I am wondering what other dishes I could make with this combo?
Tomato & Butternut Bisque:
Speaking of soups, I wanted something quick and easy last night for dinner, so I threw some ingredients in my slow-cooker after lunch yesterday and it ended up being a really delicious meal:
The ingredients were simple: jarred tomatoes, butternut squash, beans, mushrooms, onion, herbs, and coconut milk. It started like this:
Five hours later on high, I had this:
The fresh lime juice gave it a kick of flavor and the coconut was very mild. The texture of the squash and the mushrooms was great, and it really did taste more like tomatoes than anything else. The squash, of course, made it sweet and hearty.
Here is the recipe:
- 1 medium red or white onion
- 2 pounds butternut squash (about one medium squash)
- 7 ounces shiitake mushrooms
- 25 ounces jarred crushed tomatoes (I use Eden brand)
- 3 cups cooked cannellini beans
- 1 cup low-sodium vegetable broth
- 1 tablespoon dried oregano
- 2 tablespoons no-salt seasoning (I use the Kirkland brand)
- 1 teaspoon dried garlic
- 13 ½ ounces canned coconut milk (full fat or "light")
- ½ cup fresh basil
- 2 limes
- Chop onion and peel and slice the butternut squash into large chunks. Slice mushrooms.
- Add onion, butternut squash, jarred crushed tomatoes, mushrooms, beans, low-sodium vegetable broth, oregano, no-salt seasoning, and dried garlic, to the pot of a large slow-cooker. Cook on high for 5 hours or low for 8 hours.
- About 15-30 minutes before servings, chop the basil and stir into the pot, along with the coconut milk. Replace the lid, turn the heat off, and let the pot sit for about 15 minutes.
- Squeeze juice from the limes and stir into the soup just before serving.
Not a bad “no-cook” dinner, and I have tons of leftovers:
Although I have learned to love my pressure cooker, I think the slow-cooker is my favorite appliance, after my high-speed blender, of course.
There is one more day left to enter my Mountain Rose Herb giveaway, by the way, I’ll be randomly selecting a winner tomorrow morning. Enter here. I won’t be blogging again until this Friday, but you can keep in touch with me on Facebook, Twitter, Pinterest, or Instagram, and don’t forget to check out my recipe app, Vegan Delish, on the iTunes store.
Have a great rest of your week!