Meghan and her housemate are loving some kind of vegan. Today, it was very interesting to make some components of regular foods substituted by vegan ingredients. After the welcome coconut and banana pancakes, we cooked a 3-course vegan meal. The salad was with kale, beets, sweet peppers, zuccini, honey-roasted sunflower seeds, balsamic vinnegar, and olive oil. The soup was of zuccini with coconut milk, onion, garlic, and kale in it, eaten with roasted sweet potatoes. The dessert was a my uncle’s french crepe recipe with almond milk and gluten-free flour replacing regular milk and flour.
Alright, it’s not because the recipe is cheap. It’s because I’m in Indonesia right now. I went grocery shopping at a ‘walking market’ only 10 meters of my house, bought some sticks of carrots, celeries, a pack of onion, and a brick-size tempe for not even 1 dollar. My neighbour then gave a butternut squash for free, FRESH FROM HIS FARM, which of course became the main course. Voila!
Olive oil, soffrito, butternut squash, whole milk, salt, pepper. I like this recipe a lot because it has the kick from the carrot and celery without overcoming the flavors of the butternut squash. I use milk instead of heavy cream just as an emulsifier. Easy, fresh, lean, no guilty (saving stomach for something else).
Pumpkins everywhere. I didn’t know much about it other than for halloween carvings, but I recalled my grandma really loves my uncle’s pumpkin soup. So, Trader Joe’s + Google made my first attempt.
I replaced the heavy cream with coconut milk since I’m allergic to milk products, but my housemate said “Exotic! -sluurp- My compliment, you did a really good job”. Thanks Valentin who lived with his mom’s pumpkin soup in Austria.
It was cool that it turned to be a great bread spread in the next morning!
Pumpkin. Olive oil. Garlic. Onion. Coconut milk. Feta cheese (garnish). Bay leave (garnish). Salt. Sugar. Cinnamon. Pepper. Bread.
Total: $2 / portion