Summer Squash Soup

Summer Squash Soup, photographed by Julianne Gentile.

I'm not really one to measure ingredients when making soup, so use your judgement when it comes to quanities.

For this soup, I used the following ingredients:

2 Large Summer Squash
1T Extra Virgin Olive Oil
1 Chopped Onion
2 Cloves Garlic - minced
1T Earth Balance Spread
1T Flour
1 Cup Vegetable Broth
1 Cup Unflavored Soy Milk
Salt and Pepper to taste

Saute garlic and onion in olive oil
Peel and seed two large summer squash
Cut into small cubes and add to pan
Combine spread and flour into a beurre manier and add to pan
Slowly add broth and soy milk until you reach your desired consistency
Blend to create a smooth, creamy soup (I like to use an immersion blender for this).
Simmer until warm and bubbly

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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers, photographed by Julianne Gentile.

These are amazing and really easy to prepare. Feel free to experiment with the ingredients that you have on hand.

Vegetarian Stuffed Peppers

4 large green bell peppers, sliced and seeded
1 package of Yves Veggie Ground
2 cups tomato soup or sauce
1 cup (prepared) rice or orzo
1/2 small onion, minced
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
*optional: add chopped green chilies or hot sauce to make it zesty!
*optional: sprinkle some vegan cheese on top

Mix veggie ground, onion, prepared rice, 1 cup of the soup, and seasonings in a bowl to create the stuffing.

Cover the bottom of a casserole dish with some of the extra soup (or sauce) and place the pepper halves in the dish to form cups.

Stuff the peppers with the rice stuffing mix you prepared and pour the remaining soup (or sauce) over the top.

Sprinkle with vegan cheese, if desired.

Cover and bake at 375 degrees F for 1 hour.

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