Pumpkin & Pomegranate

I lived on a few dishes last fall, they were all fairly simple to make, healthy, and incredibly satisfying. This soup made many an appearance on my dinner table. The only change is that now instead of having fresh Grana Padano cheese melted on top, the soup gets a healthy sprinkling of vegan Parmesan. I thought I was going to miss the cheese, but after a couple of spoonfuls I decided the change is going to be easy.

I love the butternut squash in this, but after trying kabocha with my stew last week I think next time I might branch out and use it instead. You can also add other vegetables into the mix if you like. I have made this with rutabagas and turnips and both tasted delicious.

Chanterelles…oh sweet fungus! I am a bit of a mushroom lover. I keep wanting to join the Puget Sound Mycological Society, but haven’t had the funds to do so yet. I also want a mushroom log. I admit I am a tad obsessed with the fungus and love to photograph them in the wild, and eat the ones I buy. Sometimes I photograph the ones I buy, but I never eat the ones from the wild ;-) I am not that much of a risk taker.

I had forgotten that Autumn is chanterelle season, and when I saw them in my co-op I did a little giddy dance and picked some up. They are pricey, which is why I only got 1/4 lb of them. I wish I could have afforded more, but I may do so later and dehydrate them to save. If you do have the funds to do so, buy more and up the quantity you make. You can serve these on something (like bread or crackers) but I just ate them alone in all their earthy glory.

Autumn Minestrone

Ingredients:

• 1 C. Chopped Onion
• 2 Cloves Garlic, minced
• 2 1/2 C. Butternut Squash, peeled & cubed
• 2 Celery Stalks, chopped
• 1 Large Carrot, diced
• 2 1/2 C. Celeriac, cubed
• 1 tsp. Dried Oregano
• 2 tsp. Sea Salt
• 1/2 tsp. Freshly Ground Black pepper
• 6 C. Water
• 4 C. Kale, chopped
• 1 Can (15 oz.) Cannellini Beans, drained

Method:

1. In a large pot, sautée the onions and garlic in a little water (or extra virgin olive oil if you prefer) until they begin to caramelize.
2. Add the squash, celery, carrots, celeriac, oregano, salt, pepper, and water. Simmer for 10 minutes.
3. Add the chopped kale and beans to the pot and simmer for another 5 minutes, or until squash and celeriac is tender.

Sautéed Chanterelles

Ingredients:

• 1 T Extra Virgin Olive Oil
• 1 Shallot, sliced
• 1/4 lb. Chanterelle Mushrooms, cleaned and sliced
• 1 Garlic Clove, pressed
• Sea Salt

Method:

1. Sautée the shallot slices in the olive oil until they begin to brown.
2. Toss in the chanterelles and sautée for roughly 3 minutes.
3. Add the pressed garlic and sautée for another 2 minutes, stirring often so the garlic does not burn.
4. Sprinkle with sea salt to taste.

I can almost smell them through the screen!