ON THE MENU:
- Pumpkin Soup
- Homemade Bread
- Green Salad
From: Vita Mix: Whole Food Recipes
OUR RATING: NO GO!!
Well, we discovered that we are NOT pumpkin soup people. I've heard people say how much they like it and I have been curious. Turns out, we may be pumpkin pie people, we may enjoy a good pumpkin bread or muffin, perhaps even a few pumpkin chocolate chip cookies, but pureed pumpkin soup....Nope! So this recipe is for those of you that can't get enough of the stuff! Enjoy!
- 2 c. Chicken or Vegetable Broth
- 1/2 c. unsweetened Coconut Milk
- 3 c. canned Pumpkin
- 1 c. Onions, sauteed
- 3 Garlic Cloves, roasted
- 3 T. Brown Sugar
- 1 tsp. Paprika (optional)
- 1/2 tsp. Cayenne Pepper (optional)
- 1 tsp. Nutmeg
- Salt and Freshly Ground Black Pepper, to taste
- Place all ingredients in a Vita Mix or other blender in order listed. Secure lid.
- Mix on high speed. Run for 6-7 minutes. (This heats the soup in a Vita Mix. I would imagine it would do the same in other blenders.)
- Serve Immediately
HOMEMADE BASIC WHITE BREAD
From: Kitchen Aid Cookbook
OUR RATING: LOVE IT
Ok, so I haven't tried it. I am not a bread person! So, I left this one to the bread critics and this baby is passing with flying colors! It is super soft and moist and one thing that I really appreciate...it is easy and smells DIVINE! Give it a try!
- 1/2 c. Low-fat Milk (use coconut milk for non-dairy)
- 3 Tbs. Sugar
- 2 tsp. Salt
- 3 Tbs. Butter or Dairy Free Margarine (Safflower or Earth Balance is best)
- 2 packages Active Dry Yeast
- 1 1/2 c. Warm Water (105-115 degrees)
- 5-6 All Purpose Flour
- Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Mix with a dough hook on medium-low for 2 minutes.
- Continuing on medium-low, add remaining flour, 1/2 cup at a time (dough should clean the sides of the bowl. Add a bit more flour if needed), and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on same speed about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased bread pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Bake at 400 degrees for 30 min., or until golden brown. Remove from pans immediately and cool on wire racks.
- On the brightside....Pumpkin Muffins for breakfast...and they are DELISH!