I'm back, veggies! Sorry for the long absence. Been kind of a crazy couple of years. But now I have a working computer and an apartment I've been able to nest in, I finally have the mental space to devote to food blogging again.
If you followed before, you'll notice some changes around here. Namely, a new title. I absolutely hate creating titles, and I've long felt that "Color Me Veggie" was corny and generic. "Sometimes a Vegan" better describes how I identify with the culinary world. As many of you know, my parents are vegan, and while I very much enjoy cheese and eggs, I don't consider them integral parts of my diet. I still buy almond milk and make a mean cashew cheesecake.
Today's sweet potato peanut butter bisque was inspired by a soup created by Ely Pugh at the Flaming Ice Cube in Youngstown, OH. Like many of Ely's soups the combination may seem odd--mushroom almond and mushroom pistachio are others--but when I used to order it in high school it was quite magical.
I got the idea to make my own a few days ago when I realized I only had one sweet potato left. Because of my crazy work schedule, it was difficult to set aside the necessary time to steam it (I currently lack a microwave). But last night I finally had time off, so I set to work.
Because I never knew what was in the original soup, I improvised with what I had. While the potato was steaming, I sauteed some onions and garlic. Once the potato was soft, I blended the potato and onions and garlic in my personal blender with some water (if I had been thinking about it, I would have also mixed in the peanut butter at this stage as well).
Next, I transferred the blended mixture into a small saucepan and added spices. The rich orange color made me think of the approaching fall, and I thought it appropriate to add nutmeg, cinnamon, and cumin (along with salt and pepper). I also ground a little bit of the Trader Joe's Everyday Seasoning to give it a little something something. Next, I added enough water to give it a soup-like consistency.
And then I ate it. And my god was it good. Like really effing good. I mean look at it.
After getting about 20 likes on Facebook, I decided to share it.
Sweet Potato Peanut Butter Bisque for One.
(Inspired by Ely Pugh)
Serves 1. Can totally be expanded to accommodate more.
1 large sweet potato, cut into chunks (if not organic, peeled)
1/4 cup onion, diced
2 cloves garlic
olive oil for sautéing
2 heaping tablespoons of peanut butter (I used Trader Joe's chunky salted)
1 tablespoon of water, followed by 1 cup.
salt, pepper, cumin, nutmeg, cinnamon to taste
Steam the sweet potato. While the potato is steaming, heat the oil in a pan and saute the onions and garlic until soft. Put potato, onions, garlic and peanut butter into blender with the tablespoon of water. Blend until ingredients are combined.
Transfer to a small saucepan. Add 1 cup of water--or until the soup reaches desired consistency. As the mixture heats, add spices to taste.
Garnish with fresh herbs for serving.
If you followed before, you'll notice some changes around here. Namely, a new title. I absolutely hate creating titles, and I've long felt that "Color Me Veggie" was corny and generic. "Sometimes a Vegan" better describes how I identify with the culinary world. As many of you know, my parents are vegan, and while I very much enjoy cheese and eggs, I don't consider them integral parts of my diet. I still buy almond milk and make a mean cashew cheesecake.
Today's sweet potato peanut butter bisque was inspired by a soup created by Ely Pugh at the Flaming Ice Cube in Youngstown, OH. Like many of Ely's soups the combination may seem odd--mushroom almond and mushroom pistachio are others--but when I used to order it in high school it was quite magical.
I got the idea to make my own a few days ago when I realized I only had one sweet potato left. Because of my crazy work schedule, it was difficult to set aside the necessary time to steam it (I currently lack a microwave). But last night I finally had time off, so I set to work.
Because I never knew what was in the original soup, I improvised with what I had. While the potato was steaming, I sauteed some onions and garlic. Once the potato was soft, I blended the potato and onions and garlic in my personal blender with some water (if I had been thinking about it, I would have also mixed in the peanut butter at this stage as well).
Next, I transferred the blended mixture into a small saucepan and added spices. The rich orange color made me think of the approaching fall, and I thought it appropriate to add nutmeg, cinnamon, and cumin (along with salt and pepper). I also ground a little bit of the Trader Joe's Everyday Seasoning to give it a little something something. Next, I added enough water to give it a soup-like consistency.
And then I ate it. And my god was it good. Like really effing good. I mean look at it.
After getting about 20 likes on Facebook, I decided to share it.
Sweet Potato Peanut Butter Bisque for One.
(Inspired by Ely Pugh)
Serves 1. Can totally be expanded to accommodate more.
1 large sweet potato, cut into chunks (if not organic, peeled)
1/4 cup onion, diced
2 cloves garlic
olive oil for sautéing
2 heaping tablespoons of peanut butter (I used Trader Joe's chunky salted)
1 tablespoon of water, followed by 1 cup.
salt, pepper, cumin, nutmeg, cinnamon to taste
Steam the sweet potato. While the potato is steaming, heat the oil in a pan and saute the onions and garlic until soft. Put potato, onions, garlic and peanut butter into blender with the tablespoon of water. Blend until ingredients are combined.
Transfer to a small saucepan. Add 1 cup of water--or until the soup reaches desired consistency. As the mixture heats, add spices to taste.
Garnish with fresh herbs for serving.
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