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Vegan Pumpkin Soup
sailorxvx:
Vegan Pumkin Soup Recipe
1500 g pumpkin (Hokkaido, Butternut squash, whichever you prefer)
50 g onion
1 tablespoon olive oil
300 g potatoes
salt & pepper
currypowder
coriander
(you can converse measurements here)
peel & pit the pumpkin, cut pulp into small cubes
peel onions and potatoes and cut into small cubes
in a big pot, sweat the onions in olive oil
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Viva La Vegan: Five surprising egg substitutes... →
vivalaveganblog:
Five surprising egg substitutes that you can use to veganize recipes:
1. Applesauce: Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts.
2. Bananas: Use bananas to add moisture.One mashed banana can replace one egg in cakes and sweet breads.
September 2012
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