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POPSThree Sisters Corn Chowder Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Cut the squash into 1/4-inch dice and add to pot along with the potato. Stir in the stock and bring to a boil. Reduce heat to low, cover and cook 20 to 30 minutes or until vegetables are tender. Remove the lid, add the beans and all but the 1/4 cup of corn and cook 15 minutes longer to thicken and blend flavors. Stir in the soy milk and simmer about 5 minutes to blend flavors. Remove from the heat. Transfer up to 2 cups of the soup to a food processor or blender and puree until smooth. Stir the puree back into the chowder and season to taste with salt and pepper. Ladle the soup into bowls and garnish with the reserved corn kernels and the parsley.
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POPSHalloween Recipes I just stumbled upon some Halloween recipe links that I saved a couple of years ago. Enjoy!
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POPSMini Mexican "Pizzas" I just discovered that I have a butternut squash in the fridge. I think that I might make these to take to work with me tonight.
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POPSHalloween Recipes (from Family Fun) There are some great ideas here. I particularly like the: Monster Brains in Skulls to Die For (Guacamole served in the skull of a squash - I would use my own guacamole recipe as this on isn't vegan): http://familyfun.go.com/recipes/fami...0900monbrains/ Bat Chips (I would maybe season these with some mexican spices - although that might make a mess of the guac.): http://familyfun.go.com/recipes/spec...0batchips.html Hallo-Bean Salad (I would probably use a homemade vinaigrette with olive oil, lime juice, cumin, chili power and garlic): http://jas.familyfun.go.com/recipefi...splay?id=50279
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POPSHarvest Stuffed Acorn Squash I made this for Christmas dinner and it was quite yummy. I pretty much followed the recipe, but I added in celery, chopped the apple instead of grating it, and substituted pecans for the walnut.
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