DOUBLE POST

So long time, no post! Life has been crazy busy between work and school, so I've not cooked much. Lunch and dinner has been either peanut butter and jelly or a hodge podge of spinach, green beans and mushrooms. Yesterday though, after 4 grueling hours of econ homework, I came home and decided to make two recipes that would feed me through the week. These last few pounds before goal weight number 1 have been slow and stubborn to come off, so I decided to cook asparagus and chickpea casserole and mexican pumpkin soup from fatfreevegan. I modified them a little but overall, pretty fantastic.

Asparagus and Chickpea Casserole
(from blog.fatfreevegan.com) Serves 4-6
1 onion chopped
2-3 cloves garlic chopped
1 lb asparagus chopped into bite size pieces
1 pkg mushrooms chopped
2 big handfuls of fresh spinach
1 can rinsed chickpeas
1 cup plus 2 tbs vegetable broth
2 tbs flour
1 1/2 tbs nutritional yeast
3/4 c almond milk
salt, pepper, basil to taste
2 c frozen hash browns

Saute the onions and garlic over med heat until soft. Add mushrooms until they also begin to soften, then reduce heat to low, add 2 tbs vegetable broth and the asparagus and spinach, then cover and let cook for 3-4 min. Meanwhile, whisk together the remaining broth, flour, nutritional yeast and milk. Pour this mixture over the vegetables and when it begins to bubble, add the chickpeas and seasonings. When the sauce begins to thicken, put it in a casserole dish, cover the top with the hashbrowns and bake at 400 until the tops begin to brown and crisp, roughly 30 min. I think I had to turn the broiler on for mine for an additional 5 min.

Turned out really well! I love the idea of having hasbrowns as a topping versus breadcrumbs or crackers, and much better for you than cheese!

The mexican pumpkin soup is a little like a chili. I loved it. While making it, my roommate said "wow, you really do love pumpkin." I can't get enough. I'm sad that it's starting to get warmer out because that means this is probably the last pot of soup I'll make. That's okay though, just means gazpacho and avocado time is right around the corner.

Mexican Pumpkin Soup
(also from blog.fatfreevegan.com) Makes 4-5 servings
1 onion chopped
3 garlic cloves chopped
1 jalapeño pepper, seeded and chopped
5 med red potatoes chopped into bite sized pieces
1 can pumpkin puree (ugh, not the same as pumpkin roasted, but can't find that now)
4 c vegetable broth
1 can kidney beans
3 big handfuls of spinach
Salt, pepper, cayenne pepper, dried herbs, all to taste

Saute your onion and garlic in a dutch oven on med heat. Reduce to low and add the remaining ingredients, then cover and let simmer for 30 min or until the potatoes are tender. I think she added 1/3 c soy or almond milk but honestly, I think it was awesome without and why add more calories?