Butternut Squash Soup

Butternut Squash Soup

1/2 butternut squash - diced
1 white onion - diced
3 cloves garlic - diced
2C veg broth
1TB olive oil

Warm up pan, add oil. Add onions, cook til clear ~5 minutes.
Add garlic, cook for 2 minutes. Add squash, cook for 3 minutes.
Add broth, simmer and cover until squash is soft. Blend until smooth.
Add desired levels of salt, pepper, and nutmeg.

Decorated with fresh rosemary

French Bread French Toast

French Bread French Toast

Cooked on a SS pan with butter.
3 slices on French bread, toasted at low in toaster to harden.
2 eggs mixed with cinnamon and vanilla.
Cooked on a SS pan with butter.

Topped with Blueberry Purée and Powdered Sugar

Curry Chicken & Curry Tofu

Curry Chicken



Curry Tofu

Panna Cotta with Mango Purée

Panna Cotta with Mango Purée

Pad Thai

Pad Thai

This is from a Pad Thai kit, which includes the sauce and noodles. The rest you add to your liking. The only thing lacking was peanuts.

Boil the noodles til soft, rinse in cold water and leave aside.
Add oil to pre warmed pan. Add tofu cubes. Add egg, garlic, sauce, asparagus, chives. When ready, add the noodles in. mix up, and cook for 1 minute. Add fresh lemon juice on top. I also added fresh rosemary.