Meatless Monday for vegetarian foodies features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for vegetarian foodie recipes here.
This week’s recipe is provided by Nielsen-Massey Vanillas, “A century of flavors,” 3rd generation family owned and operated company. Nielsen-Massey vanilla products and pure flavor extracts complement sweet and savory dishes, like soup! All Nielsen-Massey products are Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free. Start with squash and add a citrus twist for a sensational seasonal meal.
Golden Squash Bisque (Serves 4 to 6)
- 2 acorn squash, peeled and quartered (about two cups)
- 3 tablespoons water
- 3 tablespoon butter
- ¼ cup finely diced onion
- 1 tablespoon flour
- 1 ½ cups (or more) organic vegetable stock
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 bay leaf
- 2 whole fresh sage leaves
- 1 cup heavy whipping cream, warmed
- ½ teaspoon Nielsen-Massey Pure Orange extract
- Preheat the oven to 375 degrees F. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender.
- Melt the butter in a large saucepan over medium-low heat. Add the onion and sauté until golden brown. Whisk in the flour until blended. Add 1 ½ cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
- Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing for each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock ¼ cup at a time.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley, curates the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind and body that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado and Instagram @vegetarianaficionado