Today marked my two year anniversary at my firm, as well as living in the suburbs (I did live in Chicago for three months, but I commuted out here, so I still had to deal with its lack of decent food). After two years of suburban life, I deserved some good champagne.
To go with that champagne, I made some soup. It looks like fall is here to stay. It did leave for one weekend, which of course had to be the weekend of the Chicago marathon, but it appears to have settled in now. Perfect soup weather.
I got the recipe from one of my favorite blogs, Fat Free Vegan Kitchen. Click here for recipe. I used 2 acorn squashes and bought a small can of pumpkin puree. I also added an extra chipotle pepper, so there was probably a tablespoon or more instead of a teaspoon. It was really spicy! We like spicy, but both of us were feeling the heat at the end of the meal. The corn was a little rubbery, but did not look roasted. I really recommend using fresh corn.
I also made kalamata olive hummus:
- 1 can of chickpeas
- 3 cloves of garlic (I love garlic; use less if you do not love garlic as much)
- 1-2 tablespoons of olive oil
- 1 tablespoon tahini
- juice from half of lemon
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- kalamata olive juice (I just kept adding until it was the right creamy texture)
- 10 kalamata olives (plus extra for garnish)
- salt to taste
Blend all ingredients together, spread on bread and garnish with extra olives.