A Butternut Squash Soup Sensation

I also made a butternut squash soup with a kick.

Pretty simple.

1 M Butternut Squash, peeled, seeded, and cubed
1 M onion ( or cut a large one in half) Diced
2 Tblsp Extra V O.O ( i just filled the Top of the oil 3 1/2 x)
1 in. of fresh ginger, minced
1 clove of garlic
1/2 tsp (dash) of Cayenne Pepper
1/2 tsp (dash) of Coriander
1/2 tsp of (dash) salt
Fresh water

First Chop the Butternut squash in 4 and add to boiling water for about 20mins or until you can poke smoothly through the Squash. In the meantime chop up ingredients. After the Butternut has cooked through then peel, seeded, and cube. In a Medium Saucepan, add olive oil and onion, for about a 1min 30 secs or until soft. Add Ginger and Garlic in the mix. then add a dash of Cayenne and Coriander to the saucepan, stir in. Add the Butternut to the mix and add just enough water ( depends whether you want it thick or soupy) Cover pot and bring to a boil. Then bring heat to a simmer for about 30 mins. Add mixture to a blender until smooth. Garnish with some Vegan Cream and parsley on top. or just eat it. fantastic either way.

I enjoyed eating it soo much and im not a soup person. My mother did too.

A Pomegranate Ginger Cupcake

So last night, i got in the mood of baking. so looked up cupcakes and added a little kick in the mouth to it.
with the help of an outline at www.hipforums.com/forums/showthread

2 1/2 cups of flour ( i used GFF=gluten free flour)
2/3 brown sugar ( u can substitute with Organic or white sugar)
1/2 tsp salt ( dime size amount on the palm of your hand)
1 or 1/2 of a Ginger Stalk minced (depends on how gingery u want it)
Seeds of 1 Pomegranate
1 c of soymilk
1 egg replacer ( i used EnerG=1tblsp mixed with 2 tblsp of water
1/4 c of melted non-hydronated vegan butter ( i used Earth Balance, found it at Krogers Natural Food Section )
1/3 or 1/4 vanilla Extract ( again depends on how much u like it)

Preheat oven 350 degrees. butter up the Cupcake tins or use the cup cake wax paper. Mix all the ingredients together. (You can either mix the dry (not including the Seeds and Ginger,thats later) and wet separate but that just makes more plates to wash at least for me.) After mixing for about 2mins or until the batter is thick. ( you can check when the batter stays on mixer when lifted. if not add a little more flour) Fold in the Seeds and Ginger. Spoon in the Cupcake molding tin.

you can add nutmeg and sugar on top if you like.

Bake for about 15-20 mins or until golden brown. you know they are ready when you put a fork or knife or toothpick through the cupcake and comes back out clean.

as for the frosting. I just put some old frosting i had in the pantry and sprinkled sweet nutmeg on top. you can make your own frosting or maybe add some ganache and pour it in the center.