vivid greens

yummy vegetarian meals on the fly

Kitchen fail November 8, 2011

Filed under: Uncategorized — Vivid Greens @ 7:03 pm

Well, at least you can’t say that I don’t use my garlic press.  And I definitely put my muscles into it.  This is the second garlic press that I’ve broken in the last two years. The first one was a less drastic sort of break, I bent the two handles together until they would touch without actually squeezing any garlic at all.

Today’s break was wild.  The handle was a solid metal piece through to the head of the press, and it literally snapped off of the appliance.  I really liked this one too, it had little teeth on the flip side of the press that you could use to get all the garlic pulp out of the inside.

Does anyone have an amazing garlic press recommendation?  It’s two months until Christmas and I’m thinking I need to add this to my list (again).

I whipped up a little chickpea soup this evening that I was planning to write about, but it turned out more like chickpea broth. To save it, I boiled a sweet potato, a little white potato, added a lot of red pepper, and threw it in the vitamix blender with the broth.  It ended up nicely creamy and spicy as all get out!  I think that it will be a fine lunch for the new few days, but trust me, it wasn’t worth repeating.


Butternut Squash Soup November 1, 2011

Filed under: Dinners,Recipes — Vivid Greens @ 6:56 pm

It’s officially fall here in Louisville – which means two things. It’s soup season, and I have a kitchen full of butternut squash. This simple recipe helps with both.  It is from the lovely Isa Chandra Moskowitz, and was featured in her first cookbook  Vegan with a Vengeance.  I highly recommend this book for the simple recipes and strong flavors that it features.


  • 2 good sized butternut squash
  • 2 tablespoons olive oil
  • 1/2 onion chopped
  • 1 tablespoon grated ginger
  • 1 hot pepper chopped
  • 3 cups of water
  • 2 teaspoons of maple syrup
  • 1 lime (juiced)
  • dash of smoked cayenne

First cut the butternut squashes in halves and drizzle a little olive oil on them.  Then place them facedown on baking sheets (I use parchment paper to avoid a sticky mess).  Cook them at 425 degrees for 45 minutes.  Then remove and let cool.

As the squash cools sauté the onion, pepper, ginger and garlic in a large stockpot with the remaining olive oil over low heat for about 10 minutes. When the squash has cooled enough to handle pull off the outer skin and pop in the blender with 3 cups of water.  Blend and add back to the stockpot.  Heat the soup through and add the maple syrup, lime juice and cayenne to taste.

I topped mine off with a spoonful of greek yogurt.