I basically made the 101 cookbooks pumpkin soup, after reading on that same site that pumpkins are not the best squash to make pumpkin pie. I generally follwed that recipe, only I added a lot of lemongrass that I found at my local market. I just got two butternut squashes in my final fall extended farm share, so my plans to make a vegan pumpkin pie with tofu have not been foiled! Just slightly postponed. Upon smashing the pumpkin for pie, I'd have to agree that it doesn't really have the best texture for pie (despite having a delicious pumpkin pie for Thanksgiving made with a real pumpkin). Soup's delicious though.
Thoughts on brown rice:
I turned on the oven to bake the pumpkin around the time I put water on to boil for making brown rice. I learned a years ago about brown rice - if you know, in the morning, that you want brown for dinner, measure out the rice and pour boiling water over it. I believe this is supposed to "loosen" it so that when you go to cook it in the evening, it only takes a few minutes, rather than 45. However, every time I do this, I end up with pretty perfectly cooked brown rice. Yesterday was no exception - I poured about six cups of boiling water over 2 cups of rice, put the lid on, and an hour or so later when I was thinking about draining it and taking a few cups out to cook to be real rice, I tasted it and it was done. How delightfully easy. This is also the only way I know how not to burn brown rice. For serious. The 2 cups, of course, made 8... so... well... I'll be making fried rice when I get home tonight. (Probably with cabbage - I have TONS of cabbage.) Unfortunately I
11/28/12
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment