With the government shut down, my Mondays are pretty much freed up. I could have done a more time-consuming meal, but I did a number of chores and decided to color to calm myself down. All the same, expect some craziness later in the week.
I'm instantly a big fan of this quick and easy. If you make it, the cashew cream is a must. A good portion of the flavor comes from it.
A Lazy Version of a Sipping on Soy recipe | Serves: 4 bowls | Time: ~20 min.
1 tbsp EVO
4 cloves garlic, minced
2 15 oz cans butternut #squash
1/2 tsp black pepper
3 cups vegetable broth
1 tbsp nutritional yeast
Kernels from 4 ears of #corn
1 cup cashew milk
2 tsp cajun seasoning
1 jalapeno, de-stemmed, deseeded, chopped
1/2 cup soaked #cashews
1/4 cup water
1/4 cup cashew milk
1/4 cup fresh cilantro, loosely packed
1/2 tsp iodized salt
1/4 tsp cayenne pepper
Boil some water and cover the cashews. Let soak at least 5 min.
Warm a large soup pot over medium-high heat. Once warm, add garlic and saute for 1 minute. Then, thoroughly mix in squash puree, black pepper, veggie broth and nutritional yeast. Next add cashew milk, cajun seasoning and corn. Stir until combined, bring soup to a light boil and cook until corn is warmed about five minutes.
Meanwhile add all the ingredients for the jalapeño cilantro cream into a blender and blend until smooth.
Ladle soup into bowls and garnish with cayenne pepper, cilantro, and/or jalapeño-cilantro cream.
What I ate and drank today
64+ oz of water
Almond butter sandwich
1/4 cup of hamburger dill pickles
2 diet sodas
12,000+ steps (~5.3 miles, about 1 mile I was carrying heavy groceries)
This is my 5th day in a row getting in more than 10,000 steps on my new Fit Bit!