What's in the Fridge?

I was thrilled with this bread and so were my non-vegan friends! I took the little mini-loaves on a fall road trip and there well lots of mmms, music to a baker's ears. I hope you experience the same when you decide to make this!

It's relatively low fat, and you can make it even lower fat if you like. To make it lower fat substitute more or all of the oil for apple sauce. I was lucky enough to have some fresh pumpkin lying around that I had roasted. I peeled away the skin and pureèd it with an immersion blender and it was simple as ever. I even used a Jack-o-lantern, or big 'ol carving pumpkin, the ones you find in the pumpkin patches, and the results were great. The ideal pumpkin to use, though, is a medium sized sugar pumpkin. Because the Jack-o-lantern pumpkin was roasted, the flavor was able to concentrate and some of the excess water was able to evaporate. If you don't have the time or energy to roast your own pumpkin, buy a can of pumpkin puree with no additives…

Roasted Butternut Squash Soup

With all the good food I've tried from around the world, I find no other country is quite as proud and excited about pumpkins and squash as the U.S. I am so glad when fall comes around because it means squash soups, candied yams, pumpkin risotto, pumpkin loaves, the list goes on! This is a basic butternut squash soup that only requires a few vegetables and tastes great. No sugar is added, but the soup is slightly sweet from the natural caramelization of the squash when it’s roasted. It's one of my favorite soups for this reason alone. With a dollop of yogurt or sour cream, this velvety treat seems more like an indulgence than a healthy soup. It serves as a great appetizer for your Thanksgiving dinner, or as a light and healthy meal.
Ingredients (Serves 6-8) 1 butternut squash 1 small onion 1 carrot 1-2 celery stalks 1 bay leaf 2 teaspoons trans fat free margarine 4 cups water 1/4 cup low-fat Greek yogurt or sour cream (optional)

Vegetarian and Vegan Nutrition

Without the education of switching to a Vegetarian or Vegan diet, it may do more harm than good. Here are some resources on getting the proper vitamins in your diet on a vegetarian or vegan diet. The most important vitamins are B12, D, and sometimes Iron & Calcium.

B12 is vital for vegans and can be found in fortified soy, rice, or non-dairy milk, fortified breakfast cereals, tofu and prepared meatless meats, or in a supplement. You often can find iron and calcium in fortified non-dairy milks and cereals as well.

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