I came up with this recipe while on the bus back from NYC. It was a Bonanza bus, hence the name. My memory of what was in my kitchen was accurate except that there turned out not to be a can of corn. Oh well.
I might suggest using a little less curry powder than I did, but I'm keeping the recipe as is to reflect what I actually ate for dinner. Discretion is always advised when taking my culinary advice.
makes approx. 3-4 servings
1/2 acorn squash
1/2 c. cashews
1 medium yellow onion, diced
3 cloves garlic, chopped
1 lb. tofu, cubed
1 1/2 c. edamame, shelled
1 c. broth
2 c. water
2 tsp. curry powder
1 tsp. fenugreek seeds
1/2 tsp. chile powder
1/2 tsp. cayenne powder
1/2 tsp. salt
5 sun-dried tomatoes, julienned (sort of)
1. Preheat oven to 425F. Fill the center of half an acorn squash with cashews. Bake for 10 minutes.
2. Heat a pad of Earth Balance margarine with some canola oil in a large soup pot over medium heat. Cook the onion until translucent, then add the garlic and tofu. Let the tofu brown on the bottom, then scrape with a spatula.
3. Remove the squash from the oven. Empty the cashews into a blender. Cut off the rind of the squash and slice into chunks. Place in the blender along with broth and water. Puree until relatively smooth.
4. Add the edamame to the soup pot and cook for a few minutes. Pour the pureed cashews and squash into the pot, bring to a boil and reduce to a simmer.
5. Add the seasoning and let the soup cook for 5-10 minutes. Garnish with sun-dried tomatoes.
"I don't think of love as — in this context — as emotion bosh. I don't think of it as a weak force, but I think of love as something strong, and that organizes itself into powerful direct action."
Martin Luther King, Jr.