TWO MORE DAYS. Are you excited? As this post goes live I will be laying on a padded rectangle, unconscious, and hallucinating (a.k.a. sleeping) in my room back home in Phoenix. Scott and I are home with our families in Arizona for the Christmas holiday – and I have been totally slapped with the happiness stick. Yes, Denver will be having a white Christmas this week, but I will be barefoot in shorts with sunshine on my face and my momma at my side. So I win. (To me.) Having each of our sets of parents live twenty minutes from each other is the coolest. Scott and I celebrate Christmas together a few days early at our place, then we split up for the actual holiday – sleep in our own beds at each of our parents homes, and get to wake up and have Christmas morning with our families like little kids. Its the best. I eventually drive over to hang with his family and open gifts, then I come back home. In the evening he joins me with my family to open more gifts and we hang more. This is how we did it dating, and how we will continue to divide our time while married until we bring little groms into the world and things get complicated. For now, we are little kids. Little kids with bills and responsibilities, but little kids all the same.
This past Sunday was our Christmas together. We had a few gifts that morning for each other, plus a few from family members who had shipped us some early for our special day (such as this kitchen cart I’m currently freaking over thanks to my in-laws, and a set of hockey sticks thanks to my grandparents!). Scott surprised me with an adapter for my Sony camera so I could mount my old Canon film lens, and we spent time geeking over that and getting it set up and “tested” (works so stellar!). Then we headed out and went for a snowy hike, swung by an antique warehouse for fun (I fell asleep after five minutes inside, anyone else have this problem?) and came home to build my new kitchen cart, roll peanut butter balls, and cook dinner before crashing on the couch to watch The Grinch. Overall it was the best day ever because I was hanging with Scott the entire time – and I took the weekend off from social media. It was pretty much pure bliss, and I hope that is how all of your Christmases are this week – blissful. Fall back into little-kid-dom and savor the moment. Crush your sibling in Wii bowling, play some floor hockey and almost break at least five fragile household items, stay in your pjs for over 24 hours, and give lots of hugs. We are all stumbling through life trying to figure things out, and thank goodness for the people willing to stick by our side through it all. Now before you put on your Santa hat and get to it, pop down to read about Emily’s new cookbook (!!!) and MERRY CHRISTMAS.
I think we sometimes get intimidated by vegetables, or fall into a rut of cooking up the same ones in the same ways to avoid any kitchen fails to just get through the week. Enter: Emily’s new cookbook This Rawsome Vegan Cookbook. Some of you might already follow Emily on her blog and know of her crazy talents of taking something healthy and simple and making you drool like a baby. (Such as her mint chocolate chunk ice cream and perfect crispy potatoes.) Maybe you have one of her previous cookbooks, Rawsome Vegan Baking and/or 100 Best Juices, Smoothies, and Healthy Snacks. Or this could be your first introduction the “Rawsome” life, and are now really wanting to make that ice cream, right?! In Emily’s newest book that I am writing to tell you about today, This Rawsome Vegan Cookbook, she takes a handful of vegetables and pantry staples – and turns them into an entire cookbook’s worth of delicious meals. This could not have been dropped on my doorstep at a more perfect time with all of the holiday cookie recipes I have had to be testing and shooting this season. (Do not mistake that for complaining. I. Love. Cookies.) My body has been craving all things savory and veggie filled since about the second week of December, and this book is filled with just what I needed to feast my eyes on to get inspired for the new year. Emily has a knack for taking very few ingredients and wheeling her creative power to create a dish so schnazzy you’ll be asking yourself why you hadn’t thought of it before. Here I bring you her butternut squash soup, filled with warming spices such as cinnamon and coriander, and made silky smooth with the addition of coconut milk. It takes a hot second to whip up, and your in cozy town before you know it. I hope you enjoy some warming, veggie filled meals this holiday weekend – and pick up a copy of This Rawsome Vegan Cookbook for some inspiration for the new year too. (Pop over to see other recipes bloggers have been loving such as the Corn Quiche over on Brewing Happiness and the Fully Loaded Yams over on Om Nom Herbivore.)
This recipe is from Emily’s new cookbook The Rawsome Vegan Cookbook. All recipe rights are hers, and this is being republished with her permission.
BUTTERNUT SQUASH SOUP W/ CINNAMON + CORRIANDER + CARAWAY
Serves 2 hungry persons, or 3 to 4 as a side.
3 cups (615 g) butternut squash, skinned and cut into 1/2 inch cubes
3 cups (710 ml) coconut milk
1 teaspoon sea salt
1/2 teaspoon caraway seeds
1/4 teaspoon ground cinnamon
1/2 teaspoon coriander seeds
Steam the butternut squash until tender, about 15 minutes. Blend the squash with the remaining ingredients until silky smooth. Taste and adjust seasonings if needed, and thin with additional coconut milk if desired. Re-heat on the stove and serve warm.
Optional: Garnish with fresh herbs and chili flakes. Also wonderful served with seed crackers and sliced apple.
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