This recipe is something I made up on the fly with whatever ingredients I had in the pantry. This is a fast food night for me and my family. It’s not easy at first, to be creative and daring in the kitchen, but after time it’s just so simple to start making things up in your head.
I’ll admit, I had to stop off for bread because we don’t usually have it in this house….wasn’t the greatest quality, but in a pinch I am not going full ORGANIC MADNESS in a Hamlet of 500….no labels, no judgement, just doing my best.
I was inspired by Vietnamese subs for this one. To ensure 100 % vegan skip the cheese OR add vegan cheese.
1 baguette or gluten free bread/baguette/toast
1 cup Asiago cheese shredded or sliced thinly
1 medium carrot grated thinly
1 avocado sliced
1 handful fresh spinach
1 handful fresh baby kale
1 large tomato sliced into thin wheels
2 tbsp earth balance buttery spread
2-4 cloves garlic diced thinly OR pressed
Freshly ground Himalayan sea salt
1 medium butternut squash
1 large striped beet
2 medium yellow onions
5 cloves garlic
1.5 tsp oak smoked sea salt
1/2 tsp dried chilis (more if you like it hot_
1 tsp dried & rehydrated basil (lighthouse)
Fresh ground black pepper
Slice squash in half & remove all seeds with a spoon. Cube/chop all remaining veggies. Add light amount of oil to cookie sheet. Place squash face-down on sheet. Roast all veggies at 400 degrees for 20-30 minutes depending on your oven. You may choose to roast the garlic and onion separately to avoid burning…you can also opt to sweat them out on your stove top.
Once you can easily pierce squash and other veggies with a fork remove from oven and let cool for 5 mins. Remove squash from skin and chop into manageable pieces.
Add all remaining ingredients to your Vitamix, Blendtec or any high-powered blender and mix until smooth. Add more veggie broth if soup is too thick.
Leave oven set to 400. Remove all veggies. Take baguette and slice in half, then cut lengthwise. Spread buttery spread on both sides of baguette. Spread garlic on baguette.
Sprinkle one side with cheese.
Place in oven open-faced for 3-5 minutes or until cheese is melted and baguette *just* begins to brown.
Remove from oven & dress with all other veggies. Top with fresh full spectrum salt.