Pumpkins and Ravens

I am delighted to announce that Nadi's Table 1st Saturday has made a leap of faith and invited the talented artists, musicians and businesses in town to join me in making this a truly amazing event. 1st Saturday in Three Rivers will debut on October 3rd, and will feature a diverse menu, including art, music, dance, healing arts, story-telling and, of course, vegan fare at Nadi's Studio. This month I will be serving Roasted Oranges and Red Bell Pepper Soup, along with the music of Pata de Perro and storytelling by Rae Ann Kumelos. To keep with the Halloween atmosphere, she will tell us about Raven, Bat and Spider. It's free and just for fun! Click on Pumpkins and Ravens above to learn about the new event.

Roasted Oranges and Bell Pepper Soup

4 oranges
4 yellow or red bell peppers
3 T. vegan butter
1 cup onion, chopped
1 cup grated carrots
2 T. flour
4 cups vegetable broth
2 cups soy milk
1 can (15 ounce) pumpkin
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. paprika

1. Cut bell peppers in half, flatten, and place on cookie sheet, skin side up. Broil until blackened. Place in plastic bag for 15 minutes. Peel
2. Slice oranges in half, slice bottoms to sit flat on cookie sheet. Broil until blackened. Juice oranges.
3. Melt butter in small saucepan. Add onion and carrot; saute 10 minutes.
4. Blend peppers, orange juice, and onion mixture in food precessor until smooth.
5. Combine flour, broth and milk in large saucepan. Stir well; bring to a boil. Reduce heat.
6. Add bell pepper mixture, pumpkin and seasonings. Simmer 10 minutes, stirring occasionally.
Serves 8

'Til next month- Nadi