I LOVE FOOD. I love the way it tastes, the way it smells and the way it looks on a gorgeous table setting. I love the way it gathers loved ones together and sets the mood for conversation. And more and more, food has found its way into my creative art.

I DIDN'T always enjoy cooking. Thirty years ago, I joined a group of eight women to play Canasta once a month. The group started out simple, with finger foods that we all brought, but over the years grew into quite a gourmet event. The table settings became more elaborate and, when I set this Halloween table, I knew I was onto something special. I had a new digital camera, took photos, and was delighted with the images. I printed it on a card on my computer , put the recipe inside and created "Canasta Cuisine" recipe cards!

I SWITCHED to Nadi's Table, since now all the recipes are mine and I couldn't possibly wait to take photos only once a month.

THIS SATURDAY, November 7th, is the 1st Saturday in Three Rivers event and I will be serving this recipe for Pumpkin Soup- FREE - while it lasts, starting at 12 o'clock. Join us!

VIEW my cards at http://www.cafepress.com/NadiSpencer/6466898.


Pumpkin Soup

1/4 cup vegan butter
1/2 green pepper, chopped
1/2 onion, chopped
2 T. parsley
1/4 tsp. thyme
1 bay leaf
1 large can pumpkin
1 (16 0z.) can tomatoes
1 quart vegetable broth
2 tsp. salt
1/4 tsp. pepper
2 cups vegan milk or cream
1 T. flour

1. Melt butter in large saucepan. Add green pepper,onion, parsley, thyme and bay leaf. Cook 5 minutes.
2. Add tomatoes, pumpkin and broth. Cover and simmer 30 minutes, stirring occasionally.
3. Press mixture through wire strainer.
4. Blend together flour and milk and stir into soup. Add salt and pepper to taste and cook, stirring frequently, until mixture boils.
5. Serve immediately. Serves 6.

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