All posts tagged squash

Curried Black Bean & Kabocha Squash Soup

Published October 4, 2013 by Vegan Derby Cat Party


Thomas finally came down with the cold his body had been fighting today, and needed some culinary medicine. I decided that black beans and the kabocha squash sitting on my counter would be a great base, and I threw in a package of sprouted tofu because he loves tofu the most of any human I know! I also love to give my crazy Seattle bicyclist super protein packed meals whenever I can.

Curried Black Bean & Kabocha Soup

olive oil, for misting pot

1 medium onion, finely chopped
1 green pepper, finely chopped
3-4 cloves garlic, finely chopped
1 kabocha squash, scrubbed, mostly peeled and cubed small

7 c. filtered water
3-4 bouillon cubes
2 cans black beans, drained & rinsed well
1 package extra firm tofu, cubed small

2-3 tbsp. curry powder
1+ tsp. cinnamon
1 tsp. cumin
+/- 2 tsp. salt
pinch of all spice
a few grinds of black pepper
cayenne pepper to taste, optional


1. Mist a large pot with olive oil and set to low/medium heat. Add onions and cover. Keep chopping pepper, garlic, squash, stirring them in as you go, replacing cover after each, about 10 minutes.

2. Add water, bouillon, black beans, tofu, and spices. Raise heat to high, and bring to a boil.

3. Drop heat, cover, and simmer 30 minutes. Stir and taste for seasoning. Simmer partially covered for 15 more minutes.

You’re done. Yum!


Adzuki bean & Butternut squash Mash

Published March 6, 2011 by Vegan Derby Cat Party

So really, I was trying to make the Kind Diet’s “deeply nourishing” macrobiotic recipe for the Adzuki beans & squash. I had made it once, over a year ago and didn’t like it much, so I was really trying to figure out if I’d like it better with butternut squash instead of the recommended kabocha.

Turns out that for me, I just need a lot more flavor in my life! Since I’m not macrobiotic, I didn’t feel too bad about adulterating this recipe. : )

Here are my adzuki beans and kombu rinsed off after a night of soaking.

I sliced the kombu into 1″ pieces and covered everything with a good inch or two of fresh water.

Boil for 5 minutes and skim off that gas producing foam!


Recipe called for 2 cups of butternut squash, which was about half of what I had. So I saved the rest for another recipe.(I could have used all of it!)

I added the squash after the beans simmered for about 25 minutes.

It’s a good thing I left the peel on the squash, because those were the only parts that really remained. The rest got pureed in there from the hour of simmering.

I added all kinds of stuff to this and kept simmering and adding to get it down to a thicker consistency and a flavor I liked, so I don’t have exact measurements this time, but here’s a list of the ingredients:

1 cup of dried adzuki beans, soaked overnight
4″ strip of dried kombu (seaweed), soaked overnight with the beans

sea salt & table salt
fresh ground smoked pepper
1/4 tsp. cumin
dried onion powder
dried garlic powder
cayenne pepper
bragg’s liquid aminos

Well, it ended up being REALLY really good and I served it over brown rice. I’ll have to make this again and figure out the seasonings for you! : )

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