Pad Thai is a great meal any day of the week, but can be a bit stodgy with lots of oil and eggs. I made this version with loads of fresh vegetables, not too many noodles, and scrambled tofu. Fresh and zingy, and the left-overs make a great lunch the next day!
You know when you really want to eat soup but can’t be bothered chopping and sauteing vegetables? I do, so I ran an experiment to see just how lazy I could I be and still turn out a passable bowl of soup. Turn out very, and the soup is as good as any I’ve ever made!
So, here’s what I did:
Chop a butternut squash in half, chop a red onion in half, chuck them together with 3 unpeeled garlic cloves on an oven tray with a drizzle of olive oil and a sprinkle of salt.
Bake at 200 degrees for about an hour.
When cool, scoop out the butternut flesh, pop out the soft garlic, and put in a blender with the onion, a teaspoon of maple syrup, a tiny pinch of nutmeg, a grind of black pepper and about 2-3 cups vegetable stock.
Blend.
Serve.
You’re welcome.
thefuelledfurnace 