Heirloom tomato soup and roasted chili-lime acorn squash

It's true. I haven't done anything this summer except work, work some more, and cook vegan food that can make even the most dedicated carnivore (namely, my boyfriend), ask for seconds. Just doing my part to make Mr. Mark Bittman and Mr. Michael Pollan proud.



Heirloom Tomato Soup

Ingredients:
1/4 cup chopped red onion
1/4 cup chopped sweet onion
4 medium heirloom tomatoes, peeled
1-2 large peeled cucumbers
1 large, Sweet Banana pepper (they're white and long; if you can't find one, red, orange and yellow work about as well), peeled
1/2 cup vegetable broth
1/2 cup water
1 tablespoon white vinegar
juice of 1/2 a lime
salt and pepper to taste
olive oil to taste
optional: 1/2 cup stale bread, crumbled; Gives this otherwise deliciously light soup a heartier, creamy texture

How to make it: Combine all the ingredients in a pot and blend until smooth. Makes 4-6 generous servings.



(Alternatively, you can just pepper the squash with loads of cinnamon, as shown above)

Roasted Chili-Lime Acorn Squash

This recipe is adapted from one of my favorite blogs, and arguably your best shot at finding truly appetite-stimulating food porn short of kidnapping Rachael Ray, Smitten Kitchen.

Ingredients:
2 teaspoons chili powder
2 limes, juiced
1 medium-sized acorn squash
1 tablespoon olive oil
salt and pepper to taste

How to make it: Preheat the oven to 425 degrees. Slice the acorn squash into fourths with a strong, sharp vegetable knife. Continue slicing into 1/4-inch-thick slices, following the arc of the squash. Remove seeds; wash and set them aside. Combine chili powder, salt, pepper and lime-juice in a shallow bowl. soak each slice in the mixture thoroughly, then spread them out evenly on an olive oil-greased baking sheet. Soak the acorn squash seeds in the remaining chili-lime mixture, then spread those out on a greased baking sheet as well. Bake for 20-30 minutes, switching your pan(s) between the top and bottom racks half-way through cooking. squash should be tender but not burnt; likewise, seeds should not be burnt, but should be crispy enough to bite through with ease.

I made this side dish for my boyfriend's family when I visited his grandmother's summer house in Michigan last week. Now isn't that darling?