Vegan Archives - Cypher Winery

Creamy Delicious Vegan Roasted Pumpkin Soup

Admin — Mon, 24 Oct 2022 22:31:05 +0000

Creamy Vegan Roasted Pumpkin Soup

This delicious vegan pumpkin soup is nutritious, easy to make, cream-free, and the perfect appetizer or side dish for your Fall/Holiday dinner parties! Lightly seasoned, the roasted pumpkin flavors shine through pairing beautifully with Cypher's ElementalCabernet Sauvignon or award-winning Slayer.

Course Main Course, Side Dish, Soup

Cuisine California

Keyword autumn, fall recipe, heart healthy, pumpkin, soup, squash

Prep Time 15

Cook Time 45

Total Time 1

Servings 4 servings

Ingredients

2 ½ lbs Sugar pumpkin or butternut squash Halved and seeded
4-5 Garlic cloves Unpeeled
3 tbsp Crickets & Tumbleweed Arbequina Olive Oil
1 Sweet onion Peeled and diced
2 Large carrots peeled and chopped
1 tbsp SAM’s FCC Blend Fennel, coriander and clove
C&T Lime Sea Salt to taste
Pepper to taste
3 cups Low-sodium vegetable broth use more or less broth depending on the thickness of soup you want

optional

plain yogurt, pumpkin seeds, fennel pollen to taste

Instructions

Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
Season pumpkin and garlic with salt and pepper, and lightly coat with C&T olive oil, then spread into a single layer.
Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat, add onion and carrots, and sauté until they soften, about 5-6 minutes, stirring occasionally.
Add the FCC spice blend, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to a boil, then continue to cook for a couple of minutes.
Remove soup from heat, and pure it with an immersion blender until smooth.
Season with salt and pepper to taste and garnish with desired toppings.
Enjoy!

The post Creamy Delicious Vegan Roasted Pumpkin Soup appeared first on Cypher Winery.

Roasted Cauliflower with Dates, Pine Nuts, and Thyme

Admin — Wed, 17 Nov 2021 03:35:19 +0000

Roasted Cauliflower with Dates, Pine Nuts, and Thyme

Delicious and healthy, this vegetarian recipe makes an amazing side or main dish! Our thyme roasted cauliflower dish enhanced with dates, pine nuts, and thyme is bursting with flavor and guaranteed to make your guests ask for seconds.

Fresh herbs and spices give this oven roasted dish “Pow” adding layers of flavor, dimension, and goodness. Dates add a sticky sweetness that compliments the Thyme while toasted pine nuts add crunch elevating an easy roasted dish into a five star restaurant specialty.

Cheers!

SAM ZinPunk

Course Side Dish

Cuisine Mediterranean

Keyword dates, pine nuts, roasted cauliflower, thyme

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Ingredients

1 head Cauliflower cut into florets
8 Medjool dates pitted and diced
1/4 cup Pine nuts
1 tbsp Olive oil extra virgin
2 tsp Fresh Thyme, chopped plus extra sprigs for garnish
1 tsp Fresh Oregano, chopped
1 tsp Fresh Marjoram, chopped
2 tsp Sesame seeds
Salt and pepper to taste

Instructions

Preheat the oven to 400°F
Place the cauliflower florets on a baking sheet and drizzle with 3 tablespoons olive oil.
Add thyme, oregano, marjoram, sesame seeds, salt and pepper and toss to combine.
Roast in oven for 20-25 minutes or until golden brown. Stir halfway through.
While cauliflower is cooking, heat a small pan on medium heat. Toast pine nuts in a dry pan for 1-2 minutes, then add 1 tsp olive oil, the chopped dates and thyme. Cook for an additional minute.
Mix pine nuts, dates and thyme mixture together with roasted cauliflower florets in a serving bowl.
Serve warm. Add additional thyme garnish.

The post Roasted Cauliflower with Dates, Pine Nuts, and Thyme appeared first on Cypher Winery.

Tantalizingly Amazing Grilled Peach and Corn Salsa

Admin — Tue, 20 Jul 2021 16:49:35 +0000

Summers Pair best with grilling!

Summer in Paso means long hot days, blue skies, and cool nights fed by refreshing coastal breezes – ideal for growing grapes, and PEACHES! Here on Cypher’s Westside property the peach trees in the EarthFire garden are bursting with plump juicy fruit. Delicious on their own picked fresh off the tree or chopped in fruit salad – did you know they can also be grilled and incorporated into wide variety of summer recipes? One of my favorites is Grilled Peach and Corn Salsa (scroll down for recipe). Here are just a few ways to transform your meals from humdrum to mind-blowing with this simple fruit salsa recipe.

~ SAM ZinPunk, Cypher Proprietor & Winemaker

Grilled Peach and Corn Salsa

Summer is made for grilling and this sweet and spicy salsa is the side to give all of your grilled dishes that extra zing! Also great as a side relish or for chip dipping. Makes about 2 1/2 cups

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword corn and peach salsa, grilled corn salsa, grilled peach salsa

Prep Time 10

Cook Time 10

Assemble 5

Total Time 25

Servings 6 people

Calories 23kcal

Ingredients

2 Large Peaches - ripe but firm
2 Ears of Corn - husked with silk removed
Olive Oil to coat Grill
2 Jalapeno or Serrano Chile Peppers -cut off tops, remove seeds & membrane
1 Large Shallot chopped
1 Lime juiced
Kosher Salt & Black Pepper to taste

Instructions

Heat a gas grill to medium-high heat. While the grill is heating, place a pot of water on the stove top large enough to submerge the corn and bring to a boil.
Place corn into boiling water and turn off the heat. (While corn is soaking move on to grilling the peaches and peppers.) Let corn sit in the water for 5 minutes. Removed and pat dry.
Slice peaches in half vertically, remove pit keeping fruit intact. Place the peaches and peppers on the heated grill. Cook about 2 minutes per side. Grill marks should be noted but the peaches should not fully cook – they should remain some what firm so they hold their shape. Remove and set aside to rest while grilling the corn.
Brush the parboiled corn with olive oil and grill for 4-5 minutes turning as soon as char marks appear. Remove and set aside to cool.
When corn is cool enough to handle, cut kernels from cob and add to a large mixing bowl.
Cut peaches and peppers into small pieces and add to the mixing bowl, followed by the remaining ingredients. Gently stir ingredients to combine. Salt and pepper to taste.

Notes

Select Freestone peaches if available. They do not cling to the pit, making slicing and separating halves easier.
Start with 1 Jalapeno or Serrano Pepper for mild heat. Add more to increase "heat" of salsa.

The post Tantalizingly Amazing Grilled Peach and Corn Salsa appeared first on Cypher Winery.