Anti-Superbowl Party -- A Much Belated Account

Ninjahusband and I are both completely disinterested in watching sports. We can both think of dozens of things we'd rather do than watch a sporting event. Thus, it's become somewhat of a tradition in our house to have an Anti-Superbowl Party, where we play video games and eat copious amounts of amazing food. This year we had my good friends Dean & Kristina, the Wondersisters, and Supertoddler's girlfriend {Super H} and her family over. We had an amazing time eating and playing Rock Band while laughing, talking, and creating a general ruckus.

The menu was elaborate and took a lot of effort, but was completely delicious. I served:

Phyllo-Wrapped Asparagus Spears and Stuffed Mushrooms drizzed with truffle oil {pictured above}

A Variety of Dips: creamy hummus, blended salsa, smooth guacamole, and butternut squash dip, served with whole grain and blue corn tortilla chips

Mediterranean Pizza: hummus "sauce", sundried tomatoes, artichoke hearts, greek olives, and roasted red peppers

Veggie Patch Pizza: carrot butter pate, slivered red onions, shoestring beets, and broccoli

Thai Pizza: creamy peanut sauce, red bell pepper, grated carrots, bean sprouts, chopped peanuts, and cilantro

Taco Pizza: enchilada sauce, Mexican-style "ground beef", Favorite Cheese Sauce, lettuce, tomatoes, and vegan sour cream {this was the favorite of the evening}

For dessert there was Cinnamon Swirl Pumpkin Cheesecake and fudge {not pictured}.

After that much work in the kitchen, it was nice to relax and hang out with my friends, and enjoy all that great food with them!

Pumpkin Peanut Thai Soup

I really love the idea of pumpkin soup. However, the more different pumpkin soup recipes I try, the more disappointed I become. They all feel like they are covering up the fresh delicately sweet pumpkin taste, rather than enhancing it.

I knew I wanted pumpkin soup for Halloween dinner, and I knew that now was the time to branch out and create my own recipe. And boy oh boy, did I. This soup was so delicious and creamy, and the pumpkin flavor really shone through. The hints of peanut and Thai curry played up the sweetness and richness. If you're looking for a complex soup that's at the same time deliciously simple, you've found your match.

Pumpkin Peanut Thai Soup
Serves 4

1 small to medium pie {or sugar} pumpkin
1 tbsp olive oil
1 small onion
1 cup coconut milk
2 cups vegetable broth
1/4 cup creamy peanut butter
1 tbsp Thai curry paste {I used green}, or to taste
salt & pepper, to taste

1. Preheat the oven to 350F. Cut the pumpkin in half, remove seeds, and place cut sides down in a greased baking dish. Cover with foil and bake for 1 hour to 1 1/2 hours, until flesh of the pumpkin can be easily pierced. Allow to cool until the pumpkin halves can be comfortably handled.

2. Scoop the flesh of the pumpkin into a food processor and pulse until smooth. Set aside.

3. Heat the olive oil in a medium soup pot. Add the onion and sautee until golden, about 8 minutes.

4. Add the pumpkin puree, coconut milk, vegetable broth, peanut butter, and curry paste. Puree using an immersion blending to your desired consistency. Heat for 10 to 15 minutes to allow flavors to combine and all ingredients to heat uniformly.

5. Taste for seasonings, and add more curry paste, salt, or pepper if desired.

6. Serve with a dollop of vegan sour cream, some roasted salted peanuts, and a dash of paprika.

Drunken Spaghetti with Tofu

Drunken Spaghetti with Tofu, served with vegetarian "beef" steak {yuck!!} and scallion pancake {yum!!}, both impulse "let's try this!" purchases from my last trip to the Asian market.