Cream of butternut squash w curry. (Vegan)

2 cups of butternut squash
1/2 cup of pecans (or walnuts)
1/2 cups of oats
8 cups of water
2 tbsp of curry
1 tbsp of olive oil
2 tbsp of dried parsley
2 tbsp of dried chives
2 tbsp of dried onion
1 tbsp of minced dried onion
1 tsp of cinnamon
1 tsp of salt
2 tbsp of dried garlic

Boil the squash for 10 minutes of medium temp w 4 cups of water. Boil oats separate in a pot for 10 minutes in 4 cups of water. Let cool for 5 minutes. Add squash, oats, pecans in blender until all smooth. Replace back on stove and add the olive oil and spices. Cook for 5 minutes on medium heat. Serve.

Very creamy and nutty flavored. You might want to add a little more salt.
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Calories 175 Calories from Fat 124

Total Fat 13.8g 21% Saturated Fat 1.4g 7% Cholesterol 0mg 0% Sodium 602mg 25% Total Carbohydrates 14.2g 5% Dietary Fiber 4.1g 16% Sugars 2.6g Protein 2.8g

Nutrition Grade A * Based on a 2000 calorie diet

Nutrition Facts Serving Size 581 g

Amount Per Serving

% Daily Value*

Vitamin A 154% • Vitamin C 34% Calcium 9% • Iron 11%

Nutritional Analysis Good points No cholesterol High in manganese Very high in vitamin A High in vitamin C

Bad points High in sodium

I used the following link to figure out the nutritional value.
http://caloriecount.about.com/cc/recipe_analysis.php

Cream of Mushroom w Spinach and carrots

8 cups of water
1/2 cup of oats
2 cups of spinach (fresh or frozen), chopped
1/3 of almonds (sliced)
1 big red onion, chopped
8 mushrooms (baby size), chopped
2 carrot sticks, chopped
2 tbsp of olive oil
1/2 a yam (baseball size), chopped into cubes
Tsp of salt
2 tsbp of garlic powder
1/2 Tbsp of crushed red pepper
1/2 tsp of cayenne pepper powder
1/2 tsp of black pepper
2 tbsp of onion powder

Saute mushrooms and onions w olive oil for 5 minutes on medium heat Add spinach. Add 3 cups of water and oats in pan and simmer for 10 minutes. Turn off stove and let cool.

In a pot boil yams and 3 cups of water. (Low heat)

In blender mix chopped carrots and almonds w 2 cups of water until creamy.
Add carrot/almond mix to yams.

Add onions, mushrooms, spinach, oats in blender until smooth. Add to boiling yams.

Add spices. Cook for 10 minutes on low heat.

Enjoy.

Total calories: Per bowl (16oz) 190 calories.