1 acorn squash, diced to 1-2 inch cubes
2 very very very large sweet potatoes, diced to 1-2 inch cubes (omg so much work)
3 washed, cored, quartered fuji apples with the skins still on
1 large yellow onion, diced small (not necessary, but is nice)
4 cups apple cider (optional–water works just fine)
3/4 cup crunchy peanut butter
1 tbsp sesame seeds
1 tbsp or so cinnamon
1/2 tbsp nutmeg
1/2 tsp or so cayenne pepper (I’m almost convinced I used more, because damn, this stuff has a kick)
salt/pepper (about two pinches each)
A dribble of vanilla extract
A dribble of olive oil just for fun

Toss all of the above in the crock pot for 8 hours on low. (Or you could simmer over a low heat for two hours, I think.) Then get out your blender. Toss portions in a bit at a time, puree, and put in a large bowl until you’re done with everything. If you need to make it a bit more liquidy (you shouldn’t have to), toss in a bit more apple cider.

For this dish, I got about 4 or 5 quarts of soup, which is a ridiculous amount. Not all of this is in season at the moment, but it’s great in winter! Also, each cup of soup is about 140-160 calories (although it may vary depending on the cider, peanut butter, etc. used), but it is very filling, and two cups with some bread for dipping is more than enough of a meal for me!

One year ago, I would have just ordered chinese food delivery or bought microwave pizzas. I forgot to eat protein all the time when I started changing my diet–all I had was ranch dressing, veggies, coffee with International Delight creamer… You get the picture.

But then, I discovered beans. Beans are amazing. And versatile. So are eggs. And hummus! Oh all these wonderful things! When you start looking, you realize how much protein is really out there.

But sometimes I just need something more. So I go for sushi. That’s my special treat, and the only thing that keeps me from being fully vegetarian-verging-on-vegan.

Also, the mass-cooking technique is wonderful. Make 4 quarts of some hearty bean soup or root vegetable soup or pureed sweet potato-apple-peanut butter-cayenne pepper soup (my favourite concoction), (or anything that keeps well, like pizza, or burritos that you bag and freeze, or whatever), portion it out in tupperware, and freeze/refrigerate it until you need a meal. Then it’s microwave town and not icky soy patty time.