PETA's Guide to Compassionate Living

Elegant and Compassionate Recipes

Butternut Squash Soup

130 g carrots, chopped 120 g celery, chopped 6 sprigs fresh parsley 4 sprigs fresh thyme 1 Tbsp whole peppercorns 1 bay leaf 250 ml white wine 1 L water 2 large onions, diced

Potato-Stuffed Artichoke Bottoms

4 medium potatoes, peeled and diced 3–4 cloves garlic, minced 3 Tbsp olive oil Salt and freshly ground black pepper, to taste

8 tinned artichoke bottoms 4 slices vegan bacon, diced 27 g pine nuts, lightly toasted

400 g butternut squash, peeled and diced Salt and freshly ground black pepper, to taste Pinch nutmeg, to taste 2 Tbsp white truffle oil, optional 30 g plain-flavoured toasted corn kernels, coarsely crushed, for garnish Place the carrots, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 30 g of the onions in a large pan and bring to the boil. Reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pan. Transfer the squash, onion, and 1 cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season with the salt, pepper, and nutmeg. Add the truffle oil, if desired, and blend again until the oil is incorporated. Pour the purée back into the pan and add some of the reserved liquid, stirring to achieve the desired consistency. Ladle into bowls and sprinkle toasted corn over each. Add the squash and remaining onion and cook over medium heat until the squash is tender.

Bring a medium-sized pan of water to the boil. Add the potatoes and simmer for 15 to 20 minutes, or until tender. Drain, then transfer to a bowl and mash. Meanwhile, in a small frying pan, sauté the garlic in 2 tablespoonfuls of the olive oil over low heat for 10 to 15 minutes. Add to the potato, along with the salt and pepper, and mix thoroughly.

Fill each artichoke bottom with a scoop of the potato, then arrange in a greased casserole dish.

Preheat the grill.

In the same small frying pan, heat the remaining olive oil over medium heat. Add the vegan bacon and fry until just softened, about 1 minute. Top the artichoke bottoms with the “bacon” and pine nuts and grill for several minutes until the top is lightly browned. Serve immediately.

Makes 2 servings

Makes 4 servings