We’ve been having more and more cold autumn days, so when I came home with a small round pumpkin a few days ago we immediately decided to turn it into a pot of thick, comforting soup. I wanted to make something slightly different from the soups I usually make, so I chose this recipe for pumpkin soup with red lentils and dates from Vegalicious. There were at least ten other amazing-looking pumpkin soup recipes on there, as well (that website is such a great resource!) but I happened to have the ingredients on hand for this one. I added fewer dates than the recipe called for because I was worried the sweetness might be too much (I have a weird aversion to sweetness in some savoury foods) but it was not overpowering at all so I would have no problem making the recipe as written next time. I also like that while it isn’t overly spicy, the small amount of pepper really adds to the warming quality of the dish. Mmm, pumpkin soup is the best.
The post on Vegalicious also refers to a recipe for bread bowls, which I though was a really cool idea, so I decided to make those while the soup was simmering. These turned out even better than I’d expected – the dough was pretty easy to shape (I used four small ramekins and made bread sticks with the leftover pieces) and the bowls were very sturdy so we didn’t have to worry about soup seeping out as we kept going back for second and third helpings. It’s probably a good thing I made them relatively small, though – when we ate the bowls at the end of the meal they were surprisingly filling. I added some wholemeal flour and dried herbs to the dough so they tasted great and were pretty healthy, too. And I just love the idea of edible bowls!
My boyfriend’s parents came to visit yesterday and I thought that was the perfect excuse to make apple pie. I’d had this recipe (in Dutch) from Suzette’s blog bookmarked for a while, so I’m glad I finally got around to trying it!
I ran out of time so I just crumbled the dough on top rather than making a pretty lattice crust. Unfortunately I still don’t have a big springform pan and I had a little trouble getting the pie out of the tart pan I used, but oh well. Apple pie tastes better when served in piles rather than slices anyway. I know this from eating my mother’s pies which rarely hold together but still taste amazing! I don’t think there will ever be an apple pie I love quite as much as the ones my Mum makes, but I still really enjoyed making this one, too. In fact, there’s only one piece left, which we’ll probably be sharing for dessert tonight. Can’t wait!
I’m having a little trouble keeping up with VeganMoFo this year! I’ve been cooking but haven’t got around to posting as much as I would’ve liked and I keep coming across new blogs I want to follow, too – I expect I’ll still be reading all the amazing MoFo posts for a few months once October’s over. I’m not complaining, though! I’m still aiming for at least 20 posts this month, so maybe I’ll catch up by doing more than one on some days. Here’s a quick tasty meal I made last week:
I was just cooking for myself that evening and I wanted something healthy and quick. I’d picked up some green asparagus and lemons from the market the day before, so I entered those into the search bar at The Taste Space and found this recipe for a lemon asparagus quinoa toss – perfect! I hadn’t tried roasting asparagus before, but this definitely won’t be the last time. They really made this simple meal a lot more special. I loved the warm, fluffy quinoa with the garlicky dressing but I imagine this would be pretty good served cold as well.