Can you believe tomorrow’s the last day of VeganMoFo already? I didn’t get to write (or read) as many posts as I would’ve liked for various reasons, but I still want to post as much as I can before October’s over! I’d intended to spend my afternoon and evening making all kinds of baked goods to freeze for later: pumpkin bagels, earl grey-scented bread rolls, cranberry muffins, maybe a loaf or two of bread… so many wonderful plans. Sadly, though, my beloved little oven decided to stop working just as I wanted to begin (noooo!), so I’ve been trying to think of other ways to satisfy my need for breads and sweet treats. So far I’ve come up with waffles, pancakes, crepes, flatbreads…
Speaking of flatbreads! Pictured above is some fresh cumin seed naan served with a bowl of curried carrot soup. The naan bread is a recipe from Terry Hope Romero’s new book Vegan Eats World, which I picked up last week when I attended her book launch & cooking demo in Amsterdam! The book is full of inspiring recipes but my boyfriend and I both love naan so this bread was a great place to start. I’ve made other naan recipes before that were pretty similar to this one, but it worked really well and I’d really like to try some of the variations as well (coriander & garlic naan!). It’s the only thing I’ve made from the book so far but the other recipes sound very promising as well so I can’t wait to try more. We had the chance to try her olive seitan after the cooking demo and I liked that a lot, so I’m planning on making that as soon as possible.
To go with the bread, I made this roasted carrot soup from Gnoe’s blog Graasland. I love roasted carrots (how I miss my oven already…) but I hadn’t tried them in a soup yet, so this was a lovely recipe to try. I did make the small change of using an Indian curry paste rather than a Thai one, which really changes the whole flavour of the soup, but it went very well with the naan bread! Oh, and I had to estimate the amount of carrots I used as my kitchen scales decided to stop working, too. I need to take better care of my kitchen!
Has anyone else gotten Vegan Eats World yet? Have you tried any recipes? I’d love to hear recommendations! Gnoe also posted pictures of the samples we got to try at the demo – olive chickpea seitan with lemony cashew sauce and banana chocolate cheesecake with a speculoos biscuit crust. Amazing.
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!
Today was dark and rainy – a perfect day to stay inside, read a book, have a big mug of tea, and make some soup!
The idea for this soup comes from the Souper Saturday category of Oh-Grow-a-Pear, a lovely new food blog I started reading recently. I make lentil soup pretty often but I had fun playing around with the spices and toppings for this one. I love how a simple pot of lentils can become so flavourful, especially without the addition of pre-made stock cubes – just spices and a little salt! I love the chickpeas & apricots in the topping, though next time I may just add them all to the pot near the end so they soften a bit more. All in all, this soup was very warm and comforting – just what I wanted today.
Now, I think I’ll go back to that book and tea I mentioned. Happy MoFoing!