Still playing a little food posting catch-up. This is Herbed Split Pea Soup with Apple and Coconut from The Art of Indian Vegetarian Cooking by Yamuna Devi. This turns out to be a soupy rather than thick dal. Surprisingly filling though. A bit of whole grain toast on the side made it enough for me for dinner.

I had planned on making Tanya’s Asian Creation from How It All Vegan but when I pulled out my tofu it had gone bad. Luckily I had a package of tempeh in the freezer so I just substituted it.

I like lots of different grains, but often fall back on rice out of laziness. To get away from rice, I cooked up a batch of Macrobiotic Millet from The Candle Cafe Cookbook. It was tasty, simple, pilaf-like. It was good with the riblets and even better with the Asian Marinated Tofu I ate most of the rest with.

I have a serious backlog of food pics. Maybe I’ll post these in little batches.

This is Barley Soup with Roasted Red Pepper and Mushrooms from Vegan Italiano. It was pretty good, but I think net time I would roast my own red peppers rather than using the jarred ones. I think it would be better without the flavor of the marinade. With it I had Sweet Potato Corn Bread from How It All Vegan. It was a good alternative to plain old corn bread but it did go green pretty quickly. So store in the fridge if you’re not going to eat within a few days.

Another one from Vegan Italiano, Turnip and Potato Soup with Basil. The potato kept you from being overwhelmed by the turnips. And if you pick out young, small turnips, they aren’t all that bitter anyway. I also love any excuse to use the hand blender.