As usual, I’ve been cooking, just totally forgetting to take pics. Above is the Moroccan-style Lentil and Chickpea Soup from Fresh From a Vegetarian Slow Cooker by Robin Robertson. (I love how that link doesn’t credit the author…) This is a great pick-me-up for cold grey days. It’s a hearty soup that’s also really brothy. And the Moroccan seasonings make the flavors really bright. Oh, and if you don’t have any harissa around and don’t feel like making it, rooster sauce (sriracha) is a fine substitute. And now on to the non-illustrated part of this post… I’ve had my eye on this recipe for Candied Lime Sweet Potatoes since November and finally gave it a try this week. I loved the flavor but I think mine came out too candied and chewy. Could be my oven spiking in temperature like it likes to do, or that I got too happy with my mandoline and sliced the sweet potatoes too thin. Or I’m being too picky. Anyway, I might try one more time following the recipe, but I’d also like to try it with the sweet potatoes cubed. These ate up nicely with Oven Roasted Tom Tofu from Vegan Vittles and steamed broccoli.Let’s see, what else have I cooked…ah, I tried the Tempeh and White Bean Sausage Patties from Vegan With a Vengeance for a potluck Saturday. They were tasty but were in no way interested in being patties. So they ended up being crumbles instead. I think if I make them again and WANT them to be patties, I might toss everything in the food processor and process with a bit of moisture until they look more like they’ll stick together. Although I will say that the mix did form into a patty fine, just busted all apart upon flipping. I also took Pumpkin Chocolate Chip Muffins, but I’ve posted about those before.