The weather finally broke here. I think we had a record number of 90+ degree days in Atlanta this year, or close to it. Now that we’re done with that and can even occasionally open the windows, it’s officially the beginning of soup season. Digging around in my MacGourmet recipe box, this recipe for Golden Curried Pea Soup looked appealing. It’s from Nava Atlas’ Vegan Soups and Hearty Stews for All Seasons. The barley makes it extra filling. It matures nicely in the fridge. I finished a whole recipe of it on my own by taking it for lunch and never got bored of it. You’ll see some green in there. I had some kale all cleaned and chopped up so I threw it in. It worked nicely. I also occasionally stirred in some garam masala when I felt the need for a little extra spice kick.
I thought yesterday morning was cold. Especially when Grover escaped as I was letting when I let Tak out for her first pee. Chasing him around the yard for ten minutes all bleary eyed at 5:30am was not much fun. He runs, he meows, he runs some more. I think he finally let me catch him when he realized he was cold. It’s a good think he’s a handsome cat. See?
On to food. If you haven’t made the Cholent from Veganomicon, this is the perfect time for it. After chasing Mr. Short Bus cat around the yard, I swear I would have eaten this for breakfast if I’d had any left. So warming and satisfying. The tvp chunks have the perfect chew to them. It’s like the stew my mom made growing up without all the death. Hell, next time I might even make it with biscuits on top like she did if I don’t make it into a pot pie form.
Hey, so if I used whole wheat penne in the Pumpkin Baked Ziti recipe from Veganomicon that makes it have, like, negative amounts of calories and fat, right? Right? Sigh, I guess not. It makes an ass-ton too, so I’ma need to freeze some of it. It kind of dirties a lot of dishes and takes a while, slightly less then 2 hours from start to face stuffing, but like the Butternut Squash Lasagna, it’s worth it. I even made the bread crumbs for it from a bread I tossed in my bread machine at the end of last week.
Okay, so this isn’t so much a quick, throw it together on a weeknight after work kind of recipe. But it’s definitely worth all the pieces and parts that go into it. This is also the first time I’ve worked with a vegan béchamel sauce. It came out really nice. I was surprised. Makes me want to revisit some old ovo/lacto recipes I used to make. Oh yeah, I should say it’s from Yellow Rose Recipes. I’m tired or I’d rave more about it instead of just going to bed.
Sometimes the sequel IS better than the original. I think that’s going to be the case with our second snow incident this year in Atlanta. It’s been cranking for about an hour and a half or so and doesn’t seem to be stopping. I’d love it if it were to snow enough to actually cover the grass. I’ve yet to see that since I’ve lived here. It did apparently snow pretty good one year, but I think I was in Copenhagen looking at bigger and better snow. Tak doesn’t seem all that excited about it, but at least she’ll go out in it unlike rain.