Carrot Lentil Soup w/ Orange



Oranges in your soup? Sure, why not!! I got this recipe from a friend on Flickr and I adapted it slightly since I didn’t have all the ingredients floating about in my kitchen. The soup is delicious, and the orange notes are very subtle. Here’s the adapted version of the recipe (in metric because I was too lazy to convert to imperial):

Creamy Carrot Soup with Lentils and Orange

1 small onion, chopped finely

300 grams carrots, washed, peeled and sliced

2 cloves of garlic, minced

.75 liters vegetable broth

100 grams lentils (the original recipes calls for red lentils, I used a mix of red and green)

1/2 t agave nectar (more or less to taste)

juice of half an orange

handful of cashews

50 ml water

salt and pepper, to taste

1. Saute onion with a bit of oil in a large saucepan until translucent

2. Add garlic and carrots and saute a few more minutes

3. Pour in vegetable broth and lentils

4. Stir, stir, stir

5. Bring to a boil, cover, and reduce heat to a simmer

6. Simmer for about 30 minutes, or until lentils are tender

7. Meanwhile, place a handful of raw cashews in a blender with the water and process until creamy

8. Add agave nectar and orange juice and process for a few more seconds

9. Remove soup from heat and allow to cool slightly

10. CAREFULLY pour soup into blender with cashew mixture and process until smooth (you may need to do this in batches)

11. Transfer to bowls and season with salt and pepper


One Crazy April

Well, the weather here in Portland, OR has been a blend of four seasons over the last few days. This seems to be a worldwide trend, and I kinda like it…I know, I know, who likes hail, snow, rain, sun, wind, and cold all in one day? I do. I grew up less than a mile away from Lake Erie in Pennsylvania, and this is a welcoming memory of childhood…Anyway, weather that is as temperamental as my mood leads to lots of fun in the kitchen! So that’s good…

First up, I made a huge batch of granola. The recipe is adapted from The Big Book of Vegetarian, which happens to have a ton of yummy vegan recipes (and veganizable vegetarian recipes). This is the Spiced Vanilla Granola, made with considerably less sugar than the recipe calls for. This is a very versatile granola, you can add any combination of nuts and dried fruit, and it still turns out perfect every time!

After the granola, I made pita dough (again). I think I’ve become a pita fanatic. Pita is awesome because one batch makes enough dough for at least 16 pitas, and you can freeze the unbaked dough balls for later! This pita dough is for tomorrow night’s dinner: FALAFEL!!!! My favorite part of making any yeast dough is watching the yeast get all foamy! As I have mentioned in a previous post, talk to your yeast! Say things like “Hey lil’ yeasties, it’s time to go for a swim!”…

Once the pitas were finished baking, I was hungry. So, I made a snack with a chickpea spread from The Ultimate Uncheese Cookbook (my very first vegan cookbook!), and cut a pita into triangles. This is one of the most addictive spreads around, and my pita was psyched to not be naked anymore.

Once I finished my snack, I went on to making more jam, with the last of my berries in the freezer (picked…2 summers ago!!!!). Lemon juice is essential to jam-making.

A Strawberry-Raspberry Jam:

Next up: Tuscan White Bean Soup, also from The Big Book of Vegetarian. This is a hearty, healthy, delicious soup (especially on a day when the weather keeps you indoors).

Maybe you are wondering, where’s the dessert?! Well, I can’t go a day without some sort of tasty treat, so today (and many days) I made Chocolate Pudding, courtesy of Fat Free Vegan (my oh my, this is sooooo gooood!!!!).

And lastly, on Wednesday I received a little package in the mail from Hannah (aka Bittersweet). I was lucky enough to be one of the winners in her bunny contest. So, you don’t have to guess who was hiding in the envelope! That’s right! A sweet little pink bunny, who I have named Krames (after a sneaky spider who lived in the hallway of my building, until he ran off with another spider named Willis, who lived in my apartment…). Thank you Hannah! As it turns out, Krames loves vegan cupcakes (go figure!). On Friday night, my boyfriend and I were desperate for a treat, but I had no sugar anywhere! I did have some soy sweetened condensed milk. I ended up making vanilla cupcakes without a recipe (a little of this and a little of that), and topping them with some homemade hot cocoa mix I had in the cupboard. They actually turned out very well, not too sweet, with a lovely texture and crumb. But the “recipe” only made three cupcakes. One for me, one for Tim (my boyfriend), and one for Krames. Perfect!