One of the reasons I like fall is because I can make soup! Last week I made two soups and a salad from our October VegCookbook, Mouthwatering Vegan. The first soup was the Best Ever Winter Soup, which was quite yummy, and got more and more delicious each day (we had it for three nights). I was a little worried when I saw how much water was added at the end (6 cups), that the flavors would be diluted, so I let it cook longer than the suggested 20 minutes. I’ll definitely make this again.
The second soup was the Home Sweet Home Soup, which was also good, but I liked the Best Ever Winter Soup better. I used MorningStar Farms Veggie Bacon Strips for my “bacon,” and frozen edamame, rather than fava beans. For both soups I used Knorr Bouillon Vegetable Bouillon cubes, rather than the suggested veggie stock granules.
I also really liked the Mixed Lettuce Salad with Strawberries, Pear and Basil (I’m sure the maple syrup in the dressing, didn’t hurt!). The combination of raw garlic, and grated ginger in the salad (not in the dressing) was surprisingly good. I’ll make this one again too.
VegCookbook Club Story Swap
- Barbi made the Mushroom and Pea Curry (Mushroom aur Mattar ki Sabji) from our September VegCookbook, Vegan Indian Cooking (sorry I missed this in last week’s round-up, Barbi!).
- Elizabeth made the Oat Smoothie, the Artichoke Sundried Tomato Pesto, and the Potato Curry Burger.
- Happy Vegan Kitchen made the Mozzarella Cheese.
What have you been VegCooking?