Six-Shades-of-Red Soup, Linguine with Purple Cabbage + Shredded Brussels Sprouts with Apples and Pecans

Six Shades of Red SoupI’m loving cooking by color from our February VegCookbook, Color Me Vegan, and am fascinated by how my color “cravings” change each week.  My favorite recipe of the week was the Six-Shades-of-Red Soup.

This beautiful soup is dee-lish-us. The only adjustments I made to the recipe were to use 1/4 teaspoon (rather than a 1/2 teaspoon) of red pepper flakes, and I blended it all with my immersion blender (the recipe suggested only pureeing half the soup).  Including red lentils in the soup made it more filling than most puréed vegetable soups, which was great!

I also made the Shredded Brussels Sprouts with Apples and Pecans (pictured above). I liked them, but I wasn’t blown away by them. I think my expectations were too high since it seems like it’s everyone’s favorite recipe so far. I added the optional lemon juice at the end, which made everything a little too sour. If I make it again, I won’t add the lemon.

My final recipe of the week was the Linguine with Purple Cabbage, which was surprisingly good. I say surprisingly because I really didn’t expect sautéed cabbage to be good with pasta, but it, along with the sautéed red onions, gave the dish a wonderful sweet flavor, I also ground walnuts in my blender, and sprinkled them on the top, which provided a yummy contrasting texture and flavor.

I actually started out with toasted pine nuts, as the recipe suggests, but while I was blending them, I heard a terrible sound. My first thought was, “Those are some hard pine nuts,” but after it went on for a while I opened the blender to find that a very small pottery figure had fallen off my knick knack shelf and into the blender 😦  Bye, bye little pottery figurine from trip-of-a-lifetime to Peru, and bye, bye pine nuts.

VegCookBook Club Story Swap

Kelley of Eatin’ Vegan in Smalltown USA made Blueberry Buckle, Quick Curried Swiss Chard, and Coconut Rice.

Elisa of Veggie Goes Vegan made Cajun Red Beans and Rice, Peanut Pumpkin Soup, and Shredded Brussels Sprouts with Apples, Nuts, and Baked Tofu.

What did you VegCook this week?

3 responses to “Six-Shades-of-Red Soup, Linguine with Purple Cabbage + Shredded Brussels Sprouts with Apples and Pecans

  1. I made Hot Tamale Pie-pg 92; Yellow Split Pea Soup with Collard Greens & Yams-pg 84 and Blackberry Breakfast Bars-pg 156. I bought brussels sprouts but I’m debating on whether to use them in the shredded br recipe. Sounds like alot of mixed reviews; I would hate to waste my precious brussels sprouts for a yucky recipe! LOL 🙂

  2. That soup is so red! I still haven’t scored a copy of the cookbook but I tried two recipes from it that I found online. The minestrone ( and cherry chocolate cookies ( Looking forward to getting the actual cookbook from the library soon.

  3. http:/valley -vegan

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