Earlier in the week I made Leslie's Gypsy Soup. I followed her recipe exactly, except I used all sweet potatoes (didn't have any white potatoes), so mine is a little darker than hers. The soup is really, really, really good. I know there are some variations on different blogs, but Leslie's combination of spices really makes this soup rock. See Leslie's version here http://eatpeaceplease.blogspot.com/, which was adapted from Kris http://squirrelsvegankitchen.blogspot.com/, who adapted from somewhere else......
I made Nava's Oat Walnut muffins to eat with the soup. I didn't put in quite as many walnuts and instead sprinkled some hemp seeds on the tops. These I couldn't get enough of cuz they are awesome!
Last night I made Susan's Mini Crustless Tofu Quiches http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html. They are every bit as delicious as she described. She left out one important piece of information though. Instead of putting the mixture into the muffin cups, you could just pour it into a bowl and have yourself an awesome dip! I'm not kidding - the batter is as good as the quiches!
On Saturday (when it was literally freezing) I went to the farmers market and got some beautiful veggies. I got sweet potatoes, apples, Brussels sprouts, giant broccoli and cauliflower, and greens - Russian red kale, and my favorite salad greens, mizuna and arugula.
Let's have another look at that broccoli!
I sauted the kale and added in the leftover quiche veggies to have with the mini quiches. Isn't this kale beautiful!!!
I also shopped at Whole Foods and the asian market. I got some weird whole grain soy sauce at the asian market and the yuba sheets. I had a finger taste of the soy sauce and nearly gagged. Chase said he used less than a teaspoon for a giant stirfry and he loved it - said it tasted like Bragg's. So it's obviously very strong. I will certainly get my money's worth, if I'm ever brave enough to try it again. I should have taken a shot of the back side of the bottle. It lists all its nutrients, like Bragg's, including B-12.
I also baked a whole wheat loaf and gave it to Chase. I didn't have any, but he assured me it was as tasty as it looked.
Also made fresh cranberry and farmers market apple muffins.
I made a stirfry using the Massaman red curry paste Megan blogged about. I used broth instead of coconut milk in my stirfry, so mine is really red! http://meganthevegan.blogspot.com/
For Ben -- I hope you can find some GF baking mix soon. Here's what to look for.
And as promised, my recipe for White Chili:
1 large onion, chopped
3 cloves garlic
1 tablespoon olive oil
2 large white potatoes, diced
4 - 5 cups water
1-1/2 tablespoons vegetable broth granules
1 teaspoon Tabasco (or to taste)
1 tablespoon chili powder
1 teaspoon cumin
salt & pepper to taste
2 cans cannelini beans, rinsed and drained
1 4-ounce can chopped green chilies
1 pound baked tofu, cubed (I baked cubes covered in cornmeal, nut. yeast, and s&p)
In a soup pot saute the onion and garlic in the olive oil until soft. Add the potatoes, water, broth, and seasonings. Cover, set heat to low, and cook about 20 minutes until potatoes are tender. Add one can of beans, then puree the whole pot. Add in the second can of beans, chilies, and tofu. Check consistency at this point. Depending on how much water you used, you may need to add a cornstarch slurry (I did). Continue to simmer for at least 20 more minutes. Taste for seasoning before serving. We like heat and kept adding more chili powder, so our chili became less and less white! We served the chili with fritos, cilantro, and salsa.
It's awfully tasty!!