It's soup time!

Last Thursday I ate at Manzanita again. It was lovely as always and very inspiring. It's the kind of food you could actually make for yourself (if you had the time) as compared to Millennium which is the kind of food you could make for yourself if you had a crew of kitchen slaves and several blenders.





Friday night we had red lentils with fresh turmeric and roasted sweet potato- broccoli dish, served with brown rice.



Saturday night we had leftovers because Dandelion the Bitter Green had a show.



Sunday night I made a whole wheat walnut french bread. It's the first time I've ever made a bread without a loaf pan-- very exciting! It was hard to get the walnuts mixed in but it tasted good. This was a super fast and easy recipe from Mark Bittman's How to Cook Everything Vegetarian.



We ate the bread with a creamy cauliflower soup, garnished with tempeh bacon and greens.



Monday night we had Thai food from the local Thai food place.

Tuesday night was Taco Noche! We had refried pinto beans on corn tortillas topped with roasted brussel sprouts and carrots and garnished with sauted lemony greens.



Wednesday night was pasta night. Soba noodles served with tofu, carrots, and kale flavored with almond butter.



Thursday night we're having broccoli leek soup with rice.

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This week's recipe:
Broccoli Leek Soup

2 leeks
2 small broccoli heads
several cloves of garlic
white miso
1 can of adzuki beans, rinsed and drained
cooked rice

Wash very thoroughly the leeks and chop them. Cut the broccoli into florets. Dice or press the garlic. Heat a little bit of oil in the bottom of a soup pot. Add the garlic and cook, stirring, until browned. Add the leeks and stir to coat with oil. Add a little bit of stock or water to just cover the bottom of the pan and a dash or two of soy sauce. Let the leeks and garlic simmer in this stock for a minute or two until wilted. Then add the broccoli and more stock, enough to cover the broccoli. Bring to a boil and then let simmer on low until the broccoli is easily pierced with a fork.

Take the pot off the heat and take out a small amount of the liquid. You'll use this to mix the miso. Blend the soup with an immersion hand blender. (Or blend in batches in a blender or don't blend at all.) Mix 3-4 scoops of miso with the soup liquid. Return the pot to the stove and add the miso and the can of beans. Add two to three scoops of rice. Taste and add more soy sauce or pepper as desired.