Hey Look!

More cookies!

Vanilla and chocolate thumbprints from The Vegan Cookie Connoisseur.

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So Much Food

I think I should point out that the meals you're seeing here aren't all that indicative of what I usually get for lunch. I almost never get dessert and I often get soup or a sandwich, but rarely both. I want to present a good sampling of what these places have to offer, though, so I'm splurging a bit (and sometimes finishing lunch for dinner).

Today's Midtown Manhattan lunch came from FreeFoods NYC.

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This Post May Be a Lie

And if it is, I apologize. I have an open bag of wakame in my pantry but have no idea what I used it for. I made this soup so long ago that even though I remember how to make it (basically) and how it tasted, I don't remember what sea vegetable was in it (and don't currently have access to the recipe). Process of elimination: the wakame went in this soup. I may be wrong. It may be nori.

Today's plant: Wakame
Used in: Manhattan Glam Chowder from Appetite for Reduction

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This is a Test

Of the Emergency Deliciousness System. If this had been an actual Deliciousness Emergency, the post you are viewing would include many healthy recipes to shock, amaze and astound. This blog serves the Greater Veganistan area. This concludes this test of the Emergency Deliciousness System.

Sorry, I'm in a silly mood today. That's my longwinded way of saying today's post is going to be all about tester recipes from Isa Chandra Moskowtiz's upcoming low fat and whole foods book, Appetite for Reduction.

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Passing on the Meat

My family recently celebrated Passover and we tried a little experiment: I would cook two vegan Seders (big, traditional dinners) and my family would go vegetarian for the rest of the holiday. Eight days without any meat in the house. My plan was to cook as much as possible, since the more I cooked, the less matzo with cream cheese they ate.

I'm pleased to report that even though the holiday ended a week ago, no meat has been consumed in our house yet and both of my parents are considering going vegetarian on a more permanent basis (they're both totally cool with keeping meat out of the house, but right now, they'd still like to eat it at restaurants on occasion). Also, I think my mother now has a bigger AR soapbox than I do. It's pretty rad.

Here's a small sample of what we ate:

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Caribbean Vegan

Good news! We are done testing for Caribbean Vegan! I got to taste so many delicious new dishes and I can't wait for the book to come out and try the rest. Here's a quick preview of what to expect (NOTE: For pretty pictures of the food that will make you drool, check out the author's blog, linked above. For pictures that prove you can make these yummy foods with almost no hand-eye coordination, keep reading):

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Pack it Up, Pack it In

Of all the food I ate in Barbados, I think my favorite (non-homemade) things were conkies and doubles. So I was super excited when T posted her conkies recipe and I got to test it for her upcoming cookbook, Vegan in the Sun.

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Oh Hi

Wow, I'm really crap at this blog thing, huh?

Hmmm....what's happened since my last post of any substance? Let's see.



(please excuse the crappy photo. It's taken with my BlackBerry and apparently TwitPic* doesn't let you embed photos without shrinking them. This picture really isn't worth reuploading to Flickr, but we'll make do since it's all I have from the past few months and this post needs something. You can click through to see it in it's larger, overbroiled, glory.)

Vegan Brunch testing ended. Pre-order your copy today! (thus concludes the shameless plug portion of this post)

I successfully completed about a week doing Eat to Live really hardcore. During that week, I made loads of non-photogenic soup, which was not worth posting about.

I spent two months doing my own modification of Eat to Live, which basically meant making more ugly (though tasty) food and not eating any Luna Bars. Success!

I gave up fried foods for the period of time known as Lent (also chewy candy, but that's not relevant to what you see here).

I baked a lot of chocolate chip cookies. They didn't come out anywhere near as pretty as Isa's.

Testing began for Terry Hope Romero's Vegan Latina. WOOHA!

So far, I've made Tropical Pumpkin Soup, which uses Calabaza pumpkin instead of the kind you usually use on Thanksgiving. It's really good and creamy and kind of thymey. Yum.

Locro, or Creamy Potato Soup with Avocado, might be my new boyfriend. My whole family loved this. It's so thick and rich and creamy. The avocado adds a nice touch to your usual potato soup and it's garnished with lime juice and raw red onion which give it a nice kick.

Pastel de Choclo, or Sweet Basil & Corn Pot Pie, is kind of like shepherd's pie gone south o' the border. The filling is made up of vegetables, raisins, tempeh and yuca and the topping is a sort of batter made of corn instead of the usual potato. So. Good. The picture above doesn't really do it justice because I broiled the hell out of the top (I've said it before and I'll say it 74289 times more: I like my shit burnt).

In addition to getting to make all sorts of tasty awesomeness, working on this book is allowing me to try out a bunch of new flavors. In one week, I've already added two new spices to my list (annatto, which I used to flavor an oil that was to be used in the potato soup and many other things, and epazote, sort of like Latiny oregano). So much fun!

I think that's all I've got. Now that I'm testing again and Passover is coming, hopefully you'll see a bit more from me in the coming months.

So how've you been?



*Yes, I'm on Twitter, but I don't bother to link it here because I'm not one of those interesting food-related Twitterers who posts all sorts of useful links and stuff, it's mostly just my friends and I bullshitting.

Passover, Post the Fifth

It's over! Someone pass me a bagel because Passover is officially over. Let's talk about what I ate for the last two days.



Pictured above is the Broccoli-Potato Soup with Fresh Herbs from Veganomicon. What a nice soup. Someone used the last of my dill, so I used a tablespoon or two of rosemary instead and I couldn't find dried tarragon, so I used fresh, but it was still very nice. The herbs are added at the end, so you can still taste each individual flavor instead of just having a mass of taste. Nice.

I also steamed up some asparagus with some garlic and lemon in the water, then threw it in the oven with some olive oil, salt and minced garlic. As usual, that was inhaled by my family in less than no time. I learned a valuable lesson from this holiday: to get my family to eat vegetables, all I need to do is add oil, garlic and heat. Spiffy.

For lunch today, I heated up some of the leaves left over from my artichoke hearts and made a dipping sauce for them from a bit of softened margarine, one clove minced garlic, the juice of one-quarter lemon and a bit of salt. It was my family's first time eating artichoke leaves and they seemed to like it enough (though it didn't drive them wild or anything).

Remember those Brussels sprouts I thought I'd be able to eat with dinner, just not in large quantities? I was wrong. They were SO bitter that I was only able to eat about two halves, then had to stop. Even with mashed potatoes (which make the whole world better) and the portobello mushrooms from Yellow Rose Recipes. What the hell? I have no idea how that happened and don't even know if it's possible to salvage the things. Any ideas would be greatly appreciated.

Thus concludes our five-part series on my first vegan Passover. Thank you and have a pleasant tomorrow.

Passover, Post the First

According to Gothamist, hospitals see "an uptick in total patient volume during Passover...[largely due to] Dizziness from [cleaning] fumes, slips from highly buffed floors or wet bathroom tiles...knife wounds from cutting food, burns from stovetops, and even fingers chopped up in blenders." I only have two cuts and a burn, so I consider myself lucky. Doubly lucky since I did most of my cooking while half asleep.

I'm a sabbath observer, so I had to make sure most of my Passover food was ready by Friday night. I took Friday off from work and started my food prep Wednesday night. And, like all responsible people would, went to see Colin Meloy Thursday night at Music Hall of Williamsburg (side note: he is the cutest thing on two feet. I stood there the whole time wishing I'd baked him cookies). Due to transport issues and my inability to shut up and leave when I'm hanging out with friends, I got home at 2 AM. In case that wasn't bad enough, my mother was still in the kitchen, so I wasn't able to get to work until 3. I ended up not sleeping at all until after dinner Friday night. Oy vey!



Almost every recipe I picked for the holiday used vegetable broth or stock, so the first thing I had to do was make the vegetable broth. Naturally, I made the one from Vegan With a Vengeance. It's such a staple in our house that even my mother made a double batch of it to feed the family and to use in all her cooking (Wednesday night was dedicated to chopping vegetables for all the broth). You'd think after making the broth over a dozen times, I'd be able to make it without screwing it up, right? Wrong. Somehow, I'm unable to tell the difference between parsley and cilantro and ended up accidentally substituting the latter for the former. I didn't even realize it until it was time to use the cilantro in another dish and I didn't have any. D'oh! Thankfully, I like cilantro, and I was just using the broth as an ingredient, not eating it straight, so it didn't make a huge difference when combined with the other ingredients in my dishes.

While that was simmering for 90 minutes, I grabbed Tofu Mom's recipe and made matzo balls. Lots of lots of matzo balls.



And started the crust and the filling for my Raw Apple Pie. I don't have a Passover blender or food processor, just a Smart Chopper, and trying to do all those dates in there nearly made me want to stick my head in next. I hate that thing. Definitely getting something better for next year. But I got it done and had plenty of time to let the filling soak and the crust firm up in the fridge. I tried to get all decorative with a flower in the middle and some golden raisins to garnish, but I don't think it worked so well. It didn't really matter since it completely fell apart when we cut into it, but it was still tasty, which is the most important part.



And I prepped my portobello mushrooms, prepared my marinade and put everything together for Yellow Rose Recipes' grilled portobellos. It was so easy to put together that I forgot I don't have a grill pan for Passover. I decided to roast them instead, after they marinated for 24 hours.



While I'm on the subject of Yellow Rose Recipes, I need to talk about the Braised Cauliflower. I know I say this about everything, but it's really the easiest recipe ever. The aroma when the cauliflower was cooking in the margarine was amazing. My mother kept asking what was in the pan and refused to believe it was just cauliflower and margarine. I was almost disappointed when I added the broth and everything started smelling like it instead of yummy, popcorny, cauliflower. As the broth cooked off, the fragrance came back, better than ever, and joy was had. My family really enjoyed this. It's a side dish that's so simple it compliments everything. Even my grandmother ate one floret and deemed it good. She never eats vegetables, so that's high praise indeed.



I wanted to make the Indian variation of the Yellow Rose Recipes Green-Wa, but couldn't find kosher for Passover curry powder. Instead, I found this handy guide to making your own spice blend that could be deemed "close enough" by some people. Those people don't include me. Not because I'm so discerning, but because I only had red pepper flakes and no matter how much grinding I did with my new mortar and pestle, I just couldn't powder them.



I used that "curry powder", substituted the coconut milk for the soy yogurt and was about to start chopping my herbs for the Green-Wa, when lo and behold! I didn't have any cilantro! Oh yeah, it was all in the soup. So I chopped up the parsley and stuck that in the quinoa instead. And I completely forgot to even add the curry powder until the very last step. I made numerous mistakes with this recipe, but it's very forgiving. The current dish is somehow almost bland, in a good way, but still burns my tongue. My brother ate loads of it; he especially liked putting it on chicken. I can't say I love the recipe as I made it, but it gave me an idea of how it would taste if I didn't completely screw it up. Will definitely try again when I'm not completely out of it.



The last thing I made before the sun set on me was Herb Roasted Potatoes from Vegan With a Vengeance. Holy crap, those are good! I took the time to chop my herbs up nice and fine and got them really well done and my family went crazy for them. Even my grandmother ate a significant portion of them, and usually just looking at spices gives her "agita", and my brother didn't even pick out the onions. Victory!



A couple more pictures from Day One:






Stay tuned for Passover Cooking: Day Two!

I Has a Secret

OK, no I don't. But Susan over at Fat Free Vegan does, and it's a good one. The secret: SOUP. Easy, tasty, healthy soup. If I was the sort of girl that cared to settle down, I'd probably marry soup. No joke*.



Susan calls this her "Dirty Little Secret" soup because it's so easy it almost makes itself, but it's so full of healthy goodness and flavor that people will think you had the pot on all day. If you don't tell anyone, I won't.

I usually stay away from prepared ingredients, choosing fresh produce over canned or frozen and even making my own vegetable broth when necessary, but I picked this recipe for a really busy weekend, so I went with frozen vegetables and the recommended box of broth. Crazy. I felt a little dirty while making the soup, but that went out the window as soon as I tasted it. And it took less than an hour to make, so I really didn't feel dirty for long at all! My big deviations from the recipe as pictured were using a different bag of frozen vegetables and adding quinoa. Bold!

Susan's Dirty Little Secret Soup

5-6 cups Imagine No-Chicken broth
1 16-ounce can diced tomatoes
1 16-ounce can Great Northern beans, rinsed and drained
1 16-ounce can Kidney beans, rinsed and drained
1 1-pound bags frozen Thai Stir Fry vegetables
1 1-pound bag frozen California Stir Fry vegetables
4 cloves minced garlic
1 teaspoon basil
1/2 teaspoons oregano
1/2 teaspoon thyme
a shake or two of Tabasco
black pepper and salt to taste
1/2 cup quinoa

Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.

That's it! Can you believe it? Is that not crazy? It's crazy. And tasty. And super healthy. Go eat it. Seriously.



*OK, maybe little joke.

Happy New Year!

I know I've already posted this year, but this is my first entry about something I actually cooked in 2008, so I thought I'd wish everyone well here.

Personally, I'm not doing so great. I almost died on New Year's Eve, botched both things I prepared yesterday and have a cold. The worst thing about this cold is that my friends and I are finally having our holiday gathering this coming weekend and about half the gifts I plan on giving are baked. So unless I can shake this thing by Saturday night, I'll be baking in gloves and a face mask. Tips (like advice, not money) greatly appreciated.

I attempted to make Fat Free Vegan's Garden Vegetable and Bean Soup and the Buttermilk Biscuits from Yellow Rose Recipes. Fail.



Please look at the recipe on fatfreevegan.com. Could that be any easier to make? No. Is it impossible to fuck up? Yes. Unless you're me. I was supremely lazy and decided to use the food processor for everything, so instead of pieces of onion, my soup's base was a sort of onion puree. I also used red cabbage instead of green. And too small of a pot, so it nearly boiled over. See?



Please look at the picture on fatfreevegan.com. Now look at this:



Do they look anything alike? No. And the disparity is getting greater with time, as the broth darkens and the zucchini and beans turn purple.

That said, it's still tasty. It's not the sort of thing where I flip out with the tasty goodness at every spoonful, but it's satisfying.

The biscuits should have been a cinch, since I just made them, but no. See the picture at the top of this post? I call it breadscuit.

I doubled the biscuit recipe, so I needed five teaspoons of baking powder. I put in five tablespoons. Of course, I realized what I'd done right when I finished dumping the last one in, so I tried to scrape off as much baking powder as I could and leave in approximately five teaspoons. Perhaps that's why the dough was incredibly sticky, no matter how much flour I added to it. The dough was so stuck to my hands that I had to call my brother in to add the flour while I kneaded it. After adding what felt like ten cups of flour, I gave up, scraped as much of the dough off my hands as I could and threw it in the oven. A few minutes later, I remembered I had poppy seeds, so I pulled it out, dumped them on and put it back in (in retrospect, I also have flax seeds, which have been a way better idea. Pity I forgot).

Oddly enough, my mother and brother liked the breadscuit. I didn't think it was half bad either. Then again, maybe it's not so odd. Baked dough is almost always a good thing.

Soup, Moroccan Style

The most recent issue of Vegetarian Times had two awesome things in it:

1. A positive review of Veganomicon.

2. A soup feature.

I love soup. Could probably live on it, given half a chance. Hell, I'd marry it. I made the Moroccan Harira and pretty much fell in love with it. Expect a June wedding.



(unfortunately, all the photos I took of this soup are pretty grody-looking because I couldn't get the noodles in the bowl without them smearing the sides. Whoops!)

The soups in the feature were all from different countries and were supposed to be healthy and somewhat medicinal. VT provided a bit of cultural background for each soup, which was quite interesting. Harira sometimes has a bit of lamb or other meat and egg in it and is usually eaten to break the fast during Ramadan. This particular recipe obviously didn't have any meat or eggs in it, but it did have chick peas, cilantro, green lentils and a cinnamon stick.

This was my first time cooking lentils. I was worried I'd keep them on too long and they'd turn to mush, but they were nice and firm, even in the last portion of the soup. The cinnamon stick gave the soup a nice bite and really complimented the cilantro (which I think is one of my new favorite herbs - the idea that I have favorite (legal) herbs blows my mind. Four months ago, I didn't even know what cilantro was!). I stored the soup in two containers and left the stick in one of them. I ate that one first, then transferred the stick to the other.

With a bit of whole wheat pasta thrown in, this soup totally qualifies as a meal. It's packed with protein and other nutrients and it's low fat. And did I mention it's delicious? The only bad thing about this recipe is that I didn't double it.

Victory!

Kinda.

I completely ruined the matzo ball recipe from VWAV last month. Last week, it was finally time for a rematch.

I took the advice of Jewish Vegan and Isa and made smaller balls over lower heat. I also used a food processor instead of a blender this time. It worked! They stayed solid! The masses rejoiced!

They still weren't as firm as my family likes them, but it's a start. Next time, I'll add an extra dash of matzo meal.

Before and after (not that you can really tell much of a difference at this resolution. Higher res at my Flickr):

Flesh-Free Friday

I may want to revisit Thanksgiving at some point and write a bit about how that all went down (quite well), but at the moment I want to write about a tradition my family started this year: Flesh-Free Friday. From now on, my immediate family will go vegan for the Friday after Thanksgiving (I will do all the cooking, obviously). This time, we brunched on three dishes from Vegan With a Vengeance: Asparagus, Olive and Mushroom Frittata (page 14), Baking Powder Biscuits (page 26) and Tempeh Bacon (page 23). We dined on two from Veganomicon: Caesar Salad with Roasted Garlic Croutons (page 81) and Tomato-Rice Soup with Roasted Garlic and Navy Beans (page 137). We obviously love garlic.



My mother loves biscuits. Almost more than she loves her children. When I first started cooking and baking, her reaction was almost "Pretty cupcakes are great. Yeah. Whatever. Can you make biscuits?" So when we decided we were all going to finally sit down and have a vegan meal together, I knew I had to include biscuits. She loved these babies before they even went in the oven. She just sniffed the raw dough and deemed them worthy (by comparing them to a memory of the Pillsbury dough, I believe). By the time they were ready to come out of the oven, she and my brother were practically dancing around in front of it waiting. They weren't disappointed. She said these fulfilled her biscuit craving perfectly, while my brother deemed them "professional quality". My father liked them as well.

Not only are they tasty but the texture came out absolutely perfect and they're so easy to make they're almost impossible to mess up. Fast, too. And you don't need a food processor or blender or anything. I think I'm going to make them with whole wheat flour soon (I like to follow recipes exactly the first time I make them, if possible).

Tempeh isn't bacon. However, after being marinated per the VWAV instructions, it's damn tasty. It's also thick, chewy and definitely "meaty". Almost the entire plateful disappeared before I finished making the frittata!

Speaking of the frittata, I lost my tumeric so I made it without. I also kept it in the oven quite a bit longer than indicated. I baked it in Pyrex and just kept it in the oven until bubbles stopped coming up the sides. My family likes things very well done. So well done that I have a friend who used to joke that because of how I prepared food, he thought the only way to give kosher, vegetarian food flavor was to burn it.

I made it with asparagus, fresh cremini mushrooms and black olives. My brother is deathly afraid of mushrooms, but he finished his portion anyway. He said it was the first thing I'd made that wasn't fantastic (but it was still edible, so I consider that a victory). My father said it was a winner (it was his first time eating olives) and my mother loved it and would like to eat it again.

Just like with the biscuits, the bacon and frittata are incredibly easy to make (but take a bit more time) in addition to tasting fabulous. It's the sort of food that people will assume you totally stressed out over, which earns you points when you don't feel like taking out the trash.

My brother loves Caesar salad almost as much as my mother loves biscuits. He's had it in so many different places, I consider him a bit of a connoisseur on the subject. He loved the strong dressing and the spicy croutons, doing everything but lick his plate to get the last of it. My mother is still raving about the croutons. I'm just angry at myself for serving it with romaine lettuce only; my spinach was old and I thought my arugala was basil.

I've already discussed the soup, so I won't go into much about that here, but just know that my family absolutely inhaled it. I swear, I dished out the soup, blinked, turned around and all the bowls were empty and mouths were smiling.

So yeah, if you're ever looking for a few easy, omni-approved vegan recipes, look no further. Here's your salad, your soup, your protein and your carb, all in one place (well, two books, really).

Seventeen biscuits go into the oven:



I take them out, blink and there are fourteen left:



Bacon:



Extremely well done frittata:



Mmmmmm....croutons:

Sunday, Soupy Sunday

I can never cook anything in the amount of time it says in a recipe. NEVER. Sometimes it's because I make changes to the recipe that make it take longer. Sometimes it's because I'm just slow and/or distracted. Sometimes it's because the time listed is just flat out wrong. This weekend, I made the Tomato-Rice Soup with Roasted Garlic and Navy Beans from Veganomicon and hit the trifecta of temporal failure (but it was worth it!).



I made changes to the recipe that made it take longer: True. I substituted dried beans and fresh tomatoes for canned. I soaked my beans over night and boiled them for an hour. I roasted the garlic (which was fun, easy and interesting - photos below) while the beans were boiling. That was also when I worked on the tomatoes. I sloppily diced up about ten tomatoes as small as I could, then threw the pieces in the Smart Chopper (I don't have a food processor) to make them kind of soupy like the stuff you get from a can.

I'm just slow and/or distracted: This is true all the time. I chop ridiculously slowly because I'm clumsy and thumbs in the soup mean it's no longer vegan. This is even more true when I have the great idea to start cooking my weekly food at 11 PM Saturday night instead of 10 AM Sunday morning and have already played with my polenta and made more Golden Vegetable Broth (this must be on hand at all times. I added some celery and a zucchini, which was great. The zucchini is a little soft, though. I think I'll put it in closer to the end next time). Being half asleep does not help my accuracy when measuring and cutting, nor does it enhance my ability to move swiftly.

The time listed is just flat out wrong: One of my many peeves is when cookbooks list the time required to make a dish, then contradict themselves within the recipe. I recently came across a recipe like this in Vegetarian Times, and the Tomato-Rice Soup with Roasted Garlic and Navy Beans represents for Veganomicon. The recipe is classified as 45 minutes or less, but you need to let the soup simmer for 45 minutes. That's on top of the chopping, sauteeing, etc.

That said, the soup is still extremely easy and pretty damn fast to make. Just not 45 minutes. However, this does NOT make me love Veganomicon any less. It's still my ichiban numbah won! cookbook.

The soup is also very tasty. Because I used fresh tomatoes, it's not as smooth as it would normally be and almost feels like rice and beans with a ridiculous amount of tomato sauce on it. I happen to like rice and beans and tomato sauce, so it still wins.

Garlic:



Topless (scandalous!):



Looks like one was almost about to sprout:



After being drizzled with olive oil, wrapped in foil and left in the oven for a while:



After that, popping the slippery cloves out of the skin was fun. Mashing it was less so. A tip: mash your cloves against the side of the bowl, not the bottom. If you mash against the bottom, you'll be chasing them around your bowl for ages.

Babys First Failure

I've finally done it. I took a perfectly good recipe and completely fucked it up.

Tuesday night, I attempted to make Vegan Matzo Balls for my family's Friday night soup.

As far as I know, I did everything according to the instructions. I did all the blending and pureeing in a blender. I did all the mixing with a silicon spatula. I covered my bowl with saran wrap and let it refrigerate for an hour. I put all the balls on a parchment-covered cutting board and dropped them in one by one using a slotted spoon (when doing the non-vegan balls, we just use our hands, not a blender, maybe a fork for the initial mixing, the batter just sits out at room temperature for twenty minutes to firm up and we drop the balls into the boiling water by hand as we make them). The only way I varied from the instructions was to make them a bit larger than written.

Unfortunately, the photos don't tell you where I goofed:



The whole ball-making process went fine. They even floated up to the top of the pot when I removed the lid, then sank again just like the VWAV said they would, which I thought was a good sign. Yet when it came time to take them out of the water, they were seriously mushy. About half were just sludge. This is especially bad since, as my grandmother would say, in my family "We like our balls big and hard" (to be 81 and have the sense of humor of a thirteen-year-old boy!).

I'm not giving up, though. According to the Internet, this recipe has worked for people other than Isa, so I will try again. I think I'll add a bit of extra matzo meal and leave the mix in the fridge overnight instead of for an hour, though.

Soup of the Evening, Beautiful, Beautiful Soup!

I'm starting this blog with entries about what led up to me wanting to keep it. This post is backdated to approximately the date it happened.

You can't go straight back to eating heavy, solid foods when you finish the Master Cleanse. You start off with fresh squeezed orange juice, then vegetable broth, vegetable soup, salad, and finally whatever you want. Since the vegetable soup/broth was going to be the first thing I've cooked for myself (and the first thing I'd eaten in a month and a half), I wanted it to be a good one and chose the Golden Vegetable Broth from VWaV. I doubled the recipe and ate it clear on the first day, then added the vegetables back in as I went along on other days. The only other variation on the recipe I made was a bit of extra garlic and I peeled the onion but not the carrots and parsnips.



This soup is SO GOOD. And not just because I hadn't eaten for 45 days. I'm not one for serious relationships, but I would marry this soup. Aside from the broth being fabulously tasty, the vegetables all absorb the amazing flavor of the broth and are wonderful even by themselves, which is a good thing because it yields a TON of vegetables. I'm currently almost done with my broth and still have a few quarts of vegetables in the freezer, waiting to be devoured.

I'm definitely going to make this again. I probably want to make sure I have the necessary ingredients and at least one portion of finished soup on hand at all times. I think I'll add zucchini and celery next time.



Reserved vegetable goodness. The colors! The colors!