Pumpkin Curry Soup

Pumpkin Curry Soup The most festive and celebrated of gourds, pumpkins, enjoy a near celebrity-status in our apartment. By late September, the scouting begins, first for prospective jack-o-lanterns, then centerpieces and window adornments. Sadly, by early November, the carved ones have been decommissioned and the uncarved ones start giving hints that our time together is coming to a close. Their skin, once bright orange, leathery and taut, begins to dull and wrinkle. Their bodies soften, losing their denseness and familiar “thump” when tapped. Clearly, none of them will make it to Thanksgiving. Soup must be made. Continue reading

Vegan Curried Cauliflower Soup

Curried Cauliflower SoupCurried Cauliflower Soup was the last thing on my mind when she started talking. But, I soon became riveted, with recipe inspirations running rampant. In fact, she had me at ‘vegetables’.

The setting was the Q & A session following the opening of the 2014 International Food Blogger’s Conference in Seattle. An attendee asked the keynote speakers, James Beard Award-Winning authors, Karen Page and Andrew Dornenburg what they thought would be the hottest new trend in food. In the spirit of ‘everything old is new again’, Karen declared simply, ‘vegetables!’ She then went on to discuss her latest book ‘The Vegetarian Flavor Bible’.

I was already a fan of their previous book, “The Flavor Bible,” a book which could not be named more appropriately. It is not a cookbook. There are no recipes. Rather, it is an invaluable compendium of alphabetical listings of foods that are paired together. Perfect for free-form cooks, those of us who like guides more than recipes.

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Roasted Chickpeas Two Ways

Roasted Curried ChickpeasRemember Corn Nuts; that deliciously addicting snack we innocently risked our teeth for? That is, before we figured out that we probably shouldn’t deep-fry our snacks. And, before we realized corn had gone over to the dark side…with it’s GMO buddy, soy.

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