Wednesday, November 12, 2008
Sunday night, I made a huge pot of the Monkey Minestrone from Eat, Drink & Be Vegan. Seriously, I got 7 full dinner-size portions of soup from this recipe! I was in the mood for soup and I had all the ingredients to make this one.
However, I did reduce the oil to one teaspoon, substituted additional celery for the hated onions, and substituted peas for green beans (I didn't have any green beans). My beans of choice this time were white kidney beans and chickpeas. For the pasta, I used quinoa shells and the remaining one half of a brown rice lasagna noodle (broken into small pieces) that was lonely in its box.
I love the pop of flavor that the fresh thyme and oregano impart. Still, this soup is a little bland, probably because it's meant for children. I added more black pepper and, next time, I'll probably increase the garlic, herbs, and spices. This is a comforting, delicious soup that definitely hit the spot and made enough for an entire week worth of lunches!
Everyone at work loved the cupcakes! I think the Christmas sprinkles brought a little extra spirit to an otherwise mundane, albeit beautiful, Thursday in mid-November. I just love spreading the vegan joy through baked goods!