Sigh. Last week I tried the Hot and Soup from my new vegetarian slow cooker book, and was sadly disappointed. It wasn’t bad… but it wasn’t good either. I should have know when I threw peas into the crock—slowly overcooked frozen peas = bleck. Oh well- I ate a few bowls and tossed the rest today (which I hate to do…).
This week I decided I’d go for a tried and true recipe--- I didn’t want to risk another fail. I turned to Dreena Burton’s latest cookbook, Eat, Drink, & Be Vegan, for One Wild Chick Soup which I first made a few years ago. I like Dreena’s blog too, but this recipe is actually from the book. It is another wild rice soup (see this post for a different wild rice soup). I actually prefer this one—as it has chick peas (WILD rice & CHICK peas= fun name for a soup), no tomatoes, and nutritional yeast for that faux cheesy tart taste that I really love. Unfortunately for you readers (anyone out there?), I can’t find the recipe posted online anywhere, and from reading Dreena’s blog I sort of feel like I know her (really, I don’t, I just think that I do…), so I don’t want to post the recipe here. Suffice it to say that this was a delicious soup, and this is a great cookbook for nice vegan dishes.
This is a short post- it is Sunday night and I’m tired. I’m excited for my big pot-o-soup to eat off this week, knowing that it is a good one is comforting in of itself.
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