Monday, March 14, 2011

Food around Here

I just made these chickpeas and they are really yummy. It is my first time using smoked paprika, and it is delicious. I thought I might have to go to Whole Foods, but I found the Kroger brand in a jar for around three dollars. I love Catherine Newman's recipes, and her writing about her kids and food, although I alternate between wanting to be her best friend and being insanely jealous of how wonderful her kids--and her life in general--seem to be. I make her bread recipe now, too, because I love how easy it is to keep the dough in the fridge and slice off a hunk whenever we want bread. It makes great pizza crust, too.

It is Lent now, and the orthodox rule is basically that we eat vegan. My husband and children are less than enthusiastic about this endeavor, so I just try to keep it vegetarian with some vegan meals. We eat a lot of beans, which is normal for us anyway.

I was craving soup for lunch today, so I whipped this up for myself and Silas. These measurements are approximate, since I didn't measure as I made it:

sautee one small onion and two cloves of garlic in coconut oil (any other oil would work, but coconut oil is slightly sweet and really delicious)

once these are soft, add one large, peeled and cubed sweet potato, and two sliced carrots

cover with water, add about a half teaspoon of salt, 1 teaspoon of fresh grated ginger, half teaspoon of cumin, and a pinch of coriander. simmer until veggies are very soft

let cool a bit and puree in blender. Add some coconut milk (half a cup of the Silk refrigerated kind or 1/4 cup of the canned kind). Adjust seasoning. Thin with more water or coconut milk if necessary.



Anonymous said...

Can't wait to try this recipe. Sounds awesome!

Cary Milkweed said...

Thank you! Totally adding that to the meal plan for the week. It even works w/ the elimination diet!