i made two recipes from my new cookbook veganomicon by isa chandra moskowitz and terry hope romero. i was so pleased and relieved when they both turned out to be delicious and satisfying. i say relieved because there is nothing worse than spending loads of dough on ingredients, slaving in the kitchen for two hours and then sitting down to a less than tasty meal.
you would never know that the creamy tomato soup is vegan. i used two cans of fire roasted tomatoes. one of the two had diced peppers in it which kicked up the heat a notch or two. it was a nice touch. my husband awarded the highest of compliments to this soup. he said it was a soup he would expect to get at the souper market. and note–he is not a vegan. so that is double the points!
the cornbread has a great texture. it’s not too sweet either–just right. i’ve made other vegan cornbread recipes and none compare to this one. and there is something about making it in the cast iron skillet that makes it even more special.
i’m eyeing up a few other recipes in this book including leek and bean cassoulet with biscuits. leeks are so magical. plus it’s another opportunity to use my cast iron skillet.
No comments:
Post a Comment