seasonal plant-based recipes
The holiday season has definitely arrived and so has the annual Sugar & Spice Cookbook from the lovely people over at Ruche! I have a few recipes in it again this year and I’m in some wonderful company. There’s plenty of holiday recipe inspiration and some really beautiful photos. You can check it out below as well as a peak at my recipes that were included in the cookbook.
That’s a bold claim, isn’t it? To say that something is the best you’ve ever had? I usually don’t ever make claims like this because my tastes tend to morph and evolve along with the seasons and years that pass. Sitting here trying to think about the best dishes I’ve ever had is quite challenging as a matter of fact. I find that when I think I’ve arrived at an answer, the dish usually has to do more with the memory associated with it than the actual dish itself. But, eating should be a multi-sensory experience so I suppose this shouldn’t be shocking.
As freezing winds blew in and made the temperature plummet, I decided to make a big pot of satisfying soup. I thought about making another batch of this roasted tomato soup but then I figured I’d look around a bit and see if anything I pinned recently caught my eye. I ended up deciding upon this spiced lentil soup with coconut milk from Sprouted Kitchen. I actually wasn’t planning on sharing it here on the blog, but it was so good that I felt like I had to. You totally need this soup in your life.
I won’t type out the recipe below because I only made some slight changes: I used 1 tbsp of curry powder instead of the 1 1/2 tsp called for; I omitted the lemongrass because it wasn’t available; I used a red onion in place of a yellow one; and I used a full can (13.5 oz) of coconut milk instead of 1 1/4 cups. This soup was reminiscent of an Indian curry so it would pair really well with some steamed rice. You can find the recipe here.
