Vegan MOFO 1.11.10

The time has come for VEGAN MOFO, for all those who don't know about it. Its where vegan food bloggers celebrate through the month of November posting as much as they possibly can about all things vegan! Cool huh?

There is still one day left to sign up...go do it!! HERE

For my first post....SOUP! I make a pot a soup at least 2 times a week, its simple and quick. Plus the kids love it. It makes a great lunch, or dinner if you add a salad and baguette :)

Carrot & Coconut Soup

2 tbsp olive oil
1 medium onion- chopped
1 celery stock-chopped
6 carrots-peeled and chopped
1 large white potato- peeled and chopped
7 cups water
pinch of cumin powder
sea salt
freshly ground pepper
3/4 can coconut milk

In a large pot heat oil add onions and celery, saute until soft.
Add carrots and potato cover with water. Bring to a boil.
Simmer until veggies are soft. Blend in batches.
Pour the coconut milk in after and give it a stir
Season with cumin, salt and pepper.

Garnish with fresh cilantro.

Roasted carrot, chickpea & basmati rice salad

I was invited to a potluck party this evening, I wanted to make something that didn't need to be heated up but still packed a good protein punch. I have a book that I regularly look to for inspiration, Culinary Artistry. It doesn't have recipes, what it does have is a list of different foods and spices and what they pair well with. Very helpful.

I had a bunch of mint that I wanted to use up, and when I looked at the pairings the word carrot spoke to me....I had some local carrots in my fridge.

I like roasted vegetables but I don't like overly roasted ones..hehe
So this is what I came up with...I had a few taste testers on hand and they gobbled it up.

1 cup cooked basmati rice
1 red pepper- small diced
1 stalk celery- small diced
1 1/2 cups chickpeas
1/4 cup chopped mint

Combine ingredients in a bowl

2 carrots- peeled and sliced
drizzled with olive oil and sprinkled with cumin powder, dried mint, sea salt, freshly ground pepper, and a splash of maple syrup.

In an oven at 375 roast carrots for about 25 minutes or until soft. Combine with rice.

Dressing

1 tbsp 3-6-9 oil
4 tbsp olive oil
1 tsp ground cumin

1 tsp dried mint
1 clove garlic-minced
1/4 tsp paprika
2 tbsp rice vinegar
2 tsp maple syrup
sea salt
freshly ground pepper

In a mason jar combine ingredients and shake up. Pour over salad