Another soup yummy for the tummy is one of my latest creations from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. It was a great way to use up some veggies from our CSA, such as parsnips, carrots, and potatoes. It was a rich, thick, delicious medley of root vegetables. Topped with some bacon bits (accidentally vegan), this is one filling meal.
One of the great things about following hundreds of other VeganMofo’ers is the creativity and variety of recipes you stumble upon. For the first Vegan Iron Chef Challenge, the secret ingredient was chickpeas. I ran across this divine recipe at the Unhealthy Vegan’s blog for a chickpea-based shepherd’s pie. Oh my! It had complex flavors and textures and made a hearty fall or winter meal. We served it with baby dill pickles (as per the blogger’s recommendation!), pickled beets, and a mixed green salad. Excellent!