We experienced two seasons this weekend. With sunshine and temps around 40ºF, it was spring on Saturday; with freezing fog, snow and a high of 5º, it was winter on Sunday. Such extreme and sudden changes in weather and temps aren't that unusual here, so one must always be prepared with changes of clothing and changes of menus!
Saturday's temps called for Green Smoothies, the first recipe we've tried out of our newest cookbook, Color Me Vegan by Colleen Patrick-Goodreau of Compassionate Cooks...
Green Smoothies from Color Me Vegan
Made with frozen bananas and pineapple, fresh spinach, ginger, apples and apple juice, dates and ground flaxseeds, they were thick, creamy and refreshing with just the right amount of sweetness.
You can also use kale or chard in this recipe, but since we only had one bunch of some truly perfect organic kale left we saved it for our wintery Sunday meal and ate it steamed with walnut dressing - our favorite way to enjoy our favorite veggie. You can also use pineapple or orange juice in this, but delicious organic unfiltered apple juice is what we had on hand so that's what went into these. :-)
Saturday night this cold front/winter storm system that seems to be sweeping across most of the nation blew into our neighborhood. We didn't get nearly the predicted amount of snow, but we sure got the brutal temps (which as you can see were even more wicked this morning)...
Weather like this clearly calls for homemade soup. Especially homemade soup from the winter chapter of Vegan Soups and Hearty Stews for All Seasons by Nava Atlas, a Christmas gift from AdventureJo (who used my "Happy List" on this post to inspire all her gifts to me! Isn't she clever?) We chose Nava's Tomato, Lentil and Barley Soup for Sunday's main meal, served with some of BW's whole wheat rosemary boule.
This soup was delicious, thick, fragrant, hearty and healthy! Wonderful with just a bit of salt and freshly ground pepper and some nutritional yeast flakes, and perfect for a wintery day. It's chock-full of good stuff: tomatoes, onion, garlic, green cabbage, carrots, barley, lentils, celery and fresh parsley, along with apple cider vinegar and some seasonings. The recipe also calls for a small amount of dry red wine as an optional addition. Optional, schmoptional - in it went! :-)
I couldn't resist posting both of these photos ~
look at all the different goodies you get in each spoonful!
Yum!
This soup requires some planning ahead as there's a fair bit of prep involved (I only used my food processor to shred the cabbage; I usually prefer to slice and dice my veggies by hand), it cooked for about an hour, and it's best if you can let it sit another hour after that to let it thicken while the flavors marry. (We got hungry before the soup was ready so we ate our steamed kale while we waited, which is why it's not pictured with the soup!) :-)
This recipe made a huge batch, so even after we both had seconds, we still have a lot of leftovers (which we love!), so guess what I'm having for lunch today? :-)
Although I can't share the recipe for this soup since it's not published online, Nava does share her recipe for Four-Grain Tomato Soup, which is the one from her Soups & Stews cookbook we plan to try next!
Of course, one does often want a bit of sugah after a hearty meal of soup and bread, so continuing with my unintended theme of foods that start with the letter S, we enjoyed some orange oatmeal cranberry scones with some very special Seattle tea. But I must save that for my next post, later this week. In the meantime, stay safe and snuggly! (My but I'm in a sibilant mood today!) :-)










































