Happy Herbivore Blog

This soup is lovely. I can't come up with another word. It smells lovely when its cooking, it tastes lovely when its being eaten and the fact that it can be thrown together in 20 minutes... even lovelier if you ask me. Oh!! and I made it for my lovely friend Mindy, who told me red lentil soup was her favorite dish to order at restaurants.

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I know, I've been on a Vcon kick lately. It actually all started with this recipe. My good friend Vegyogini had recommended this soup to me and once I dug the mighty Vcon out (I moved recently) I figured, well, hell, why just make one recipe? Truth is, I've owned Vcon since it came out about a year ago and I've only made about 5 dishes... so it's been nice to "get my monies worth." Anyway ...
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I need to admit right off the bat that I didn't make the chipotle mayo or the coleslaw that goes with this recipe. Actually, the only thing I made was the cornmeal crusted tofu and then I added on the suggested sliced pickles... While the tofu was awesome (this coming from someone who doesn't tend to like tofu) One bite and it was quite obvious why the mayo and coleslaw were added. It's quite dry... even when ...
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I know there are a lot of creamy corn soup recipes floating around on the web these days, but this soup, start to finish, takes about 6 minutes to prepare (and tastes like it was slowly cooked all day!). It's so good. I make it any time I have nothing else in the house or I want something sweet, warm and creamy for dinner. This soup also happens to be my best friend Jim's favorite soup.

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