Tuesday, September 10, 2013

For Good: Vegan Moroccan Soup

 Some weeks are so amazing. Everything goes your way and everything feels like contentment and sunshine and bunnies. 

At least that's what happens in movies. 

Contentment, sunshine and bunnies, be warned. You've been replaced.
In my home a daily battle occurs. Think of it as good vs. evil. Your first-grader making the school bus vs. missing it by about thirty-two seconds. Giving your husband a successful kiss-and-hug before he leaves for work vs. somehow getting your big toe stepped-on-and-consequently-broken by his big, shiny work shoes and bleeding on the kitchen floor when you try to lean in for a morning smooch. Getting a balanced dinner on table as said (toe-stepping) husband walks in the door vs. frantically searching through the back of the fridge and finally serving too-toasted toast and rubbery eggs (because moldy leftovers and spaghetti-for-the-third-night-in-a-row just weren't viable options) with a forced smile twenty minutes before your children's supposed-bedtime.

The great news is that this soup, adapted from the Peas and Thank You cookbook, is pure good. Good because all you have to do in order to make it is dump the ingredients in your crock-pot and come back hours later to a perfect, hearty meal. Good because your kids and husband will all love it and undoubtedly ask for seconds. Oh-so-good because it tastes even better on day two. And just plain great because it tastes like the greatest curry dish you've ever had while meat-and-riceless, packed with vitamins and protein, and easy on the carbs, calories, and, therefore, waistline. Try this anytime (but especially when it is chilly and rainy outside - oh! The comfort of this soup, a good book, and a lap blankie all in the hour after the kids have finally given up and fallen asleep... now my mouth is really watering) for an amazing(ly simple), quick, filling, delicious and good good good meal for you and your family. 

Mmm Mmm Good.

Moroccan Soup
 *adapted from Peas and Thank You
Makes 6 large servings (8 for my family of four (the four of us with teeth, that is)

  • 1 14 ounce can of chickpeas, drained and rinsed
  • 1 sweet potato, peeled and cubed
  • 1 small head cauliflower, diced
  • 3 tsp curry powder
  • 1 1/2 tsp garam masala
  • 1 tsp cumin
  • 1 Tbs minced ginger
  • 2 tsp minced garlic
  • a dash of your choice of sweetener (I use evaporated cane juice)
  • 1/4 tsp cinnamon
  • 1 14 ounce can of fire-roasted tomatoes in juice
  • 14 ounce can light coconut milk
  • 3 cups veggie stock
  • 2 Tbs peanut butter
  • 3/4 cup red lentils, rinsed
  •  Garnishes: chopped cilantro, dairy-free sour cream (or my favorite- coconut cream!), chopped peanuts, nann bread, lime wedges
Combine all ingredients in a crock pot and set on high for about an hour, then low for an additional three plus hours. Serve garnishes at the table.

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