So What The Heck Do We Eat? -- Day 93
Being on a diet, I'm more inclined to make some nice, creamy and satisfying soups that are low in calories and high in nutrition. I stumbled upon this simple organic Italian soup recipe by Jill of Simple Daily Recipes. Jill's recipe is not vegan but I knew that I couldn't do wrong with an Italian soup. Indeed I was blessed with a super comforting soup that actually made me feel euphoric. Below is my ingredient list for a veganized Italian soup.
3 Tbsp. extra-virgin olive oil
1 small onion, finely diced
3 celery sticks, finely diced
1 large carrot, finely diced
1 large zucchini, diced
1/2 cup uncooked basmati rice
2 cups vegetable stock
1 cup unsweetened soy milk
1 can (15 ounce) chickpeas
1 1/5 tsp. dried parsley
1 tsp. coriander
1/4 tsp. curry powder
7 stalks asparagus, cut into 2-inch pieces
Salt and pepper to taste
You can simply follow Jill's instructions. But make sure that you throw the asparagus into the soup in the last 10 minutes, and add salt and pepper at the end after removing from heat to taste.
Besides the soup, I finally have some sweet stuff to share. I haven't baked any cakes or cookies for a while. The urge to bake some shortbread came as a total surprise but once I formed this idea in my mind, I couldn't be happier. I've always liked shortbread. And coconut shortbread is simply irresistible. I used the recipe by Nicole of Baking Bites and subbed canola oil as vegan shortening. I think I overbaked the shortbread for a couple of minutes but the result was still more than fine. If you like baking things, you will probably want to check out Nicole's Baking Bites which is full of gorgeous photos and great recipes.
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