Basically, sauté a chopped onion, two sprigs of chopped celery and 2-3 chopped carrots in a little oil or broth in a large stock pot until onions are soft. Add a cup of Bob’s Red Mill Vegi Soup mix: A blend of split peas, lentils, barley, and vegetable pasta, and 5 cups of vegetable broth. I added a little ground curry, coriander and tumeric to the vegetables, just enough to give a hint of curry flavour but not so much as to overwhelm the kids. Simmer for an hour and you have a thick and satisfying soup-that-eats-like-a-meal and plenty left over for ‘heat up’ lunches.
Okay, Halloween weekend is upon us and when all the ghosts and goblins are just getting over their sugar coma we’ll be into November.. and that can only mean one thing: Vegan MoFo time! What do you think… should I sign up? No more non-vegan candies on top of vegan cupcakes here!