Random notes and busy-ness from the past week or so and those to come:
Local Harvest Cafe now features a special vegan dish on the menu Tuesday nights, when Chef Molly is in the kitchen. Last Tuesday we enjoyed the World's Best enchiladas, stuffed with refried beans and vegetables and smothered in the most delicious smoky sauce. I kid you not. Looks like there might be a special event next Tuesday; I'm not sure about a vegan dish that night, but they seem to be tweeting about the Tuesday night menu here.
We are SO ready for the weekend, and will kick it off right by seeing Deano Waco /Meat Purveyors at a house concert Friday. After a long week of immersion in learning a new treatment modality and driving my co-workers batty by spouting geeky psych terms like "therapy-interfering behaviors" about 25 times a day, the weekend isn't here a moment too soon for any of us.
There's more fun next weekend with the Folk School Trivia Night Fundraiser. Do people love trivia night gatherings in your town as much as St. Louis seems to? Anyway, my honey is the musician in the family, and we'll be there to support the Folk School if not get any questions right.
Did y'all see Isa Chandra Moskowitz's series of blog posts on Powell's Books? Sometimes it's so hard to talk about veganism with non-vegans that I bite my tongue and let my actions speak for me. (All my friends are now saying, "you do???") Except for when I blurt out that meat is murder. So I loved the balance Isa struck in her post called There Is No Vegan's Dilemma. You can find additional posts here.
And now for today's vegan recipe. This creamy, rich soup is decadent and tropical, with the added bonus that it is so quick and easy to prepare. Enjoy and have a great weekend.
Caribbean Pumpkin Soup
1 Tablespoon extra virgin olive oil
1 small onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground chipotle chile
1 15 ounce can black beans, rinsed and drained
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can pure pumpkin
1 13.5 ounce can coconut milk
1 cup Not Chik'n broth (or vegetable broth)
4 heaping tablespoons cilantro, chopped
juice of 1 small lime
salt, freshly ground black pepper, hot salt, and/or hot sauce to taste
In a large pot, heat oil over medium heat. Saute onions and bell pepper for about 6 minutes, until tender. Add garlic, cumin, and ground chipotle. Saute about 30 seconds. Add black beans, pintos, pumpkin, coconut milk, and broth. Bring to a boil. Reduce heat and simmer for about 5 minutes. Stir frequently. Add cilantro, lime juice, and desired seasonings.
Adapted from Epicurious