Saturday, June 16, 2012

Spiced Chickpea and Tomato Soup

So I don't have a picture. Tomato soup looks the same no matter how you photograph it - unless you are food photographer and stylist, then you have all the right lighting and know-how.

As you know we are moving in a couple of weeks and I'm trying to use up everything I have in my pantry and fridge so nothing goes to waste. I can bring some pantry good with me, but not everything.

So I had everything already to make this soup. It was good. I didn't love it, but my husband did. Not your traditional tomato soup. It is kinda cool though that a tomato soup can be nontraditional (as in no cream or basil). That Martha sure can shake things up.

I used fresh tomatoes that I had frozen from last summer (wanted to use them up), instead of the canned. And used vegetable stock instead of the chicken stock it calls for in the recipe. Voila - vegan.

Sweet Potato Black Bean Burritos

I'm not trying to steal Shannon's thunder here - really I'm not. But she made these for me just after I had my baby and I LOVED them. Now I make them quite frequently. They freeze really well and heat up easily for a low-effort dinner. The filling is not exactly a cinch to make, but this recipe makes a ton, and its nice to have all those extras to freeze for later. They are from the Moosewood Restaurant Low-Fat Favorites Cookbook.

Try them here.