This is a fresh soup for spring.
Tag Archives: pasta
I gave the Brussels sprouts with soba noodles another try, this time with the addition of carrot shavings. I also used black sesame seeds instead of white ones. Otherwise I stuck to the modifications described in my previous attempt. It is certainly my first choice for sprouts.
I used this recipe, but I started with dried chickpeas. I think the chickpeas would also be nice served with roasted vegetables or in a salad.
I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.
I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.