Good LORD it’s been a while since I posted! I apologize that I’ve been a little bit MIA from commenting also, but this semester has been crazy-train! I usually check out everyone’s blogs during class on my Google reader (I know, I’m awful), but all of a sudden they started really cracking down on us, so I am really behind, but I promise to try hard to catch up this weekend. The end of the semester seems so far away but I know finals will be on me before I know it, so I need to make sure I put school first for the next few weeks.
All that said, I have still been doing close to my normal amount of cooking. This is something that I won’t compromise on, and I always work to find a way to fit it into my hectic schedule. I know that alot of people, students in particular, who are committed to healthy lifestyles feel the same, and I believe that home food-prep is especially important for vegans!!
Anyways, enough of my rambling! Even though spring is technically close, it seems SO far away, so I have continued with my soup-making. As I’ve mentioned previously, I like to make soups out of leftover parts of veggies I eat, because not only have I paid for them, but they are just as yummy and nutritious as the other parts. My most recent concoction was made out of the stems of organic broccoli and kale, as well as the obvious onion, garlic, veggie broth, and spices.
This soup was just okay. I think I much prefer a version incorporating butternut squash or something else a little sweeter, because the kale gave this soup a slightly bitter, blander flavor. I have a squash at home so my next batch of soup will definitely use that! Now…all I need is a new food processor. Look what happened when I blended the broccoli-kale soup! 😦
Be back soon with some new Indian food and also desserts!!