The other day I had a hankering for a good old-fashioned vegetarian chili, but I guess when I say old-fashioned I mean this based on my memory of chili the way my aunt used to cook it when I was a child. Her way, atleast the way I remember it started with cans of various kinds of beans (I used Northern white, Kidney and chili beans), stewed tomatoes and onions. So, I recreated a memory and boy was it yummy! I also added green chilies because I thought that sounded good.
Now, the Carrot soup was indeed from Katzen's Moosewood book! The recipe seemed pretty predictable...now that I am a well seasoned cook :) I could even predict the unpredictable, yet characteristic Katzen-esque ingredients which included yogurt and nuts. I brought this soup over to a girl-friend's house for a lunch date and I believe it was a hit, so thanks again to Katzen for a healthy twist to an otherwise ordinary carrot soup.
Lastly, tonight's dinner-fare was envisioned from a combination of my hungry belly and the vegetables in my refrigerator & was orchestrated with help from the world-wide web. Roasted veggies! The veggies that I used were Brussel sprouts (I had frozen on-hand), carrots (left-over from the purchasing of ingredients for carrot soup) and yams. I tossed these veggies in olive oil, canola oil, balsamic vinegar, salt, pepper and spices. Baked for 1 hr at 425 degrees. It was delicious!
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