Posts Tagged ‘vegan’

10th November
2009
written by Steph
Homemade Tomato Soup with puff pastry croutons

Homemade Tomato Soup with puff pastry croutons

I don’t know about you, but to me there are few things more comforting than a bowl of tomato soup served with a grilled cheese sandwich.  Whenever it’s cold and dreary or I’m in a funk and need something warm and satisfying, this is the meal I like to have.  Normally I try to keep a few cans of Campbell’s condensed tomato soup around for that purpose, but then I finally had the brainwave that I could probably make the soup from scratch.  Don’t ask me why it’s taken me 26 years to get over the belief that tomato soup was one of those things that just couldn’t be done from home (hey, I just had my mind blown by the notion that you can make your own brown sugar… and it’s really easy too, to make it all the more embarrassing!)… For this soup, I mostly followed this Martha Stewart recipe (after years of loathing her, I have finally gone over to the darkside and am completely into all things Martha), but I did add a few things to boost up the potential flavor levels, as you’ll see. (more…)
25th October
2009
written by Steph

Spinach and Leek White Bean Soup... my way!

Spinach and Leek White Bean Soup... my way!

Until I started planning out our meals in detail, and vowed to cut out leftover dinners as lunches, I wasn’t a huge fan of soups.  They just never came across as very filling or very interesting to me, so I never really thought to make them.  BUT, I have since done a 180, and have come to see that soups can make a hearty and satisfying meal.  AND they’re cheap!  So cheap, I don’t have to feel bad about not getting up early to make sandwiches… I try to mix it up each week as to whether I’m making a thick, creamy soup, a lighter, brothy soup, or a soup with meat (or without).  To kick off the weekly cookalong, I decided to go with this spinach, leek and white bean soup, as it had relatively simple ingredients and managed to seem both light and hearty.  Of course, I wouldn’t be me if I didn’t deviate from the recipe, so here’s what I actually did: (more…)

4th March
2009
written by Steph
Penne with Roasted Vegetables

Penne with Roasted Vegetables

Do you want to cook a meal that’s not only good tasting but good for you as well?  Give this roasted veggie pasta a whirl!  It’s pretty easy to bang together, is teeming with lovely, rich flavors (it tastes better than it photographs... something I probably didn't help with my excessively liberal cheese sprinkling), and is pretty darn healthy, too!  We’re pretty omnivorous over here at Steph & Tony Investigate, but every so often I’m able to come up with a dish that is sufficiently hearty and satisfying that Tony doesn’t notice (or at least complain about) the absence of meat.  The sauce here is kind of a quickie, less effortful version of ratatouille (a recipe I will one day share here, but not just yet), and is really very delicious.  It takes about 40 minutes to pull this dish together, but I’d still say it’s worthy of weeknight status, as it’s not at all stressful or difficult. Ingredients
  • 1 white onion, cut into coarse eighths
  • 1 zucchini, cut into chunks
  • 1 medium eggplant, cut into chunks
  • 1 red pepper, cut into chunks (not slivers)
  • 3  - 4 yellow summer squash, cut into chunks
  • 1 quart of cherry tomatoes, cut into halves
  • 2 – 3 tbsp olive oil
  • 1 head of garlic, peeled and separated into individual cloves
  • Italian seasoning (or combination of basil, thyme, oregano)
  • Salt and pepper
  • Penne pasta (or other “robust” pasta of your choice… probably something like a spiral pasta or a rigatoni, stay away from the tangly pastas here, I think)
(more…)