Are any of you getting sick of all the pumpkin recipes/creations taking over Vegan MoFo and/or the world right about now? I hope not, because thankfully I’m not there yet!
On Sunday I roasted a butternut squash, and I knew that for dinner I wanted to make a soup. Initially I wanted to make one out of Vegan Soul Kitchen but it also called for butternut, and that’d just be too much in one day for me. I started glancing through my vegan cookbook shelf (yes, I have one dedicated to them all, and it’s getting full) and came across Urban Vegan – Dynise Balcavage’s first book, by the same name as her wonderful vegan blog. I’ve made a bunch of random things from her book, (Better Than Buttermilk-Pancakes, Orecchiette Con Broccoli, Spinach-Fennel Salad with Creamy Avocado dressing – all excellent) but not much in the way of soups.
Then, I found it: Pumpkin-Daal Soup. The thought of the combination of these two things never once crossed my mind, but the more I thought about it, the more I believed it to be genius. The recipe looked really straightforward and contained ingredients that I already had, which makes for a great start.
When I read through the recipe, one concern I had was that there was very little liquid called for. Truthfully, I haven’t used lentils for many things other than loaves and soups, and I’m used to giving them a lot more water or broth to allow them to do their thing. So at first seeing so little liquid (and only a vegan milk) scared me, but I followed the recipe as indicated - something I have a hard time doing.
And it came out perfectly! The texture was more daal-like than soup, but I didn’t mind at all. The flavor was so complex – sweet from agave yet Indian-inspired thanks to turmeric and coriander, and it did a little dance on my tongue. The pumpkin cooled things down, and helped give the dish a smoother consistency than many lentil dishes. We served it with sprouted wheat toast and topped it with cilantro and roasted butternut squash seeds, (leftovers from our Sunday brunch). The recipe also yielded a few less servings than we anticipated, but that’s probably because we ate more than a traditional serving. It’s easy to do when you’re enjoying a meal this satisfying!
Do you have the Urban Vegan cookbook? What are your favorite recipes to make out of it?