More Soup, Biscuits, Stir Fry and Another Eggless Omelette

Even though it’s like the middle of summer here I am still making soup with winter squash... This is Butternut Tomato Soup from How It All Vegan. It’s got a pretty mild taste as the only things flavouring it apart from the veggies are ginger and garlic. It was a nice change from my usual lentil soup.
I made US style biscuits for the first time a few weeks ago and I have started making them quite frequently. They are a bit like savoury scones and are great to have with soup. Plus they only take half an hour (at most) to make. The ones pictured are Fancy Biscuits (with dill and spring onions) from How It All Vegan, but I have also made the regular ones and they are yummy too.
I made another “omelette”, this time with mushrooms, Italian mixed herbs and nutritional yeast added. And again I didn’t add the oil from the original recipe (from VWaV). It was definitely more flavourful than the last one, but also a little flatter because it didn’t have the potatoes and onions to bulk it up. I think I’d like to try again with different veggies. So many variations I could try...

And finally this is a stir fry that I threw together one night for me when Wee G was working late. I wanted to try using up some of my pomegranate molasses that I bought ages ago for making BBQ Pomegranate Tofu so I added it to this stir fry along with soy sauce, garlic and some other stuff that I can’t remember because I didn’t write it down...ooops! I wish I had written it down as it was really nice... I guess I will just have to experiment to see if I can make it again!

Ginger Miso Soup

This is one of my favourite things to make for lunch when it’s just for me. It’s really fast and tasty. It was inspired by a recipe for Gingery Miso-Spinach Soup from Vegetarian Soups For All Seasons. Ginger partners well with miso and give the soup a
Miso is thought to help reduce the risk of developing breast cancer. However you have to eat 3 bowls of soup a day to reap the benefits. Every 2 tsps of my miso paste contains 340mg sodium, so if you were to eat 3 bowls of miso soup a day then you would be consuming 1020mg of sodium from miso soup alone. This is almost half of the recommended daily intake (2400mg). High sodium intake may lead to high blood pressure, which in turn can lead to heart attack and stroke. You can’t win, can you?!

Ginger Miso Soup Recipe (serves 1)

1½ cups water
1 tsp ginger, grated
1 clove garlic, crushed
½ carrot, diced
2oz firm tofu, cubed
2 tsps miso
1 cup spinach

Directions

1 Place water in small pan over high heat. Add ginger, garlic and carrot. Bring to boil, then lower and simmer for about 5 minutes until carrot is soft.
2 Place a couple of tablespoons of hot water from soup pot in to a bowl and dissolve miso paste in it. Add back in to soup.
3 Add tofu and spinach and keep over a low heat for a couple of minutes until tofu is warmed through and spinach is wilted.

Earthy Lentil Soup

This is Earthy Lentil Soup from Vive Le Vegan! I made it with black lentils that I bought in Trader Joe’s. That’s why it looks so dark. It also has molasses in it which makes it even darker. The molasses adds a nice sweetness to the soup, and the lemon added at the end makes sure it isn’t too sweet. After I took this photo I blended about half the soup to make it smoother and I think I prefer it that way. This would be a great soup for a chilly winter’s day. I’m not sure I will buy black lentils again, but I will definitely make this soup again! On the side is some Quinoa Whole Wheat Bread that I made and will blog about later.