Cookbook Challenge Week 2 - Veganomicon
I have a special fondness in my heart for Veganomicon, as it was the very first vegan cookbook I purchased. With that said, for the cookbook challenge, I wanted to be sure to make recipes from the book that I had never tried before. With all the snow lately, and temperatures being down in the single digits, the Tomato-Rice Soup with Roasted Garlic and Navy Beans sounded too good to be true.
What I like so much about this recipe is that is was simple, and that it called for BROWN rice, something I had been really craving. I followed the original recipe almost exactly, except for a couple things: Instead of the roasted garlic, I used six whole cloves of garlic, smashed, and simmered those along with the soup, and I used 1 tsp of dried basil instead of marjoram. I ate my first bowl as is. Once the soup had cooled, I added the slightest touch of agave nectar, just to round out the acid of the tomatoes.
Simple, warm and comforting, and certainly puts that can of condensed Campbell's to shame!
*This recipe make A LOT of soup, so half went into a container in the freezer, and the rest will be for my lunches the rest of the week. ^_^