It’s officially winter here in Chicago now, with yesterday being one of the coldest days on record. I stayed inside all day, bundled up with an extra blanket and these excellent fleece leggings.
The only good thing about winter weather is that winter soups become the default dinner of choice! Horray for soups that taste even better the day after you make them.
Here’s some dinner (or lunchtime!) inspiration filled with warming vegetarian soups. Z and I aren’t vegetarian, but I am thinking more about how I can eat higher-quality meats, but less often, and sub in more veggie based proteins.
Monday: Lentil Soup with Chipotles topped with a basted egg, half an avocado and roasted sweet potatoes. I use Deb Perlman’s sweet potato recipe. We also whipped up a quick coleslaw of cabbage, avocado mayo, lime juice, and Cholula.
What’s a basted egg you might ask? It’s halfway between a fried egg and a poached egg; the egg is cooked flat in a pan using steam. It’s one of my favorite ways to cook eggs.
Tuesday: Ottolenghi’s honey roasted carrots with tahini yogurt, then out for $2 tacos. Because you can’t make a full meal every night. The tahini yogurt though is so tasty and I’m wondering why I never thought to add the two together before.
Wednesday: Slow-cooker parmesan white bean soup, with added kale during the last five minutes of cooking. Z’s been prepping a large batch of kale each week, and we’ll add in a big handful to soups and stews. No need to worry about a salad! This recipe is a great reminder to keep your parmesan rinds, instead of tossing them when you finish the cheese! Store the parmesan rinds in the freezer, and then tuck them into your next stew.
Thursday: Matzo ball soup (matzo balls, chicken soup), roasted hasselback sweet potatoes, and a kale salad (no recipe, brought by a friend). We finished off dinner with a vegan chocolate mousse that is so rich no one will notice the missing dairy and eggs.
Friday: We celebrated the end of the week with this fabulous olive oil challah, a kale/brussel sprout salad, and a hearty beef stew. I would recommend buying chuck and having the butcher cut it for you, exactly as the recipe calls for. I made the mistake of ordering stew meat, and the meat is a little tougher than I would have liked!