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main course

Curried Lentil & Sweet Potato Soup

September 20, 2012 By Courtney West Leave a Comment

I didn’t intend to share this recipe with you.  It wasn’t on my list of things to try for the blog.  It was actually just the dinner I made on a rainy Sunday evening.  But, seeing as it turned out really well, I snapped a few pictures and here we are.If you know me well, you know that I am not the biggest fan of soup.  I don’t really like the thin brothy ones that I have to try to slurp from a spoon, but only end up splashing everywhere.  I also tend to get bored while eating them, wishing I had something to chomp on every now and then.  And, I abhor any kind of store-bought soup.  So, that leaves me with making my own every now and then.  I like substantial soups that tend to be a bit chunky.  I want to be able to chew a bite every now and then instead of just swallowing my entire meal.  I had been planning on making a curried sweet potato and coconut milk soup for some time, but was waiting for the temperatures to drop a bit.  This past weekend, we got a cool front and quite a bit of rain so it was perfect soup weather.  I remembered seeing a smoky red lentil soup in Sara & Hugh’s new cookbook, so I decided to sort of merge the two based on what I had.

This is probably one of my favorite soups to date.  It’s slightly sweet from the coconut milk and sweet potatoes with a nice bit of heat from the curry powder and paprika.  I left it a bit chunky so that there are nice veggie bits to chew.  And, I would seriously consider the garnishes I list below because they take the soup to the next level as well as rounding out the flavors.

On a completely different note, I have something in the works for Sweet Miscellany that will be taking a lot of my time in the near future.  I’ll share the news here as soon as I can.  I hope to still have time to post a recipe here at least once a week, but I will go ahead and apologize now if I fall behind.
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Filed Under: autumn, dairy free, gluten free, grain free, main course, savory, vegan, vegetarian, wheat free

Slave-Free Tomato & Coconut Bisque

July 30, 2012 By Courtney West Leave a Comment

I usually don’t bring up major news or anything happening outside of my kitchen on this blog, but today I will gladly be breaking away from the norm.  You might already be a bit thrown off by the title of the post, and that’s ok.  If you stick around, I’ll explain it to you, and if you hang in until the end, a delicious recipe awaits.Were you aware that roughly 90% of out of season tomatoes at your local grocery store chain are grown in Southern Florida?  Were you also aware that this area has been referred to as “ground zero” for modern day slavery in the United States?  Yes folks, slavery still occurs on American soil.  The nearly 1 billion pounds of out of season tomatoes arrive on grocery shelves at the cost of human rights abuses of migrant workers and child laborers who only see less than one cent per pound of tomatoes.  Unbelievable.  Unacceptable.  Ridiculous.

From this point on, it is within our best interest, as a nation, and as human beings interested in respecting the human rights of others, to seek out slave-free tomatoes or none at all.  This summer, the International Justice Mission formed a parternship with the Coalition of Immokalee Workers as well as the Fair Food Standards Council in order to start “Recipe for Change”.  This is a campaign that will raise awareness about the injustices occurring in tomato fields across the United States.  The goal is to develop a zero tolerance policy for slavery, child labor, and abuse.  Through both of the organizations mentioned above, and consumers like you and me, it is our intention to ask major supermarket chains to support the Fair Food Program which would provide you with slave-free tomatoes.  Supporting this means a slight increase per pound of tomatoes (1.5 cents) and a promise to purchase from farmers abiding by the aforementioned standards.  Trader Joe’s and Whole Foods are already on board, as are local farmers markets and CSA programs.

You might feel helpless in this matter, but spreading the word about this problem is the best way to get it out into the public.  You can support this cause simply by purchasing your slave-free tomatoes from the locations mentioned above, but if you want to take it a step further, I encourage you to contact your local supermarket and demand that they sell slave-free tomatoes.  As human beings, we should put the welfare of others first above profit.

In order to spread awareness about this issue, the Giving Table initiated a day long awareness campaign for food bloggers on July 24th in which they could share slave-free tomato recipes.  So, even though I’m a few days late, I’m sharing a recipe for a slave-free tomato and coconut bisque in hopes that this will spread awareness about this issue, and also put something yummy in your belly.
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Filed Under: dairy free, gluten free, grain free, main course, raw, savory, slave-free tomatoes, summer, vegan, vegetarian

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