I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.
Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.
The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.
Because you can never have enough ideas to dress up rice. It truly is a blank canvas that doesn't get enough respect. I am more than happy to eat rice with little adornment, but the possibilities to make it into an even more interesting side are endless. And satisfying. With a little extra effort, dinner can be a more joyous affair.
There's a new favorite curry accompaniment on the menu. I adore savory Indian breads and crêpes, and while most of the preparations are straightforward, many of the options are somewhat time consuming because of the frying time involved. This recipe comes together in hardly anytime at all and if you shape them into small units, a few will fit on the pan at the same time with only a few minutes required per side to cook the dough and brown them up.
Soft and bready, with coconut adding some richness and natural sweetness, the chilies add a bit of heat to complete the experience. Not only do they go well with legume mains and curried vegetable sides, they also make a fine breakfast alongside some chutney. Do consider doubling the batch — any leftover rotis will keep well for at least another day and can easily be reheated in a 180° oven wrapped in foil.