Introduction

Vegetarian: A person who eats only side dishes. ~Gerald Lieberman

Coming from someone who is what I've heard termed a "lip-smacking carnivore", a vegan recipe blog might seem a little quirky. There's something so appealing about simple, whole meals at home. It's a perfect antidote to the frenetic, commercialised bombardment on our psyches that we experience when we step out into the world. Nothing is so enjoyable as good meal at the end of a busy, full day, and the above quote doesn't have to be true (about vegetarians or vegans). Learning to be satisfied with simple, natural food is a process for some of us (!) but physically and spiritually we all feel so good at the end of Lent, in part because of our diet.

Please note that I'm not a natural or "knacky" cook. I love to try out recipes but don't really experiment at all yet! So these recipes are mostly from friends, cookbooks, or internet sites, and where possible I will give the source.

I found this gem some time ago from the "101cookbooks"website. It's so good on blustery days, but I've discovered it's good chilled too, on warmer days. Toasted, lightly salted pumpkin seeds are delicious for accompanying this. Have some good, coarse, crunchy bread warmed up to dip it up with also!

Thai-Spiced Pumpkin Soup

(Remember: different Thai curry spices have different strengths. Start slow, and add the past until the soup has the warmth that tastes best to you.)

2 acorn squash, pumpkin, or other smallish winter squash
3 TBS margarine, room temperature
1 14 ounce can of coconut milk
1 tsp (or more) red Thai curry paste
water
2 tsp fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place oven racks in the middle.

Carefully cut each squash/pumpkin into halves or quarters. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skins ides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash is cool enough to handle, scoop it into a large pot over medium-high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender. You should have a very thick base at this point. Now add water a cup at a time, pureeing between additions until the soup is the consistency you prefer- a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like). Serves 6.