Color Me Vegan has been on my "Must Have" list for a while and I finally got it in the form of a gift from my mom. Since then, I've been anxious to cook something from it.
Instead of doing a review of the book, like I've done for books and documentaries in the past, I plan to cook something from each section each day this week and share it with you at night. Red, Orange, Yellow, Green, Blue/Purple, White, and Brown/Black. Yes, that is 7 sections and the title is 6 days...one night is combined...you'll see!
Naturally, I started with red. I couldn't resist when I saw the recipe for tomato soup.I love a good tomato soup.
This soup was definitely good. It had a lot of flavor and I loved that it called for fresh tomatoes (and tomato juice). It did, however, seem to be lacking something.
Ben added some garlic powder to his second bowl of soup, which definitely amplified it some. Fresh, of course, would have been even better.
I think what I was missing from this soup was a certain level of creaminess. The last homemade tomato soup I made had cashew cream it in and I was in heaven. Next time I make this soup (if I do), I'll use coconut milk instead of almond.
Otherwise, this soup was quite tasty paired with Daiya grilled cheese and Everybody Loves Raymond.
In addition to her recipes, Colleen gives other information, including tips, food lore, and "did you knows?"
Did you know that tomatoes are packed with the antioxidant lycopene and our bodies "extract" lycopene easier when the tomatoes are cooked?
|Here! Try some!|