We woke up to a bit of a surprise this morning, a dusting of snow. It very rarely snows here and hardly sticks when it does, but snow is always close with a short drive to the mountains, something I love about this area. But today the weather got cold and wet enough and what a pretty site it was to see lightly dusted cow pastures while driving to work. However, my poor little dog was not so happy about having to pee in this.
Brrr, I’ve been craving hot tea and food pretty badly today, so I had leftover pureed version of my vegan pumpkin chili with lunch, it had an applesauce texture, but a hot, pumpkin chili spice taste. I liked it, but the texture threw my hubby off when I made it last night and he commented that it seemed like something someone would do on Iron Chef which I’ll take as a compliment. It was very filling and held heat nicely making a great vegan warm-up winter dish, kind of a healthy version of a Rachel Ray “Stoup”, lol.
The hot craving did not go away for dinner, so I did Jennifer Cornbleet’s marina sauce with added spinach in the Vita-Mix and poured over tofu noodles and artichoke hearts in a skillet to heat up and served with Gena’s Red Pepper Hemp soup that I added two carrots to and it did not effect that flavor, but made the soup thinker. So a partial raw dinner :-)
Again, I’m really glad I got multiple containers for the Vita-Mix, I find I’m using both frequently. I’ve been pushing the limits on what vegetables I can add to raw soups and sauces without changing the flavor and texture and the added spinach to the marinara sauce changes the color, but not the flavor and serves great over pasta for parents looking for a way to sneak more vegetables into a kid’s diet. For Gena’s hemp soup, I added two carrots and noted the flavor was hardly different from previous times I’ve tried it – so another way to add more raw veggies to great recipes.