My 6th Vegan Thanksgiving.

Happy Thanksgiving internet! As you can see, I had a good one. Spent it with my parents, husband, brother and his girlfriend. We ate lots and had very good wine. I was lazy this year and only took a photo of my plate but if you were to look back at my older Thanksgiving posts, there are better pics of pretty much the same foods. On the plate: Tofurky roast with orange herb gravy and cranberry sauce, Susan V's green bean casserole, Brian McCarthy's herb stuffing, mashed potatoes with mushroom gravy, dijon glazed carrots, roasted butternut squash and roasted brussels sprouts.

Giving thanks to my family, friends- old and new, and for everything I have and for everything that I have learned along the way. Looking forward to growing and moving forward in my life, with the support of all the people I love. Have a great holiday!

Long time no blog...here's a soup recipe.

Trying to get back into blogging. Things have been kind of dull around here. No sweet puppy to come home to anymore. I haven't been motivated to do much more than go to work, come home, shower and make very simple dinners that don't require much effort, ingredients or time. These past couple of weeks I've been focusing on soup because throwing things into one pot and walking away while dinner cooks itself is so appealing right now. I've been inspired by the soups on Fran's Ayurvedic blog. The one I made tonight is just a variation of what I've been doing the past two weeks. Whatever veggies I have on hand goes into the pot. It always turns out tasty.

Pureed Veggie and Lentil Soup With Pumpkin

1/4 to 1/2 cup mung dal (split mung beans)
2-3 cups chopped kale leaves
1 cup broccoli, chopped
1 zucchini, chopped
1 onion, chopped
1 carrot, chopped
1 tsp grated ginger
1 tsp cumin
1/2 tsp yellow mild curry powder
1 tsp soy sauce
1/4 cup pureed pure pumpkin from a can (ingredients should be just: pumpkin)
salt and pepper to taste

Put lentils and vegetables, (except pumpkin) in a pot. Add water to cover about 1" above the vegetables. Bring to a boil. Add spices/seasonings, stir and lower heat to medium and cover. Cook until all vegetables are tender and lentils are mushy. Blend half of the soup and pour back into the pot while simmering on low. Add the pureed pumpkin and stir well to incorporate. This will thicken up the soup. Simmer until heated through. Adjust spices and salt/pepper as needed. Serve with a drizzle of tahini and a squeeze of lemon.