Yesterday I was so kindly invited by Bianca, of Vegan Crunk fame, to join her and some friends for lunch at the new and spectacular Java, Juice & Jazz – a Vegan/Soul Food restaurant right here in Memphis. For those of you who have ever been to Memphis (BBQ capital of the world), you may know what an unusual and fantastic thing it is for us to have a restaurant with vegan options.
Not only was the company delightful, the food was really tasty. I forgot to take my camera, but I had the same thing as Bianca so go read her post and look at her picture and pretend I’m not an incredibly lazy and forgetful blogger who just links to other peoples’ posts instead of writing (run-on sentences) about it myself.
Last night I opted for soup for dinner, mostly because I was feeling lazy but also because I had some veggie broth that needed to be used up sitting in my fridge. I keep some Bob’s Red Mill Vegi Soup Mix on hand, which can be made with just water, but I like it with veggie broth. You can add veggies and stuff to it too, but as I said, I was feeling lazy. Also, you can’t tell from the picture but the pasta is shaped like little letters – isn’t that adorable? It does need some seasoning, and since I was using low-sodium broth, I added in a dash of Bragg Liquid Aminos for flavor. Perfect.
The soup takes an hour or so to simmer, so that gave me plenty of time to throw together some corn bread – with whole wheat pastry flour, of course. I don’t have a cast iron skillet (shocking, I know), so I had to settle for baking it in a pan. Notice that I have some spread with margarine to eat on the side, and some for crumbling directly into the soup. That’s the only way to eat soup and corn bread, you know.
I made enough soup for two servings so there would be leftovers, but there is no way I could eat the whole pan of cornbread (that is a lie), so I wrapped half of it up and put it in the freezer. I am running out of room in my freezer.
Tags: soup
Hey! That soup looks tasty. I love Bob’s Red Mill, but I’ve never tried the soup. I’ll have to check it out. I actually got my first cast iron skillet for Xmas and I LOVE it. But it’s definitely not necessary for yummy ass cornbread.
I made some mud cookies last night, but they didn’t fully set. They’re a little gooey. Any tips? Yours were perfect! How long do you cook your cocoa, sugar, marg mix before removing from the heat?
That soup and bread looks like a dear friend; especially in this freaking snowy weather.
Thanks for the tips! Apparently, I didn’t let the stuff boil long enough. Damn. I’ll have to try again.
My goal for the cookbook is some time next year. I making myself get all the recipes together by the end of this year. So far, I’ve got about 75-100. But I’m shooting for 250. And then I gotta find a publisher.
Oh, my, that soup looks divine. And the cornbread! Yum! Coincidentally, I got in all the ingredients through the week to make an enormous pot of chili bean casserole-thingy topped with cornbread, which is just about my favourite dish. That’s on the to-do list for tomorrow — after all the carnivorous cowboys have departed for greener pastures and my kitchen is back to being a big-mother-steak-and-pork-roast-free zone. Love, R xxx
That soup looks amazing, and I swear if I could reach into my screen there would be one less slice of corn bread on your plate.
corn bread is so fantastic!!!
Great photo!