Happy Day 7 – Vegan MoFo 2013.
My first MoFo recipe. To be honest, since my recent return from Berlin, I’ve been a bit ‘fooded out’. I’ve been craving just simple and familiar flavours. I’m also a bit blue, from leaving behind a wonderful month in Germany. I’ve also just moved into a house sit and besides that being another new situation, I’ve discovered it is not going to be as long as I thought so I’m looking for my next housesit. I’m a bit all over the place, to say the least! I’m going to seek somewhere where I can hunker down, be for a while, and cook until the cows come home.
Therefore, I’m presenting you with a heart warming, favourite of mine. It has a gentle kick too, to liven things up and get you out of a funk…if that is what is needed.
Smokey Roasted Red Pepper & Tomato Soup. I put a new take on it by adding fried, crispy Tempeh Croutons (an idea I stole from Lucky Leek in Berlin)
It is really simple to make (I need that, my head is bloody spinning from all the uncertainty and excitement).
This recipe makes two bowls.
6 small red peppers (I used a couple of yellow instead this time as the bargain bag was…a bargain!..it tasted just as good)
6 organic tomatoes (choose ones that have not spent all their life in a fridge and have had chance for their sugars to develop)
6 cloves of garlic (oh dear, I’ve just seen I’ve created 666 in my soup recipe..add 7 cloves if you are superstitious!)
1 tsp smoked paprika
1 tsp pink salt
1/2 tsp chilli powder (optional)
fresh ground black pepper to taste
just use enough diced tempeh to garnish the centre of the bowl
1/4 tsp chipotle powder (if you don’t have then just use smoked paprika)
chili flakes to garnish
Roast the peppers & tomatoes in a 180degree oven. For about 25-30 mins, until the shoulders of the vegetables are becoming just slightly charred. Remove from the oven, leave to cool slightly, this will make the skin easier to peel off and discard (discard the peppers seeds too). You can use the plastic bag trick but the idea of plastic bag chemicals on my food freaks me out a little. If you just wait a few minutes the skin will be compliant with your wishes. Make sure you catch all the delicious juices from the peppers. I don’t oil my peppers & toms. i don’t think they need it. I do however make a little boat out of tin foil and pop my garlic in there and douse liberally, as the garlic needs the oil to prevent the garlic from burning to a charred and bitter crisp. It becomes so sweet and soft this way. I could actually just eat these like candy.
Put peppers, tomatoes and garlic into a saucepan with the seasonings. Add about 1/2 cup water. You may need a little more, but taste and use your judgement. Use a stick blender to blend. Pop onto the gas and bring it back up to a nice heat (don’t boil it).
Meantime, dust the diced tempeh with the chipotle powder and a little salt and black pepper. Pop into a hot, oiled skillet and fry for about 2-3 minutes.
Serve the soup into huggable bowls. Sprinkle the tempeh into the centre and dust with chilli flakes, if you wish. Grind over more fresh black pepper.
Breathe for a moment. Ahh. Dip in a big soup spoon. Eat. Let the flavours play on your tongue and just see how it puts the world to rights!
What did you make today? Let us know in the comments below.