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red pepper soup and saladMy main character in Cold Pursuit, who I will introduce this Friday, was raised as a vegetarian (mostly vegan). So in celebration of the book launching in March, I’m going to blog on Mondays under “Vegetarian Meals.” Now don’t panic and run to the fridge for some sliced roast beef—for those of you (me included) who enjoy eating meat (twice I deleted other terms), this is just suggestions for once in awhile. Think of it as a green thing you could do so that you can watch PBS with less guilt.

(I apologize for the distracting flowers on the dishes–I just grabbed them because these bowls work good for salad or pasta.)

Lately we’ve eaten some great veggie meals, but I keep forgetting to take pictures, so this is the one you get—thank goodness it was yummy. (That doesn’t sound right. Let me clarify–they’re all yummy.)

It consisted of Roasted Red Pepper Soup, a salad topped with avocado / black bean salsa (very chunky) and some Kashi crackers. Here’s the soup recipe

(It’s not vegan because of the cream cheese, but pureed cannellini—white—beans could be substituted.)
Roasted Red Pepper Soup

2-3 roasted red peppers, skinned and seeded*
3 C. vegetable broth.
About ¾ C. chopped onions
1 minced garlic
4 oz. cream cheese
Braggs Liquid Aminos or other seasoning (salt and pepper)

soup in potSauté onions and garlic until translucent. Into blender, place peppers, cream cheese, 1 C.broth, and onion mixture. Blend until smooth. Place in pan and add remaining broth. Season (I like Bragg’s Liquid Aminos.) Heat through. Serves about 4. (I should have taken a picture of the process–I’m learning.)

That’s it. It was simple and delicious. The salsa I made up because I had avocados that were ripening. It was basically diced avocado, some frozen corn, a can of black beans, chopped tomatoes, minced onion, and a dressing of lime (I used a lemon because that’s what I had), cilantro, red wine vinegar and olive oil. It is also delicious with just chips. Here’s the recipe.

*Roast red peppers in a toaster oven or oven on broil. Rotate occasionally until all sides are darkening and blistery. Place into a brown paper sack and roll closed. When cool, skin and seed the peppers (use water). Voila. That’s it. I did it previously and kept them in the fridge. Sometimes when they are on sale, or my garden produces a few, I do a whole bunch, chop them and freeze them in bags. They add tons of flavors to a recipe.

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