This soup from Vegan Soul Kitchen was all that a good soup should be. It was warming, filling, and tasty. The bitterness of the greens was tamed by the sweetness of the yams and the apple cider vinegar spiked broth accentuated both superbly. After roasting the yams and cooking the mustard greens this cooked for an additional 25 minutes; if I made this again I wouldn't cook it quite so long, everything got a bit mushy. Still good, but I'd like to try it again with the vegetables holding up a little better.
We paired the soup with Pistachio and Cornmeal-crusted tempeh from Vegan Fusion World Cuisine. This is the first thing I've made from this book that I didn't love. I feel like the topping would have been better on tofu (which is listed as an optional preparation), because even though the tempeh was marinated it was still a bit dry after topping and cooking to direction. It also didn't stay warm for long enough to even eat. Steaming the tempeh prior to prep may have improved on this. I made a couple of substitutions with this recipe: yellow corn meal for blue and regular corn chips for blue corn. I probably wouldn't make this again as there are so many other great tempeh recipes in this and other books.
Marathon Roadmap Meal Plan, Day 4
8 hours ago