It is about time to apologize again, is it not? Apologize for not having made a sound for ages. Apologizing for not being about to make a lot of sounds for the time coming. Work and uni having me swalloed, guys. And I can tell you it is pretty dark in here. And I cannot imagine I taste good. Aye, it's getting weird. Anyways. I don't want to complain because there is an announcement to make. Now, that sounds way too interesting. Basically, it is just a food update for you to know what to expect when we hear from each other again: I am gonna eat vegan again for a while. Somehow uni-stress always makes me wanna do that. Is it hormones that trigger the need for vegan food?
If so, go get that damn vegan hormone injection, for I have some very colourful and tasty stuff coming up!
Last weekend I finally found time to cook again. And that was then automatically the start for my vegan project, because eating vegan basically requires two things: creativity and time.
Eating out vegan is definitely not an enormous problem anymore. Not for me, at least, but for my wallet. Therefore, I wanna show you guys that eating vegan does not at all need to automatically lead to more costs (great news for all vegan-hormone-influenced students out there).
So, as it is that time in the year, actually the only time in the year, where I eat soup (though the weather decided to be utterly mild in Switzerland recently), I decided to create this healthy and easy grey-evening-illuminator:
Sweet-Potato-Coconut-Soup with Lemon, Avocado, Mango and Curry-Honey-Roasted Cashews
INGREDIENTS (2 p.)
1 large sweet potato
7.5 dl broth
2 tablespoons coconut oil
5 dl coconut milk
1 lemon, sliced
1 lemongrass, finely sliced
1 tablespoon pad-thai paste
1 tablespoon yellow curry powder
a pinch of cinnamon
4 garlic cloves
2 handful of cashews
1 tablespoon honey
1 teaspoon currypowder
1. peel and finely slice sweet potato and onion
2. preheat a pot with coconut oil, then roast sweet potatoes and onions, deglaze with broth
3. add pressed garlic cloves, pad-thai-paste, curry powder, pepper, lemongrass and lemon slices
4. let simmer for about 30 minutes (depending on the size of the sweet-potato-bits) till sweet potato is absolutely mellow
5. take out lemon slices, blend and let simmer for another 5 minutes, maybe add so broth or coconut milk, depending on taste
6. roast cashews with curry, salt and honey on medium heat and slice mango and avocado
7. serve soup with the toppings and some thai basil