Franciacorta and Stoneburner Restuarant tasting at IFBC
Nibbling at incredible bites
Corn Bisque with Crab and heirloom tomatoes from Sky Needle Restaurant
Kim Severson answering questions after her keynote
and enjoying the company of brilliant minds at the International Food Bloggers Conference. can be a bit of a letdown.
No more conversation with people I was meeting in real life for the first time, but had conversed with for years on social media.
No more gifts to choose from the gifting suite, Thanks Analon, American Lamb, Stonyfield, Manitoba Harvest and the rest of the amazing sponsors.
No more samplings from Franciacorta Wines, Concannon Vineyard, and Trione Winery.
No more watching the magic of pouring from a bottle of unopened wine from Coravin. That was the coolest part of the wine tasting. Pure Magic!
The letdown is not from the reception at home. My family knew just what to do when I got home from the conference.
GlutenFree Apple Crisp in my smiling cat bowl post IFBC
A bit of apple crisp, some terrific conversation about life, work and school and a bit of time to read a book.
No, its the back to work and all the components of work/life balance that have to come back to equilibrium.
Dinner on Monday was supper simple, especially since we had two different dinner times with the teen athletes home and starving well before my husband.
I just roasted root vegetables tossed in olive oil, salt and pepper for 1 hour, served them over hot basmati rice with hoisin baked tofu and called it good.
Then I got a bit more creative as the week wore on.
This lovely soup was the result.
Vegan Roasted Carrot - Coconut Soup Recipe
By Dr. Jean Layton
Vegan roasted carrot and coconut soup recipe rich in coconut milk, a bit spicy from the cumin and garlic, this soup is a perfect fall flavored light meal. Feel free to change up the spices to your favorites. I love using curry powder too.
I find for perfect soup, I need a bit more liquid to reach the slightly chunky texture I prefer. If you want completely smooth soup, you will need up to 1 cup more broth or water.
Yield: 4 cups
2 cups of roasted carrot pieces
1/2 cup roasted onion pieces
1 can (14 oz) coconut milk
1 cup vegetable broth or water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon each garlic powder, thyme, cumin, basil
1. Roast vegetables according to the instructions in the post above. Cool and store in fridge till you need them with the oil from the pan
2. Combine all vegetables and coconut milk in food processor, blender or use stick blender to chop till very fine, almost smooth
3. Use additional broth or water to get the soup the consistency you would like.
4. stir in the salt, sugar and spices
5. Pour into a pot and bring to serving temperature over low heat.
Best of all, this recipe gives you lots of options. I've used the thick first puree without the addition of water as the base of a vegan lasagna,
It makes a truly wonderful carrot sauce for pasta.
I've even piped it out and rebaked to make side vegetables for fancy dinners