Things are going pretty smoothly. It helps that we are cooking and preparing interesting meals rather than just randomly taking cheese and milk out of our diets.

Martin and I have dreamed for quite some time of having a coffee shop in which we also serve soup, bread, and pasta. We are slowly building up our collection of "winner" soups and tonights meal is definitely getting added to the pile! We might even do a vegan coffee shop! That would be interesting:) So this recipe came from The Garden of Vegan by Tanya Barnard and Sarah Kramer.

Tanya's Curried Squash Soup

1 medium onion
2 tbsp olive oil
3 cups cauliflower
2 cups yams, chopped
2 cups squash (any kind), chopped
1 medium potato, chopped
1 leek, sliced (white and pale green parts only)
4 cups vegetable stock
1 can coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tbsp soy sauce

In a large soup pot on medium heat, saute the onions in oil until translucent. Add the cauliflower, yams, squash, potatoes, and leeks and simmer for an additional 3 minutes. Add the stock, coconut milk, curry, turmeric, and soy sauce. Bring to a boil, then reduce heat to low. Simmer for 10-15 minutes or until vegetables are cooked. In a blender or food processor, blend 1/2 or all of the soup until smooth, return to pot and reheat. Makes 4-6 servings.

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I fed six people and it was all gone but everyone was quite satisfied. No left-overs!! We did figure out that it needs a bit of salt to make it REALLY good. I'm always tickled when I can get so much nutrition in a meal that my kids gobble up. And the plus side is that it was a fairly cheap meal.

The non-vegan members haven't complained yet. Don't even think they are noticing that they are eating vegan, teehee.