I've been eyeing a recipe in Vegetarian Times for Chickpea and Greens Curry Soup. Last night I finally made it, leaving off the suggested yogurt garnish. Basic method: Saute onions and a lot of spices (curry, cinnamon, turmeric, chili powder, nutmeg), then add chopped greens (I used lacinato kale, the recipe suggests spinach), then add can of chickpeas, 1 chopped tomato, 4 cups veg broth, 1 can coconut milk, and simmer for an hour. Garnish with chopped fresh cilantro . It was good but not salty enough for me, so I added a bit of soy sauce towards the end, which made it perfect.
As that simmered, I made sushi rolls, one flavor with marinated tofu, avocado, and green onions, the other with sweet potatoes and sauteed mushrooms. Deliciousness. My teenager devoured most of the sweet potato rolls--he's not very good at sharing. Finally, chopped red cabbage tossed with chopped scallions, cilantro, sesame oil, rice vinegar, soy sauce, a pinch of 5-spice powder, and sesame seeds.
Lenten update: So far, so good. No sugar, no alcohol. We'll see how it goes when I meet a friend for happy hour today and order a club soda with lemon. Will I be able to handle the inevitable peer pressure?