I wish I could tell you I've been busy with exciting adventures. Something hedonistic and scandalous would be fun too but sadly - no. I've been editing our book. You know the painful and slow process of replacing commas and shortening paragraphs. I took a stab at doing my taxes but moving to another state, changing jobs, paying off debts, a book advance and a mountain of receipts that need sorting have put our taxes in a whole other league. You know that one where you can't rely on google to handle the tough questions. Then there is the constant battle with the new website. This dreamy oasis of easy to access recipes and a working "As Seen On" page has continued to allude me. Sigh.
And then of course there was the TV sizzle (promo reel) we shot last week. Yes. We were asked to make a promo reel to be shopped around on The Food Network and Cooking Channel. Who knows maybe you'll be able to visit with us in the comfort of your home once a week. I'm trying really hard to not get my hopes up. I'm just flattered we were asked.
I'm also kinda freaking out because our Facebook page Vegan Foods = Joy has almost 10,000 fans! I know several of you have had a hard time finding us on Facebook because the page isn't called Meet The Shannons. But see the before there was ever a blog, there was a Facebook page and Facebook won't let us change the name.
When you're busy with nonsense it's easy to just put on some Doctor Who and G.I.Joe cartoons and get down to work. I'm a pretty focused person and I can let other things drop off if not careful. And well I'll also be honest when I say that the internet has been seriously upsetting and disappointing me lately. This isn't where I vent so I'll save it for the next time I have too much wine but I'm pretty sure I'm not the only one who wishes that the world was kinder and that cruel people kept their opinions to themselves.
Needless to say that even when I'm feeling a bit frustrated with the rudeness and ignorance of others and busy with the painful day to day of being a adult, I still eat. I'll admit that we ate a lot of lentils when we were in Greece and Turkey and you'd think I'd have enough of them but really I think that trip really just got me hooked. I've perfected a 5 Minute Lentil Soup that is so simple - well I feel weird calling it a recipe. It's just awesome.
So enough chatter... To the lentils!
The 5 Minute Lentil Soup
- 2 Cans Lentils (drained and rinsed)
- 8 Cups Better Than Bouillon - Vegetable Broth (made per instructions - you may need a little more)
- 1 Tablespoon White Wine
- 3 Scallions (thinly sliced)
- 1 Stalks Celery (diced)
- 1 Baby Carrot (diced into super tiny pieces)
- 2 Bay Leaves
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Nutritional Yeast
- 3 teaspoons Braggs Liquid Amino Acids
- Pinch Celery Seed
- 1/2 teaspoon Rubbed Sage
- 1/2 teaspoon Fresh Thyme Leaves
- 1 Clove Garlic (minced)
- 1 Tablespoon Fresh Parsley (diced)
- Bread for dipping in your wonderful lunch
- Vegan Parmesan Cheese for sprinkling over the top
In a large stock pot, heat all your ingredients except Bread and Vegan Parmesan Cheese to a boil while stirring constantly. Cover your pit once your pot begins to bubble, reduce the heat to a simmer. Still your pot every once and awhile. Once your Carrot are tender, you're ready to eat. Remember the smaller you diced your carrots the quicker your soup will be done. You may want to add a little more Vegetable Broth 1/4 of a cup at a time if your soup reduces too much while you're waiting for your carrots to get tender.
Serve with Vegan Parmesan and Bread... and if you really want a quick thrill - a handful of pepperoncinis.