Chow Vegan

With all of the amazing berries hitting the farmer’s market lately, I feel like I should do something more than just eating them out of the carton. Perhaps a soup would be nice.

On my first try, I plopped yogurt in and it came out way too much like a smoothie. I don’t want to be eating a smoothie out of a soup bowl with a spoon, I want to clug-a-lug it out of a glass.

Back to the kitchen for version 2.0 – I’m looking for a cool, refreshing and brightly colored soup. So no yogurt and basically just berries this time.

Berries are so good right now, they don’t really need much else. For an extra fancy treat, top with mint and cake croutons ( I used Amy’s frozen Orange Cake, no need to bake in a hot kitchen, just defrost).

Berry Soup With Cake Croutons
Serves 2

1 pint ripe fresh strawberries
1/3 cup fresh blueberries
1/2 cup orange juice
1 teaspoon agave nectar or to taste
2 sprigs fresh mint, julienned
2 slices cake, cut into cubes

Blend together the berries, orange juice and agave nectar until smooth. Chill until ready to serve. To serve, spoon into shallow bowls and top with the mint and cake croutons. Serve immediately.

No Croutons Required is a monthly food blogging event hosted by Lisa’s Kitchen and Tinned Tomatoes. May’s theme is berries in a soup or salad. No croutons required but this dessert soup has it and is my contribution to the event.

I couldn’t resist trying another tofu recipe from Vegan Soul Kitchen, this time it’s Rosemary-Roasted Tofu Cubes. It’s now officially, my new, absolutely, favorite way to prepare tofu.

I love roasting vegetables but somehow I never once thought to try it with tofu. It’s so good – crispy on the outside and creamy on the inside. And so unbelievably easy and quick. No need to press the tofu, just season it and throw in the oven.

It’s such a great cooking method for tofu that I’m now experimenting with different spices. I’ve substituted the rosemary for Chinese 5-spice and I’m going to try salt and pepper next.

I’ve written about eating a whole pound of tofu in one day before, with this recipe there’s no doubt I can easily put away two pounds without even trying.

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Recently, a large crate of fruit arrived at my doorstep, courtesy of The FruitGuys, a company that delivers mostly locally grown, organic and conventional fruit to offices and homes nationwide.

From across the room, I can smell the fresh fruit and it was still in its box. Opening it up, I’m hit with a kaleidoscope of brilliant colors. It’s like a farmer’s market in a box.

It doesn’t come in just any ol’ box, it looks like a custom-made box with very convenient handles on the sides (totally recyclable of course). And the fruit was well-protected for their trip in their own little compartments.

As for taste, each piece of fruit was sweet and full of flavor. From delicious strawberries to crisp apples to juicy citrus, it was all fresh and tasty. I don’t think there was a bad one in the bunch.

You’re probably thinking, why not just go to the farmer’s market for fruit? You could but sometimes there isn’t one nearby or it’s not open year-around or you’re just too busy to make it to the market.

In fact, I’m signing up my mom for the service. I think it would make a perfect Mother’s Day gift. Mom doesn’t like to drive all that much nowadays so it’s a challenge for her to get good fruit. A fruit delivery is nice and healthy and something besides the usual flowers or candy.