Trying to keep up with the Cookbook Challenge, trying to create my own recipes, working, trying to have a social life and getting enough sleep while still getting up before the sun has been extremely difficult the past 2 weeks so I have decided to take the next week off from the challenge. I also don't own the book for Week 5, Eat, Drink and Be Vegan, though I could very well just google some recipes, I have decided a break is in order. In addition to all that, I am now the proud owner of my very first DSLR, my dad bought me a used Nikon D40. I am beyond excited to learn how to use it and see the quality of my photos increase. That being said, I have no idea how to use it so I want to take my time and photograph whatever I am eating but without the (self imposed) pressure of cooking a few meals a night from scratch from a cookbook. I will still be blogging though, it will just be shorter posts with not so detailed recipes. Now, I will leave you with the last thing I made from Vegan with a Vengeance for Week 4.
When I started this challenge I decided I was only going to use recipes that I had never made before but I cheated. I have made the White Bean and Roasted Garlic Soup before and all week leading up to Thursday I couldn't stop thinking about it. It is such a simple soup to prepare but is so full of flavor and filling I couldn't not make it again. There aren't many ingredients but the combination of them all works in a way I could have never imagined. After I roasted the garlic I sauteed up some onion and threw most of everything else in the pot. After giving it a go in the VitaMix I was left with creamy perfection. I sprinkled the soup with a little more salt and pepper and a few drops of truffle oil for some extra deliciousness. As if the soup wasn't already awesome enough it was even better with a piece of chewy rosemary ciabatta toast dipped in it.