Vegan Szechuan Carrot Soup

(Serves 4 to 6)

2 tsp vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

6 large carrots, peeled and chopped

1 inch fresh ginger, peeled and minced

1 tsp red pepper flakes

4 cups vegetable stock

2 tbsp creamy peanut butter

4 tsp soy sauce

1 tsp sugar

A few drops of sesame oil

Heat vegetable oil in a large pot over medium heat.

Add onion and sauté for a few minutes or until softened, then add garlic and cook for one minute more.

Add carrots, ginger, red pepper flakes, and stock.

Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.

Remove from heat and add peanut butter, soy sauce, sugar, and sesame oil. Using a hand blender,  purée the soup in the pot.

Reheat over low heat until it's hot enough to eat, without letting it boil. 

Dish out in bowls to your favourite vegans and enjoy!

From Off Menu by Amy Rosen

(Serves 8-10)

For bread pudding:

one 5-7 oz loaf stale, French bread, or enough crumbled to make 3-4 cups

2 cups milk

1 cup sugar

1/4 cup butter, melted 

1 egg plus 1 egg yolk

1 tsp pure vanilla extract

1 golden delicious apple, finely chopped

1/2 cup toasted pecans, chopped

For Calvados butter sauce:

3/4 cup butter

1 1/2 cups sugar

3/4 cups heavy cream

2 tbsp Calvados

Pinch of salt

In a large bowl, combine all the ingredients for bread pudding in order listed. Mixture should be quite thick and moist, the consistency of oatmeal. 

Pour into a buttered 9"x9" baking dish, then place in a non-preheated oven. Turn oven on and bake at 350 degrees Fahrenheit for about an hour, or until browned and smelling like heaven.

Combine sauce ingredients in a medium saucepan and bring to a boil, then lower to a simmer for about a half hour, whisking now and then and until sauce is thickened and smooth. Set aside.

Once bread pudding is out of the oven, let cool slightly and then drench in Calvados butter sauce. Slice into diamonds or squares and serve topped with extra sauce. (Any remaining sauce can be refrigerated for up to 2 weeks). 

From Off Menu by Amy Rosen