Shmoo is heading out on a science class field trip today. In celebration of the launch of my new Vegan Lunch Box cookbook, I've used three recipes from the book in this lunch -- one in a brand new way! I've even included page numbers, so you can all play along at home starting November 15th.
First, Roasted Tomato Basil Soup (page 124) is packed in a thermos, topped with a chiffonade of basil (I love saying chiffonade). I wanted to serve the soup with some fall-themed crackers, so I used the barley poppyseed crust from my Savory Autumn Leaf Pies (page 243), rolled it thin and cut crackers out with tiny oak leaf and acorn cookie cutters. Sprinkle them with salt if you like, then bake on a parchment-lined baking sheet at 375ºF for about 12 minutes, or until golden.
A salad of romaine, raddichio, and carrot is on the side (I'm still too freaked out to add his favorite baby spinach leaves), with a small container of Asian Miracle Dressing (page 159 and here).
For dessert, Asian pear and raspberries mixed together, and one piece of our Halloween dark chocolate.
Verdict: Shmoo tells me he's "addicted" to this hot, soothing soup (oh, and to lima beans). Once he starts eating it he just can't stop! A fantastic lunch, but we all agree that the chocolate is very bitter, and not as sweet as last year. 5 stars.
P.S. Tune in Monday for a Halloween Lunch Box of the Damned (bwahahah).