Menu: Early Autumn Supper from The Complete Vegan Cookbook

Another day, another menu, as I do. To celebrate the start of Autumn I decided to make this Early Autumn Supper menu from The Complete Vegan Cookbook (my second ever vegan cookbook and the first one I started using regularly).

Here's what it has to offer.



Grilled Butternut Squash Soup with Shiitake Mushrooms. Sadness, I'm afraid. The recipe called for such a teeny amount of pumpkin, by the time you add the stock and the soy milk it is very pale and the flavour is so very faint. I didn't have the facilities to grill the pumpkin, so I roasted it. Maybe that had some great influence on the intensity of flavour? It also had cute little soup pasta in it, which added some bulk. Alas, the mushrooms ended up being flavourless and squidgy. *sigh* I served it with fresh wholemeal bread rolls, which were tasty!



Green Bean Salad with Asian Seasonings is much more tasty. I've made this before and it is very tasty. The only problem is that it only makes quite a small amount. Unfortunately, but the time the soup and rolls and salad were done, people were asking if there was a main course. Alas, the answer is no. But there was...



Dried Apricot and Coconut Pudding! The undoubted winner of this menu. It is SO yummy and creamy and sweet. A blog of soy ice cream would go really nice with it.

So, we had a wishy washy pumpkin soup, a lovely but too small salad and an amazing dessert. Not the biggest success, but the dessert is certainly worth repeating and the salad is a great little side.