Mango, jalapeno and pomegranate soup; scrambled tofu, baked beans with kale and spelt bread.
Brunch, 19 May 2007.
Mango, jalapeno and pomegranate soup (sea salt, garlic, evoo, orange juice).
Scrambled tofu (evoo/flax oil, garlic, sea salt, turmeric, ginger, chile, cumin, paprika), baked beans with kale (tomato sauce, sea salt, maple syrup, black pepper) and spelt bread (spelt flour, yeast, sea salt, oregano, basil).
7 comments:
that mango soup looks excellent as does the tofu...so fluffy and scrambled
That soup sounds intriguing- you should totally open a cafe!
Everything looks awesome! On your last post, I am in awe of the roasted chickpea/mango combo.. yum!
Thanks, DB. The tofu was less fluffy than it looks, but it's still good.
Thanks, Bazu! I'm too lazy to open a cafe, though. I can barely muster the effort to cook for myself. :)
Thanks, Melody. The flavour combination was very nice. If I had roasted the mango with the chick peas, it might have been a little nicer, though.
As an aside on the soup, next time I make it, I'll probably make the mango base with all the other ingredients and then reduce the pom juice to a syrup and use that as a garnish, just to create distinct flavour layers and colours. All together, it was fine, but I think it would have been a little better (and nicer presentation) with a little more investment in the prep.
Post a Comment