Recipe Thursdays Vegan Edition: Simple Lentil Soup

Brrr! While Jack Frost is still nipping at our noses, it's nice to come home to something warm and hearty, like this Simple Lentil Soup. Featured in My Vegan Recipe Journal, this week's recipe is from vegan restaurant Café Blossom in New York City.

Simple Lentil Soup
Serves 4

4 cups water
1 cup dried brown or red lentils
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
2 carrots, peeled and chopped
3 tomatoes, seeded and diced
1-1/2 tablespoons tomato paste
2 teaspoons dried thyme
Black pepper to taste

1. In a large pot combine all ingredients.
2. Slowly bring to a boil, reduce heat, and simmer for 1-1/2 hours over very low heat, stirring occasionally.
3. Add more water to soup to achieve desired thickness.

Image © CGissemann /


Recipe Thurdays: Quick Chocolate Mousse

Happy Valentine's Day from all of us at Peter Pauper! Here's a chocolate recipe for those who like to think outside the box . . . Quick Chocolate Mousse from The Little Black Book of Chocolate. Sure to impressionner votre amant!

Quick Chocolate Mousse
Makes 6-8 servings

3/4 cup semisweet chocolate chips
5 eggs, separated
1 cup heavy cream
3 Tbs. confectioners sugar
2 Tbs. brandy (optional)
*Strawberries for garnish (optional)

1. Melt chocolate chips in large saucepan over low heat.
2. Beat egg yolks and add to melted chocolate slowly, beating constantly.
3. Return saucepan to low heat and cook, stirring constantly, about 4 minutes.
4. Set aside to cool slightly.
5. Beat cream in seperate bowl until almost firm.
6. Add sugar and brandy, if desired, and beat just until firm.
7. Beat egg whites until firm and glossy.
8. Fold whipped cream and egg whites alternately into chocolate mixture.

Chill until firm.

Does your sweet tooth crave more? Download the entire eBook to your reader:

Kindle  ♥Nook  ♥iBookstore  ♥Sony Reader Store  ♥Kobo  ♥Google Play




Image © Margouillat Photo /



Recipe Thursdays: Scotch Baked Beans

Add a little something on the side for a well-rounded winter meal! Here's an easy recipe from our Little Black Book of Barbecue

Scotch Baked Beans
Makes 6 servings

1 Spanish onion, minced
1 tablespoon peanut oil
2 8-ounce cans baked beans
4 tablespoons premium Scotch whisky
1 tablespoon maple syrup
Fresh ground black pepper

Sauté minced onion in peanut oil until soft and brown. Mix with beans, Scotch, and syrup in a large saucepan. Let simmer on low heat for 20 minutes. Top with black pepper and serve.

Image © Robyn Mackenzie /


Recipe Thursdays: Grownup Hot Chocolate

Chocolate doesn't make the world go around . . . but it certainly makes the ride worthwhile! After a busy day of holiday doings, why not warm up your world with this delicious hot chocolate recipe from our Little Black Book of Chocolate!

Grownup Hot Chocolate
Makes 4-6 servings

4 Tbs. unsweetened cocoa
2 Tbs. sugar
1/8 tsp. salt
4-1/2 cups milk, divided
Cognac to taste
Cognac-flavored whipped cream to serve

Place cocoa, sugar, and salt in saucepan and stir. Add 1/2 cup milk and bring to a gentle boil, stirring. Add remaining 4 cups milk and bring just to a boil, beating with whisk. Stir in Cognac and pour into mugs. Top with whipped cream. Yum!

Image © Jaren Jai Wicklund /