Tuesday, October 2 Lotsa Veggies Lentil Soup (Appetite for Reduction) and Fluffy Biscuits (Vegan Diner) Rating: 4.25

Autumn has been trying to descend (slowly, very slowly) on the South, and the last couple of days have been rainy ones. What better time for soup? I love the Lotsa Veggies Lentil Soup recipe in AFR because it’s basically a meal in a bowl: French lentils, zucchini, carrots, celery, spinach… you get the idea. It’s a crazy yummy soup and makes an amazing lunch the next day. Oh and if you don’t mind some chopping, it’s really easy. I’m pretty slow with a knife, which is how I do the vast majority of my chopping. When I’m in a hurry and there are a lot of veggies to chop, I use a chopper I have from back when my sister sold Pampered Chef stuff. It’s pretty much one of those “slap chop” things you see on infomercials. It’s handy for making quick work of lots of veg. The soup simmers for about 45 minutes, which is the perfect amount of time to make biscuits. I grew up in the Northeast and my favorite thing about the South when we moved here were the biscuits. OK, biscuits and hushpuppies.  Anyway, biscuits here are normally made with very un-vegan buttermilk. I have a few recipes, but I think my favorite and the most properly Southern light & fluffy biscuit recipe is in Vegan Diner. I could have let them cook a few minutes longer because they were a little doughy in the middle. Oh well. You’ll never notice when you dip them in your soup anyway.