Tibits, Tomato Soup and Vegan Month

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Autumn is deepening and darkening, it’s conker time, it’s almost November, and November is vegan month. Animal Aid are running The Great Vegan Challenge where anyone can pledge to be vegan for a month with lots of help and support detailed here on their website¬†(some rather nice recipes there too).

The vegetarian restaurant Tibits in London, normally 80% vegan in its offerings, is going to be launching Vegan Days, specifically on the 1st, 7th, 18th and 29th of November. Further vegan days will be mentioned here on their website. Judging by the lovely book they sent us – Tibits at Home – the food is pretty delicious.

Divided into seasons, the plethora of colourful recipes are all accompanied by photos. We liked the fact there are juice recipes and lots of really tasty sounding quinoa dishes, but today we tried the tomato soup with lemongrass and coconut milk, recipe below.

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Theirs is rather better presented than ours :) The book is now splattered, always a good sign with a cookbook.

Preparation time 40 minutes:
1 small onion
2 garlic cloves
1 stalk lemongrass
200g green leeks
600g fully ripened tomatoes
3 tbsp extra virgin olive oil
350ml vegetable stock
half tsp ginger powder
half tsp lemon pepper
1 tsp chilli oil
1 tsp sea salt
150ml coconut milk
freshly ground seasalt and white pepper

1. Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.
2. Wash the leek, cut into half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3cm dice.
3. Sweat the onion, garlic and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, veg stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes.  Puree the soup in a food processor and pass through a sieve.
4. Add the coconut milk and the leek and lightly cook for another five minutes. Add seasalt and pepper to taste.

It was a very nice and warming recipe despite being from the summer section of the book. There are many sweet photos throughout, this was our favourite:

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Next up will be the parsnip soup though the linguini with pumpkin and swiss chard also looks enticing…

Don’t forget out own paprika pumpkin soup recipe this autumn, the shops seem to be stocking proper culinary pumpkins this year.

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7 thoughts on “Tibits, Tomato Soup and Vegan Month”

  1. I love soup and this sounds (and looks! :) ) very tasty.

    I agree about recipe books. The recipes I use the most are positively manky, with soy sauce and tomato stains, as well as sticky fingerprints! This looks like a good book, too. I’ve been sent Mouthwatering Vegan to review for The Vegan magazine. Lots of good ones in there, too!

  2. I love tomato soup, may have to try this. The last time I made chocolate cupcakes I used the wrong amount of cocoa as I couldn’t read the recipe for splashes

  3. I hope I’m mistaken, but it looks like a lot of your blog is gone. I feel like crying. This blog has been like a dear old friend for years. I’ve been reading it since the early days. I read for a few weeks and then I don’t for a while and when I come back, there are always new and wonderful things to see. I’ve read through the whole thing more than once. It’s like reading a great book that gives you a warm fuzzy feeling. Please tell me it’s not all gone – that I’m mistaken. Thank you for so many wonderful years of reading.
    Leigh Rogers
    Chattanooga, TN USA

  4. Hi Leigh,
    The blog has been ‘depersonalised’ but I still have it all and have vague plans to possibly republish/rewrite the journey part of it in another way sometime. Good to know you liked it so much :)

  5. I really hope you will because I loved all the pictures you shared of your ramblings, so to speak. Such wonderful adventures for your readers. It’s sort of like you’re living my dream! :-) Leigh

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