Veggicurious Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.

I’ve been slowly cooking my way through “Super Natural Cooking” by Heidi Swanson of the blog “101 Cookbooks,” and I have to say, I love it. During this last cold and blustery week, I have particularly loved the wonderful whole grain recipes. I made this wonderful creamy wild rice soup last week, using Thai red rice instead of wild (I’m of the “use what you have” thrifty school) and it was a-maze-ing. Like, perfectly sweet yet spicy, filling without stuffing, beautiful make me happy for days amazing. I love it. And while the sweet potato croutons that sit on top are a little extra work, they really round the soup out and add another layer to the earthy flavor.