I’m very pleased to announce that my latest book, Vegan Fire & Spice, is now in its third printing. Also, the book has recently been picked up by Barnes & Noble, both the box stores and online.

I’ve been hearing from people (thanks for writing!) that they’re especially enjoying the recipes now that the weather has turned cooler, and I have to agree. At the risk of sounding like an infomercial, I hope you’ll keep Vegan Fire & Spice in mind for gifts this fall and in the coming holiday season.

You can order the book at a discount through my website Global Vegan Kitchen or Amazon, or ask your local bookstore to order it for you through Baker & Taylor distributors. It’s also available through Cosmo’s Vegan Shoppe, Herbivore, Sidecar for Pig’s Peace, PETA, and many other stores that sell vegan books and products.

Here’s a yummy recipe from the book – I think it’s perfect for this in-between time when the weather can be chilly in the morning and at night, but hot in the afternoon. This soup is made with apples and served chilled, so it’s very refreshing, but it’s creamy and has some spicy heat, so it’s warming at the same time. I hope you’ll try it and pass it around:

Senegalese Soup
This delicious West African soup is moderately spiced with curry and cayenne but mellowed by the sweetness of apple and the creaminess of vegan yogurt. Add less cayenne if you want a milder soup. The recipe is from Vegan Fire & Spice.

1 tablespoon canola oil
1 yellow onion, chopped
2 ribs celery, chopped
2 teaspoon curry powder
2 Granny Smith apples, peeled, cored and chopped
2 cups vegetable broth
1 cup apple juice
1/2 cup vegan yogurt
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons minced parsley

Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, stirring occasionally, about 5 minutes. Stir in the curry powder and apple and cook 2 minutes. Add the broth and apple juice and simmer for 10 minutes. Remove from the heat to cool slightly.
Transfer the mixture into a blender or food processor. Add the vegan yogurt, cayenne, and salt, and puree until smooth.
Pour the soup into a large bowl, and refrigerate for 2 hours or until cold. Serve chilled, garnished with the minced parsley.

Serves 4