Recipe: Pumpkin Soup with Amazing Chick Pea Croutons

This recipe serves two hungry vegans! I like it with a bit of greenery on the side - try sugar snap peas or snow peas for some crunch.

The amount of soup you end up with will depend on the size of your veggies. If you're using butternut pumpkin you may want to skip the sweet potato, but when using jap pumpkin I prefer the taste with some sweet potato. 
If you have some carrots that need to be eaten you could even throw those in too. 

Recipe: Lentil, Leek & Spinach Savoury Vegan Crumble

This might serve four (or six small appetites) - quite rich!

This recipe was rustled up from a couple of sources.
I love the idea of the spinach-and-lentil pastries from King Ahiram's (the excellent and cheap kebab place in West End), but in reality they're too strong for my taste. I've been wanting to try making a less authentic alternative for a while now.
Tonight I read Smitten Kitchen's new baked spinach recipe, a streamlining of an original Julia Child creamed spinach recipe (from Mastering the Art of French Cooking).
I thought I could try veganising it and combined the two ideas into this savoury crumble. It may seem like a lot of steps but don't worry, this is quite a quick meal to cook. It doesn't look very pretty (especially because of the crappy flash photo), but it turned out super delicious and I'm definitely making it again soon!