Part 66 (2/2)

3 cloves garlic, minced

teaspoon fennel seeds, crushed

1 teaspoon dried thyme

teaspoon dried rubbed sage

1 teaspoon salt

Plenty of freshly ground black pepper

cup dry white wine (or just more broth if you prefer)

4 cups vegetable broth

4 cups kale, torn into bite-size pieces (about 6 leaves, rough stems removed)

cup plain soy milk

Potato wedges: 2 heaping tablespoons coa.r.s.e cornmeal

teaspoon dried thyme

teaspoon paprika

Generous pinch of salt

2 cloves garlic, minced

Olive oil in a spray bottle (or enough for light frying)

This soup tastes great with either homemade or store-bought vegan bacon. Vegan with a Vengeance has a great tempeh bacon recipe that will work. But you don't need to own the book since the entire world has published the recipe on their blog; just Google it!

Don't know how to bake potatoes? Sigh. Preheat the oven to 350F, poke the potatoes with a fork a few times, and wrap them in aluminum foil. Place in the oven and bake for about an hour or until easily pierced with a fork.

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