I planned to use this really delicious vegan cheese that is meant for the grill instead of holoumi but unfortunately the store was out. So I used tofu marinated in soy. I will make this again as soon as that cheese comes back in stock, though!!!
I also cooked the kale down in a bit of margarine first, just to soften it up.
The weather here in Denmark was really nasty today. Cold, gloomy and raining. Pretty typical for this time of year, though.
The theme of my cooking lately has become 'whatever is quick'. My three and a half month old is getting a tooth already (i.e. many sleepless nights).
This soup was awesome because everything got washed, chopped and thrown in at the same time. It was supposed to cook for about an hour. Mine cooked for over three because that is just how long it took for me to have time to eat it!
It is very hearty and nutritious, which is good because I feel like I am running on empty lately. :-)
I used eggplant bacon, broccoli, red pepper, red onion, and spinach for the veggies. I also did not follow the suggested crust recipe, but instead made a simpler one out of flour, butter, salt and water.
I had to cover the edges of the crust with foil after about 45 minutes of baking because it was getting too brown while the filling was still very under cooked.
The flavor was excellent! I added more veggies than the recipe called for so next time I will make a bit more of the filling, as there was plenty of room in the crust.