This was another soup week!  I wanted to make something quick and easy for lunch, and I also needed to use up the persimmons in my CSA box, so I made soup and persimmon bread.

• Morning Snack: Yogurt and granola (*add the granola in the morning so it won’t get soggy!)
• Lunch: Soul-Soothing African Peanut Stew and whole grain crackers
• Afternoon Snack: Apple and slice of persimmon bread

Recipes:

• Persimmon Bead (thank you Fat Free Vegan!)
• Soul-Soothing African Peanut Stew (thank you Oh She Glows!)

Notes:

I made the Persimmon Bread first (in my oven, it took 40 minutes to bake and then 15 minutes to cool down).  I used a food processor to blend up the persimmons.  The dough was stickier than I had imagined it would be. I added walnuts and raisins, but honestly, it was a pretty dry end result… I probably won’t be making it again. (If you have any good persimmon recipes, please send them along!)

The soup was really straightforward.  I bought a pre-chopped sweet potato to save time, and I didn’t use the jalapeño. I used kale instead of spinach and threw in more than suggested.  It made enough for 4 lunch servings, plus 2 extra servings (which my husband enjoyed!).

Grocery List:

• Apples
• 4 small persimmons
• Kale (or spinach)
• Sweet onion
• Red pepper
• Sweet potato
• Garlic
• Jalapeno (optional)
• 28oz canned diced tomatoes
• Vegetable broth
• Can of chick peas
• Lemon juice
• Unsweetened applesauce
• Agave nectar (*or maple syrup)
• Peanut butter
• Yogurt
• Raisins (*optional)
• Walnuts (*optional)
• Peanuts
• Granola
• Whole grain crackers
• Whole wheat flour

*I’m assuming you have olive oil, salt and pepper, cayenne and chili pepper, baking soda and baking powder, ginger and nutmeg. 

Enjoy!

❤ Kailea