With the Voluptuous Vegan in hand, I made homemade stock and her Cream of the Harvest soup. Full of butternut squash, sweet potatoes and a garlic/ginger spice puree it was sweet yet warming. I mostly followed the recipe, but left out the parsnip (I was out) and substituted chile powder for chile paste (I was too lazy to make it.). Homemade peasant bread rounded out this perfect lunch. This loaf was made with a combination of wheat and rye flours. Hearty and delicious.