Calzones and soup

An interesting meal tonight, though in terms of flavor coordination, it's not so terrific. Taking elements singly, however, it was tasty and filling! I'd been wanting to make the tamarind lentils from Veganomicon, but putting it off because lentils are hard on my colitis. I arrived at the notion of filling small calzones with the mixture, so I'd be eating less of it. Using the 'Isa pizza' dough recipe from Vegan with a Vengeance, I added turmeric and a pinch of cayenne before rolling out 14 little calzones. Success! They were tender and spicy (oh, and I added a healthy pinch of crushed pepper flakes to the lentils, as well - we like it hot!)

With it, I did a potato leek soup:

2 T extra-virgin olive oil
1 leek, rinsed well and sliced thin
1 medium yellow onion, diced
5 garlic cloves, minced
2 russets potatoes, diced
2 T chopped fresh chives
3 c vegetable broth
1 c soy milk
2 T Bragg's
1 T dried parsley
1 pinch of hot pepper flakes
salt and pepper to taste

1. Saute onion and garlic over medium heat until onion's translucent
2. Add potato and vegetable broth. Simmer until potatoes are very tender.
3. Use an immersion blender or other blender to make the soup as smooth (or chunky!) as you like it.
4. Put it all back in the pot, adding all other ingredients.