Littlebones: Doupe.Boule

My most recent recipe which again, comes courtesy of the Vegan Stoner is the Green Boule. Culinarily, "Boule" refers to a round loaf of white bread. My focus, however, was not so much on the Boule as on its contents (which weren't quite firm enough to amount to a dip and not quite runny enough to be called soup, so more of a "Doup" really). Once I forced myself to embrace the foreign consistency of the Doupe as well as wrap my mind around using my food as a bowl, I was super excited to try out the Green Boule. What's great about the Doup's consistency is that it tends to be firm enough to stick together on the plate-to-mouth trajectory. We tried it with a large loaf of rye bread but I think using smaller (equivalently durable) rye rolls will probably make eating the Doupe Boule less of an exercise in concentration. It's a great way to consume those vegetables which you're not crazy abouts (read: brussel sprouts ~eugh!~) and an even better way to save on washing dishes (seeing as you eat your bowl). I also assume that, as long as you stick to the requisite amount of soy milk to be added, you can pretty much make any type of Doupe filling that you desire (!)

Ingredients (double ingredients if you're going to use a large loaf as opposed to rolls):

1 cup brussel sprouts ~eugh!~
2 stemps spring onions
3 stems kale or spinach
2 cups soy milk
2-3 tbsp salad dressing or vegan mayonnaise
1 rye loaf or 4-6 rye rolls
vegan parmesan cheese (optional)
salt and pepper to taste
vegetable stock/seasoning (optional)

Combine brussel sprouts (~eugh!~), chopped spring onions, chopped kale/spinach, soy milk and salad dressing/mayonnaise in a blender (the "Doupe"). BLEND.