Ahh, yes, I’m totally in love with this soup!! It takes literally just a few minutes to throw together and the flavors are just…wonderful (yeah, I’m totally underwhelmed at my adjective use there! Should-a gone with ‘smagdoovious’ 😉 ). At any rate, the truth is that I could literally eat this three meals a day for a loonnnggg time! And despite the fact that variety is the best for our bodies, I’d still be getting decent nutrition because this soup is power-packed with protein and greens! Yummers!!!! Now onto the making of this wondrous soul-satisfying soup!!
I feel like a cook can never have too many quick and tasty crowd-pleasing entrees in his/her go-to recipe list!! (Right??) It’s my goal to add this to your quick-list of favorites this holiday season!! While it’s a great meal for anytime of year, my sis-in-law shared that Stroganoff is her go-to for big family gatherings. AND she let me in on a little secret that totally inspired me…
Are you ready to carve up some amazing vegan steaks?? 😉 I sure hope so because these are super tender, a little chewy, and a whole lot-a tasty!! You won’t need a knife to cut these steaks, but if you have guests who like to use all their utensils, these don’t just fall apart either! I served these last Thanksgiving to a mixed crowd and as far as I know, every one was thankful for them!! 😉
Granola should be called the
breakfast meal of champions!! I mean, after all that’s what it is! Yummy oats combined with power packed nuts and seeds that are toasted and ready to give you super-energy (I definitely need that right now!) Yeah, it’s the fancier, healthier version of a help-yourself breakfast. At my house we use it to dress up smoothies, cover oatmeal, create parfaits, or (mostly) just eat it straight from the bowl with our favorite non-dairy milk. Hey, it’s even good as a snack – except the kids are too messy with it when it’s dry!! 😉
In the vegan diet there is one thing that I miss more than any other single thing. It’s cheese. Real cheese. I’ve been vegan/vegetarian for over 30 years (crazy, right?!) and though I have few other cravings, cheese is my worst enemy. In fact, truth be told, sometimes the enemy wins and I eat pizza, and then I hurrttt… I’m not lactose intolerant; my body just doesn’t like cheese. This summer I finally found a vegan cheese that I am totally in LOVE with! I really can’t stress this enough. I feel like waving my arms and shouting from the rooftops! This cheese is totally life-changing – and all it takes is about 10 minutes of kitchen prep/cook time!
Summer and Zucchini. They were both here in such glorified abundance, and now they are both almost gone. What happened to summer? I’ve been outside trying to catch those last few warm rays of sun and get my garden harvest in before a hard frost. I don’t think the eventual lack of squash will make my kids sad tho. 😉 “Squash again mom??” So in these final days of gardening with monster zucchini (read small baseball bat size) and yellow squash invading my fridge, we are getting creative.
I feel like I should begin this post with a warning for all ice cream lovers. So here it is: Warning! Try this vegan ice cream and you are going to be hooked! And I mean that. Period. Ok! I’ve done my duty! Big sigh. Now we can move on.
I have loved ice cream for as long as I can remember. I couldn’t have been more than six or seven and I remember trying to choose a flavor at a local ice cream parlor. I ended up choosing the bubble gum flavor and because I was so cute (actually terribly skinny and hungry-looking) the server decided I needed a double scoop. Despite all the adorable gum balls in it, I ended up thinking that it tasted horrible (maybe I was a bit of a food snob even then) and though I tried hard to finish it, I couldn’t even get close. I had to dump it in secrecy! I just wanted the cone!
It’s a fact. This pasta salad is a favorite. Even people that tell me they don’t normally like pasta salad love this pasta salad! I’ve served it at burger cookouts (yes mine were veggie), baby showers, potlucks, wedding showers, picnics by the lake…and…(drum roll please)…..it was even served at my wedding!!! (No, don’t look at me that way! 😉 We had an awesome spread of picnic style food!)
If you don’t believe it, just try it – and well, I’m pretty sure you’ll love it! Maybe you’ll even make it for…well I’ll let you fill in the blank with your upcoming adventure!
This recipe brings back childhood memories. We called it ‘Orange French Toast’. And I liked it just as much today when my kiddos were eating it for their breakfast as I did when I was their age (that just seems like decades ago – oh, actually it was!). I guess some good things never get old (wish I wasn’t! 😉 ). The really great thing about it is what it doesn’t have: refined sugar, added oil, dairy or eggs. What it DOES have is even better: raw cashews, a banana, medjool dates, and 100% O.j. concentrate.
It all started when I saw them… Those mini street-taco tortillas. I mean, isn’t the grocery store a great place to fall in love? And day-dream? 😉 Fellow shoppers were probably eyeing me strangely as I contemplated what these were going to be. Little palm sized bombs of flavor – like you would buy at the beach in Belize! Somehow I finished shopping and got home and then the real magic happened. And now vegan baked tofu street tacos can be part of your dreams too! Ohhh, yes!