The Vegan 8 cookbook, from author Brandi Doming, is finally available, and it’s lovely, with striking ideas for breakfast, snacks, dinners, sauces, and desserts, and each one representing the author’s commitment to utilizing 8 ingredients or less – not counting salt, … Continue reading
Here we are in the middle of winter. So, after a long hard day, who wouldn’t love to come home to a steaming bowl of soul-soothing Curried Cauliflower Stew? This intoxicating curry serves up amazing flavor complexity, and yet is really straightforward … Continue reading
Berbere Spice Blend, an Ethiopian combination of flavors, defines this wonderful soup. It’s a mixture of paprika, red chile powder, chile flakes, sea salt, fenugreek, ginger, black pepper, cardamom, cumin, allspice, cinnamon, coriander, nutmeg, onion, clove, and garlic, and it … Continue reading
I suspect there are almost as many ways to make Miso Soup as there are people who make Miso Soup. Made with fermented soybeans and barley or rice, miso is thought to be one of the most protective of super foods. Its enzymes and microorganisms … Continue reading
Oh my goodness, this Creamy Vegetable Soup is just about the best thing in the world, especially on a snowy winter’s night. It’s my spin on a 10-Spice Vegetable Soup with Cashew Cream created by Angela Liddon (from ohsheglows.com). I was inspired by … Continue reading
This soup is rich and flavorful, and hits the spot on these cold, dark nights. I recently served this with little scoops of mashed potatoes in the bowls. It was heavenly – and a very big hit with our non-vegan kids. … Continue reading
I cannot seem to get enough butternut squash this time of year. I’m roasting it with onions, adding it to stews, and mixing it into risottos. This soup is my newest obsession (thank you for the inspiration, lowfatvegan.com), and just my style…easy, … Continue reading
This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup, and when I was growing up, it was always one of my favorites. She would top it with “buttered toast squares” … Continue reading
The last few weeks of summer are upon us, and as the evenings start to get cooler, my thoughts always turn to the simple pleasures of making a big pot of soup. During the week, preparation time for many of … Continue reading
Last night I made this delicious springtime Italian Escarole and Potato Soup, based on Nava Atlas’ recipe from her inspiring book, Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves. Nava’s … Continue reading
This wonderful soup in all its comforting glory is one of my all-time favorites. So very good on a cold night with a warm loaf of crusty bread, sometimes I serve this with little mix-ins on the side, like petite … Continue reading
When when the evenings begin to turn crisp, this Minestrone, overflowing with beans, pasta, and fresh garden vegetables, really hits the spot. Don’t be alarmed by the lengthy ingredient list. This soup actually simmers to perfection in around 30 minutes. … Continue reading
