I can’t remember where I saw it, but in a feed somewhere I read that this time in our history will be known as “The Great Awakening”… and this comforted me. Thinking that most of the collective uncertainty, disappointment, and disbelief many of us are feeling these days will ultimately lead us to important work and connection […]
Category Archives: Soups
Creamy Roasted Poblano & Sweet Corn Chowder
My garden is ready to be prepped for winter, but the poblano peppers are still going strong! And so are a few of my green zebra tomatoes—they all want me to wait a little bit longer. Last week I was able to bring in quite the bowlful of these poblano beauties, and my brain instantly went to […]
Creamy Chickpea & Wild Rice Soup
Years ago in Chicago, I used to frequent this great little carryout spot called the SoupBox. They served 12 homemade soups every day and one of my favorite orders was their Creamy Chicken & Wild Rice soup in a bread bowl. In a city where you’re wearing a scarf for at least 8 months out of the […]
Black Bean Soup with Sunflower Seed Cashew Cream
I’m on a soup kick lately, mainly because they are so easy—and a great way to get a ton of veggies together in one simple meal. I’ll be honest, most weeks, I don’t have a master plan about what I am going to eat. But I do I reach into the pantry on Sunday night […]
Aluminum-Free and Hearty Multi-Bean & Chia Seed Chili
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know.
Hearty Cauliflower Chowder
This hearty, warm soup is one of my cold weather favorites—it is easy to prepare and super comforting. Try it as is, or add chopped sweet potato, asparagus, quinoa, millet or brown rice for even more texture.
Easy Vegetable Stock or Puree
So you went to the Farmers’ Market, got seduced by all the beautiful colors and your fridge is now full of more vegetables than you know what to do with. You’ve had a busy week and your plans for eating up those beauties is becoming just that—only plans. Don’t fret, you can use every last vegetable to make the most delicious veggie broth or veggie puree you ever tasted. It’s simple to prepare, makes a great base for soups of all kinds and you can freeze it for future use. Now you can feel good knowing that no vegetables will sit lonely and unused in the fridge only to meet their fate at the bottom of the trashcan.