This is my favorite winter squash soup recipe ever. Over the course of this winter, I’ve made it about 20 times and never get sick of it. I’m usually not very fond of squash soup, they are typically too sweet for my palate. This soup is more savory, with just a hint of sweet, and the added veggies make it more filling.
I pretty much eat muesli every single morning. There’s so many ways to make it, combining different fruits. Until now, I never thought to add shredded carrot to my muesli. I came across this genius idea from the blog: Vegan on the Go-Go. Her carrot cake oats inspired this recipe. You can try this recipe with normal soy milk (or whatever type of milk you prefer), or if you want to spend a little more time, try it with my pumpkin spice milk (recipe below).
One reason to love Fall? The overabundance of garden veggies! I brought these beautiful heirloom tomatoes home from my grandma’s garden and made this delicious soup. I paired it with a grilled cheese sandwich and was in absolute heaven.
Last week I sampled a pumpkin hummus at New Seasons grocery store…I totally spaced it and forgot to get the recipe card, but I figured it wouldn’t be hard to come up with my own recipe. It turned out amazing. This is probably my new favorite hummus. I would have never thought to use pumpkin in hummus before this. The pumpkin makes it a lot creamier, and I didn’t have to used a ton of olive oil or tahini to make it. This hummus has about 20 calories per tablespoon serving.
This chili has a unique flavor autumn flavor: sweet potatoes, black beans, squash and chipotle peppers, with a hint of cocoa and cinnamon. A little bit of sweet and a little bit of spicy, this savory soup has a combination of flavors that will please any palate. It’s made without any oil, so it’s quite healthy for you too. This soup gets even better the next day so you’ll be excited to have it for left-overs. Top with creamy polenta and avocado…I’m going back for seconds right now!
This was the first time I have ever cooked with pattypan squash. They are the perfect shape for stuffing! I filled them with my version of ‘ground beef’ using TVP.
Do you hate Brussels sprouts? Long ago, I used to hate them too, but only because a societal stigma against them lurked in my sub consciousness and told me to hate them ;-). I promise you will LOVE them after trying this recipe. Brussels Sprouts are one of the most nutritious veggies out there, not to mention they are PACKED with fiber…the porcelain God awaits.
