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.
So I know brown lentils aren’t the most beautiful food in the world, but they are delicious and healthy and that’s all that matters. I was cleaning out my cupboards and found an open bag of lentils and a can of coconut milk. I decided to throw them together with a few other ingredients, and this recipe resulted. It’s really freaking good and very easy to make! Also seen in the picture is some kale sauteed with tempeh and red onion, which pairs pretty well with the lentils.
So I have been having somewhat of a dry spell in the kitchen lately…hence the lack of recipe posts. But yesterday, I had an epiphany. The strawberries in my fridge, along with the half eaten block of tempeh were calling out to me. I gave myself a pat on the back for this concoction. It’s really freaking good.
An interesting twist to traditional pasta sauce. Try this recipe while butternut squash is still in season. You won’t regret it!
This salad was inspired by a recipe from the blog 101cookbooks. The original recipe called for feta and parmesan cheese, which I omitted, and added superfirm tofu to make it vegan and I tweaked a few other ingredients. It turned out really good! Even better the next day.
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).
