It’s now officially October and orange food month – yes, that means pumpkin – but I’m starting off the month with a different orange veg. The butternut squash … which has been blowing up in our garden for a couple months now, and I have been feeling the pressure to figure out what to do with…
I made a sweet and sour recipe last year and devoured it – there is just something about that tangy red sauce that is just so addicting – probably because it is full of sugar. But you know me, never satisfied, so I had to remake it. And I wanted to remake it into something that someone on…
Soup is on my horizon, and needed. Hot outside or not, a soup only needs about an hour to cook to get all the flavors married so it won’t heat your kitchen up terribly. And when you’re at work in their AC, kind of freezing in your summer dress, a hot soup will warm you…
So this soup? Talk about one that you can eat the whole humongous pot and not have to worry about calories! This big pot of soup was just about me seeing cans and containers and an open package of lentils and wanting to use them up, but in a way that would fit my new…
Yeah for homemade spices blends! I love making my own spice blend, the easiest being taco and fajita. Especially since I make roasted veggies with those spices, and just having a ready-made salt-free blend on hand is the best thing ever. But when you are vegan and soy-free? Finding a yummy chorizo spiced “meat” for…
Fitting Into Vegan 