I know I have been posting a lot
of soups lately! I love soups because they are a simple way to get complex,
nutrient density from whole foods into your life. October is a good time to
start giving your immune system a little TLC. And this immune support soup
recipe contains some of the best sources for key immune supporting nutrients.
And, it is free of any inflammatory foods that might bog your body down or
tamper with your digestion. Read More
This month my kid got married,
and we got our first real feeling of autumn outside. My
son’s wedding plays a part in today’s post. I decided to prepare the food for
the wedding, and give it a personalized touch for the special occasion. The
bride and groom wanted a vegan menu, with vegan macaroni and cheese being
their favorite. The cashew cheese sauce for the mac and cheese came out so
yummy I have been thinking about it all week.
Then, it dawned on me that this sauce with a couple modifications
could make a great autumn pasta with butternut squash, sage and peas. And,
that’s how my first post of autumn came about! This sauce is easy to make,
packed with plant based protein and healthy fats. The crispy sage garnish
makes a nice garnish and crunchy finish to this comforting, cool weather
dish.
I’ve always suspected that
butternut squash and miso would love hanging out together… and I was totally
right! This combination, along with the marinated Portobello mushroom, packs
a lot of flavor. And it’s a super easy way to warm up your winter weeknight
dinner table. Read More
I
love trying different versions of the traditional enchilada. In these vegan
enchiladas, we get some extra protein punch from the pepitas in the sauce. I
had some vegan “queso” that I was experimenting with so I was able
to make this completely vegan, but you are certainly not limited to that. A
good queso añejo would also go well. The grilled tomato
was intended to add color to make the picture better, but it
turned out being a nice acidic component that brightened up every other bite
or so. Butternut squash loves being seasoned with cumin and chile, so this
just came together quite naturally. Read More
Let’s be honest. Vegan chili is
no replacement for the taste and experience of good old fashioned meat chili,
with sour cream, onions, and shredded cheese. But that doesn’t stop me from
embracing a healthier ingredients, having fun with the basic chili concept,
and seeing where it goes. What if you could have a delicious, satisfying
chili, without increasing inflammation in your body, increasing your risk of
fatal disease, or risking unwanted weight gain? What if you could have an
awesome chili-eating experience using plant-based, nutrient dense, cleansing
foods? That is basically what you get with this vegan chili
recipe. Read More
