We picked up my final winter veggie share the other day. In it, we received some beautiful onions, parsnips, and celeriac. For those of you unfamiliar with celeriac, it’s the root of the celery plant, and has the flavor of celery, with the creaminess of a potato. This soup is actually very much like a…
Perfect Pumpkin Pudding
OMG! I just learned the most amazing swap out that no one will ever guess! You can swap the typical heavy cream/coconut milk/nuts, and eggs found in your typical pudding recipe with…..lean in closer, closer….cannellini beans!!! Say what?! Coconut milk, often used in plant-based cooking, is high in saturated fat. For those of us really…
Late Fall Red Lentil Soup
So, this fall has been especially warm-Con MUCHO GUSTO El Nino!!! This has allowed me to harvest much later than normal. I still have Brussels sprouts, leeks, kale, and herbs growing out there! I did however, harvest a big bowl of eggplant a few weeks back. I don’t refrigerate them. This may sound weird, but…
Creamy White Bean and Sage Soup
I love soup. When I make it, the whole house smells warm and delicious. Soup should be good food, low in fat, salt, and high in nutrients. This one has all of that! Packed with vitamin A, C, iron, potassium, calcium, Vitamin K, fiber, and protein, this soup is a healing food. It’s also fat/oil…
White Bean and Eggplant Basil Ragu
Easy to make and full of protein, fiber, and potassium, this is a satisfying meal. Put up some brown rice while you’re putting the rest of the meal together to serve along side the ragu. This recipe is a great way to use the fresh produce of the summer: eggplant, peppers, scallions, basil, & greens….
