Mmmmm….pumpkin. I love pumpkin, and winter squash of all kinds. I snag one up with delight on the first day I notice that the local ones are in, and continue purchasing one or two big squashes per week until the sad day the season is over. I’ve been making butternut squash soup for years, but…
Our weather turned cold and rainy today, so it was a perfect evening to enjoy a nice comforting bowl of lentil stew. Our family eats lentil or split pea soup at least once a week. It is economical, hearty, and nutritious. Lentils are a stellar source of iron, protein, and dietary fiber, and they…
When omnivores get sick, they eat chicken noodle soup. Up until now, our vegan version of chicken noodle soup has been Top Ramen, so inexpensive and it always hits the spot! (The Oriental Flavor Top Ramen is vegan. Don’t buy the Maruchan oriental flavor, it contains beef broth!). The problem with ramen is that the…
Fall seems to be officially here in the Pacific Northwest, and I am so excited! Fall is my favorite season, hands-down! One of the many reasons I love fall is winter squash. Pumpkins, acorn squash, butternut squash, you name it! Butternut Squash was one of the first foods I pureed for my kids when they…
After posting the time-consuming Spanokopita recipe, I figured I should share something that doesn’t take 2 hours to assemble! Here’s a basic lentil soup recipe that is simple and easy to prepare. I was in the mood for cumin today, but you can substitute any spices you want, such as oregano, sage, thyme, or basil….