This a soup I made the other evening using an acorn squash I was gifted while visiting a good friend’s organic farm in the interior of bc. I love making soups in the fall especially and this one is an original recipe due to the desire to add a little more “heartiness” to the soup by the way of green mung dahl beans. If you don’t have green mung dahl beans you can use green split peas instead.
Vegan grilled veggie naan pizza!
Now for those who love a great casserole AND who love a nice pasta dish, this covers both bases. I came up with this recipe on a rainy weeknight evening when I had only a few ingredients on hand plus some soaked cashews from the night before.
This is a no cheese, rich and yummy meal that will please children and picky adults alike!
Whether you are long time smoothie lover or newbie, coming up with new smoothie combos is always fun. Here are a few great smoothie infographics which offer new combos for you try. My personal favorites always include Kale! Kale is simply a wonderful veggie that not always has a natural nutty taste but a svelte like smoothness that pleases the taste buds.
This is one of my favorite easy to do recipes when I need to cook a quick meal for my family.
All you need on hand is a can of coconut milk, some veggies and you can add the grain of your choosing!
1 Can of Coconut Milk 250ml or 8 oz.
1 Cups of chopped Cauliflower
1 Cups of chopped Carrot
1 Cup of chopped Broccoli
1 Cup of Cooked or Canned Chickpeas (protein option)
1 Tbs of Corn Starch or your choice of thickner
Salt and Pepper to taste
Just chop your veggies and add the coconut milk (chickpeas too if you like). Turn on High Medium, add Corn Starch, Chickpeas and stir every few minutes. Add Salt and Pepper to taste. Done in 15 min!