These berry spritzer mocktails are made with homemade berry simple syrup, lemon juice, a few sprigs of thyme and sparkling water. Easy, super refreshing and so tasty, this bubbly berry lemonade is the perfect balance of tart and sweet. The berries are the star of this easy to make summer drink with their gorgeous jewel-toned color.Continue reading “Berry Lemon Thyme Spritzers”
These smashed potatoes are tender on the inside but crispy on the outside. Simple enough to make: boil, smash, and bake! But be warned: they are highly addictive!Continue reading “Crispy Smashed Potatoes”
Roasted veggies and fresh kale are tossed with creamy vegan avocado Caesar dressing, and then sprinkled with bright red cabbage shreds, toasted pumpkin seeds and smokey tempeh bacon. Enjoy as a satisfying entree salad or as a hearty side!Continue reading “Roasted Vegetable & Kale Salad with Vegan Avocado Caesar Dressing”
Creamy, garlicky and tangy, this vegan tzatziki is the perfect dip for flatbread, fresh or roasted veggies and olives. Quick and easy to make, it’s great spread on wraps, burgers and sandwiches, and as a dollop in a free-style Buddha bowl! It’s amazing on baked potatoes (think: a dairy-free alternative to sour cream!)Continue reading “Vegan Tzatziki”
“Vegan pizza is boring”, said no one ever who had this pizza. It has a rich flavor profile and is incredibly tasty, despite it’s simple ingredients. Topped with smoky, sweet barbecue sauce, caramelized sweet onions, vegan sausage crumbles, crispy kale and creamy almond cheese, this pizza is sure to be a favorite at your next pizza night!Read morE
Creamy, nutritious and infused with sage, lemon and garlic, this white bean dip is so versatile! Amazing as a dip, but great on sandwiches, in wraps, and in your favorite Buddha bowl!Continue reading “Lemon Sage White Bean Dip”
These no-fuss delicious baked (not fried!) potato wedges have a crisp exterior and just the perfect amount of curry flavor. They are so good on their own, but a little dunking makes them that much more addictive and delicious!
Continue reading “Crispy Baked Curry Potato Wedges”
Check out the gorgeous color of these tubers! This is the first thing I ever made with purple sweet potatoes. When I saw them at the grocery store, I was immediately attracted to them as they were such a stunning shade of purple. When they bake, they do mellow out a bit to almost a burgundy but still beautiful nonetheless. For anyone wondering like I had before trying them, I can’t detect any difference in flavor between these and the more common orange sweet potatoes.Continue reading “Crispy Sweet Potato Wedges with Guacamole”
Romesco is so versatile and has a nice complex flavor profile, and yet is so simple to make. Serve it with flatbread and veggies, on roasted potatoes, tossed with noodles, served with grilled tofu, slathered on sandwiches, burgers and wraps…this goodness really has no limits for its savory applications! Continue reading “Romesco”
This hearty and flavorful soup is very simple to make and perfect for a cozy winter meal. The flavor of the potatoes is enriched by roasting them first and can be done ahead of time so it’ll take you only 15 minutes to make this delicious soup once you’re ready for it!
Of all the delicious food my grandmother made over the years, her potato leek soup would rank in the top 5 for me. It was so comforting, warm, lightly but deeply flavored, a bit salty and so perfect with a thick slice of fresh bread. I’ve since come up with my own vegan version which, to my delight, my daughter proclaimed as being her favorite soup after trying it.
It’s funny how food can bubble up emotions in us. The thing is, my daughter who is 5 years old is so much like my grandmother. So strong-willed and persistent, a leader, creative, improvising, social, and so complex in emotions. My grandmother was not a stereotypical granny. She was boisterous and fought for what she thought was right (or against what she thought was wrong), not intimidated to approach her political representatives demanding change. I recall her marching back into a grocery store when she had been overcharged 10 cents. It wasn’t the money, it was the principle. She worked outside the home while managing a household with 4 kids, sewed her own clothes and home furnishings, cooked and baked from scratch, stayed up to date with technology, and bought herself a sports car in her 60’s. She had an editorial column in the local newspaper, and she volunteered on projects for literacy and food accessibility. I had so much admiration for her, especially as woman who grew up in a generation in which women were not encouraged use their voices or to do as much outside the home.
While my daughter challenges me daily as she pushes and explores the limits of being a dependent child, I always try to keep my grandmother’s spirit in mind. I want to be careful to allow and to encourage my daughter to be who she is and not snuff out that bright flame she has within her. It’s such a balance of guidance, encouragement and correction, with some days being better than others. In the end I want her to speak and live her truth, and to have all the happiness in the world as any mother would want for her children.
And how lucky am I to have these generations of females around me who know their worth, living their lives vibrantly and really appreciating an amazing bowl of potato leek soup.
Roasted Potato Leek Soup
- 2 lbs potatoes, peeled and chopped
- 4 tbsp olive oil, divided
- 4 large leeks, cleaned and cut in 1/4" slices
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2-1 tsp ground black pepper
- 1/2 cup white wine
- 1 tbsp miso paste
- 6 cups vegetable stock
- 1/2 cup cashews, quick soak in simmering water for 10 min and drained
- 1 cup water
- salt, to taste
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or oil well. Once oven is preheated, toss the potatoes in 2 tbsp of olive oil on the baking tray and roast for 20-25 minutes, flipping every 10 minutes. They are done once they are easily pierced with a fork and are lightly browned.
- In a large soup pot over medium heat, heat the remaining 2 tbsp of olive oil. Sauté the leeks and celery until they soften, about 8 minutes. Add the garlic and sauté another minute until fragrant. Stir in the thyme and black pepper.
- De-glaze the pan with the white wine. Add the vegetable stock and roasted potatoes, turn the heat to high and bring to a simmer.
- In the meantime, in a high-powered blender, combine the miso paste, cashews and water. Blend on high until smooth, about 2 minutes then stir into the soup pot. Turn off the heat.
- Blend the soup with an immersion blender until smooth. If you don't have an immersion blender, you can use a blender - blend the soup in batches, filling the blender only about 1/2 full each time so it doesn't splatter and burn you. Thin with additional soup stock if desired; season with additional salt and pepper, to taste. Enjoy with pretty garnishes such as sliced radish, chives, sautéed leeks slices, fresh thyme, and pumpkin seeds.