Easy to make, this hearty and nutritious roasted vegetable lentil stew is a family favorite for chilly evenings. This vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. Enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.Continue reading “Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes”
These vegan meatballs are made with wholesome chickpeas, seared mushrooms and lots of flavor from sesame, ginger and Thai curry. Serve them with velvety coconut Thai curry sauce, rice noodles and fresh veggies for a delicious Asian-inspired plant-based meal.Continue reading “Thai Chickpea Meatballs & Coconut Curry Bowls – Vegan & GF”
Bursting with flavor, this creamy vegan pesto risotto is the best kind of comfort food – quick, easy and delicious! Topped with roasted cherry tomatoes and chickpeas covered in Everything Spice, make the risotto on the stove-top or in the Instant Pot or pressure cooker for a fuss-free complete meal.Continue reading “Pesto Risotto, Roasted Tomatoes & Chickpeas – Vegan & Gluten-Free”
These decadent vegan blondies are richly flavored with brown sugar, toasted hazelnut meal and vanilla. Lots of chocolate chunks in the batter and toasted hazelnuts on top take these treats to the next level of yum!Continue reading “Vegan Chocolate Chunk Hazelnut Blondies”
Inspired by Korean barbecue, these vegan tacos are filled with juicy, charred marinated portobello mushrooms, red peppers, spicy Gochujang Crema, super quick Asian pear salsa and all the fresh fixins! Despite all the amazing flavors, this meal comes together quickly and can even be started the day before.Continue reading “Korean Portobello Tacos”
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”
This easy to prepare vegan upside down cherry almond cake is the perfect last minute treat to end any meal and fully takes advantage of the summer cherry bounty. The almond cake is baked on top of a layer of cherries and a quick no-fuss caramel so when flipped over, the cake is left with a crown of cherries in a gorgeous light sauce, staining the top and sides of the cake. This cake is best served warm with a scoop of your favorite non-dairy ice cream, coconut whipped topping or yogurt. Continue reading “Vegan Upside Down Cherry Almond Cake”
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.
Get Sunday morning started nice and easy with some delicious vegan Snickerdoodle Banana Muffins! They have just the right amount of banana and cinnamon flavors, are tender and moist with a fun, lightly crisp cinnamon sugar top! Continue reading “Snickerdoodle Banana Muffins”