I actually put this recipe together backwards. I found this amazing Nordic Ware loaf pan, with pumpkins and pinecones and all things fall, and had to make bread that would fit the theme. Hence, Sweet Potato Bread With Ginger Tumeric Glaze. This bread is perfect for breakfast, snack or holiday spread. Vegan, gluten free and dairy free.
As fall approaches, it is time to think about what recipes will warm you as the weather cools. Yes, it’s time for soup! Roasted Squash Mushroom Soup is a hearty, filling, flavorful soup that will warm you, and fill you up. When I was young, my favorite soup was Cream of Mushroom soup, because at that time, some form of milk and mushrooms was called a soup. Now, soups are sexy again, and fresh vegetables and spices tossed together can really create magic. In addition to being delicious, this soup is vegan, gluten free and dairy free.
When you use portobello mushrooms in your dish, somehow, it becomes fancy. Grilled Portobello With Cauliflower Onion Mash is ready in less than thirty minutes, requires only five ingredients and still is a filling, delicious and yes, fancy lunch or dinner. This dish also has other cool options–serve the cauliflower mash as a side dish, or use smaller mushrooms, and create a fancy appetizer on game day. Vegan, gluten free and dairy free.
Summer is over, it is fall, back to school, we are tired, but, dinner still needs to happen. I was looking for something quick and healthy, and whipped up this Smoked Chickpea Kale Stirfry with four ingredients, in fifteen minutes. Yes, you read that right, fifteen minutes. Somehow, when it only took fifteen minutes, I expected it to be an average dinner. Not even. The smoked paprika and garlic combo gives this stirfry an awesome flavor and the Seeds of Change Quinoa, Brown and Red Rice also adds some spice sensation to make it a nutrition powerhouse that is filling and delicious. Vegan, gluten free and dairy free.