Cream of Mushroom Tarragon Soup is a smooth, warm bowl of comfort. Ready to eat in 30 minutes, the traditional cream of mushroom soup is even better with the addition of tarragon and the garlic cashew cream makes it thick and filling. I love using fresh herbs to make the recipes that I prepare. In Southern California, (it is 67 degrees, and sunny), we have the option of growing our own herbs year-round. I have basil, rosemary, tarragon, peppermint, and a few others. In other locations, you can purchase fresh herbs in the produce section of the grocery store. If possible, try and find fresh herbs. The aroma of fresh herbs, homegrown without pesticides….well, it is the little things in life that sometimes bring joy. This soup is vegan, gluten free and dairy free.
Tumeric Latte is perfect for a cold evening, early morning or any time you need to indulge yourself. Ready in less than 10 minutes, this latte offers a smooth flavor with all the anti inflammatory benefits of tumeric. Santa needs this. If you prefer a tea or coffee flavor, you can prepare the latte, and use it as a creamer in your tea or coffee. I found that adding an Earl Grey tea bag to my hot latte created a variation that I love. Vegan, gluten free, dairy free, refined sugar free, it is sure to be a treat that you too, will love.
Chocolate Avocado Pudding. 3 ingredients, and 5 minutes! You only need avocados, maple syrup, cacao powder and a few minutes to spare to treat yourself to a sweet, smooth chocolate dessert. This dessert is actually healthy and not full of artificial ingredients….what a bonus! Vegan, gluten free and dairy free.
Cauliflower Wings are the ultimate snack, appetizer, side dish, or maybe even meal. Seriously, I never understood the appeal of chicken wings–they don’t even have that much meat on them and it is a lot of work to get that meat. These wings however, are plump, juicy, seasoned to perfection and, you can eat the whole thing! Healthy, yummy and so addictive. Vegan, gluten free and dairy free.
Sweet Potato Apple Bake-For those of us who have been celebrating holidays for decades and making the food that is the center of the celebration, we have a basic drill that we go through, and usually prepare the same dishes each year. In some ways, the fact that the menu is predictable and set, is something that everyone looks forward to. As the years have gone by, we have focused more on healthy eating by choice, and of course, a gluten free diet by necessity. My mother’s sweet potatoes for Thanksgiving and Christmas were canned, loaded with butter and brown sugar, and amazing. I have used fresh sweet potatoes myself for many years, cut down on fat and sugar and have been very pleased with our sweet potato side dish.
Honestly, I didn’t really think that there were many variations on basic sweet potatoes, but oh, was I wrong. This sweet potato dish with apples, dates and topped with maple glazed pecans is not your mother’s sweet potato side dish. It is so delicious, it could almost be your holiday dessert. Vegan, gluten free and diary free.