Sometimes recipes come out of happy accidents - or running out of ingredients! Today is a travel day, which requires some advance prep to ensure we have healthy options readily available while on the road.
I am a long time fan of Mexican Tortilla Soup. I used to go to a fantastic Mexican restaurant located in Downtown Calgary with my brother, their food was incredible, but my personal favourite was their rich and fragrant Tortilla Soup.
I have to admit, I have never been an egg fan. I don't care for the taste, the smell, the texture or the evil things they do to my stomach. But the one exception to that rule used to be Greek Avgolemono soup, with its lovely tang and citrus notes.
I had so much fun putting this soup together, especially because it contains some of my all time favourite flavours! I am still working my way through an abundance of zucchini, and decided to play around with a different set of ingredients and flavour profile for my soup this time around.
I am so grateful to have been gifted with large quantities of zucchini and zucchini squash from my friend's garden this year. I love roasting slices of zucchini for roasted veggie sandwiches and dicing zucchini to add to chili but I wanted to see if I could challenge myself to come up with a few new recipes to make use of our abundance of zucchini!
Fall is definitely in the air as we start to experience shorter days and colder nights. All of these shifts and changes have me reaching for my cozy sweaters along with warm and nourishing soups and teas. The inspiration for this particular recipe came from the bounty of root vegetables in our weekly CSA bag, along with a strong family history of consuming beets.
I was recently categorizing all of my recipes for my new website and realized that I have a decided lack of salad recipes (aka none). I elected to rectify this by adding one, and what better day to do so than the first day of spring?
Just when I thought spring was upon us with its corresponding smoothie and salad cravings, a Newfoundland style Sheila's Brush descended with a cold, wet and bleary day more reminiscent of November than March. As a result, I found myself reaching back in the fridge for my grounding root vegetables and miso paste.
Nothing says warm and hearty quite like a Smoky Southwest Mixed Bean Soup! I have noticed a variety of mixed bean blends at the grocery store, and had experimented with a few different recipes without much success.
Curry Laksa is one of my all time favourite dishes. Unfortunately Malaysian Restaurants can be hard to come by, especially in smaller cities like St John's and Victoria. Finding a plant friendly option for this soup is also challenging, given that it is typically made with chicken stock, chicken and often seafood.
I am a big fan of Simon and Garfunkel, although their music has a melancholy note to it that always leaves me a bit sad. This line from Scarborough Fair kept popping into my head last night, and ended up being the inspiration behind one of the dishes for the mushroom themed belated birthday meal I made up for my Dad and Stepmom last night.
My two younger kids both woke up with coughs and sniffles, so my goal for the day was to try and get them back on the road to healthy town as quickly as possible. That meant giving them some homemade medicinal honey, elderberry syrup and this soup.
Nothing says Christmas quite like a steaming hot bowl of Pho. Well perhaps not for most people, but in all seriousness, when parties start rockin' and colds come a knockin', I appreciate having a couple of nourishing immune boosting recipes in my back pocket.
I have been a fan of hot and sour soup for as long as I can remember. I would take a piping hot & spicy bowl over veg noodle soup any day of the week. Even in our pre-plant based days, this particular soup got my vote over chicken noodle. During cold and flu season I find myself making lots of nourishing soup recipes, to help boost my immune system and keep me warm and toasty when temperatures are dropping outside.
One of my favourite things about the fall is all of the gorgeous, nourishing root vegetables that crop up this time of year. Nothing gets me quite so excited as local organic vegetables, especially when the selection includes delights like celeriac (in our CSA bag this week), sunchokes (aka Jerusalem Artichokes), daikon and burdock.
I discovered the original Moong and Masur Lentil Curry version of this recipe when my brother gifted me Vij's Elegant and Inspired Indian Cuisine back in the day. I absolutely love Indian Food, and while I have tried many different cookbooks, this is the one I keep coming back to.
I came up with this nutrient and mineral rich veg broth as a viable alternative to bone broth. I have been challenged with IBS symptoms for as long as I can remember, and have done extensive research into gut healing protocols as a result. One of the main recommendations I have found is the consumption of bone broth. After 5 years of following a plant based diet this is not something I could wrap my head around, although I must admit I seriously considered it out of desperation during a particularly challenging bout of digestive distress.