A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!
Disheartened. That’s how I’ve been feeling the last few days with all that’s going on in the world and I haven’t quite been able to articulate it. While my husband and I were sitting side by side on the couch, scrolling through article after article about the recent travel ban that was put into place, I kept wavering (more…)
A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!
Happy weekend! I’m popping in quickly today to share a winter citrus quinoa salad that has been a staple for me the past few weeks. In an effort to keep with my intentions for the year, I wanted to find a salad that is filling, easy to throw together and hearty enough that I won’t be hangrily tearing through the cupboards for a snack in an hour. Mixing in a handful of pre-cooked quinoa and drizzling over a creamy lemon tahini dressing that even a tahini hater like me can love all seem to do the trick. (more…)
Vegan Summer Squash Tart with Basil ‘Ricotta’- a savory vegan summer squash tart with homemade cashew based vegan ricotta!
This post is sponsored by For the Chef. Thank you for supporting the brands that make this space possible!
I have to confess, nowadays I don’t do nearly as much clothes shopping as I used to (hello, I love you capsule wardrobe!), but kitchen tool shopping? That’s probably never going to be off the table for me. I will almost always get lost and spend way too much time wandering through the aisles of spatulas, cookie cutters and all the other things I probably don’t need to add to my kitchen but kinda/always/really want to. So, when For the Chef reached out to me and wanted to partner together on a post, all I could respond with was a resounding ‘heck yes!’. (more…)
A quick and easy vegan pesto pasta with the summer’s best zucchini, perfect for a warm summer night!
I almost always say this around this time of year but, HOW is it almost August?! It feels like the summer raced by and I haven’t even had a chance to drink that many patio beers and stuff my face with tacos. (That’s a lie, but there are never enough tacos) I also realized that I really haven’t (more…)
Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots!
My morning has already kind of gone like this: ‘WHAT I didn’t set my alarm?!’ then ‘Crap I still really need to work out.’ which cuts to ‘Dang it I really need to wash my hair but I don’t have time and OMG are we running out of hot water again?! (our water heater has been on the fritz)’ which led to ‘AHHH what am I going to take for lunch to prevent myself from eating a granola bar and fries for a meal?!’. Then, I remembered (more…)
A while ago I mentioned wanting to include more savory recipes here on the blog, so here we go! These may be few and far between, or they may be more of a weekly thing, we’ll see how it goes. For now, I wanted to fill a void that I found when I was searching around for a vegan minestrone soup recipe last week, especially one that didn’t have beans as the main ingredient. Also, I play this game where I see how long I can go without going to the grocery store and use up what I have in the kitchen, so this minestrone soup was also a result of that too. Plus, I really like when I can modify things I don’t love (like chunks of tomatoes and beans in soups) into a recipe that works with what I have. If I had almost bare cabinets and had the ingredients, I almost guarantee you have all the ingredients for this in your kitchen too!
Word to the wise, it’s something to do with science, but things that are simmering with tomato in them start to get really bubbly and start splashing all over the place real fast, so keep an eye on this! I left mine for a bit too long and now I’m off to scrub the top of my stove with lots of paper towels and all the elbow grease in the world.
Simple Vegan Minestrone Soup
Author: Abby Thompson
Recipe type: Dinner
- 1 tablespoon olive oil
- 2 large carrots, chopped
- 1 medium gold potato, chopped
- ½ onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 14 oz. can crushed tomatoes
- ¼ teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly cracked black pepper
- 1 cup orecchiette pasta
- In a large saucepan over medium high heat, heat the olive oil and saute the carrots, potato, and onion until tender, 3-5 minutes. Add the minced garlic and saute for another 1-2 minutes, until fragrant. Add the vegetable broth, crushed tomatoes, herbs, salt and pepper and pasta. Bring the soup to a simmer and allow to simmer on medium for 10 minutes, or until pasta is cooked through. Season with extra salt and freshly cracked black pepper.