Thick and creamy roasted butternut squash and carrot soup. Simple, clean ingredients with no added sugar. Dairy-free with almond protein powder as a base. This soup is naturally healthy, full of flavor, and makes a great meal in fall and winter. Vegan. Makes 8 cups of soup.
This vegan version of tortilla soup uses roasted jackfruit in place of shredded rotisserie chicken and has a delicious and comforting flavor. Serve with fresh avocado and top with tortilla chips. Perfect as an appetizer for taco night or as a healthy main dish. Makes 12 cups of soup.
Before I had been diagnosed with food allergies, Andrew and I would often visit a local Japanese steakhouse for their delicious and cheap Hibachi dinners. Our meal was less than $15 combined for veggies, fried rice, and spring rolls. The meal wasn’t complete without the …
Lazy Saturday mornings spent with Andrew are one of my favorite things. We’ve been making these breakfast potatoes for years. I say “we” but honestly, they are my husband’s specialty 🙂 He’ll wake up before me and fix these delicious but simple potatoes along with …
Summer salad featuring spinach, fresh ripe strawberries, avocado, shallot, and pistachios finished off with homemade vegan strawberry vinaigrette. Makes 4 salads. Vinaigrette recipes makes approximately 10 ounces.
Salad is ready in 10 minutes. Dressing needs 4 hour refrigeration time. Vegan/Vegetarian.