If you read food blogs or follow food bloggers on social media, you’ve most certainly heard of vegetable noodles. I myself have been making vegetable noodles long before the popular spiralizer. I simply used a mandolin – and before then a julienne peeler – to make thin ribbons. And since zucchini noodles are all the rage these days, I’m going to share with you simple, Raw Zucchini Noodles with Marinara Sauce….
Basil pesto is a classic Italian sauce bursting with fresh herb-y flavor. It’s simple, raw, and requires only a few ingredients. I love it not only for its simplicity, but also its pungent flavor – loads of fresh basil, raw garlic, rich nuts, and cheesy nutritional yeast. However, my husband Tanner used to hate it. He’s not fond of garlic, finds fresh basil much too strong, and thinks the green color is, well, too healthy-looking.
I’ve made dozens of different pesto recipes over the years – avocado pesto, sun-dried tomato pesto, hemp seeds pesto with spinach, kale pesto – but none of them were something Tanner enjoyed eating. I don’t usually mind if Tanner doesn’t like certain food, but when it’s one of my favorite foods, well. . . …
As soon as October hits, a bowl of warm butternut squash soup becomes a staple on practically every restaurant menu. Well, in our house, butternut squash soup is a staple all year round. This Butternut Squash Soup is everything you expect from a traditional butternut squash soup. It’s sweet, silky, and slightly spicy. Although the ingredients list is rather simple, the end result offers exceptionally rich flavor….
Three years ago I ordered fresh veggie spring rolls (also called summer rolls) at Granville Island Farmer’s Market in British Columbia and my life was forever changed. OK, that’s a bit of an exaggeration, but really – they rocked my world. How can something as simple as fresh spring rolls taste so good? It’s just some raw veggies and mung bean vermicelli noodles wrapped in rice paper. If you’ve followed my log for a while you probably know that I have a thing for raw food. While these salad rolls aren’t entirely raw, they truly are my kind of food – fresh, filling, and packed with flavor….
It’s kind of crazy how much this vegan Cream of Mushroom Soup tastes like the real thing. It’s creamy, rich, heavy, and so satisfying. You would never guess that the main ingredient in this Cream of Mushroom Soup is a humble cauliflower.
I served this soup to a bunch of our non-vegan friends last week and they couldn’t believe that there was no cream in it. If you’re worried about the cabbage-y taste of cauliflower, don’t be. You really can’t taste the cauliflower at all. In fact, my husband hates cauliflower. And by hates, I mean hates. But his repeated exclamations of “this is so much better than the canned cream of mushroom soup” made me think twice about the foods we think we don’t like….