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….
No, it isn’t classic mac & cheese although it does look like it. This vegan mac & cheese is creamy, rich, and cheesy. Would you be able to tell just by looking at this vegan mac & cheese that it’s dairy-free, nut-free, and gluten-free?
The base for this mac and cheese is made from yellow potatoes and carrots. If you’re a bit skeptical, trust me – this is the best vegan mac and cheese I’ve ever made. Instead of tasting potatoes and carrots, you’ll taste a lovely cheesy tang. This cheese sauce easily fools even a regular dairy consumer into thinking that this is the real thing. Even my husband, who grew up on classic mac & cheese prefers this version.
For the past few months, I’ve been experimenting with different veggie burger recipes. This is my conclusion: making a pretty good veggie burger is easy; making a great one is a lot harder. By “great one” I mean a veggie burger that isn’t too dry, doesn’t fall apart, isn’t too mushy in the middle, has a crispy outer shell, and retains a chewy texture. A pretty extensive list, I know.
I can’t tell you how many veggie burgers I’ve tried. It wasn’t until I made THIS recipe that I was finally satisfied with the results. This veggie burger not only tastes great, but it also holds really well on a grill. You can make these burgers either on a grill or on a skillet. The grill does provide a bit more blackening, but with the skillet you get a more evenly browned surface. So pick whichever method you prefer.