Happy Saint Patrick’s Day! Being of Irish descent, I have many family recipes I could share with you. Vegan Irish Stew. Sheepless Shepherd’s Pie. Colcannon. More recipes for cabbage and turnips than most people have ever dreamed existed. But what I’m sharing today is one of the most simple – and satisfying. Irish Potato Soup…. Read More ›
Tortellini Soup was one of the first vegetarian meals I learned to cook, and it remained a staple for some years. It was EASY – very important because I didn’t really know how to cook at the time, other than a few totally random things like pimento cheese and chocolate cake. It was FAST –… Read More ›
It’s National Soup Month. Charlotte, NC has had record cold temperatures. And I’ve had a cold. This can mean only one thing: Vegan Chicken Noodle Soup!
This curried mushroom soup is a perfect November soup – rich, creamy, hearty – and vegan! It’s a soup that will impress. You might want to serve it as a first course for Thanksgiving, or as part of a soup and sandwich lunch over the holidays.
Nothing tastes quite so much like Autumn as apples and winter squashes! I’ve always loved apple-butternut squash soups. Here I’ve taken that classic combo in a less sweet, more savory direction. And the addition of warming Indian spices is guaranteed to take the chill from a cold day.
This easy variation of split pea soup is jazzed up with English curry powder, cumin, and a shot of cayenne pepper. It’s a great soup for the chilly, darker days of fall. You won’t believe how delicious this soup smells … and tastes.
A thick, creamy soup that’s dairy-free, soy-free, gluten-free, fat-free, and, of course – meat free? YES! This vegan green split pea soup is simple and inexpensive to make since it uses only common pantry ingredients. Potatoes, onions, carrots, and dried split peas. Basil adds a touch of sweetness, potatoes add a little texture, and carrots… Read More ›
I really love this vegan, gluten-free soup. For one thing, it’s a bit different from other black bean soups. It’s creamy. There are no tomatoes. And instead of Mexican spices, there’s a hint of something Italian about it. It’s also extremely inexpensive, and all the ingredients are items you probably have sitting in your pantry… Read More ›
I have to admit, for years I hated sweet potatoes, because the only way I’d ever had them was … well, “sweet”. Drenched in brown sugar and maple syrup, often cooked in casseroles with marshmallows on top. Then, about 15 years ago, I had an epiphany. What if I cooked sweet potatoes just like …… Read More ›
In the heat and humidity of summer, a hot, hearty bowl of minestrone soup may not immediately sound like an ideal summertime dish. But believe me when I tell you it can be! First, we’ll “cheat” a little by using boxed broth and canned beans so you’ll spend minimal time in that hot kitchen. Next,… Read More ›
It’s those warm, lazy, hazy days of mid-summer when sweet corn and juicy tomatoes are at their peak. What to do with all this delicious summer bounty? Make corn chowder, of course! I know, I know. Corn chowder is not something one thinks of as vegan, what with the butter, the cream, and often, the… Read More ›