This soup was the product of wanting soup and wanting to eat up some items from my pantry and fridge. And it worked beautifully. This was a beautiful effin' soup. It was thick, rich, hearty, and had a wonderful depth of flavor. It was probably the best soup I've had this season, and I've been eating a lot of soups. It was so good that I couldn't wait to write it down and share it with all of you. It was kinda like a better version of a minestrone. Much better. It's all stuff that you really should have on hand all the time anyway, so it should be pretty easy for you to rock it out. I wouldn't hesitate to use frozen spinach if you don't have any fresh on hand. I just happened to have it because of my green smoothies. So, yeah, Hearty Italian Vegetable Soup is hearty. And awesome. And incredibly low fat. And tasty. Hungry yet?
This vegan tofu ricotta is a great way to add protein and textural interest, along with great flavor, to a lasagna, ravioli or stuffed shells. I didn't think to take pictures of it before I effin' layered it in my lasagna, but I will try to update my post next time I make it.
You can make this several days in advance, or the day of. You can sweeten this up to use in a dessert application (see my Vegan Cheese Blintzes recipe), or use the below recipe for a tasty, savory addition to some of your favorite dishes.
I found these amazing effin' eggplants at the farmer's market last week, and decided I needed to do something different, nutritious and satisfying with them. This motivation, coupled with my desire to add more quinoa into my life, brought about these super simple and delicious Quinoa-Stuffed Eggplants. Enjoy them as-is. I tried to think of what I should serve with them and couldn't think of anything. They need nothing else.
I'm going to tell you a secret: gnocchi is traditionally vegan. I know that your mind = blown right now, because everyone tries to tell you gnocchi needs eggs, or even ricotta, but that is not the traditional way to make them.
Now that I've cleared my chest of that, I have something else to tell you: making gnocchi is very, very simple. It's simpler than baking most cookies. In fact, it's one of the simplest effin' "wow" dinners I have in my repertoire. If you don't spend a lot of time shaping them, and allow them to take on a more "rustic" form, they go from dough to gnocchi in the time it takes to boil your water.
I experimented with several toppings. Feel free to try out your own, and please post your take on gnocchi in the comments below!
One of my most favorite things to make now that I got my Vitamix is hummus. Sure, I have to soak the chickpeas the night before I want them, but as a vegan, I'm kinda used to the whole soaking overnight thing. But I digress.
This hummus is the best of both worlds: smooth, creamy, rich hummus coupled with the savory, umami, spiciness of pizza sauce. I wanted to serve it with pizza dough bites, but I had pita chips and celery, and boy was this effin' delicious. I preferred the celery. The crunch and juiciness made me happy.
In our family, we love our pasta. And our cashew cream sauces. This effin' sauce, however, ended up raw vegan, and it is my family's favorite of my cream sauces to date.
There's nothing like the combination of sundried tomatoes and basil. It reminds me of pizza, for some reason. It's a savory, rich flavor profile that I crave, and often. I really enjoyed it on the angel hair pasta, because I liked the sauce to noodle ratio, but I am sure any noodle will do. Put this over gluten-free pasta for a gluten-free feast. This also came together really easily and quickly, and is a perfect weekday meal.
Sometimes I find myself in a food rut. When this happens, I usually will go for food items I normally don't use. Risotto and butternut squash are two of those things I like, but are underutilized in my household. My husband, Sean, is the risotto master, but I just haven't found the desire to make it. Until now, that is. And probably here on out, because this was crazy effin' good. In fact, it was so good, I've included a slideshow below of Bella eating her dinner and laughing. She kept saying "This is SOOOO good!" and was so jolly because she was loving it so much.
So if you want to be that effin' happy, take the time to make this dish. It's worth it. And thanks to my risotto master husband for the assist. You really did me a solid there towards the end.
Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.