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?
Since winter is determined to stick around, I decided to use it as an excuse to make this stick-to-your-ribs soup in April!
I like simple recipes and simple ingredients, and this fits the bill. It's a one-pot soup, so it's easy clean up. It's also rather quick to make, but you'd never know that with the way the flavors have developed.
This recipe will feed a basketball team, so be prepared to freeze some, share some, or eat on it all week!
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.
I love this dish. It is one of my family's favorite dishes. When I tell Bella that we're having "something yummy" for dinner, she always guesses that we're having "Squash and Spaghetti." This should probably be called Squash and Angel Hair, because that's the pasta I use and recommend, but in our house, it's called Squash and Spaghetti (S&S).
Don't make this dish the first time you cook for someone. Oh no, it's chock full of garlicky goodness that isn't appropriate for stealing kisses. But if you're married (like me) and don't effin' care, make it up! When yellow summer squash is in season, we make it weekly.
Prior to becoming vegan, I used to make the best alfredo sauce. I like to think this kind version is even better. I've even made this for some of my omni friends, and they effin' loved it.
For me, an alfredo should have a texture to it from the parmesan. That texture is easy enough to recreate, considering that most food processors or blenders can't really get the cashews blended fine enough to eliminate that. If you have a Vitamix, two things: 1. I am super jealous and 2. Don't blend this to a smooth puree. The texture adds a heartiness and deliciousness that is unbeatable. Also, the addition of sage adds a depth that is craveworthy.
On New Years Day I received a text message from one of my favorite effin' people; my friend Jenelle. During the course of that conversation, she told me she was going vegan (Yay!), and that the thing she'd been craving was chicken piccata. I hadn't made it in ages, and I was eager to make this dish for her. I wasn't sure whether I was going to make seitan, use tofu, or find another product. Finally, I ended up opting to use the Gardein Scallopini.
Below is a very classic take on chick'n piccata, vegan style.
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.