White Bean Miso Soup with Citrus

White Bean Miso Soup

You must try this White Bean Miso Soup recipe recipe at some point. Because at some point, it will be just what your body needs. Let me explain.

I first tried this soup during a baking class at Natural Gourmet Institute. After hours of baking and sampling, baking and sampling and more baking and sampling, the class was on a collective sugar buzz. Knowingly, the chef had made this miso soup to counterbalance the sugar. Satisfying, grounding and nourishing, the miso soup quickly became more popular than the baked goods. Ying and Yang. It worked. So, for these reasons, miso soup is comforting, not just on a cold day, but is generally a welcome treat on its own and especially after overconsumption. Continue reading

Pumpkin Curry Soup

Pumpkin Curry Soup The most festive and celebrated of gourds, pumpkins, enjoy a near celebrity-status in our apartment. By late September, the scouting begins, first for prospective jack-o-lanterns, then centerpieces and window adornments. Sadly, by early November, the carved ones have been decommissioned and the uncarved ones start giving hints that our time together is coming to a close. Their skin, once bright orange, leathery and taut, begins to dull and wrinkle. Their bodies soften, losing their denseness and familiar “thump” when tapped. Clearly, none of them will make it to Thanksgiving. Soup must be made. Continue reading

Black Bean Chipotle Bisque

Chipotle Bleack Bean Soup

It’s soup and sweater time! This soup, like one of my favorite sweaters, is warm, dark, and comforting —with a little sass. In this version, I added some coconut milk to make it even creamier and cozier. Rich in protein and fiber, it tastes like an indulgence, but it’s not. Bring on the cold. I’m ready.

The chipotle pepper really sets this recipe apart from other bean soups, providing a hint of heat and smokiness. The dried peppers can be found in the ethnic section of most larger grocery stores. You can create your own chipotle powder by simply grinding the dried peppers in a spice or coffee grinder. But, remove the seeds first if you want more smokiness than heat.

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Raw Avocado Green Soup

 

Blended Green Soup

I’ve never, not once, considered ordering a cold soup off a menu, much less making one at home. In a word, they seemed B-o-r-i-n-g. Note the capital ‘B’? How could a cold soup possibly be satisfying? Gazpacho gets a pass once a year. Otherwise, not part of my cooking / dining repertoire. Next! Continue reading

Lentil and Spinach Stew with Roasted Garlic

Lentil Stew

Lentil soups are known for being both comforting and simple. These terms describe this lentil stew recipe as well. That is until you add the final additions. Roasted garlic and balsamic vinaigrette transform plain-Jane legumes into a dinner party-worthy dish. As my mother would say “hold the phone”! This is my new favorite lentil recipe. Continue reading

Broccoli “Cheddar” Soup

Broccoli "Cheddar" Soup

This recipe is, of course, a healthy make-over of the classic full dairy Broccoli Cheddar Soup. It is a perfect after work soup recipe; fast, easy and nutritious. Yet, you will find yourself thinking “I can’t believe it’s not cheddar!”

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‘The Vegetarian Flavor Bible’ Giveaway for National Nutrition Month

TVFBWelcome to the virtual book tour for THE VEGETARIAN FLAVOR BIBLE, by Karen Page. I am proud to take part in this event, which celebrates Registered Dietitians and National Nutrition Month. Keep reading to find out how you can win a copy of Karen’s latest masterpiece!

Don’t be fooled by the title. This is not a book solely for vegetarians. This is a book for anyone who wants to enjoy a greater range of plant-based whole foods, anyone who wants to improve their health, anyone who tends to go “improv” in the kitchen. It is for anyone tired of the same salad or steamed vegetables. Continue reading

Vegan Curried Cauliflower Soup

Curried Cauliflower SoupCurried Cauliflower Soup was the last thing on my mind when she started talking. But, I soon became riveted, with recipe inspirations running rampant. In fact, she had me at ‘vegetables’.

The setting was the Q & A session following the opening of the 2014 International Food Blogger’s Conference in Seattle. An attendee asked the keynote speakers, James Beard Award-Winning authors, Karen Page and Andrew Dornenburg what they thought would be the hottest new trend in food. In the spirit of ‘everything old is new again’, Karen declared simply, ‘vegetables!’ She then went on to discuss her latest book ‘The Vegetarian Flavor Bible’.

I was already a fan of their previous book, “The Flavor Bible,” a book which could not be named more appropriately. It is not a cookbook. There are no recipes. Rather, it is an invaluable compendium of alphabetical listings of foods that are paired together. Perfect for free-form cooks, those of us who like guides more than recipes.

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