vegan food for everyone
There’s nothing fussy about this butternut squash almond bisque. It’s one of the simplest winter squash soup recipes I’ve made, and yet it remains my favorite. Creamed winter squash scented with warming ginger, cinnamon, nutmeg and freshly ground black pepper….
I always buy produce with the best of intentions: to consume as quickly as possible and eat many fruits and veggies as I can. But, it happens sometimes that I don’t get to something right away–I’ll get distracted by last minute cravings, other cooking projects, or over estimate how much food we can eat in a week (whoops).
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Grain/buddha bowls have been hip for years, and I can see why. They’re super versatile, stuffed with veggies and your choice of protein, usually served with a whole grain, smothered with a yummy sauce, and the perfect vehicle for eating more avocados. They also are great for meal-planning and meal prepping. The veggies can be batch washed and chopped, you can cook the grain in advance, make the protein so it’s ready to go, and have dressings galore stored in your fridge. And leftovers pack up perfectly for lunch. Honestly, I don’t know why we don’t eat them more! Especially when they’re as delicious and straightforward to prepare as these hoisin glazed tempeh bowls….
Have you ever had Singapore noodles? Contrary to the name, they are not from Singapore at all, but actually a popular dish served at Chinese restaurants! It’s traditionally made with BBQ pork and shrimp, and has fish sauce in it, so it’s not the most veggie-friendly dish to order out. But, an easy one to make at home!
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