Butternut Squash Soup

You know those days where nothing goes well and, you're feeling frustrated beyond belief? Well, yesterday was one of "those" days. Whenever I find myself there, I crave something comforting, usually involving cheese or potatoes (sometimes both). I had a small butternut squash begging to be roasted and pureed into oblivion with potatoes, garlic, onions,…

Peanut Butter Shakes

Many years ago, I came across a recipe for a peanut butter shake that used frozen bananas and dairy-free milk. It had the most incredible taste and texture, blowing the dairy version out of the water. I've tweaked it a bit throughout the years, but overall the ingredients remain unchanged. The trick is to freeze…

Black Bean Patties

At first glance, this may look like another salad recipe, but you'd be mistaken. For years, I've made black bean patties modeled off of a recipe from none other than the Betty Crocker cookbook. There is an entire section dedicated to vegetarian cuisine with several options for the cook. If I'm not mistaken, I believe…

Simple White Bean Soup

One of the first soups I learned to make was with butternut squash and red potatoes. The soup was pureed until creamy and had the most delicious texture and flavor. This was a couple years before I went vegetarian. I was never a fan of white beans until I made a pureed soup with them…

Blueberry Muffins

Baking is not my strong suit. I love to cook and tinker around in the kitchen, but for some reason, I've never been the best baker. My results inevitably vary every time I do bake something. It can be so frustrating which is why I tend to gravitate to Vegan baking. Whenever I make something…

Lentil Soup

Highlands, N.C., is home to an incredible restaurant that makes the most delicious split-pea soup. We visit most summers and, when we go, I inevitably order it. I set out to recreate this soup at home using the base of onions, garlic, celery, and carrots. From there, I add tomato paste, vegetable broth, pasta, and…

Granola

Granola with strawberries and cherries. As I age, I'm beginning to recognize the need to eat healthier, regularly. What I once tolerated in my twenties, no longer sits so well with me in my forties. The past decade has brought widespread recognition to the benefits of eating a plant-based diet. While I have embraced the…

Bean & Rice Taco Bowl

Given the extensive lines at Chipotle, I'd say most Americans love their Mexican food. But frequenting such a place is tough on the budget and waistline. The next time you find yourself craving one of their infamous bowls, try this rice and bean bowl instead. Rice and beans are a winning combination that takes little…

Kitchen Organizing

We downsized to half the space we were accustomed to a couple years ago. While it has its set of challenges, utilizing my organizing skills has not been one of them. As an introvert and highly sensitive person, I prefer spaces that are free of clutter and excess. The jury is still out on whether…

Sautéed Chickpea Salad

Welcome to my second attempt at blogging. My first attempt began last summer, having become deeply discouraged by social media. I wanted to share what so many others had before me: how to cook nutritious and delicious vegetarian meals, to live simply with less, and to photograph beautiful images without the toxicity. It had a…