I Eat Plants
Tagsslow cooker sweet potato bokashi dessert wine portland spinach recipe NGI cupcakes NYC restaurant tomatoes local desserts peppers green beans pizza kale salad greens class apples travel potatoes chickpeas fruit food gluten-free cabbage raw vegan ginger xgfx health topic New Haven area restaurant teese pasta soup seitan healthy weeknight meals breakfast rice tempeh tofu veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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Tag Archives: soup
Despite the fact that I’ve not really been active this week, I did more than meet the VeganMoFo challenge of 20 posts during October (this makes #24). It’s been an awesome challenge, and I hope that everyone who started reading and commenting on this blog … Continue reading
I’m using this recipe here; I haven’t changed anything substantial, so I’m not reposting it. The thing about Pho is that you have to have a really awesome broth. I think the way to best achieve that is with a … Continue reading
Isn’t that creepy? It looks like it could eat me, not the other way around! In case you’re not familiar, this is a chayote, a member of the squash family. It’s very mild tasting, and the flesh, skin and seeds … Continue reading
In my “pantry” (cupboards, freezer, fridge) this weekend: Wonton wrappers Gyoza wrappers Pho noodles Tofu Carrots Onions Scallions Garlic Ginger Powdered chick*n broth Soy Sauce Rice Vinegar Dried Chiles … and much more! Some might call me a pack rat. … Continue reading
I have an unnatural love of soups. I am loving this cooler weather, mostly because I can eat soup twice a day and not sweat while doing so. I know in the sumer I could do cold soups like cucumber … Continue reading
Recipe from The Vegan Feast Kitchen. I used half yellow and half green squash (from my mom’s garden!) which probably accounts for the lighter color. I did the cashew cream option rather than the tofu.
Cuban-Style Black Bean Soup Originally uploaded by jodield Cuban-Style Black Bean Soup It’s cold out. So very cold! And when it’s cold, I like to make me some soup. This is adapted from a recipe for Cuban Black Bean Soup. … Continue reading