When cooler weather starts creeping in, I instantly crave soup! Roasting tender Honeynut squash & apples together with onions and thyme not only make an incredible autumn soup for lunches, but the perfect starter course for your Thanksgiving meal!
All tagged vegan
Faux-Ceviche Salad
Hearts of palm is a genius substitution for seafood, with it's crab-like texture and light, nearly sweet flavor. Toss them together with crunchy & brightly colored veggies in a coconut lime vinaigrette, and you’ll never miss the real thing!
Vegan “Cream” of Cauliflower & Parsnip Soup
Not only is this nutrient-packed soup velvety, comforting and easy to make, it’s also vegan, anti-inflammatory and gluten-free. With everything that’s left out of it, you’ll be amazed it’s not missing any of the flavor!
Fresh, colorful and versatile, this "salsa" can be eaten as a dip with tortilla chips, as a taco topping or a summer side salad.
My family already loves roasted cauliflower florets with just a sprinkling of sea salt. So I thought I would make a meal of it by turning it into a soup instead! There is very little cream despite the smooth, hearty texture.