Lunch, Quick & Easy, Soups
Asparagus, a tender and crisp spring vegetable, is a member of the lily family. It is delicious blanched, steamed, sautéed, stir-fried or roasted. It’s flavour balances very well with mushrooms or garlic and lemon. Asparagus tastes amazing in an omelet. Add it to this...
Lunch, Plant-Based, Soups
If you’ve ever wondered what vegetable is considered the ugliest in North America, it is celeriac. But don’t judge a book by its cover. Celeriac, also called celery root, is related to celery although it is not the actual root of the leafy green celery that we all...
Lunch, Plant-Based, Quick & Easy, Soups
Winter is soup season and that makes me sooooo happy! I am especially partial to creamy pureed soups, but that doesn’t have to mean adding cream, or any kind of dairy for that matter. The richness of vegetables can be enough to create a dreamy, creamy soup, like this...
Entrees, Lunch, Plant-Based, Soups
We’re in the thick of winter here in Canada, and that means cold temperatures and cravings for warm foods and this Spicy Squash and Sweet Potato Stew fits the bill perfectly. Supporting local means shopping and eating with the seasons and purchasing...
Entrees, Lunch, Plant-Based, Soups
This dairy free Creamy Corn Chowder can be made with fresh or frozen corn, making it a winning dish any time of year, and who doesn’t love a good chowder? My love used to claim that he was not a fan of soups, but now he eats chowder, bisque, soup or stew for lunch...
Entrees, Lunch, Plant-Based, Soups
I haven’t eaten meat in decades, but I love the meaty texture of mushrooms, and really enjoy the addition of dried, rehydrated mushrooms that taste even more meaty than fresh ‘shrooms. For weeks I had mushrooms on my mind, and when I finally got down to creating some...
