Serves: 4 | Time: 1 hour This soup comes together really nicely on a weeknight in the moments when you’re not sure what else to make for supper! Sometimes if I’m really in a pinch and left without a can of curry paste in the pantry I’ll even omit it and it still makes for […]
Roasted Pumpkin Soup
This recipe is written for pumpkin but is great when made with kabocha squash, too. Kabocha is a Japanese variety of squash that’s also known as a Japanese pumpkin. If you want a crunchy topping or a snack for later, you can rinse the seeds and roast them in the oven with some salt and […]
Beef Stew with Delicata Squash
Serves: 4-6 | Time: 1 hour This recipe is so hearty and warming. You can utilize any sort of root vegetables—rutabaga or purple top turnips would be a great addition, as would rosemary, parsley, or any other savory herbs! Adding delicata squash to the mix gives the broth a slight thickness and a sweet, nutty […]
One Pot Vegan Curry Stew
Serves: 6-8 | Time: 1 hour 45 minutes Everything cooked up in one pot makes for a simple and satisfying meal. This recipe can be adapted to use whatever veggies you have on hand. INGREDIENTS 1 cup dried lentils 1 cup diced onion 2 tablespoons minced garlic 1-2 tablespoons curry powder 1/2 teaspoon black pepper […]
Zucchini and Mushroom Congee
Serves: 4 | Time: 45 minutes Congee is a rice porridge that’s easy to digest and the ultimate comfort food. Congee is usually eaten for breakfast, but really can be enjoyed any time of the day. This silky smooth variation with mushrooms, scallions, and zucchini is great as-is, but you can get creative and add […]