No-Chicken Noodle Soup

On a cold fall or winter day, there’s nothing better than soup to warm you up and keep the blues and cold bugs away. This recipe is based on Homestyle Vegan’s Chickpea Noodle Soup recipe – with only minor modifications. I added cabbage because I had some I needed to use, and I left out the bay leaf because I didn’t have any. The result was fantastic, and I expect it to be even better once it sits in the fridge for a day or two so the flavors have more time to meld! It’s hearty, comforting, and oh so satisfying.

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Notable Quotable: Rumi

rumi - rapture

Super Creamy Vegan Mac and Peas

DISCLAIMER: This is not my recipe. I must give credit where it is due: to Lindsay of Vegan Yumminess, who posted this recipe, and to Allison Rivers Samson, whose recipe on vegnews.com inspired Lindsay’s recipe. Like I said, I didn’t create this recipe AT ALL – I just made a couple of tweaks based on ingredients I had on hand. And let me tell you, this one is a keeper! In fact, I plan to make a batch of the cheesy sauce to try on potatoes…on nachos…with broccoli…the possibilities are endless.

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Essential Oil Spotlight: Cilantro

It seems that most people have a black and white relationship with cilantro; they either love it, or they hate it. Me? I LOVE IT. I use it in cooking quite often, but the down side is that some of the bunch I buy often goes bad before I have a chance to use it. One easy solution: Cilantro Essential Oil!

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Garlicky Butter Beans with Spinach

This is so easy, I hesitate to call it a recipe. It’s really just dressing up a can of beans for an easy lunch or dinner dish. I made this in about 15 minutes and served it over my Easy Vegan Cornbread. Delish! It would be great with some crusty Italian bread or over biscuits, too.

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Notable Quotable: Lord Byron

Lord Byron on Paganism

Easy Vegan Cornbread

Yes, I am a Southern woman…I have often referred to myself as a reluctant Southern Belle. But every once in a while, my roots simply cannot be denied. I was craving some cornbread a few nights ago, and I must say this is one of the best cornbreads – vegan or not – that I’ve tried. I like mine a little sweet, with a lot of vegan butter. (And when it comes to vegan butter, no one does it better than Miyoko’s – the European Style Cultured Vegan Butter is dynamite!) This recipe was inspired by and mostly based on this recipe on the It Doesn’t Taste Like Chicken blog; I just made a couple of small tweaks to suit my tastes.

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Essential Oil Spotlight: Helichrysum

Did you know Helichrysum Essential Oil is often used to prevent signs of aging? It is referred to as “The Everlasting Flower” because of its rejuvenating benefits for the skin and ability to improve the complexion. Its use in herbal health practices dates back to ancient Greece, and Helichrysum Essential Oils is still highly valued and sought after for its benefits. It is a POWERHOUSE, when it comes to its restorative properties to the skin. Read on for three easy ways to use this remarkable oil!

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Buffalo Tofu Bites

This is the perfect snack for football Sundays…it’s super easy, slightly sweet, definitely spicy, and oh-so-tasty. I like to use the firm tofu from Trader Joe’s – you don’t need to drain it, and it’s nice and dense so it holds together well. I always use the whole pack so I’ll have leftovers…but if you are cooking for company or a family, that plan might be moot! (Hint: I use the leftovers on pizza!)

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Hash Brown Bowl with Cheesy Sauce

This is a fantastic weekend brunch dish…not exactly vegan health food – but not the worst for you either! It’s chock full of flavor, thanks to the veggies and the chorizo, and the Nutritional Yeast Cheesy Sauce is the perfect topping. (Please don’t ruin this with ketchup, lol!)

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