The weather here in northern West Virginia has been brutally cold this year. Not only have we had record amounts of snow and ice, but the frigid temperatures have made me want to just curl up in a warm, fuzzy blanket and stay there until spring. When the weather is like this the ONLY thing I'm wanting to eat is a nice hearty, warm bowl of soup. So when my husband requested Corn Chowder for our Valentine's Day dinner I was 100% on board.
Easy Vegan Corn Chowder Recipe (Gluten Free, Nut Free, Oil Free)
Soy Curl Pepper Steak Vegan Recipe
I love being introduced to new ingredients. This has happened A LOT since going plant-based. One of the newest things that I have become OBSESSED with is the Butler Soy Curls. They have an amazing meat-like texture and the applications for them are ENDLESS. John and I's favorite way to enjoy them has been by making this Soy Curl Pepper Steak Recipe.
Steel Cut Oats with Maple Glazed Bananas Recipe
Full disclosure, I struggle with oatmeal. I think it has a lot to do with the texture, I don't know. All I know is that in years past it hasn't been my favorite thing to eat...until now. A while back while visiting my sister she made these Steel Cut Oats with Maple Glazed Bananas and I just can't get enough of them.
Vegan Instant Pot Chik'n Bruschetta Pasta Recipe
Just like many of you I am ALWAYS looking for that one recipe that is a total dump-and-go, ready in under 30 minutes, with minimal ingredients. Let's face it, life gets busy, but you still have to eat. That is why I LOVE LOVE LOVE this recipe for Vegan Instant Pot Chick'n Bruschetta Pasta.
Vegan Mushroom Stroganoff Recipe
I'm pretty sure I've talked about this before, but when John and I went plant-based I knew in order for it to be successful there were a few recipes I was going to have to figure out. Stroganoff was one of them. I have been playing around with this recipe for a year, and after much trial and error I can finally bring to you the Studhubs approved Vegan Mushroom Stroganoff Recipe.
Easy Italian Ribollita Soup Recipe
If you are anything like me there are always a few leftover veggies in the fridge at the end of the week. That's why I love making soup on Sundays. It's a great way to use up all of the those veggies and I have lunch for an entire week. This week I had some leftover beans, kale, and leek so I decided to make this gorgeous Italian Ribollita Soup.