African stew: We love this new addition to the rotation around here. It’s a thick spicy tomato stew with all sorts of hearty additions like edamame, kale, and even peanut butter.
Laksa: This delicious thai noodle soup is another regular. Mushrooms, tofu, coconut milk, ginger, lemongrass, scallions, cilantro….mmmmm.
Stuffed acorn squash: I’ll admit to having this on the menu several times lately and ignoring it. Something about it sounds boring when it comes to cooking. Not so! Quinoa, pomegranate, pistachios, and kale heaped inside an acorn squash slow roasted and finished with coconut milk and orange juice. Even though I forgot the sage it was still oh-so-good.
White bean fennel soup: I took this one from Bon Appetit this month and adapted it for veg-only. Should be hearty and tasty with a baguette and salad.
Puttanesca: I’m thinking this explosion of flavor might be just the right thing for a spaghetti squash.
Tags: plant based, vegan, vegetarian