Cream of Mushroom Soup with Balsamic Glaze & Crispy Potato Croutons

First and foremost, happy September!.. .Autumn weather has arrived here in Seattle and I am definitely craving soup this year! And yes my friends, it is gluten-free and vegan… [and!] it’s entirely fat-free. I promise you, the best thing you can do for your kitchen is invest in a Vitamix. If you are eating more plant-based meals, or happen to already be a vegan – the Vitamix will most certainly change your world. Yes, your world! Not only will your smoothies and juice creations become an entirely new experience, but the Vitamix can puree just about anything until it is silky smooth (as if there was something fattening in there to make it creamy!) It will not disappoint, and more importantly this soup does not disappoint. It’s perfect for chilly Autumn evenings or as a base to a mushroom stroganoff!

Garden Fresh Rolls & Miso-Ginger Ramen

My stomach has been acting up…I blame it mostly on eating out over the weekend…but don’t get me wrong, I love to eat out!… But sometimes, no matter where you go, if it’s not homemade – you face the consequences. Over the weekend we ate out twice – once for lunch and once for my grandmothers 80th birthday (both in the same day too). The food was great and surely satisfying, but my stomach hasn’t been so happy about it… So – for Monday nights dinner I wanted to make something that would one, be easy on my stomach, and two, something that would be filling post workout.

For dinner I made my Garden Fresh Rolls  – an array of vegetables wrapped in delicious collard greens (instead of rice paper) and dipped in a gluten-free, vegan peanut sauce, and paired alongside a nice steamy bowl of Miso-Ginger Ramen…mmmm.

All things yum and extremely easy.

Creamy Sweet Potato & Butternut Squash Soup

Talk about easy peasy lemon squeezy.  My husband kept saying “Wow, this is so good!” …little did he know it was one of most effortless meals I’ve prepared in a long, long time… but hey, I’ll still take the compliment!

This soup has some wonderful flavors going on – hints of fresh ginger, cayenne, and lemon (yes, lemon!)

This soup will definitely tingle those taste buds!

For the recipe…

Vegan “Clam” Chowder

How in the world do you make a vegan clam chowder?…

Use oyster mushrooms, cauliflower, and cashews…! Why use oyster mushrooms you ask? Well you see, oyster mushrooms are moist, completely hairless, fragrant, and quite frankly… taste a bit like the “sea.” Seriously. How else do you think they got their name?

There are a lot of ingredients that go into making this chowder, but trust me – it is worth it!

For the recipe…

Ramen with Homemade Seaweed Broth

Remember the good ol’ days of eating Top Ramen? I certainly do. There is just something about those noodles… the texture is firm but also kinda slippery, right?  Well, my most recent discovery were these wonderful gluten-free ramen cakes made by King Soba…and let me tell you, they are nearly IDENTICAL to Top Ramen noodles! (I am so excited about these right now!) But wait, more good news, they are 100% organic, gluten-free, and vegan.  #spreadthelove King Soba, thank you!