This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables. It's delicious the day you make it, but like most soups, it's even better the next day. So make a big batch of the plant-based chowder and enjoy it all week long.
Creamy Spinach Sweet Potato Noodles with Cashew Sauce
I read the French Kids Eat Everything book last year. It was a great read–completely fascinating. There were a few things I just couldn’t fathom, like children eating beets and liver at school lunch. But most of it seemed really attainable and practical, like not giving up when your child doesn’t want to eat what... Read More »
Everyone needs a solid soup recipe and since I'm usually too lazy to make any that involve blending or pureeing AND had a small army of meatballs leftover from the last recipe to sub in, this one became My Soup.
Coconut milk is the luxury that makes a vegan chowder not only possible, but also wonderful. This simple but satisfying soup is hearty with cauliflower, red potatoes, and corn kernels. It's simmered in a fragrant coconut-curry broth full of garlic and ginger for a weeknight-friendly dinner that will chase away those winter blues.