It’s snowing, a bitter wind is blowing…it just seems like cold weather and hearty soups are made to go together. And what’s better than a delicious, warming stew (made with in-season root veggies) that you can make in your slow cooker? Just toss in all the ingredients and leave it to work its magic! This recipe could easily be made with another protein, like chicken, but I think it’s one of the tastiest ways to prepare rabbit.
Continue reading “Slow Food: Rabbit And Root Vegetable Curry”
Looking for a vegan alternative to egg salad? This recipe uses organic extra firm tofu to create a very convincing “eggy” base, with lots of protein and a dash of powerhouse turmeric.
Continue reading “Meatless Eats: Vegan “Egg” Salad Wraps”
Welcome to the third post in the “use it all” series! In the last post, I made pumpkin (guts) and raisin muffins. This soothing pumpkin soup with cremini mushrooms, curry, and nutmeg will warm the cockles even on the chilliest of days!
Continue reading “No Food Waste: Crowd-Pleasing Curried Pumpkin And Mushroom Soup”