Eat This: Low Carb Chocolate Pudding…With A Surprise

I like to try things that push me out of my comfort zone. Why? Because I think that life is about discovery, and what better way to make discoveries than to do something very different? I’ve also learned (by keeping an open mind) that food, in particular, may not taste the way you expect – in fact, it may turn out to be much, much better!

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Slow Food: Vegan Chana Masala

Happy National Slow Cooking Month! But why restrict it to a month? I say it should be the year of slow cooking! Using a slow cooker is about as easy as it gets, and cooking low and slow can transform mundane ingredients into culinary delights. Slow cookers really shine when making soups and stews, and I frequently make chili in mine. Recently, I ran across a recipe for a vegan Chana Masala, and had to try making it in my Crock Pot!

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Fall Flavors: Crustless Pumpkin Pie (With Tofu)

Yesterday was Thanksgiving Day. After many years of attending holiday events that required multiple hours of travel and eating too much rich food, we no longer “do” a feast for the day. Frankly, we find it much more agreeable to simply have normal meals – the kind we would eat any other day of the year – and maybe, if we’re so inclined, make some holiday-themed dish as a nod to the day. This year, we made a crustless pumpkin pie – with tofu!

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Eating Well: The End Of Farmer’s Market Season

A recent farmer’s market haul: squash aplenty!

As we’ve shared previously, we’re big fans of eating locally. We like getting to know the farmers that provide the food we buy (because we can’t produce everything ourselves), and also like knowing that these dollars will stay in the local community. Local farmer’s markets have been good sources for vegetables like tomatoes and squash, but now that we’re in October, those markets are ending for the season. So what will we do in the “off” season?

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