sally’s red lentil, mushroom, and black bean soup

I definitely know summer is over when my body begins to crave soup! And that is exactly what has been happening…my body (and my kitchen!) have been speaking to me so I’m listening and have begun creating soups for the season…i simply LOVE making soup!!!

buckwheat noodle soup w/shitakes, bok choy, and sweet potatoes – a winter warmer

This past week’s chill has been going through me like no one else’s business. I’ve been living in long underwear to keep myself insulated but cooking up some warming soup has been my true life saver.

sally’s root vegetable soup

‘Tis the season for root vegetables – in addition to roasting these grounding veggies, I am a huge fan of using them in soup. Here’s my latest creation…enjoy!

sally’s autumn healing soup

This soup is always a treat when the weather begins to cool down from a steamy summer. It offers immunity-boosting properties and nourishes the body with fiber and protein. The aduki beans are one of the easiest beans to digest. Adding in the kombu also aids in the digestion of the beans.

sally’s vegan lasagna

I have always loved lasagna. And through the years i have experimented with various vegetarian options. Now that my daughter is vegan (for the month of January), I came up with a lasagna that is so incredibly easy and tasty and she loves it (as does my husband!).

stuffed acorn squash

I love the colors of Fall and especially all of the scrumptious squash that’s now in season. This evening I stuffed acorn squash with quinoa, collards, shiitakes, tomatoes, onions and garlic and it was heavenly.

black quinoa with tempeh and veggies

A quick, easy and nutrient rich meal.

southwest quinoa salad

(Adapted from a recipe by my dear friend, Diane Hoch, of The Food Evolution)

gluten-free oatmeal

During the winter months I dream about hot cereal. This recipe is so simple, quick, and satisfying. Enjoy!

snow day hot cocoa

One of my favorite rituals during a snow storm is preparing (and of course consuming) homemade hot cocoa.

fennel and pear soup

I prepared this soup for the first time last evening and experimented with shallots instead of onion since I didn’t have any onion on hand (other than a red onion which didn’t seem “soup-worthy”).

heirloom tomato, mushroom, and spinach soup

The first soup of the season is always my favorite. Since I have been pureeing all of my food these last few weeks (more on that in a separate post), I had these ingredients just waiting to be used for my cooking pleasure.

quinoa fritters

I adore these versatile gluten-free, quinoa fritters…they are so simple to make. And, as you know, I’m all about simple! I serve them as an appetizer with hummus and also enjoy them all on their own. They can even be served as a main dish with some tomato sauce on the side.

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