I am often asked how do I have the time to make soup when in reality, soup is one of the quickest meals to come together, especially if you use a pressure cooker.
This yummy soup went from raw ingredients to bowls in less than 40 minutes (I used a traditional pot on a cooktop) and the leftovers are almost as good as the first servings.
The key in this recipe is to use red lentils, green lentils just don’t seem to work as seamlessly with these ingredients. You can omit the potatoes, but they definitely add another tasty dimension to the finished dish.
It’s Fall! Horray. My birthday and lots and lots of pumpkin. I went into Trader Joe’s a few days ago and they have dozens of pumpkin food items, even dog treats!
There are a gazillion pumpkin cake recipes out there but I recommend you try this one. You can top it with your choice of Vegan Whipped Cream, Powdered Sugar, Vegan Cream Cheese Frosting, or all by itself.
I used half-sized bundt pans and if you don’t have them you can use 2 loaf pans or a 9 x 13″ baking dish.
Excellent and Quick Meatless Monday Option for dinner tonight!
I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.
In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.
If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.