Once you’ve got the squash baked, this warming noodle soup with colorful and nutritious veggies comes together quickly. It’s as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles, then enjoy the rest with a spoon. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Janet at The Taste Space.
This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. more→
Delicata squash is delicious any way you slice it. Delicata, acorn, and butternut are three of my favorite varieties of squash. For delicata, wash it, cut it in half from top to bottom, then scoop out the seeds from each half with a spoon and slice into half-inch pieces. This squash is delicious simply steamed in a little water. Contributed by Meg Wolff, from A Life in Balance,* ©2010, Down East Books.
This luscious and nutty broccoli soup gets a touch of sweetness from apple; peanut butter gives it a rich flavor. In my home, this has long been a fall favorite. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Mary Koebel of This is Vegan. more→