There’s no question that I get my fearlessness in the kitchen from my mama – there is no recipe she won’t try to make at least once! My mom has been the biggest support to my vegan lifestyle by making plant-based meals a big part of my entire families diet. She incorporates more veggie dishes at dinner, has bravely transitioned all of my old favorite comfort foods, and could probably list more vegan protein sources than most vegans.
Last week, my super mom surprised me with a Spicy Southwest Pumpkin Soup on Halloween. This soup is nice and creamy because it’s pureed, but it’s topped with Cayenne-Spiced Pumpkin Seeds and Roasted Onions for an added kick and crunch. Thanks mom!
Try pairing with Parsnip Fries seasoned with salt and cumin. Dip a cold glass in some stevia and cinnamon and pour some pumpkin beer for a great fall meal. Yum! 🙂
You can get the recipe here via A Spicy Perspective.
People tend to think tofu replaces meat for a lot of vegetarians and vegans, but to be honest, I’ve never been too crazy about the slimy, spongey texture of tofu. Whether it’s baked, stir-fried, or steamed, I’ve never been satisfied by a tofu recipe – until now.
Freezing tofu removes the excess water, making the tofu chewier and better for soaking up marinades. I made delicious Buffalo Tofu Nuggets for dinner tonight and was so excited when I bit into the first one and discovered a firm, chewy texture.
Serve these nuggets with “Nacho Nooch” fries or on top of salad. Happy Meatless Monday!
Buffalo Tofu Nuggets
Ingredients: Continue Reading