So, I’m from Texas originally, and down south, there is nothing better than a hot day with a big ole slice of watermelon. Well, that and a huge cup of ice water. So lets blend the two and freeze them for a while and see what we come up with, shall we?
This is a re-make of my grandma’s original tomato basil soup recipe, but I’ve made a few changes here and there to make it both easier and healthier. If she were still with us today, I think she’d be really proud of it! Best served with a grilled cheese sandwich and a warm cup of tea.
Recently, I went to an amazing vegan/veggie restaurant in Amsterdam, in the historic Jordaan district called De Bolhoed. One of the most highly recommended items on the menu was their mushroom paté, which I had to order out of curiosity. Today, I attempted to make my own version of this delicious savoury starter and it was a wild success!
This is also an AMAZING spread on sandwiches!
So, without further ado, here is the recipe:
Lately, I’ve been craving quiche. I loved the stuff before I chose to give up all the animal products and I never could wrap my brain around using tofu to create something like an egg. However, for all of you skeptics out there, this recipe is THE BOMB. I’ve played with it just enough to get it right and I think you’ll love it. Once you get it down, there are so many variations of quiche that you can make. So, get ready to be eating breakfast/brunch food pretty much every day for a while. You’ll get hooked!
Here’s one of my favorite vegan recipes – especially in the fall and winter. Its so tasty and healthy, not to mention – really easy to make! Originally a French recipe, this dish is also very popular in the Mediterranean.