Even though fall is over and spring is finally here, I can't stop buying the little organic pumpkins that I keep finding in little shops around town. I made a few alterations to this recipe including: carrot instead of apple/pear and oat milk instead of soy/almond. We sprinkled spicy paprika and cilantro on top. The soup went really well with these Bread Sticks. They are quick, versatile, and have a great texture.
From the Vegan Italiano cookbook, I also made Asparagus with Tomato Vinaigrette. It sat in the fridge overnight and was very marinated by the time we ate it. It was served at room temp.
I am really in love with this recipe for Roasted Eggplant. It is so fast and tastes really good!
I have made this salad before. In my opinion, it is the perfect combo of flavors: pasta, white beans, sundried tomatoes, fennel, olives, and more. Trattoria Pasta Salad with White Beans.
And, for dessert. Pear Berry Cobbler. This recipe is officially in my permanent mix now!
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