Tomato Bisque (5 minutes, 5 ingredients)

I love these simple soup recipes I’ve been coming up with in a pinch. Tomato bisque with added almonds is such an easy recipe. The weather is getting brisk and making warming food is a necessity. All I do is put the vegetables of choosing in the blender with marcona almonds or cashews, vegan bouillon, a little water or unsweetened almond milk if needed, and blend. This tomato bisque was so very easy because I used a large can of crushed tomatoes, so cook time was next to nothing. Need a quick dinner, or even a sauce over a quinoa or pasta bowl? Try this sweet and creamy tomato soup.

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Spicy Pumpkin Alfredo Farroto

Farroto bowls are my version of risotto. I really like the dense texture of farro and how filling it is. This pumpkin alfredo is creamy, healthy, light, and could be spread on just about anything; pasta, toast, pizza, as a dip, etc. I used fresh steamed pumpkin because it’s that time of year where pumpkin is plentiful. Alternatively you could try canned pumpkin, or use steamed butternut squash or sweet potato. This recipe is also extremely simple. Let’s start now.

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Sweet Potato Brownies (GF made with Chickpea Flour)

I can’t urge you enough to bake these chocolatey, moist, healthy, and absolutely tasty sweet potato brownies. The sweet potatoes lend a perfect consistency with the cocoa, and the chickpea flour tastes clean, light, and is fluffy (and gluten free). If you think you are skimping on flavor with these healthy treats, think again; there is no match, and no compromise. You are getting nutrition AND deliciousness all in one. Now, lets talk about the benefits of cacao and sweet potato.

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Vegan Lasagna with Garlic Cream

This is such a hearty and warming vegan lasagna, layered with butternut squash, eggplant, and summer squash, smothered in tomato sauce, and topped with a generous portion of garlic cream. Lasagna may seem like one of those complicated dishes, but it’s actually not. There are a few steps which may require some time, but the finished product can feed a good number of people and give them a main course to look forward to. I made this and a salad and it fed five of us perfectly. There wasn’t a crumb left, to everyones dismay. Pasta, lasagna, and other noodle/rice/grain dishes are so easily veganized and taste so much better with the flavors of fresh vegetables, and a clean, tangy olive oil. My vegan lasagna recipe will break everything down in detail, with pictures for you to cook with ease, and to get a rough eye in case you want to improvise. Enjoy.

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Avocado Nice Cream

This bowl is as soft, smooth, elegant, and creamy as it looks. Avocado nice cream needs two ingredients; frozen banana and avocado. It is a nice cream variation and can be eaten as a power breakfast, or for dessert. What I love about combining them is that they both lend the most perfect texture, thick and full. This bowl is great for a long active day, will provide so many essential nutrients and fats, and is decadent.

Avocados are a unique fruit, high in fat rather than carbohydrates and sugar. They are nutrient dense containing high amounts of potassium (more than a banana), folate, vitamins A, B1, B2, B3, B5, B6, C, E, K, magnesium, manganese, copper, iron, and zinc. The monounsaturated fatty acids (oleic acid) in avocados promote heart health, have no cholesterol, prevent cancer, maintain weight, balance appetite, and reduce inflammation. Avocados are especially great for fighting breast and ovarian cancer thanks to their oleic acid. They are also more resistant to oxidation by heat so it is ok to use this oil in cooking without destroying the benefits. Include this superfood in your diet when you can. You won’t regret it.

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Vegetable Tart (5 ingredients)

Layers of zucchini and summer squash between rice paper, sprinkled with my nut free vegan Parmigiano, topped with olive oil and tomatoes. This vegetable tart is so easy, light, fresh tasting, simple, and delicious. I love how the rice paper makes this paper thin layer that absorbs so many flavors, tasting almost creamy. I’ve even made some lasagnas with them when I wanted something less filling. Layer this vegetable tart as high or low as you want, cut it up and make a sandwich from it, top on quinoa, eat with a salad, anything and you will be pleased.

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