What do you do when you buy too many carrots? You could roast them. You can eat a single carrot. You could stew them (eh, gross). But I made soup. For this soup, you’ll have to do two separate processes: roasting the carrots and then the base.
This has definitely happened to you before: you want pesto sauce but you have no basil. You bought basil last week but it went bad two days ago because you forgot about it. No? Only me? Ok. Well, don’t worry, I fixed it for you.
This recipe for vegan bolognese I started messing around with over a year ago. I’m trying to eat more plant-based foods, because, you know, the planet, etc. It’s a struggle but I try! So here’s a vegan bolognese.
I spend an obscene amount of time researching food. Whether its ingredients, dishes, or techniques. As an avid consumer of food-related content, I feel like it’s my duty to try recipes I find online, so you don’t have to. The other night I tried Carla Lalli Music’s Pasta e Fagioli.
During winter I tend to cling to autumn flavors. Butternut squash and sage are the perfect combination.
This can also be called “empty your fridge” soup. There are a few things I always have in my kitchen/fridge: curry paste (red or green), sesame oil, fish sauce, limes, and ginger. You can’t really do much with these ingredients on their own but they sure make a great base. For any curry. So on Sunday afternoon when I was feeling lazy AF and trapped in my house because of cloudy weather, I decided to make a cozy soup with everything I had in my fridge. Lucky me, I had a good base.
Quick and easy rice noodle recipe to make with anything you have in your fridge and pantry! Also my tales of preparing for a trip to Japan.
