Sweet Potato Soup

So last night, having no clue what to make but all these sweet potatoes in my pantry, I thought I’d give soup a try.

My mom is the best soup maker and sadly, I’ve not had the best of luck. But I’m learning! And last night, was wow worthy!!

2 Sweet potatoes, cubed
1 Medium onion, diced
3 Carrots, diced
1 Head garlic, diced
1 C veggie stock
1 C cooked black beans
3 C water
1 T vegan Worcestershire sauce
1 T tomato paste
1/2 can sweet potato purée
1 t smoked paprika
1 t chili powder
2 t salt, or to taste
1/2 t coarse black pepper
1 T olive oil

Sauté the onion until translucent. Add carrots and sweet potato and sauté with a little olive oil for about 10 minutes.

Add garlic and let cook with the vegetables for a few minutes.

Add tomato paste, sweet potato purée, worcestershire, black beans, liquid and spices.

Bring to a rapid boil then turn the heat to low and let simmer for about an hour or until the carrots and potatos are tender.

The purée acts as a thickening agent and gives the soup such a warm flavor.

Serve it up with some cornbread or tortilla chips would go well too!

Enjoy 😊

This entry was posted in Recipes.

Farmer’s Market & the Country Living Fair

Saturday was the best day of 2017 so far!

The first Saturday in June is the beginning of our little city’s fantastic farmer’s market and I made out like a bandit!

Kale, tomatoes, snap peas…



Every Saturday morning, my husband and I get there at 8:00am when they open and get bread from Bread Alone for our breakfast, then do our shopping for the week.

Oh, there’s usually coffee 😏

This is a great way to support our community, reduce waste, be healthy and save money.

No waste year… not doing too bad. I could be better about bringing my own to go cup for coffee.

So after the most amazing morning, my husband had a couple hours of work (he’s a Tae Kwon Do master. Have I mentioned that? Swoon!! 😍) and I got ready for the Country Living Fair !

It’s held in Rhinebeck, New York where we got married, so it’s even more special to us.

We’re HUGE vintage, antique, farm house junkies, so this fair is a big deal!

It was a perfect sunny day and it started with a wine slushie the moment we walked through the barn doors!

Tiny homes! 💜💜






We spent a few good hours there getting inspiration and of course making a few purchases.







One purchase I was extremely excited about was from a little environmentally friendly company called The Old White House . They make beautifully scented laundry powder and fabric spray, amongst other perfect goods.


Not only is this stuff vegan, but it’s not going to harm our planet. We’re supporting our economy, Mother Earth, each other… I couldn’t have been more honored to meet such a wonderful woman, Theresa.

I’m a fan, and customer, for life!

After the fair, we walked around Rhinebeck, got dinner, had a couple vegan truffles at a little chocolate shop, then headed home.

What. A. Day. 💚



Pumpkin Chipotle Hummus

I really can’t wait for pumpkin season sometimes! This just seemed like the best idea to me.

Pumpkin chipotle hummus with little seedy crackers for my girls night was just what we needed.

Pumpkin is probably one of my favorite flavors, besides lavender. It’s unique and is so versatile!

Here’s my quick recipe!

Pumpkin Chipotle Hummus

1 Can pumpkin purée
2 Cans chick peas (save the water for something else!)
2 cloves garlic
2 Chipotle peppers
1 T Chipotle sauce from can
1 t cumin
2 t salt
2 t paprika
3 T olive oil + extra to drizzle
1/4 C tahini
1 T apple cider vinegar
Pumpkin seeds, for the top

Blend it all together. That’s it! Nothing outrageous. I kept mine slightly chunky, but you can blend yours as smooth as you’d like.

Also, add another pepper or two, or less!

Sprinkle a few pumpkin seeds on top, a little extra paprika and a good drizzle of olive oil and serve it up with some super seedy crackers.

Hope you enjoy!

It’s never to early for pumpkin goodness 😘

Peach Pineapple Wine Slushies

Ok ladies, here it is!

A super easy, no fuss, no mess recipe for a wine slushie that’s perfect for a hot summer day or right after work 😉

Since it’s getting warmer, I know you have fruit in your freezer. You can spare a little for this recipe. You can always go out and buy more for your post work out smoothie later.

You can switch this up and get creative. I like to use darker fruit with red wine and lighter fruit with white.

And that’s just what I did!

Peach Pineapple Wine Slushie

1/2 Bag frozen peaches
1/2 Bag frozen pineapple
1/2 Bottle, or more, white wine

Throw it all in a blend and hit the start button.


Cheers! 💚🍑🍌

Vegan French Toast Casserole

Happy Sunday Funday my friends! I’ve been up since 5:30 thanks to my sweet little dog.

Sundays are big breakfast days in our home. Usually I make waffles, but I’ve been super stoked about aqua faba, aka chickpea water. So I couldn’t pass up an opportunity to use it again when I had the time. Best egg replacement I’ve used so far! And, you can use the chickpeas for something else later, so no waste!

French Toast Casserole

1 Loaf Chibata or French Bread
1 Can aqua faba
1 C non dairy milk
1 T vanilla extract
3 T maple syrup, or more
2 t cinnamon
1 T brown sugar
Chopped pecans or walnuts
Coconut oil, for baking dish

Preheat oven to 375′

Tear bread into bite size pieces and scatter in greased baking dish.

In medium size bowl, or measuring cup, whisk all ingredients together.

Pour over bread pieces evenly. Add chopped pecans or walnuts.

Bake 40 to 45 minutes.

It’s perfectly crispy on top and warm and soft on the bottom. Add some powdered sugar and you’re in business!

Enjoy 😘

Cashew Milk

I stopped buying nut based milks form the store a while ago. Making milk from scratch is way healthier. I know whats in it. Plus, I’m cutting back on waste by not buying the boxes that the milk comes in. Even though the boxes are better than a plastic gallon jug of cow milk, I’m doing my best to throw away less.

Nuts can be bought in bulk at health food markets or even online. The great thing about a local health food store is that I can bring my own bags to fill. No need for wasting plastic bags.

There have been a few times where I’ve been to the store without my reusable bags and I’ve given in to the convenience of the plastic bag from the roll by the produce.

I could have waited, gotten what I needed another day, but I didn’t. I was lazy. I’m working on this. I did end up using the produce bags to take my dog out and the bags at the store I go to are made from recycled materials.

I’m not where I want to be yet, but I’m working on it.

But back to the cashew milk!

I’ve never really liked animal milk, so I’ve been drinking different plant based milks for years.

Cashew milk is my favorite! It’s the creamiest in my opinion and I love that it’s packed with good fats and vitamins, minerals and antioxidants.

If cashews aren’t your thing, try almonds, walnuts, macadamia nuts, pecans… there are a lot of options out there.

Follow these super simple steps to make plant based on your own!

1 C cashews, soaked over night
3 C filtered water

Rinse soaked cashews and throw them in a blender.

Add one cup of water and blend on high until the cashews are completely blended.

The consistency will be very creamy with little or no chunks of cashews left.

If you have cheese cloth, strain whatever chunks of cashes might be left.

Pour this mix into a jar. You can find old fashioned looking milk jugs almost anywhere now a days!

Finally, add the last two cups of water. Give it a good shake before using each time.

It’s normal for the water and cashew to separate.

This lasts for a week in the fridge.


Happy Birthday, Chrissy!

Happy birthday to my little sister!

I can’t believe you’re 27 already! When did this happen? When did you grow up? You’ve become such a beautiful woman, inside and out. I’m proud to call you my sister and my best friend!

I love you so much ❤️

6 Easy Steps To Vegan Veggie Bowls

It’s spring! Finally! That means clean eating in our house. Our farmer’s market opens in a few weeks and lasts until November, so guess what I’ll be doing every Saturday at 8:00am!

A super easy way to make sure we’re getting a good variety of each your daily greens and beans…

Veggie bowls! Or Buddha bowls if ya wanna get all fancy.

We typically try to eat what’s in season. That’s easy at a farmer’s market. You can’t really go wrong with these bowls and you can make them as simple or complex as you’d like.

It’s good to get a little of everything while not eating too much. These are really well balanced if done right.

Step One

I normally start with a dark leafy green. But you can pick what works best for you. Typically, you start with a grain, but I’m not a huge grain lover, so I load up on the leaves.

Dandelion greens
Regular lettuce (although not much nutritional value)

If these greens are too bitter, you can always sauté them a bit.

Add a little coconut or olive oil to a pan with some garlic and cook the greens to your desired texture.

Step Two

Like I said, I’m not big on grains unless it’s the winter, but they’re a wonderful way to get protein, fiber, vitamins. Take your pick!


There are so many to choose!

Step Three Continue reading →

Vegan Sandwiches

I just have to share with you how much I love sandwiches! My favorite, FLT! Fake bacon, lettuce and tomato. But I love to dress it up with kale instead of boring lettuce, maple tempeh, onion, pickles, salt and pepper, roasted red peppers and some sort of crazy vegan mayo, like pesto. Or avocado if I don’t have a vegan spread.

Sandwiches are the best dinner when you’re lazy, the greatest day after Thanksgiving dinner, perfect for long car ride adventures (which we do a lot of!)

The list goes on!

When I was a kid, lunch on the weekends was huge! My folks would get everything in our fridge out and put it on the counter. Left overs, deli meat, cheese, condiments of all kinds, pickles…

I’d have a blast coming up with interesting combinations and it’s still something that I do today, only vegan!

So, while this post doesn’t have a particular recipe, the pictures speak for themselves!

Happy sandwiching 🥙