So at the very last-minute, as I’m running out the door before the slue of games scheduled for the day, I threw this soup in the slow cooker. I call this a “what do I have on hand?” soup. Sometimes those are the best.
When someone says bake something I just naturally go for muffins. And given that it’s that time of year where I find myself overstocked with pumpkin puree, these are pumpkin muffins. Vegan. Whole-grain. And I added a little extra brown sugar streusel on top for fun.
This salad. This salad was a total surprise. Edamame, seeds, tomatoes, sweet vinaigrette and dried fruit. Dates! Yes, dates. I’ve never considered adding dates to a salad and I tell you, I have been adding them ever since.
Admittedly, I used a hot cereal mix. But it was Bob’s Red Mill and so I feel good about that. This is a pre-sweetened mix so I only added extra sugar on top when serving as it has plenty of flavour on it’s own.
Letting the cereal soak overnight in a portion of the liquid allows it to soften and shortens the cooking time in the morning. Which means you can totally do this during the week.
A light all veggie soup. I’m normally not a fan of dill, but in this soup it really works and adds a nice freshness. I used super sweet mini peppers for this soup. Stick with yellow or orange peppers to complement the colour of the carrots in the final dish. The honey helps bring out the sweetness of the vegetables, only a touch is needed and I don’t suggest you skip it. I used water for the base of this soup. Just plain water lets the veggies shine through.
I often forget how easy couscous is to cook. It is literally ready in minutes. Which makes it easy to mix with roasted veggies at the last minute and turn them into something really special.
These cookies are ridiculously good for you. Full of good for you nuts and seeds and a bit of dark chocolate.