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Cereal & Parfait
My favorite cereal is Nature’s Path brand cereal Pumpkin FlaxPlus Granola. It’s vegetarian, has no trans fats, is whole grain and low in sodium (20mg per serving). Plus it has the UDSA Organic symbol on the box. Nature’s Path also has a great looking Granola Strawberry Parfait recipe that I hope to try this weekend. It calls for ricotta, yogurt and strawberry jam but I think I’ll swap that out for vegan versions of ricotta and yogurt, and real strawberries.
Pumpkin-Ginger Soup
Pumpkin-Ginger Soup
Ingredients (use vegan versions):
1 small cooking pumpkin
1/2 cup raw cashew pieces
1 tablespoon grated fresh ginger (or to taste)
salt to taste
Directions:
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if its too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors. For an even easier variation, use frozen, cooked squash.
recipe credit http://vegweb.com/index.php?topic=10540.0;wap2
This recipe looks simple, inexpensive and tasty to try this weekend. I’ll let you know how it goes.
Vegan Twinkies
Having a snacking moment but cannot find anything good in the fridge. These Vegan Twinkies look like a good thing to make.
