For The Mushroom Lover

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Healthy Pumpkin Soup

Healthy, Homemade Pumpkin Soup

A warm autumn comfort-food free of unwanted chemicals, delicious and good for you. Find out how to make it below the cut.

My Grocery List

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If you don’t already know this, I’m a vegetarian (well, pescatarian.) I do try to eat healthier types of foods for the most part, and also try to stay away from eating too much gluten since I have a wheat intolerance. Anyway, here are a handful of items on my grocery list:

1. Simpley Orange Juice- High Pulp: One of my favorite breakfast beverages (besides a mimosa, of course.) I’ve always loved lots of pulp because it’s like eating an actual orange without having to go through the hassle of peeling it & getting it stuck under your nails.

2. Michigan Dried Cherries: My alternative to all those unhealthy kinds of fruit snacks like gushers, fruit by the foot, or the cartoon character ones that always have a few random creamy looking pieces that never taste good.

3. Schar Crispbread: Out of all the gluten-free crackers I’ve tried, these are my personal favorite. They’re light, crispy, & delicious. They pair nicely with a slice of cheese, or I’ll eat them plain as well.

4. Luna & Larry’s Coconut Bliss “Ice Cream”: Ok, so I know that me calling it “ice cream” might scare you, but this stuff is actually quite tasty if I do say so myself. I mean yes, obviously Haagen-Dazs tastes better by the spoonful, but it never fails, by the end you feel guildty and about 10 lbs. heavier. I buy this by the pint at Whole Foods. It’s fair trade, organic, soy-free, gluten-free, & vegan. You must try my favorite flavor, cherry amaretto.

5. MorningStar Mushroom Lover’s Burger: I’ve tried lots of different types of veggie burgers, but this is still one of my favorites.

6. Amy’s Garden Vegetable Lasagna: Out of the many vegetarian & gluten-free products out there, this is still one of my favorite. It’s satisfying, cheesy, delicious, & quick to make if you’re running short on time. Amy’s also makes amazing rice mac-n-cheese!

Herb & Pistachio Falafel

David and Luise of Green Kitchen Stories are always cooking up tasty vegan and vegetarian dishes. Here is a recipe of a summer dish that I've been meaning to try:

Baked Herb & Pistachio Falafel

We used mint and parsley to flavor and color the falafels, but feel free to try it with whatever fresh herbs you have growing in your garden at the moment.

8 springs of fresh mint springs

8 sprigs of fresh parsley

200g pistachio nuts

2 cups garbanzo beans/chickpeas (we used canned)

2 cloves garlic

½ small onion

3 tbsp olive oil

1 tsp cumin

1 tbsp flour (we used buckwheat flour)

1 tsp baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. You might have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing

6 tbsp cashew butter (look for it in health stores or make it yourself)

6 tbsp canola or rapeseed oil

3 tbsp lemon juice

a pinch of salt

Whisk all the ingredients in a small bowl until they are combined.

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