What's in the Fridge?

I was thrilled with this bread and so were my non-vegan friends! I took the little mini-loaves on a fall road trip and there well lots of mmms, music to a baker's ears. I hope you experience the same when you decide to make this!

It's relatively low fat, and you can make it even lower fat if you like. To make it lower fat substitute more or all of the oil for apple sauce. I was lucky enough to have some fresh pumpkin lying around that I had roasted. I peeled away the skin and pureèd it with an immersion blender and it was simple as ever. I even used a Jack-o-lantern, or big 'ol carving pumpkin, the ones you find in the pumpkin patches, and the results were great. The ideal pumpkin to use, though, is a medium sized sugar pumpkin. Because the Jack-o-lantern pumpkin was roasted, the flavor was able to concentrate and some of the excess water was able to evaporate. If you don't have the time or energy to roast your own pumpkin, buy a can of pumpkin puree with no additives…

The Guide to Never Feeling Low Energy on Your Plant-Based Diet

If you're confused about the term "plant-based," you're not alone.

It means a diet of mostly, or ALL fruits and vegetables. You don't have to be a vegan to call yourself plant-based. You could be a flexitarian, pescatarian, or vegetarian and still identify with the term "plant-based."
Now that we got that out of the way, let's talk about a big problem on these diets.
While I identify myself now as a flexitarian (eating mostly plants but small amounts of meat), I did go vegan for a month.
While I felt consciously aware and good about myself, I had very low energy.
I felt light for sure because I lost weight, but I also felt light-headed. Which is not such a great thing when you're driving the Malibu canyons delivering food.
At the time I was a personal chef for a family and cooking lots of amazing vegan foods like vegetable sushi with brown rice, coconut curry, and teriyaki tofu. I was eating it too.
But, as I felt great, mostly, I didn…

Roasted Butternut Squash Soup

With all the good food I've tried from around the world, I find no other country is quite as proud and excited about pumpkins and squash as the U.S. I am so glad when fall comes around because it means squash soups, candied yams, pumpkin risotto, pumpkin loaves, the list goes on! This is a basic butternut squash soup that only requires a few vegetables and tastes great. No sugar is added, but the soup is slightly sweet from the natural caramelization of the squash when it’s roasted. It's one of my favorite soups for this reason alone. With a dollop of yogurt or sour cream, this velvety treat seems more like an indulgence than a healthy soup. It serves as a great appetizer for your Thanksgiving dinner, or as a light and healthy meal.
Ingredients (Serves 6-8) 1 butternut squash 1 small onion 1 carrot 1-2 celery stalks 1 bay leaf 2 teaspoons trans fat free margarine 4 cups water

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