Soup always reminds me of being a kid. I have so many distinct memories of soup as a child.
I remember sitting at my Nannie’s table eating Campbell’s Cream of Mushroom at lunch time. I’d bike from my school to Nannie’s house for lunch, then quickly back to school. Cream of mushroom was always on the menu.
I remember so many evenings when tomato soup and grilled cheese was our supper. Once again, a Campbell’s canned soup. To this day, it’s still one of my favourite meals.
I remember weekend lunches of Lipton Noodle soup, the envelope of yellow broth and fine noodles. I loved it. I’d scoop out and drink all of the broth first, and leave the noodles for last.
Soup’s just a part of everyone’s childhood isn’t it?
Posted in all recipes, allergen-free, dairy-free, gluten-free, healthy, soups, soy-free, vegan, vegetarian
Tagged allergen-free, dairy-free, elimination diet, healthy, soup recipe, soy-free, vegan
If you checked out the blog last week, you saw that I made a cashew “cheese” sauce. I am currently on a diet to eliminate gluten, dairy, and soy.
Well, it’s become quite apparent that I am quite a dairy princess. I am really missing my dairy. I never thought I ate much dairy, but when you’re paying attention for the purpose of avoiding it, you really realize how much of the stuff you do eat. My major downfalls in the dairy department are cheese (glorious CHEESE!) and butter. And if it’s summertime, you’d better believe I eat a lot of ice cream. Heck, I eat it in the winter too. When I’m around, ice cream just isn’t safe.
Posted in all recipes, allergen-free, dairy-free, gluten-free, healthy, paleo, soy-free, vegan, vegetarian
Tagged allergen-free, cashew sour cream, dairy-free sour cream, elimination diet, paleo sour cream, vegan sour cream
I am so blessed to have such good people in my life. I have so many amazing family members and friends surrounding me, and I am very thankful for each of you, truly.
I am also blessed and thankful that you share some of your best recipes with me. I am always so honoured that you might pass along a family recipe that I can enjoy with my family and share. Thank you all so much – both for the recipes and your friendships.
This recipe for curry cauliflower casserole is one such recipe. Passed along by my good friend Rxist, this recipe was an instant hit in our house. I’m already anxious to make it again. Thank you Rx, for passing along a family favourite, one I know my family will continue to enjoy. It was a challenge not to polish off most of it in one sitting.
With a nice curry flavour and creamy texture, this cauliflower casserole is warming comfort food. It makes a lovely side to main dish. In fact, I’m picturing it right now snuggled up next to some leg of lamb at Easter dinner. We enjoyed it this past week next to some wild salmon.
I’ve been dreaming of making this carrot soup for some time now. I have really come to love soup, even though my husband isn’t so crazy about it. That means that I can enjoy a whole batch for my lunches this week.
This creamy carrot soup recipe is dairy-free, vegan, and paleo-friendly. The creaminess comes from light coconut milk, instead of the regular dairy cream found in cream soups.Brightly orange coloured, this soup will make a lovely side to an Easter dinner, a time I always look forward to celebrating with my family.
Growing up, Easter was always one of my most favourite weekends of the year. Our Easter bunny always put on a great egg hunt, something we continued to do into adulthood at my parents’ house on Easter Sunday morning. The egg hunt always had to be expanded to a new degree of difficulty every year too.
This recipe for smoky roasted mushrooms is one of the most pleasant surprises I’ve come across in a long time. They were the perfect accompaniment to tonight’s steaks, but after eating them I’m already dreaming up other great ways to use them. They’d be great in eggs or in a panini. They’d also be really great at the bottom of a bowl of cream soup.
A few notes about this recipe – although they’re called smoky roasted mushrooms, the smoked paprika is entirely optional. If you’d like to use some other dried herb or spice for the butter mixture, go ahead. Or just leave it out all together and make a garlic butter mixture.
Go ahead, roast up a bunch of these mushrooms and let me know how you use them.