• autumn squash soup
    Food,  Recipes

    Autumn Squash Soup Recipe

    Autumn Squash Soup is a delicious way to warm up and get cozy while using ingredients that are in season. This recipe is a vegan inspired version of Panera’s Autumn Squash Soup. The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.

  • Food,  Recipes,  Reviews

    Kabocha Croquettes

    The other night I picked up one of my favorite vegan Japanese cookbooks, Kansha, and created the Crispy and Creamy Kabocha Croquettes. It’s a very easy and delicious recipe perfect for using fall’s squash bounty. Here’s how it went: Kabocha I started of course with the main ingredient, kabocha. What is kabocha you ask? It’s a Japanese pumpkin, almost identical to buttercup squash here in the states. Its skin is dark green and hard, yet edible; while the inside is orange-yellow with seeds and guts like a pumpkin. I didn’t need to use up the whole squash for this recipe, so I simply took a sharp knife and cut it…

  • sunflower
    Garden

    Summer Garden 2019

    Spring has come and gone, and it’s time for me to share with you our 2019 summer garden! Plot Preparation Since we already had a nice sized plot from our spring garden, all we did to get it ready for summer was: cut down the spent crops, re-till the land, and clean up any weeds that were leftover. This took only one evening of work and then we were ready to sow some seeds. Starting from Seed For our summer garden, we returned to our local independent garden store to buy seeds. Instead of buying the commercial Botanical Interests seeds, we purchased the local Wyatt-Quarles seeds. They were much cheaper,…