Chickpea, Kale, and Acorn Squash Pappardelle Pasta is too good not to share!
It’s early April as I’m writing this, with an unseasonably warm temperature projected for today: 79 degrees! Seventy-nine degrees! Having grown up here in Metro-Detroit and encountered many a snow flurry this time of year, I know what an anomaly this 79-degree day is. It’s not weather that calls for a pasta dish laden with hearty greens and a creamy squash sauce. Or is it?
Soul-soothing vegan goodness – that’s Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup!
It’s March, and here in Michigan, March means mega wax-and-wane weather. We’re in the midst of a warm spell bringing temperatures in the mid-60s, which feels downright Floridian after winter’s ice and chill. Four days from now, the high is projected to be 38 degrees. Basically, the weather is ever-changing, its progression nonlinear, unpredictable. And unpredictability can feel disconcerting, especially for me of the Type A personality and lover of planning and order and checklists – and especially in these wholly unpredictable COVID times. But you know what soothes a soul in the midst of uncertainty? Soup. And Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup is a soup soul-soother (try saying that three times fast) of the utmost order!
I’m crushing hard on this Chicken, Sweet Potato, and Wild Rice Soup! It’s healthful; it’s hearty; it was born of a happy accident (and I’m a sucker for happy accidents).
Dairy-Free White Chicken Chili for the win!
Despite having not one bit of dairy in it – no cow’s milk, no butter, no cheese, NADA! – this Dairy-Free White Chicken Chili brings incredible creaminess. It’s decadent and flavor-packed and makes hearts – and stomachs – rosy-glow, curled-up-by-the fire happy.
Guys, I’ve been out of the game too long with the recipe posting. Life has been hectic, but when is it not, really? I’ve got way more interests than there will ever be hours in the day to accommodate even a fraction of them, at least while I still have to spend my weekday hours making my living as a cubicle rat in Corporate America (until this blog hits it big, of course! :P). I had even gotten so lazy with my routine over the past few months that while I was still creating recipes, I was forgetting to write them down. It was my fairly typical “It’s 11 p.m. on a Tuesday night and I have to haul ass to bed and I’ll remember this until I write it down tomorrow” M.O. – but then I was completely forgetting to write the recipe down until weeks later, when I wanted to post it! Yeah . . .. Needless to say, I’m in the process of remaking two recipes I’ve already shot photos for to make sure I’m not recalling the ingredient ratios incorrectly. Here’s to dropping lazy habits in 2016!
But you know what’s great about this macaroni and cheese? I don’t need to remember anything. Because yeah, that’s the mark of a great macaroni and cheese, as my mother taught me: it’s best with no measuring involved. OK, yeah, it kind of sucks when you make the best macaroni and cheese of your life and then you have no idea how to recreate it. But that’s part of the fun!
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