With the northeast experiencing almost two weeks of single digit weather, you better believe I have been making some warm dishes and hot soup! I know I had promised to share some holiday recipes… Truth be told, I didn’t make all that much as my schedule had me going from house to house.
I did manage to make a couple of new recipes, though. One was this easy ginger carrot soup from Vegan Family Recipes. As I endorse and live a low fat, whole food plant-based lifestyle to heal inflammatory diseases and live the healthiest life possible, that means you don’t use the oil in this recipe. Just substitute veggie broth to saute the vegetables instead of using the oil! It's yummy and I can feel it in my soul.
The other dish I made for Christmas Eve was Vegan Stuffed Mushrooms with homemade Vegan Parmesan. From all the rave reviews I got, this will definitely be one of my go-to appetizers for parties! This recipe comes to us from my favorite low fat, whole food plant-based vegan site, Brand New Vegan. He takes the time to perfect each recipe before sharing them with the world. I’d recommend checking out his site!
As we get deeper into winter, I’ll be sharing many more belly-warming comfort food recipes with you. If you have a favorite dish you would like to make healthier, let me know and I can track down a healthier version for you.
Toasting you with my cup of hot lemon ginger water and wishing you a very happy and healthy New Year!
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