While apple picking the other day, we discovered an intriguing new-to-me squash. It looked like a blue-gray pumpkin. Feeling adventurous, we got a small one to try out. And despite the heat, I whipped up this creamy soup for dinner. This is a really easy way to make a soup. Everything gets roasted together onRead more
This was also the first time I’ve created a vegan baked good. I was very skeptical. I mean butter and eggs are the best friends of a baker! Fortunately, this recipe was surprisingly amazing. A friend said you wouldn’t even know they were vegan. My dad, dessert connoisseur that he is, said that these Toasted Coconut cupcakesRead more
This Edamame Dip was a great addition to Saturday’s Women’s Retreat. Edamame (soy beans) are an excellent source of protein and with flavorful ingredients like sesame oil, siracha, and lemons, it makes a tasty snack! This would also make an excellent spread for a sandwich! Edamame Dip Serves 22 Adapted from La Fuji Mama 2Read more