Dabbling in the Vegan

So, in making the move to healthier living I'm making a list to try an entire week of Vegan only dinner meals. I'm still using things up that are in my pantry and working toward a much better form of cooking. So, this is my first week of full-on purposeful recipes.

With the cooler temps and leaves turning to fall colors, I find myself drawn to soups this week. Here are two that I plan to put on this week's menu:

• Rustic Red Kale and White Bean Soup
• Yellow Split Pea Soup with Sweet Potatoes and Kale

I'll be sure to post reviews on the soups once I make them.

Two thumbs up for Miso Soup, by the way. My hubby and I have made a couple different concoctions (dependent of veggies in the crisper) with the Red Mellow Miso and found it quite palatable. :o)

Recipe from Melodie B:
Melodie submitted this recipe for Taco Nut Meat

• 1/2 cup almonds, dry
• 1/2 cup walnuts, dry
• 1 Tablespoon ground cumin
• 1 Tablespoon coriander
• 1/3 cup EVOO (Extra Virgin Olive Oil)
• 2/3 teaspoon Sea Salt
• 1 Teaspoon Soy Sauce

Process all nuts in food processor. Place nut meat into mixing bowl and add the rest of the ingredients. Mix well.
Will keep for 4 days in fridge. We used it in a wrap and totally enjoyed it --- Melodie B.

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