I love making soups. Especially when the weather is rainy like it has been the past few days. So while I wait for the summer weather to return I have been cooking up some yummy squash soups. My favourite one I have made recently is a curry squash soup. Partly because it is quite tasty but also because it is ridiculously easy.
I didn’t think it was possible to make such a magical quiche. This is pretty much the ultimate greasy breakfast food. I can feel my arteries clogging while eating and I am loving every minute of it! It also just happens to be gluten free and has the ability to be dairy free if needed. Extra bonus points!
I was inspired by a picture I found on trendypics.net but the instructions to go with it were very vague, so I improvised.
I know, it sounds crazy, but this avocado pudding is sooooo delicious. I made it as a fluke. I was trying to use up a very ripe avocado by putting in a smoothie but before I added the last few ingredients it developed this pudding-like consistency. I gave it a try and found it so good that I scratched the smoothie and just ate it as was. It is now my go to sweet treat when I have an avocado about to go bad. I have found from experience though that you will want to eat the pudding within a day of making it, otherwise it starts to loose it’s consistency and oxidize.
A few weeks ago I posted my recipe for cheese-less noodle-less lasagne using zucchini slices as noodles. Yum yum yum! I wasn’t sure how much zucchini I was going to need though so I was left with this extra zucchini in the fridge and wasn’t sure what to do with it. I decided to get inventive and make a vegan stuffed zucchini dish. I was a little nervous about how it was going to turn out, but oh my was it good! I also feel like it is the kind of recipe which you could easily modify depending on what vegetables happened to be in the fridge that day. Obviously, sharing was in order.