Peanut butter soup is one of the best meals I remember my mom making when I was a kid. Now, I’ll admit that 9-year-old me was a bit skeptical at first, but it was delicious, and I can remember telling a kid who was deathly allergic to peanuts that he was really missing out (sorry, Felix). Anyhow, unfortunately for me, my mother completely forgot about that soup, and by the time I thought to ask for it again, she was certain it had never existed. Oh well.
You are currently browsing articles tagged vegetables.
If you’ve ever been to Toronto and never eaten at Ravi Soup, you are seriously missing out. I’m sure everything there is good, but I always have the Porcini Mushroom Wild Rice Bisque (with crispy shallots and truffle oil), and Oven Roasted Veggie wrap. So, so, SO good! I soup is amazing, but the wrap… wow. So many veggies, gooey brie, and a delicious, chipotle sauce. Mmm.
This wonderful, light pasta dish is perfect for springtime picnics, packed lunches, or quick dinners. You can use homemade pasta if you like, but it will still be wonderful if you use store bought (and will come together much faster).
As you may have already deduced, I have a rather enthusiastic love for sweet potatoes, cheese, and smokiness. So, I decided to pull everything together (once again…) into a delicious Smokey Sweet Potato Gratin. Yum.
I’ve been asked a few times over the past couple months how I colour my soaps. One of my biggest pet peeves is seeing a store like Lush or The Body Shop branding itself as “natural”, and seeing how many artificial, petroleum-derived colourants they use in their products. That’s just not my style.
I tend to use natural colourants, ranging from naturally coloured oils to oxides. The saponification process is a bit of a wild card, in that you never know how a coloured ingredient will be effected afterwards. Apparently rosehip extract, which is bright pink, turns black turning saponification. Whoops, haha. Anyhow, here’s how I colour my soaps, without the use of any artificial dyes.