It happened again…
I got the covid.
It’s apparently spring in Seattle but it’s still very wintery.
As in it hailed last night and I’ve been freezing my buns off.
I’m a noob when it comes to ramen.
Unless we’re counting Top Ramen (we’re not), which I consumed regularly as a child.
So yep, I think it’s safe to say it’s finally soup season.
Similarly to smoothies, soup is an excellent way to use up odds and ends that you may have hanging out in your fridge or freezer.
I’ve been seeing chickpea noodle soup recipes all over IG and Pinterest anddd the Interwebs.
So clearly I had to see what all the hubbub was about and whip up my very own version!
Even though I consume mostly plant-based food items (with the occasional real deal pizza, gooey monster chocolate chip walnut cookie, and basic spicy tuna roll thrown in the mix) I do still love me some melty grilled cheese action.
And yes, you can toast yourself up a satisfying cheesy carby sandwich composed of shredded vegan “cheddar.”
Read MoreSummer isn’t officially over until September 22, you know.
So here’s another summery recipe. Read More