Vegan Weekly Roundup: Miso, Quinoa and Carrots Soups

Hey there. I apologize for the lack of posts; I’ve had a stubborn cold for the past week and half. I’m usually not this sick, but, man, this fall has been a doozy. As far as cooking, I did make a lasagna over the weekend, but I had no sense of smell, so it wasn’t my best. Anyway, to get back into the swing of things, here’s a roundup of vegan-related items that I think you’ll enjoy (you can tell I had soup on the brain). I hope you all are well, and if you live on the East Coast, I hope you and your families are safe and sound.

How to stretch pizza dough (I need this lesson).

Stir-fried peas and carrots — looks simple and delicious.

I’m determined to make an authentic pot of miso soup this winter (in other words, not out of a packet).

Vegan caramel sauce — just in time for the holidays.

This Mexican Quinoa Soup could definitely be made vegan.

I’m making this Curried Carrot Almond Soup for our lunches next week.

And, finally, a little Grizzly Bear to take you into the weekend:

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