sweet miscellany

seasonal plant-based recipes

vegetarian

Spiced Blueberry Bundt with Coconut Butter Glaze

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I must first and foremost apologize for the silence over here lately.  It’s been a little crazy with work, traveling, and a rather intense case of poison ivy.  After having just driven about 1600 miles in a couple of days, I’m not feeling particularly wordy, but I did want to drop in and share this tasty bundt cake.  

It’s gluten free, grain free, dairy free, and refined sugar free! I adapted the recipe from Roost, making a few changes.  I used blueberries in place of raspberries (frozen will work just fine since most of the world won’t have access to in-season blueberries), omitted the almond extract, added a good bit of cinnamon (around a tbsp) and freshly grated ginger (about a heaping tbsp), and used coconut oil in place of ghee.

I apologize for the phone pictures (and the lack of pictures overall), but it was a bit too dark outside for me to use my camera.

Coconut Milk & Green Lentil Soup

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I like soup.  And I like you.  So here’s some soup!  (no, that was not an attempt at a Valentine’s poem…)

I used to kind of hate soup.  I thought it was abysmal, boring, and tasteless.  But then I had an epiphany and starting making my own soup to cater to my tastes.  It was such a simple solution.  Now, I tend to make soup at least once a week in the winter because it’s comforting and a whole pot will give me around four to six meals.  You could even double (or triple!) the recipe and freeze leftovers to make it easier on yourself later on down the road.

I’ll admit that this soup’s humble appearance won’t be winning any beauty contests, but it will more than make up for it in taste.  Plus, it’s nice to have some humble looking food every now and then.  Ever heard of humble pie? (HAHA!).  On an unrelated note, I just realized there’s an inverted camera-wielding Courtney staring at you from the spoon in the last photo.  Oops.  Happy soup-making!
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