It’s been a delightfully snowy week with one snow day and what would have been a late start if there had been school on Saturday. The ground has been warm enough so the roads have been cleared quickly - yet a beautiful snowy cover on the trees and grass remains. I’ve enjoyed seeing a local family of deer in the woods during walks after work as the days get longer.
My experiment for this week is hot chocolate bombs. Making the heart-shaped shells is super fun! However, melting one half just right and getting it to seal the contents of the bomb with the other half has NOT worked out just yet. But, dropped into hot vanilla soy milk, the broken chocolatey cocoa bomb mess is scrumptious!
Here is my updated corn chowder recipe for a bowl of winter comfort. With added veggies and potatoes, plus plant-based milk and spices. This goes well with whole-grain or sourdough bread:
Easy Vegetable Corn Chowder (Vegan)
February is Heart Month!
Plant-based diets have been shown to lower the risk of cardiovascular disease, high blood pressure and strokes, and may even slow the aging process (nutritionally balanced plant-based diets) - read more in this article: Plant-based Diets, Cardiovascular Disease, and Healthy Aging from the Preventive Cardiovascular Nurses Association.
Here are some recipes you may enjoy from my site that are high in fiber and low in saturated fat and sodium (although I try to make every recipe for my blog heart-healthy).
Easy Vegan Peanut Butter Banana Muffins
Homemade Vegan Apple Cinnamon Bread with Walnuts
Easy Spicy Lentil Chili Instant Pot Recipe
Lentil Pasta with Tempeh and Spinach
Baby Bok Choy and Tofu Stir-Fry
Homemade Vegan Oatmeal Date Cookies (Gluten-free)
Spring Veggies and Strawberries
It’s not too early to think about farm-fresh spring produce! Here are ideas for vegan recipes featuring peas, spinach, mushrooms, and collard greens - plus strawberries!
Thanks for participating in this month’s fun poll: