Where did September go? All month, no post. Now we’re well into October and I still just can’t quite fathom that summer and fall are long gone in Anchorage. First there was the vacation to Montana. I had the best intentions to cook up some new delights in my fancy kitchen in the Treasure State, but the sun and the mountains lured me outside, the amazing vegan treats at the Bozeman Co-op lured me inside, and I figured you’d forgive me a week. Next it was a work trip to Colorado and Utah. Armed with 20 pounds of vegan snacks I smugly intended to eat, write and blog about some of the best vegan travel treats from the hotel in my non-working hours. Ha! That plan went well, as you can see.
This recipe has quickly become a favorite. It’s the perfect combination of sweet and spicy, creamy and kale-y. If you like a thick and saucy curry with a powerhouse nutritional profile, then this recipe is for you.
Beet season has officially arrived. Hallelujah! Last weekend was the first crop of local beets at the Spenard Farmer’s market, but thanks to a rather busy week at work I didn’t get around to using them until this weekend. First on the list for the ruby roots is this beet soup that I have been eyeballing on the Two Sister’s Bakery website.