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Vegan Mushroom Stroganoff

Food has always been a big nostalgic trigger for me. Certain meals can conger up memories of family meals and the comfort that went along with them. One of my very favorite meals growing up was creamy, mushroomy stroganoff. Even as an adult when I was going to visit my mom and she would ask if I wanted anything special for dinner, 9 times out of 10 my answer would be stroganoff.
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Wild Mushroom Jambalaya

I’ve only been to Louisiana once, and it was for half a day as I was road tripping back home to California from Tennessee. It only took moments for me to fall in love with New Orleans though. The second I drove into the French Quarter I was awed by the beauty and the obvious history and culture contained within it. There was only time for one meal, and I was sad I didn’t have time to hunt down vegan Jambalaya, so the thought of it has been lingering in the back of my mind for a couple years now.
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Spicy Potato Stew

Soups and stews are the epitome of comfort food to me. There’s something about a steaming bowl of soup with the aromas wafting in front of my face that brings me so much joy. I even have a happy soup song I sing (and sometimes there’s a dance to go along with it). Tortilla, lentil, tomato, black bean….if it has the word soup after, I’m probably going to be all over it. 
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Apple & Sausage Stuffed Acorn Squash & VeeV Sage Cider

A couple months ago I was contacted by VeeV and asked if I wanted to make a dish to pair with one of their signature cocktails for an upcoming feature. Without hesitation I gave them an emphatic YES! I love VeeV. As you may remember, during the month of September I made weekly cocktails using this earth-friendly Açaí Spirit: my take on a mojito, pomegranate ginger concoction, citrusy basil spritzer and a warm apple cider. Needless to say I was stoked at the chance to work with VeeV!! 
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Curried Lentils Over Jasmine Rice

I’ve decided to keep up with my current curry kick and bring you another recipe featuring my favorite spice. This time I’m going for curried lentils. I found this recipe on Wikihow and based my recipe off of it, only tweaking it slightly. I fell in love with lentils about 4 years ago when my stepmother Maria made a huge pot of lentil soup for Christmas. That soup is still one of the best I’ve had, ever. Now I’m sure I had lentils before that point, but they obviously didn’t make a huge impact on me because I can’t remember them before that moment. 
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Vegetable Curry Fried Rice

Two of my favorite dishes when dining at Asian restaurants are fried rice and yellow curry. 99.9% of the time I will order either one of those, rarely straying from the norm. I’m ok with that. I love them both so why risk ordering something I may not like when I can be a happy little camper chewing through a smile on my tried and true favorites?
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Soyrizo Kelp Noodle Casserole

The word “casserole” always made me cringe as a child. It brought to mind some gooey creamy concoction filled with canned tuna, soggy noodles and peas. Actually, it still makes me cringe a little, but I know now that casserole can mean many a different thing. Basically throwing a bunch of stuff into a dish and baking it – and voila – a casserole is born.
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