Hello! Here’s what’s new at The Garden Grazer:
Vegan Mushroom Soup
If you’re a mushroom lover, try this creamy, comforting soup! It’s made with simple, whole food ingredients and a luscious homemade “cream” sauce. One of my favorites.
Chipotle Crema
This sauce will add so much smoky, creamy deliciousness to your life! Drizzle it on tacos, burritos, rice bowls, burgers, baked potatoes, and beyond. (Or try it as a spicy dipping sauce.)
Crispy Tofu Wrap
My (vegan) version of a crispy chicken wrap! It’s protein-rich with crispy baked tofu, crunchy veggies, and a luscious ranch dressing.
Vegan Minestrone Soup
Comfort in a bowl! Minestrone is filled with hearty beans, fresh veggies, and pasta… all swimming in a tomato-rich broth.
Arugula Pasta Salad
This robust pasta salad features peppery arugula, roasted tomatoes & shallots, and a zesty oil-free Italian dressing.
Seasonal Eating
Happy spring to those in the northern hemisphere! This light & fresh Spring Minestrone Soup is a favorite. For more seasonal inspiration:
Does it feel like spring where you are? Over 2 feet of snow dropped here in Montana over the weekend. Needless to say I’m still awaiting our first crocus blooms sighting!
I hope this letter finds you well, wherever you are. Thanks very much for reading and subscribing,
-Kaitlin | The Garden Grazer
I have enjoyed reading
Remarkably Bright Creatures by Shelby Van Pelt, The Bakers Secret by Stephen P. Kieran and Dear Edward by Ann Napolitano. Looking forward to trying some of your recipes. Soups are especially interesting. Cooking for one means There see always leftovers and soup gets better and better.