Quinoa, Squash and Black Bean Soup

squash quinoa soup 1This recipe was originally inspired from Oh She Glows, but I was up against the sweet potato she used. You see, SoulDaddy gags when I say the word sweet potato. But I did have a spaghetti squash from our summer garden still hanging around on the counter, just begging to be hidden in a form SoulDaddy wouldn’t recognize used.

I may be living in denial, but I’m convinced my darling husband doesn’t hate squash as much as he thinks he does. After countless tries, I finally succeeded with this soup! Filled with the flavor of cumin, coriander and chili powder, this protein-packed  bowl of deliciousness is warming and fills your belly fast with healthy goodness. Continue reading

Virtual Vegan Potluck: Armenian Roasted Eggplant

Welcome, new readers, to The Soulicious Life and the 2nd anual Virtual Vegan Potluck. I’m thrilled to be participating! There are 105 awesome recipes full of inspiration here today. Simply use the forward and back buttons at the bottom of this post to navigate your way through the virtual buffet line and get ready for your mouth to water!

Over the years, my grandmother Viv taught me many secrets, about life, about love, and about food. I attribute all I know about Mediterranean cooking to her and our Armenian heritage. It makes me so proud to know I grew up eating hummustabbouleh and stuffed grape leaves (dolmades), before they ever hit the (sorta) mainstream.

Roasted Eggplant is a favorite in our family. It makes an appearance at every special occasion from birthdays to holidays, as well as anytime the garden is blossoming with this pretty purple vegetable. Garlic lovers will adore it (if you eat a piece, be sure your partner does too!), and so will anyone who appreciates a simple, easy-to-prepare appetizer with minimal ingredients. Continue reading

Roasted Butternut Squash Soup

When the days grow shorter and the temps colder, I know it’s time for the slow-roasted goodness of this soup. The apples add sweetness while the cayenne provides a touch of heat, and pureeing it in its entirety gives it a rich, silky texture.

I could tell you I make this soup entirely for its flavor, but the truth is I equally adore the warmth and aromas that arise from the oven as the vegetables slow roast. Garnish with roasted pumpkin seeds from that recent pumpkin you carved or baked. Enjoy with a loaf of crusty bread smothered in fresh cream butter. Hello fall! Continue reading