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In by Toni P

“Fighting that annoying cold that everyone has been suffering with this season, I wanted to come up with a vegan version of bone broth to try myself and to be able to give vegan friends and clients to try. I am not vegan, and I do consume lots and lots of chicken and beef bone broth, so this had alot to live up to, taste wise, and it didn’t disappoint. Roasting the vegetables first, before boiling them, gives a depth to this broth, that is punctuated by the umami rich elements from the miso, Kombu, and shiitake mushrooms . Thinly sliced veggies, all slathered in miso and oil and roasted, then simmered in water til done. Cooled, strained and there you have it . The golden color comes from the onion peels. The Miso gives it the fermented elements and probiotics that make it super healthy. Can be used as a healthy tea/tonic, especially when under the weather, or as a foundation for a yummy soup.

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In by Toni PLeave a Comment

This has been a family favorite, for end of the summer and early fall evenings. We are not ready for the all root veggie, more heavy types of winter soups. This has the squash and slightly ‘kicked up’ seasoned broth which has a spicy tone from the turmeric and curry powder that bring warmth to the nights that begin to cool off at dinner time. The nice touch is the pre-roasted squash that go in toward the end.
Prep the veggies in advance so they are all set up and ready to be added to the pot in order. This soup calls for onions and shallots but you can easily also add garlic in place of the shallots.