The Quirks of Whidbey Island: Our Weekend Adventures, Plus The Traffic Light Lentil Stew Recipe

I can’t believe it’s been almost a month since we moved to the Washington state! Almost every day we get a chance to see how different the Pacific Northwest is from our previous home in the Southeastern US (Alabama, to be exact), and to be honest, we love it so far! From the overall laid-back, almost hippie vibe of Whidbey Island, our current dwelling, to the breathtaking views that open up every time you turn around the corner – it’s all worth experiencing in this lifetime. Right now the only drawback is that the weather is quite a bit cooler than what we’ve been used to living on the coast of the Gulf of Mexico, but at least I’ve been enjoying the fact that I don’t sweat like a sasquatch when I go running outside. Speaking of sasquatch… We see this guy every day passing by Bailey’s Corner, a very laid-back community … Read the rest of the post

Triple Lentil and Cauliflower Soup with Rice

Earlier this week, Rob and I were returning home late at night after a day trip. This was just a few hours before the entire Gulf Coast area was hit with an ice storm, so the temperature outside was rapidly dropping. Rob said that he wanted to have some warm soup for lunch the following day. I was surprised by his request because he hardly ever eats soup for lunch, let alone specifically asks for it. I promised him to make some kind of soup by lunchtime the following day but realized that we didn’t have a lot of groceries at home since we skipped our usual grocery trip on the weekend. When I took a look around the house, I found just enough ingredients to make this soup. It turned out to be delicious and easy to make, and it was certainly a perfect lunch and dinner for us … Read the rest of the post

Hearty Barley-Lentil Soup with Potatoes

A simple recipe for a comforting, hearty soup comes in very handy on those days when you’re pressed for time to cook dinner, and yet you’re in the mood for a warm, filling soup that tastes like you had to put a lot of effort into it. I tend to use lentils in soups quite often because they are filling and yet relatively quick-cooking – other kinds of legumes are usually high-maintenance. In the past, I’ve made similar soups with only lentils and some kind of grain, usually brown rice, farro or barley. However, adding tomatoes yields  a much tastier broth in my opinion, and potatoes add to the heartiness of the soup. I used regular potatoes for this soup, but you can use cubed sweet potatoes as well. Regular white potatoes tend to take a while to cook through, so I add them at the same time as lentils and barley. Alternatively, … Read the rest of the post

Delicious Vegan Eats: Greek Moussaka with Lentils That’s Beyond All of Your Expectations!

Have you ever had a good Greek moussaka? If yes, I’m sure you appreciated how smoothly all of the ingredients come together. What about a vegan version? Today I’m sharing a recipe for a vegan moussaka with a lentil-based sauce that makes me confident to say that I’ve perfected this dish over the years. Wanna have a bite? Greek cuisine has always been near and dear to my heart. I can’t say that I’ve made a lot of Greek dishes at home, but I’ve definitely had my share at Greek restaurants! Things got a little more complicated once I switched to a vegan diet, and going to my once favorite Greek places got kind of boring since fully vegan options were few and far between. What can a vegan girl do if she wants to keep eating delicious Greek moussaka? Make it at home, of course! But first, for the … Read the rest of the post