Eating Consciously

Sorry it's been a tad longer than usual since the last post, but I have A TON of stuff going on right about now. I wanted to swing in to drop off a new soup recipe I came up with for you guys since the cold weather will be here before we know it. I recently bought two heads of cabbage on a whim, only to realize when I got home that I had no idea what to make with them! The result was this surprisingly delectable cabbage soup featuring field roast sausage links. So good!! Cabbage and Sausage Soup 2 TBS olive oil 2 Field Roast links, diced (I used Smoked Apple Sage, any vegan sausage will do) 1 medium onion, diced 3 cloves garlic, minced 1 TBS dried sage 1/2 tsp paprika 1/4 tsp cayenne pepper 1/2 C dried green lentils 1/2 C brown rice, uncooked 1 small head of cabbage, sliced into 1/4" strips (about 6-8 cups chopped) 6-8 C water, depending on desired brothiness 1 vegan vegetable bouillon cube 1 TBS salt 1/4 tsp black pepper, freshly ground In a soup pot, over medium-high h

It's time for another recipe! I'm finally winding down with projects here as I savor the last few days of summer and take a deep breath to prepare for the upcoming school semester. All of my recipes are quick and easy, but lately the focus on quick has been vitally important for me as time has been of the essence. This mixture of classic Italian ingredients is one that everyone will enjoy. It can be served hot or cold, so you can take your leftovers for lunch the next day. So simple, yet so satisfying. Linguine alla Puttanesca 1/2 lb (usually 1/2 a bag) of whole wheat linguine, cooked 2 TBS olive oil 1 onion, diced 3-5 cloves garlic, minced 1 pint grape tomatoes 1/4 C sun-dried tomatoes, cut into 1/4 inch strips 1/2 C Kalamata olives, roughly chopped 1 C frozen spinach 1/2 block extra firm tofu, crumbled 2 TBS nutritional yeast 1 TBS lemon juice 1 tsp dried oregano 1 tsp dried red pepper, crushed (optional) 1/2 tsp black pepper, ground 1/2 tsp salt In a saucepan over mediu