Sweet Potato Soup
I love fall food that feels warm and has a good amount of spices poured in, anything that makes me think of pumpkin pie is a win in my book. I found a recipe a while ago for a sweet potato soup and I made adjustments to make it vegan and add more of a kick to it.

What you’ll need:
- 2 TBS Extra Virgin Olive Oil
- 2 medium sweet potatoes
- 1LB bag of carrots
- ½ Large white onion
- 4 cloves of garlic
- 3 cups of vegetable broth
- 1 sweet apple (ie: pink lady, honey crisp, gala)
- 2 cups of water
- 2 cups of oat milk (or any plant milk of your choice)
- 1 1/2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp cayenne pepper powder
- 2 tsp cinnamon powder
How to make it:
- Sauté diced onions on low heat until glassy (about 10 minutes, stirring regularly) add garlic and sauté until golden
- Add diced carrots and sweet potatoes and sauté with spices until everything is evenly coated at medium heat (about 3 minutes)
- Add boiling vegetable broth and stir on high heat for a couple minutes to keep everything boiling
- Lower heat to a simmer and cover to cook for 30 minutes, or until vegetables are very mushy
- Remove heat and add the diced peeled raw apple to the pot and use a hand held blender or transfer to a heat safe stand blender and blend until smooth
- Add two cups of boiling hot water and 1-2 cups of plant based milk depending on how thick you like creamy soup
- Add more seasonings to taste
Vegan Biscuits
I love biscuits so much, they remind me of British scones, so I’ll top these with jams, vegan lemon curd, or vegan butter. But sometimes I want good old fashioned biscuits and gravy so this is how I make the biscuits! They’re so easy, and so yummy.

What you’ll need:
- 2 cups all-purpose flour
- 1 cup plant based milk
- 1 tbsp lemon juice
- ½ tsp baking soda
- 1 tbsp baking powder
- 1/3 tsp salt
- 4 tbsp cold vegan butter
How to make:
- Preheat 450
- Mix plant based milk and lemon juice to make vegan buttermilk (set aside)
- Sift to combine dry ingredients
- Add cold butter to dry ingredients and mix with your hands until sandy consistency but don’t let the butter get warm
- Create a well in the dry ingredients and slowly add the “buttermilk” (I did about a 1/4 cup at a time) combine slowly with a wooden spoon until it just comes together and it’s slightly tacky
- (I didn’t use all the “buttermilk”)
- Put on a floured surface and fold the dough in on itself 5-6 times (don’t kneed, you’ll lose air) then press it gently out so it’s ~1inch think. Take a circular cutter (I used a wine glass) and press it straight down into dough and do a twist and release
- I was able to get 5 out of my first section, I carefully re-folded and got 2 more, and my last one was the extra dough.
- Arrange on baking sheet that’s greased so they’re just touching and brush the tops with melted vegan butter.
- Bake 10-15 minutes or until golden tops