Happy January everyone! I hope everyone had a wonderful holiday season. January is always an odd month to me; it’s cold, dreary and a lot of times I am recovering from all the cooking and craziness of the previous months. This Roasted Red Pepper Tomato Soup is one of my favorite post holiday recipes. It is super simple, ready fast and easy on the waistline. Plus, the soup itself is vegan so it is perfect for those Meatless Mondays! Although, if you are not vegan you could always throw on some grilled cheese bites or freshly grated Parmesan for the perfect finish. From my family to yours, happy new year and I hope you enjoy this tasty soup!
Let me just start by saying that myself and my family are NOT vegans. We enjoy meat and cheese very often. That being said I do try and incorporate vegan and vegetarian meals on a daily basis for my family. There are tons of health benefits from a high vegetable and plant based diet. This Spicy Vegan Black Bean Soup is one of my favorite vegan dishes that I make for my family on a regular basis. I love how healthy, simple and fast this recipe is, and that it tastes good and makes you feel good. So before you turn your nose up to a vegan dish, GIVE IT A TRY! And if not there will be cookies next week.
Growing up in the Midwest chili was a cold weather staple in my home. One of the most requested meals from my brother and I when snow was on the ground was mom’s chili. My brother and I would spend hours out in the cold building snowmen, injuring ourselves on sleds, and attempting to build igloos. My absolute favorite part of those chilly, pun intended, days was coming inside and smelling my mom’s chili on the stove simmering away. We would impatiently wait until dinner time when we could get our cold hands on the warm bowl of chili and chow down. Now, many years later, my mom’s chili recipe has evolved into the best Sweet and Spicy Chili Mac and Cheese! Some of the ingredients have changed but the soul of this chili is still the same.