January is a popular month for people to try plant-based diets. Chef Amy Von Eiff, owner of A Cut Above Catering, came by to ...

this Vegan Coconut Miso Chickpea Soup is the answer. Imagine a creamy coconut base paired with the umami richness of miso and ...

This spicy soup is a filling lunch option that is full ... Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to ...

sliced thin 1 pound 21/25 or 16/20 shrimp (I love Royal Red or Key West pink) Heat the coconut oil in a large Dutch Oven or pot. Add the shallots, ginger, lemongrass and curry paste. Cook ...

We love red curry, crispy pancetta and smoked cheddar ... One of our favorites is a gingery butternut soup with fennel and coconut milk. It's topped with a spicy pecan cream and a bit of lemon ...

Hearty, filling and comforting - this red lentil soup ... Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander.