Soup, Spaghetti, & Stewed Okra!

Before we get into tonight's post, I wanted to share this link to my appearance yesterday on Chef AJ's show! I made the chipotle chickpea chili from Cookin' Crunk, and we talked about being vegan in the South, what I eat in a day, running, and more. I met Chef AJ years ago at a VegFest in New Orleans, and she's so cool! It was an honor to be on her show.

I'm currently working my way through a chakra balancing program, and as I work on each chakra, I'm making the corresponding chakra soup from Eat Feel Fresh. I just finished up work on my solar plexus — the center of your confidence, self-esteem, and strength — so I enjoyed this Solar Plexus Soup. It's made with roasted cauliflower, coconut milk, and turmeric, and it's my favorite of Sahara Rose's chakra soups thus far! Served with a vegan grilled cheese.

I had some leftover Sundried Tomato Pesto from my Mabon/Autumn Equinox ritual meal (yep, that's how far behind I am on these posts!), so I mixed it unto some whole wheat spaghetti, sprinkled with lots of Parma, and served with a side of kale.

Here's a Veggie & Cheese Pizza from the last Slice Sunday. I've since changed my weekly meal themes so I'll be sharing new meal ideas soon! This pizza had a gluten-free almond flour crust.

I signed up for the Bring It Food Hub's fall CSA, and here was my first bag! This was about three weeks ago. They also included fresh pasta, but I gave that away because it had eggs. 

I used that okra and some tomatoes to make Curried Okra & Tomatoes! I started with the Stewed Okra & Tomatoes recipe from Cookin' Crunk, and then I added curry powder and chickpeas to give it an Indian flair. Served with cornbread sticks (made using my recipe in Cookin' Crunk).