Cuban Black Bean Soup

Along with Fall baking comes Fall soup. I really like making a pot of soup because I can eat it that week as well as save some in my freezer. Of course, I love the warmth that a bowl of soup on a chilly (or freezing) day offers.

This soup has both warming temperature and spice. I got it from Robin Robertson's "Vegan Planet" you can find her sire here: http://www.globalvegankitchen.com/.

I added both lime juice and millet to this soup, as well as some avocado slices, to make it a complete meal.

Fall baking!!!!

Well, it has been an average of 11 degrees here in Edmonton the past couple of days (as far as I can tell), which means that I have to bake something containing pumpkin. Not only do I love the autumnal flavor that pumpkin lends to recipes, it is a great way to sneak in some fantastic nutrients!

The above picture is some pumpkin bran muffins I baked (from Vegan Brunch by Isa Chandra Moskowitz) except that I used wheat germ instead of Wheat Bran (because I am a genius) and added 1/2 a cup of cocoa powder. I had it with some fantastic Crabapple jelly I picked up from the Jam Lady at the City Centre Market.