Roasted Tomato Basil Soup (Vegan)

Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Pumpkin everything, mac and cheese, and soup!

I’ve been making so much soup this year and I’m pretty sure it is the been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.

I learned this trick in one of my classes for gluten free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.


Chilled Cucumber Avocado Soup

It’s official. Bikini season is already here.

I tried my best to take advantage of the beautiful weather here in Austin today so I decided I would take a nice walk through the Greenbelt. Thanks to the lovely rain we’ve had the past couple of days there was actually water in the river, which of course, meant swimmers. And it hit me. I’m not ready for this. This past winter was too long, too cold, I haven’t prepared nearly enough!

And so this soup was born.

If you can’t tell from it’s bright green glow, this soup is seriously healthy for you. With cucumbers and avocados making up the base, it’ll make you glow just as well.



Cauliflower Leek Soup

Going to culinary school it’s really awesome being able to try a variety of foods that I’ve never tried before. Leeks are one of those things.

For a lot of people, leeks are very common. They use it in almost everything. In my house? I don’t remember us ever eating leeks… ever. Not until culinary school did I taste this strange plant. Was I hesitant? A little… Just from the look I expected it to taste like green onions and in a way it kind of does. But it’s better. It has more flavor, it’s more onion-y than green onions in my opinion.

So this find was very exciting for me, because hello, it’s a new ingredient to start using, and I think I finally found a good replacement for celery. I know I know, celery is great blah blah blah. No. I don’t like celery. I can tolerate it but if given the choice to leave it out, it’s not going in. Leeks? Yeah, you’ll be my celery replacement in mirepoix from now on my friend.



Roasted Cauliflower and Goat Cheese Soup

Goat cheese. A history.

Sort of. Let me just start out by saying goat cheese is very underrated and at the same time has become very trendy.

Here in America cow’s milk cheese is king. That and the mystery cheese that is “American cheese”. Hello velveeta! But that only makes sense, I mean, we don’t raise too many goats here in America. The main animal products are cows.

Because cow’s milk cheese is so popular nowadays, I feel like goat cheese has become more of an “upscale” ingredient. It’s old news, but people are beginning to revel in the tanginess of goat cheese. It’s cycling back into popularity.

Roasted Corn Chowder

If there is one thing I am known for among my friends and family, it’s that I get cold very easily. I am almost always cold. Unless I am actually standing in 100 degree weather and there is no wind, I am cold.

But add in a little breeze? I’m cold.

I could be sweating hot then go inside to an air conditioned building that’s, let’s say, 75 degrees, and I get cold. I don’t know what’s wrong with me.

Caramelized Onion and Carrot Soup

Hello hello everyone!
I’m still excited about writing about the best breakfast tacos in Austin for the Austin City Guide! Ah, I feel so honored.
That being said though, I feel like I didn’t do it enough justice. Of course no matter what I do, or how good I do something, i’m always going to say that, as I am somewhat of a perfectionist. A lazy perfectionist.


The Rice Bowl Cafe


So, my latest food adventure was with my dad at the Rice Bowl Cafe on Braker and N. Lamar. It’s a Taiwanese restaurant serving everything from noodle soups, to beef and broccoli, to egg rolls.
I had read a lot of great reviews about this place, and every time I’ve driven by it’s been crowded so I thought I’d give it a shot.
We walked in and we were the only people there. The place was deserted, but I still had high hopes for the place. The staff were very friendly and helpful, telling us what the best dishes were. When I saw they had pickled pig ears I had to try it. How many times do you see pickled pig ears on a menu?
The plate came out quickly and the only way I can describe the ears was…cold, gelatinous, and porky. It wasn’t a bad taste, it was edible, but not something I would want again. But it was fun to say that i’ve tried it!
For entrees we got the moo shu pork, and clear noodle and beef soup. The pork was absolutely delicious, served on a giant plate accompanied with tortillas and some sort of sauce. It was perfect flavors, perfect seasonings.
I’m not a big fan of noodle soups, but this one was actually pretty good! It was a little strange seeing clear noodles, but they had an excellent flavor. The broth was perfect.
The portion sizes were huge and we had to take leftovers home, but I give this place 4 stars! Delicious food, excellent staff, definitely going back again soon!