top of page


Pumpkin Spice
Autumn Pasta
Making Apple Pie
Pumpkin Soup
Roasted Corn

Adventures in Plant-Based

It may not be for you, as it never was for me, but somehow at this age and climate, this seems like the perfect time. Beyond  the nutritional benefits of Plant Based, which are many, the shelf life of beans, seeds and root vegetables far outweigh those which require refrigeration and freezer storage. That's something to consider in our prepper climate.

moraccan lentil soup

Vegan Gluten free


  • 3 Carrots, medium

  • 1 small bunch Curly parsley, fresh

  • 2 Garlic cloves

  • 1 Lemon

  • 1 Onion, large

  • 1 1/2 cups Red lentils

Baking & Spices

  • 1/4 tsp Black pepper

  • 1 tsp Kosher salt

  • 1 tsp Turmeric, ground

Oils & Vinegars

  • 1 tbsp Olive oil

Nuts & Seeds

  • 1 tsp Cumin, ground

  • 1/4 c raisins or chopped dates

  • 1/4 c toasted pumpkin seeds (topping)


  • 5 cups Water or Vegetable Broth

  • Heat the oil in a large pot or Dutch Oven.

  • Sauté the onion, garlic and carrots for 3-4 minutes, until softened and slightly golden.

  • Stir in the remaining ingredients except for parsley.

  • Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.

  • Once the soup is ready, taste and adjust the seasoning, if needed. Add chopped parsley.

  • Serve hot, garnished with toasted pumpkin seeds.

*Adapted from

bottom of page