What began as an observation for Lent has now become a lifestyle for my foodie cousin Miss Jessica Coors. She has been cooking fresh vegan meals for herself and her husband Ryan in their Chicago home for over a year.
On The Menu this week:
Cleaning the Cupboard Soup-
Split pea and lentil soup made with celery and carrots. Topped with fresh cracked smokey herbs courtesy of TJ's specialty grinders, giving it a nice smokey flavor minus the pig flesh.
Cupboard Crumble-
Two bags of frozen mixed berries, thawed and mixed with some sugar and flour. Topped with a crumble made with walnut pieces, oats, crushed gingersnap cookies, sugar and flour. Best served with soy vanilla ice cream.
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