The Snowglobe Cocktail is so easy and so fun.

Just pour a handful of cranberries into the bottom of a short glass, and cover them with water. Use a short sprig of Rosemary to make the tree in the middle, and freeze.
(Tip: I use a ribbon or string to tie my tree in place while it freezes so it's perfect.)

Freeze overnight, and when you are ready to serve it just remove the string and add prosecco to get your snowglobe!

Note: You can easily make this a mocktail by using seltzer or club soda instead of the prosecco.

​Enjoy!

Sweatah Weatha requires more than just one good soup. I came across this recipe from PlantYou on IG and knew I had to give it a try in the Delaney Test Kitchen. And I am so glad that I did.

Not only is it so simple, but the hidden white beans pack this full of protein, too. If you decide to make this on the same weekend as my favorite Roasted Butternut Squash Soup recipe, then you can maximize the entire container of Vegetable Broth before it expires.

All you need now is a great book to cuddle up with, too. Enjoy!

Hidden White Bean Tomato Soup 
INGREDIENTS:

• 4 vine ripened tomatoes cut in half
• 1 ½ cup cherry tomatoes
• 2 heads garlic tops sliced off
• 1 red onion sliced in half
• 1 red bell pepper sliced in half and cored
• 2 tbsp olive oil 
• 1 ½ cups white kidney beans canned, drained & rinsed
• 1 tbsp dried parsley
• 2 cups vegetable broth
• 1 tbsp nutritional yeast
• salt and pepper to taste
• ½ cup fresh basil

PREPARATION:
Step1:
Preheat the oven to 375F.

Step 2:
On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper.

Step 3:
Place in the oven to 45 minutes, until the vegetables have softened.

Step 4:
Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin.

Step 5:
Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth.

Step 6:
Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. Store in a sealed container in the fridge for up to four days.

​It’s fall. Which means Sweater Weather (sweata weatha!). And also….Cozy Soup Season.
 
This roasted butternut squash soup looked great on IG (from drveganblog.com) so my husband sent it to me to add to our recipe queue for the Delaney Test Kitchen. And it delivered as expected: fall comfort food at its cozy best.
 
This recipe only takes 10 minutes of prep, and the oven does the rest of the work. This is perfect with a grilled cheese sandwich on some awesome sourdough bread. Maybe even my favorite pesto grilled cheese sandwich? Sounds perfect.
 
Roasted Butternut Squash Soup
INGREDIENTS:
·       1 small to medium-sized Butternut Squash
·       7 fl oz Coconut Milk
·       1-2 Red Onions
·       2 Carrots
·       1-2 Bell Peppers
·       1-2 heads of Garlic
·       2 Tomatoes or 1 cup of Cherry Tomatoes
·       1 1/2 cups Vegetable Broth
·       1 tsp Fresh Ginger optional; grated
·       Olive Oil enough to drizzle over vegetables
·       Fresh Cilantro for garnish
Seasonings:
·       1 tsp Black Pepper
·       1 tsp Ground Cumin
·       1 tsp Paprika
·       1 tsp Dried Thyme
·       1 tsp Dried Rosemary
·       1 tsp Chili Oil
 
PREPARATION:
Step1:
Preheat the Oven: Set your oven to 390°F (200°C).
 
Step 2:
Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
 
Step 3:
Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
 
Step 4:
Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
 
Step 5:
Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
 
Step 6:
Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
 
Step 7:
Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.