Saturday, January 11, 2014

Zucchini and Avocado Soup

  3 cups chopped zucchini (about 2 medium)
  • 1/2 cup thinly sliced green onions, divided
  • 2 cups vegetable broth                               
  • 1 1/4 cups diced seeded peeled cucumber (about 1 large)
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 1/2 teaspoon salt, divided
  • 3/4 cup diced peeled avocado (1 medium)                               
  • 3/4 cup soy milk                               
  • 1/4 teaspoon ground cumin

    1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
    2. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
    3. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, soy milk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled

    Easy Lemon Lentel Soup

    Packed with protein!  Another great soup.
    2 tsp olive oil
    1 onion chopped
    2 cloves garlic, minced
    pinch hot red pepper flakes
    1 tsp cumin
    1 1/2 cups dry split red lentils
    6 cups vegetable broth
    2 tbsp. lemon juice
    2 tbsp. fresh parsley
    salt and pepper to taste

    Heat oil in saucepan, add onion, garlic and pepper flakes and cook on low heat for five minutes. Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Add lemon juice. Serve sprinkled with parsley.

    Carrot Apple Ginger Soup

    Another great recipe from

    3 tbsp. olive oil
    1 small yellow onion, sliced
    1 clove garlic, minced
    2 tbsp. fresh ginger, peeled and grated
    1 small apple, peeled and sliced
    5 cups diced, peeled carrots
    2 cups vegetable broth
    1 can coconut milk
    pinch of nutmeg
    salt and pepper to taste

    Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
    Increase heat and add broth. Bring to a boil, reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir in the coconut milk.
    Use an immersable blender to fully blend the soup.
    Add nutmeg and salt and pepper to taste. Serve with a drizzle of olive oil, a sprinkling of cracked pepper, coconut milk or cilantro.

    Wednesday, January 8, 2014

    A Wrap BUT with avocado

    Yes everyone knows I am addicted to Avocado so I had to try this recipe. It is great!!!!!

    before I rolled it
    rolled up

    Avocado Mixture: 4 scooped avocado centers (about 1 1/2 cups mashed avocado)
    1 small apple, diced (about 1/2 cup)
    1/4 cup sweet onion, chopped
    1 Tbsp organic raisins or chopped dates
    1-2 Tbsp raw hemp seeds
    3 Tbsp fresh lemon juice

      Curry Sauce:
    1 Tbsp maple syrup 
     1 Tbsp tahini
    1 tsp hot curry powder
    2 tsp lemon juice
    a few dashes cayenne for extra heat

    Add all the avocado mix ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
     Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
     Use a gluten free/vegan wrap add romaine lettuce, avocado mixture and drizzle on the curry sauce.

    Vegan Cheese Cake

    From the great website this is the Quick & Easy Vegan Cheesecake and it is AMAZING. Very easy to make and so delicious.

    1 vegan and gluten free graham crust (I found mine at IGA - Patsypie Old Fashioned crumble crust)
    2 8oz containers of Tofutti better then cream cheese
    1 lemon
    1/2 cup sugar
    1/2 tsp vanilla extract
    pinch of salt
    Topping of choice (I boiled down some fresh black berries with a bit of sugar)

    Preheat oven to 350 degrees
    In a bowl add 1 tbsp. of fresh juice and 1 tsp of lemon zest and then add the cream cheese, sugar, vanilla and salt. Blend well.
    Pour in the crust, bake for 30 minutes, and then chill in the fridge for an hour.
    Decorate with fresh fruit, a fruit sauce, of chocolate sauce.

    Thursday, January 2, 2014


    This recipe is from Vegangela and calls for puff pastry. I made it with out the pastry.  LOVE IT!

    1 tbsp. olive oil
    1 small onion, chopped
    1 garlic, minced
    1/2 bag fresh spinach
    1/2 cup cashews, soaked in water for an hour and drained
    1/2 block firm tofu
    1/4 cup nutritional yeast
    4 tbsp. soy milk
    1/2 tsp turmeric
    salt & pepper to taste
    1 sheet defrosted puff pastry dough
    1/4 tsp paprika
    Tomato slices

    Preheat oven to 375 degrees.
    Heat olive oil over medium heat, and sauté onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
    Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soy milk and turmeric. Blend until you have a creamy, even consistency (add more soy milk if needed)
    In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
    If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
    Bake in oven for 30 minutes, or until mixture is set and crust has browned.