Smokey Potato Broccoli Cheese Soup

2 Tbsp Olive Oil or Butter
2 Med Leeks, sliced
Salt & Pepper to taste
1/2 tsp Celery Seed
1 tsp Ground Mustard
3 Med White Potatoes, chopped
1 Cup Baby Carrots (whole)
4 Cups Broccoli
5 Cups Vegetable Broth (I used 3 Veggie 'Beef Bullion cubes & 2 Vegetable Bullion cubes)
1/2 Cup Milk
1/2 Cup Cheddar Cheese, shredded
1/2 Cup Smoked Provolone, shredded

Heat oil in a large pot over meduim heat.  When melted, add Leeks and saute until soft.  Add Salt, pepper, celery seed, and ground mustard and stir to combine.  Add chopped potatoes, carrots and broccoli.  Add Vegetable broth and cook, covered for 20 minutes.  Blend with an immersion blender to the desired texture.  I blended mine very smooth.  Add the milk and cheeses and cook about 5 minutes longer to melt the cheeses.  Serve hot.

Greek Red Lentil Soup

In Greek, it's called Fakes Soupa (Fah-kess Soo-pah).  It's a lentil based tomato soup served with Red Wine Vinegar and Feta cheese.  Since we are eating vegan, I tossed out the feta and substituted it for vegan sour cream.  Feta or regular sour cream can be used if you do eat dairy.  This recipe is naturally vegan and naturally gluten free. Those recipes are the best because they are fresh, delicious, and easy.  You don't have to go on a witch-hunt to find the ingredients.  Dry red lentils can be found in the bulk area at any whole foods market.

Greek Red Lentil Soup


3 Tbsp Olive Oil
1/2 Large Red Onion, Chopped
2 Cloves of Garlic, Minced
2 Small Carrots, Peeled and Diced (about 1/2 cup)
4 Vine Ripened Tomatoes, 1 Chopped & 3 Pureed
1 (8oz) Can of Tomato Sauce
1 Cup Dry Red Lentils, rinsed
1 Tbsp Rosemary Olive Oil (Optional)
3 1/4 - 4 Cups Vegetable Broth (Use 4 Cups if you like the soup thinner)
2 Bay Leaves
Pinch of dried Rosemary
1/2 tsp dried Thyme
Salt & Pepper to Taste
Vegan Sour Cream (Optional)
Chopped Kalamata Olives (Optional)
Red Wine Vinegar



Heat Oil over medium heat in a large pot.  Add onion, and saute until translucent.  Add garlic and stir until fragrant.  Add carrots and chopped tomato and saute for about 2 minutes.  Add pureed tomatoes and tomato sauce.  Stir to combine and add rosemary olive oil if using*.  Stir in lentils, vegetable broth, bay leaves, rosemary, thyme, salt and pepper.  Bring soup to a boil, cover, and lower heat so soup is simmering.  Simmer for 30 minutes.  Serve soup hot with sour cream, chopped olives, and red wine vinegar drizzled on top.

*I have a large collection of flavored olive oils.  I use them in cooking and for flavorful salad dressings.  I purchase my oils at Temecula Olive Oil Company, but you can purchase oils and any local grocery store.

Curried Carrot Soup

4 Cups Carrots, Sliced
2 Cups Yellow Onion, Chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
1/2 tsp Powdered Ginger
1/4 tsp Garam Masala
Salt & Pepper, to taste*
3 Cups Vegetable Broth
1 (13.5 oz) Can Coconut Milk**

Heat oil in a large pot over medium heat and cook carrots and onions.  Cook and stir until veggies are soft and onions appear transluscent, about 8-10 minutes.  Add the curry, ginger, garam masala, salt and pepper.  Stir to combine and cook a few minutes longer until fragrant.  Add the vegetable broth and cook for an additional 10-15 minutes.  Stir in the can of coconut milk then blend the mixture together using an emmersion blender (you can also transfer 1/2 - 3/4 of the mixture to a regular blender).  Serve and enjoy!

*I have a sea salt-black pepper in pepper grinder that has roasted garlic in it that I used for this recipe.  Fresh garlic can be added, but I used my grinder just for a hint of the flavor.

**Light coconut milk can also be used for a lower calorie and lower fat option, but I haven't tried it so I'm not sure if taste or consistency will be as awesome as the regular stuff.

Nutritional Facts (Approximate) Serves 6 Per Serving: 222 Calories, 2g Protein, 17g Fat, 18g Carbs, 3g Fiber, 5g Iron

Japanese Cucumber Salad

I love love LOVE Japanese food.  Actually, I love any kind of Asian food.  One of my favorites is cucumber salad.  So I made a big bowl of it the other day to eat whenever my heart desired <3  If you like the 'Shanghai Cucumbers' at PF Changs, then you will love this salad.

Japanese Cucumber Salad


1/4 tsp salt
1 large cucumber, thinly sliced
1 large daikon radish, Julienned
1 small carrot, grated
1/2 cup rice vinegar
1/4 cup sugar
2 Tbsp mirin
1 tsp sesame oil


In a colander, salt the cucumber, daikon and carrot and let set.  Meanwhile, in a medium bowl dissolve sugar in rice vinegar.  Once dissolved, add the mirin and sesame oil.  Add the cucumber, daikon radish and carrots and toss to coat.  Let it marinate in the fridge for at least 30 mins before serving. Serve chilled.

Nutrition Facts (Approximate) Serves 4, Per Serving:  125 Calories, 1g Protein, 1g Fat, 22g Carbs, 1g Fiber, 1g Iron

Green Olive Hummus

I bought some hummus at the store over the weekend and I always try to buy something different to try new things which led to a lemon flavored hummus.  I was so disappointed!!  I've never met a hummus I didn't like until the other day :(  So, I decided I was going to make my own hummus.  I have so many olives in my fridge of all different varieties, and the ones that get used the least were the stuffed queen Spanish olives.  They were going to be my victim.  Hummus is not only naturally vegan, but it is also naturally gluten free and one of the easiest, most versatile things to make!  You can use it as a dip for pita bread, veggies, a spread on sandwiches, or even a spread for bagels.

Green Olive Hummus


1 15oz Can Garbanzo Beans, drained and rinsed
1/4 Cup Tahini
1/2 to 3/4 Cup Extra Virgin Olive Oil (for consistency)
Juice of 1 Lemon
1/2 to 1 Cup Green Olives (to taste)


In a food processor, blend the garbanzo beans as much as you can.  You may need to scrape down the sides to get all of the chunks.  It's ok if you can't get it smooth, it will smooth over when you add more ingredients.  Add the tahini, and 1/2 cup of the olive oil.  It's best to drizzle the olive oil into the mixture as the food processor is running.  If the mixture is still chunky, keep adding bits of olive oil until it's a smooth texture that looks almost creamy.  Add lemon juice and 1/2 cup of the olives.  Blend together until well combined.  Do a taste test, if you'd like a more olivey dip, add the rest of the olives and blend to combine.  To serve the hummus, place the dip in a serving bowl, and drizzle with olive oil and chopped olives on top. 

Yellow Split Pea Soup with Corn & Green Chilies

Yellow Split Peas give this soup a hearty texture and the little bits of cayenne pepper packs a nice punch.  For a less spicier soup, toss out the cayenne pepper.  Some fresh tomatoes would also make a great addition for a fresh garnish.  Top with your choice of toppings, I picked vegan sour cream & cheddar cheese and fresh cilantro and avocados.

Yellow Split Pea Soup with Corn & Green Chilies

2 Tbsp Earth Balance Buttery Spread

1 Yellow Onion, Chopped

2 Anaheim Chilies, Seeded and Diced

3 Carrots, Peeled and Diced

1/2 Cup Celery, Diced (2 or 3 Stalks)

2 Cups Corn (frozen is fine)

1 Cup Yellow Split Peas, Rinsed

Salt & Pepper to Taste

1/4 Tsp Cayenne Pepper

4 Cups Vegetable Stock

1/2 Cup Soy Creamer

Chopped Fresh Cilantro

Slices of Avocado

Vegan Sour Cream

Vegan Cheddar Cheese


Heat margarine in a large soup pot over medium heat being careful not to burn it.  Add the onion, and saute until translucent.  Add the chilies, carrots, celery and corn.  Saute for about 5 minutes, or until veggies are soft.  Add the yellow split peas and stir to combine.  Salt and pepper to taste and add the cayenne pepper if using.  Stir in the vegetable stock and bring soup to a boil.  Once the soup is boiling, lower the heat to a simmer; cover and cook 30 minutes.  Add the soy creamer and blend the soup with an immersion blender (or blend half of the soup in a regular blender).  Do not blend until it's smooth, just a little blend to combine.  Serve hot and top with cilantro, avocado, sour cream, or cheddar cheese.  Enjoy!

Nutrition Facts (Approximate):  Serves 6, Per Serving: 241 Calories, 10g Protein, 8g Fat, 41g Carbs, 12g Fiber, 10g Iron

Baked Tofu & Bean Salad

I love baked tofu.  You can make it yourself ~or~ Trader Joe's sells two flavors: Teriyaki and Savory and they are delicious!  This can be eaten as a snack or served as a side dish.

Baked Tofu & Bean Salad

1 (15 oz) can Red Kidney Beans, rinsed
1 (7 oz) Packaged Baked Tofu Teriyaki Flavor, chopped in bite size cubes
1 1/2 Cups Shelled Edamame
1/2 Red Pepper, diced
1 Tbsp Miso Paste
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Soy Sauce (low sodium)
1 tsp Rice Vinegar
1 tsp Mirin (or honey)
1/4 tsp Sesame Oil
1/2 tsp Ground Mustard

Mix the beans, tofu, edamame, and bell pepper in a glass bowl.  In a separate small bowl, combine the miso through the ground mustard and whisk together.  Pour dressing over the tofu and bean mixture and toss to coat.  

Nutritional Facts (Approximate), Serves 8, Per Serving: 195 Calories,11g Protein, 8g Fat, 21g Carbs, 7g Fiber, 12g Iron

Roasted Tomato Basil Soup

Today was a rainy day.  A good soup day.  The kind of day where you are stuck at work late, miss your evening class, get stuck in traffic in the rain and all you want to do is throw on some pajamas and have some comfort food.  I stopped at Trader's on my way home to pick up some fresh tomatoes and basil and stumbled upon some freshly baked ciabatta bread and thought about making a grilled cheese to go with my tomato soup.  But what's better than grilled cheese?  Grilled cheese with tomatoes, basil, and a balsamic glaze...

Roasted Tomato Basil Soup

4 Tbsp Extra Virgin Olive Oil
4 Large Ripe Tomatoes (Such as Heirloom or Beefsteak)
3/4 tsp Sea Salt
Fresh Cracked Pepper
1 tsp sugar
1 Medium Sweet Onion, diced
2 Cloves of Garlic, minced
1 (15oz) can Fire Roasted Diced Tomatoes
4 Cups Vegetable Broth
1/4 tsp Cayenne Pepper
1 Cup Half & Half (Or Soy Creamer)
1/4 Cup Fresh Basil

Preheat oven to 400F.  Cut tops off of tomatoes and place on a cookie sheet covered with tin foil.  Coat tomatoes with about 2 Tbsp of the olive oil and sprinkle with 1/4 tsp sea salt, fresh cracked pepper, and about 1/2 tsp sugar.  Bake for about 30-40 minutes or until skin starts to char.

Meanwhile, heat remaining 2 Tbsp of olive oil in a large soup pot over medium heat.  Add diced onion and saute until translucent.  Add minced garlic and stir to combine.  Add the can of diced tomatoes and the vegetable broth.  Once the roasting tomatoes are finished, add them whole to the soup mixture.  Stir to combine and with a wooden spoon smash the tomatoes into the side of the pot to break them up.  Add the cayenne pepper, 1/2 tsp sugar, 1/2 tsp of salt, and cracked pepper to taste and bring to a boil.  Simmer uncovered for about 20 minutes.  Add 1/2 cup of the cream and the fresh basil.  With an immersion blender blend the soup together making sure there are no large chunks.  Serve hot with Grilled Caprese Ciabatta Panini.

Grilled Caprese Ciabatta Panini

Grilled Caprese Ciabatta Panini

Ciabatta Bread
Buffalo Mozzarella Cheese
Vine Ripened Tomatoes
Fresh Basil
Balsamic Glaze*
Nonstick Spray for Grilling

Assemble the sandwich with the ciabatta bread, sliced tomatoes, sliced mozzarella, and torn fresh basil.  Drizzle with the balsamic glaze.  Heat nonstick spray in a large skillet on medium heat.  Grill sandwich approximately 5 minutes per side or until golden brown and cheese is melting.  Serve hot with Roasted Tomato Basil Soup.

*If you don't have a balsamic glaze, you can use a balsamic vinegar.  Or, you can heat the balsamic vinegar in a saucepan and reduce it until its thick being careful not to burn it and you have yourself a glaze.

Cabbage & Barley Soup

Cabbage & Barley Soup

2 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion, Thinly Sliced
2 Garlic Cloves, Minced
1/2 Tsp Celery Seed
1 Tsp Thyme
6 Cups Water
3 Vegetable "Beef" Bullion Cubes
1 Cup Barley
1 Cup Sliced Carrots
1 (15oz) Can White Beans, Drained and Rinsed
1/2 Head Cabbage, Chopped
1/4 Cup Pale Dry Sherry
Sea Salt & Cracked Pepper to taste

Heat the oil in a soup pot over medium heat and add sliced onions.  Cook the onions until translucent and add the garlic, celery seed, thyme, salt and pepper.  Stir until fragrant and add the water.  Dissolve the bullion cubes in the water then add the barley.  Bring to a boil and add the carrots, beans, and cabbage.  Cover and simmer for 30 minutes.  Add the Sherry, Salt, and Pepper to taste and cook for 15 more minutes.

Serve hot with red wine vinegar, fresh cracked pepper, rosemary olive oil, or vegan sour cream.

Nutritional Facts (Approximate), Serves 6, Per Serving: 155 Calories, 5g Protein, 5g Fat, 26g Carbs, 6g Fiber, 13g Iron