Rainbow Vegetable Soup

Sometimes you're just sick of the kale salad, and the roasted carrots, and the sauteed zucchini and you just really want a perfect vegetable soup, you know? That was me the other day. I wanted a soup that would warm me but not leave me heavy, one that not only had flavor but also different textures. This soup turned out perfect and will be on my soup rotation from now on.

1 tablespoon olive oil
1 large yellow onion, diced
6 garlic cloves, minced
2 bay leaves
5 large carrots, peeled and cut into rounds (1/3 of an inch thick roughly)
1 medium to large zucchini, washed and cut into half moons (1/3 of an inch thick roughly)
1 tablespoon herbs de providence
1 teaspoon dried tarragon
1 can lentils (BPA-free)
3 tomatoes, diced
2 cups water
3 cups dark vegetable broth
1 teaspoon dijon mustard
3 tablespoons Braggs liquid aminos (or soy sauce)
2 tablespoons red wine vinegar
2 large bunches of kale (I used one red one green bunch)


In a large stock pot over medium heat add the oil, once hot toss in the onions, garlic, and bay leaves and saute until the onions become translucent. Toss in your carrots, zucchini, herbs de provence and tarragon and continue to saute for another 3-5 minutes. Next add in your drained and rinsed lentils, tomatoes, water, vegetable broth, mustard, Braggs, and vinegar. Stir to combine, pop a lid on the stock pot and bring to a low boil, then reduce down to a simmer. In the meantime, wash your kale, de-rib it, and rip the kale into bite sized pieces. Add the kale to the simmering soup (I know it looks like a lot but it shrinks down, honestly), stick the lid back on and allow to simmer for another 15 minutes, the kale should have shrunk down by now. Let the soup rest over no heat for an hour (this allows the flavors to marinate) before reheating and serving.

Original recipe collaboration between me and Erica Sanes

Three Bean Chili

What's better than chili when it's chilly outside? Yes. I'm a huge dork and that was my play on words for the day. On a serious note, it did dip below 55 degrees here in South Florida and therefore the fire place was lit and the chili was simmering on the stove top. We get very festive around here for the three days of winter that we can actually put a sweater on for.

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 bell pepper, diced 
1 diced jalapeno + more for garnish
2 cans beans of your choice (I used kidney and black), rinsed well
1 can chili beans (yes, this is a thing- you can find it in the bean aisle. It's pinto beans in a chili sauce, I bought the medium spice version, but it also comes in mild or hot), don't rinse these!
1 can corn, rinsed well
2 cans diced tomatoes, juices and all
2 tablespoons garlic powder
2 tablespoons ground cumin
1/2 teaspoon chilli powder
1/2 heaping teaspoon smoked paprika
1 1/2 tablespoon taco seasoning 
1 teaspoon salt
1 tablespoon cornstarch
Water
1/4 cup ketchup
1 tablespoon brown sugar (don't skip this, it adds an extremely important flavor profile)
Hot sauce to taste
Daiya cheddar shreds
Soy sour cream or vegan mayo

In a large pot over medium heat add the oil, once hot add in the onions and garlic and saute for 3-5 minutes. Next add in the bell peppers and jalapeno, continue to saute for another minute. Add in the beans, chili beans, corn, tomatoes, garlic powder, cumin, chili powder, paprika, taco seasoning, salt, cornstarch, and water (fill an empty bean can up with water and then add it to the pot). Stir to combine. Stick a lid on the pot and bring to a simmer, cook for 30 minutes. Turn the heat off and stir in the ketchup, sugar, and hot sauce. Allow to cool on the stove top while the flavors marinate for a minimum of one hour. Before serving reheat by bringing it up to a slow boil to cook off any extra liquid to reach your desired consistency. Serve with a handful of Daiya cheddar shreds, a dollop of sour cream or mayo (vegan mayo really is kind of the same as vegan sour cream if we're going to be honest here), and extra jalapeno pieces. Leftovers freeze excellently.

Original recipe collaboration between me and Erica Sanes

Quick Vegan Hot Cocoa

It's about time for a new post, am I right? My apologies- this insanely delicious hot cocoa should make it up to you. After Christmas I hightailed it out of the States for a little vacation with one of my closest gal pals. We traveled to Toronto, Niagara Falls, and to Buffalo. It was heavenly. But now I'm back, and the cooking continues. Oh, yes, and Happy New Year!

1 can full fat coconut milk
Unsweetened almond milk
1/3 cup Bensdorp Dutch process cocoa (or any other high quality unsweetened cocoa powder)
1/4 cup sugar
1 vanilla bean
Rice or Soy whipped cream (both available at Whole Foods)

Pour your coconut milk in a pot on the stove top over medium heat. Next add in a cans worth of almond milk to the pot. Whisk in the cocoa powder and sugar. Using a sharp knife, scrape the vanilla seeds out of the bean and whisk into the pot. Allow to simmer for a few minutes until it reaches desired temperature. Ladle into 2 large mugs, top with whipped cream and serve.