Vegan Creamy Tomato Soup

The Ingredients

2 cups cashew cream

3 tomatoes

olive oil

adobo

Four ingredients, one delicious soup. I had about a cup of raw cashews I wanted to do something with, so I soaked them in cold water in the fridge for an entire day- around eight hours. Add the cashews and water to a food processor to liquefy into a cream. Then, in a pan, add olive oil and add diced tomatoes. Cook for a few minutes until the tomatoes are soft. Add to the cashew cream in the food processor and season with adobo. Easiest vegan gazpacho! YUM. 

Creamy deliciousness.

Mushroom Soup with Chicken and Rice

The Ingredients

2 cups veggie broth

1 cup water

1/4 cup basmati rice

1 frozen bag of mixed mushrooms

1 chicken breast

olive oil

salt

pepper

thyme

rosemary

I was sick a few weeks ago and had to be home from work. This only meant that I needed to make soup, since I don't like bumming around being sick. Lucky for me, I had some homemade veggie broth, rice, chicken, and mushrooms that I decided could be turned into a delicious soup. I was right!

First, sautée the chicken breast in some olive oil with salt, pepper, thyme, and rosemary until lightly browned. Then, cut into small pieces and set aside. In a small pot, bring veggie broth to a boil. I had made my own veggie broth that I froze in ice cube trays. One was beet-based and earthy in flavor, and the other one was more tomato and herb-based, which created great depth in flavor. 

After bringing the broth to a boil, add the frozen mixed mushrooms. They already will have water in them from thawing them out. Then, add some salt, pepper, and olive oil for some added flavor. 

Add 1/4 cup of rice and bring to a boil. Let simmer and enjoy! 

Eat me.

Close-up

Veggie Broth

The Ingredients

1/2 head of garlic

1/4 onion

3 bay leaves

1 tsp whole cardamom

kosher salt (I used brown kelp salt)

parsley

sage

1 dried red pepper

2 tomatoes

1/2 bag spinach

(The last two ingredients came from leftover juice pulp)

Bring all ingredients to a boil and let simmer for at least 20 minutes. Store in ice cube tray to help with portions. The cardamom is quite flavorful. Enjoy! 

Cooling broth

Freezing time. 

Veggie Burgers

The Ingredients

1/2 bag spinach

2 carrots

small palmful of fresh ginger

1 apple

(I juiced all this and used the pulp as the base for this veggie burger)

1/4 cup diced red onion

1 shredded potato

1/2 cup flour

1 egg

salt

pepper

cumin

allspice

coriander

I shredded one medium-sized potato and added it to the bowl of leftover juice pulp. I then added the diced onion. The flour and egg act as a binder to hold everything together. Add spices and salt to taste- I always got a little heavy on the cumin since it's so delicious! I sautéed them with some light olive oil for a few minutes on each side. YUM! 

Tomato-based Vegetable Juice

The Ingredients

3 roma tomatoes

2 cups raw spinach

2 small hot peppers

1 tsp kosher salt

The salt really adds a nice touch to bring all the flavors together. There was a lot more tomato than spinach, but the spinach color took over. So delicious! 

Watermelon Cucumber Ginger Juice + Popsicle

The Ingredients

1/2 cucumber

twice as much watermelon

fresh ginger (when grated, this should be about 1 tbsp- not a whole lot is needed)

Refreshing juice

Most successful rocket popsicle yet! 

Spinach Pesto

The Ingredients

baby spinach

walnuts

basil

extra virgin olive oil

parmesan cheese

Breakin' it down- the food processor way. 

Gorgeous green

I used whole wheat egg fettuccine. Amazing.