Mung Bean Bulgar Soup


Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water

1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.


Vegetable Spring Roll Ravioli

PicsArt_1393795166333Okay as promised, I made a “ravioli” from the spring roll wrappers. I also decided to give a sauce mix a chance at the same time.


  • About 4 medium sized  mushrooms
  • 3 to 4 leaves of Kale (less if you don’t want a strong Kale taste)
  • 2 “one bite” potatoes
  • 2 to 3 garlic cloves
  • Salt to taste
  • Pepper to taste
  • 1 to 2 Tbsp of Tahini
  • 2 Spring Roll wrappers
  • 1 package of Sauce Mix (I used Road’s End Organics Alfredo Style)


  • Place mushrooms, kale, potatoes, garlic, tahini, salt and pepper in a blender or food processor and let mix until desired consistency. If you prefer a creamer mixture add the milk of your choice or  a little water.
  • Follow the instructions on the sauce mix (Boil 1/2 water and slowly add mixture) – Pretty simple.
  • Wet the spring roll wrapper. Once the wrapper is malleable, cut into pieces. I found that triangle shaped worked best for wrapping.
  • Put some of the vegetable mixture in the middle and fold up so all ends are sealed. Place with edges down on the plate. Continue wrapping until you have the desired amount of ravioli.
  • Once Alfredo sauce is down, spoon amount onto each ravioli. I found these best to be eaten with your fingers. I rolled my ravioli to be bite sized.

Things to think of:

  • Hold off on the salt – the sauce mix has a pretty salty taste
  • Less Kale and more mushrooms depending on your taste preferences

Tomato Cucumber Soup


  • 1 Tomato chopped
  • 2 Persian Cucumbers chopped with skin still on
  • 1 spoonful of Garlic
  • 1/2 cup water
  • 1/2 cup coconut water
  • Olive oil for pan
  • I used a mushroom spice blend,  you can use your choice of spice blend. I think a spicy blend would go well.


  • Coat pan with oil
  • Add all ingredients except coconut water
  • Simmer,  covered for about 20 minutes
  • Transfer mixture to blender,  add coconut water and blend
  • Serve it up!

“Cheesy” Kale Cauliflower Bisque

PicsArt_1384400598149And I’m back in the kitchen! So I’ve been thinking a lot about soups lately, probably because the weather is getting cooler and it’s a comfort food. So I whipped up this bisque with a few simple ingredients.


  • Cauliflower ( I used orange) – about a 1/4 of the head chopped
  • Kale – 2 leaves chopped
  • Cheese of choice (I used Daiya Cheddar) – 3 handfuls
  • Garlic – 1 generous spoonful
  • White onions – 1/4 onion chopped
  • Almond Milk – about 1 cup
  • Salt and pepper to taste
  • 2 tbsp of olive oil


  • In a sauce pan combine salt, pepper, milk and cheese on low heat stirring occasionally for about 10 minutes
  • In a saute pan, add olive oil, cauliflower, kale, garlic, and onions on medium heat until vegetables are tender. Add 1/2 cup of cheese mixture to vegetables and cook covered for about 5 minutes.
  • Add vegetable  mixture and cheese sauce to blender (I used the big cup of the Nutrabullet), blend until creamy and smooth.
  • Top with a sprinkle of cheese

Homemade Salsa

PicsArt_1380410286134So last night I was hungry for chips and salsa…. I had the chips but not salsa and I was too lazy to  go out and get some. Well, VIOLA I had the ingredients to make salsa in my fridge. I’m a little picky about my salsa, I don’t like the big chunky kind. I like salsas that are similar to restaurant style. Luckily, I have a blender and I think it came out to a perfect consistency for me.



  • Cherry tomatoes (I used yellow and red) whole – about 2 handfuls
  • Cilantro – about 3 tbsps
  • Onions chopped – 1/4 cup
  • Peppers chopped – 1/2 cup
  • 1 large spoonful of garlic
  • A dash of lime juice
  • Salt to taste
  • Pepper to taste


  • Add all ingredients to blender and mix until the consistency you prefer. With my Nutrabullet, it was just right after about 10 seconds

Veggie Mix in a Peanut Sauce

Need a quick meal. Nothing’s simpler than chop, heat, stir, and sauce. 20130927_201824


  • Cauliflower
  • Kale
  • Pepper
  • Cherry Tomatoes
  • Onions
  • Salt to taste
  • Pepper to taste
  • Coconut Milk
  • Peanut Sauce (I used the organic 365 from Whole Foods)
  • Protein of Choice (I used some left over vegan hot dogs I had)
  • Cumin to taste about 1 – 2 tbsps
  • Coconut Oil
  • Spoondful of minced garlic


  • Chop vegetables and protein to desired size
  • In a medium size sauce pan, put a spoonful of coconut oil
  • Add vegetables to do pan
  • Add peanut sauce (enough to coat the vegetables
  • Add about a 1/4 of coconut milk
  • Add cumin, salt, and pepper
  • Cover and cook on medium heat until vegetables are tender about 15 minutes stirring occasionally

Chick Pea Pasta


  • Pasta of Choice (I used Quinoa elbow pasta)
  • Cremini Mushrooms (sliced)
  • 1 can of garbanzo beans
  • 1 jar of marinated artichoke hearts
  • Coconut milk – 1 cup
  • Cherry tomatoes (variety of colors) – about 2 – 3 handfuls
  • Minced Garlic (about 1 tbsp)
  • Salt to taste
  • Pepper to taste
  • Cilantro to taste (1 tbsp)
  • Oregano to taste (1 tbsp)


  • Pour water out of can of garbanzo beans
  • Add beans, mushrooms, artichoke hearts, and garlic to pan and cook on low heat
  • In a separate pot, add tomatoes, coconut milk, cilantro, and oregano and cook on medium heat until the tomatoes are able to be mashed
  • Cook pasta in a medium sized pot
  • Once pasta is cooked, add both mixtures to the pasta stir until mixed
  • Add salt and pepper to taste
  • Serve and Enjoy!