Easy Vegetable Soup

Easy Vegetable Soup

The easy begins with preparation. When you bring home the bags of vegetables, chop them up in the food processor. Then measure, label, and place vegetables in the freezer. Then the vegetables will be ready for all your recipes. With carrots and potatoes, I peel and par-boil these before freezing.


  • 2 tablespoons of extra virgin olive oil
  • 1 onion finely chopped
  • 2 cloves of minced garlic
  • 1 cup of finely chopped carrots
  • 2 1/2 pounds of peeled and chopped gold potatoes
  • 1 cup of white corn kernels
  • 1 can of drained pinto beans
  • 28 ounce can of diced tomatoes
  • 1 cup of water
  • 4 cups of vegetable broth
  • 1 teaspoon of kosher salt
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of ground black pepper
  • 1 bay leaf


Heat extra virgin olive oil medium. Then add onion and garlic. If frozen, cook for 13 minutes; if not, cook for five minutes while stirring.

Next, add all of the other ingredients except the bay leaf. Keep stirring until all the ingredients are mixed. If the vegetables are frozen, stir until all ingredients are no longer frozen and combine.

After all, ingredients are mixed thoroughly, add the bay leaf, and place lid on the Dutch oven. Let it cook for 30 to 35 minutes.

Remove bay leaf and add more salt and pepper if desired. Recipe makes approximately eight servings. Enjoy.

Sending you love and light.

Vegan Parker House Rolls

Parker House rolls originated from an angry chef, who threw the rolls in the oven, and they tumbled and rolled on top, forming a fold to place some delicious jam or butter. These rolls are addictive. Caution, you will want to eat a bunch.

3 cups of Bread Flour
1 tsp of salt
1 ½ tsp of instant yeast
4 ounces of Miyoko’s butter and a little extra for oiling the bowl
1/4 cup plus 1/8 cup of sugar
½ cup of boiling water
1 egg replacer (Bob’s Red Mill Egg Replacer – follow instructions on the package
½ cup of cold water
4 ounces of Miyoko’s butter (for forming rolls)

Using a Kitchen Aid Mixing bowl, sift the bread flour. Add salt to one side and yeast to the opposite.

In another large bowl, place the sugar and four ounces of Miyoko’s butter. Pour boiling water on top and stir until butter is melted and combined. Add the cold water, and egg replacer and stir.

Then place bread flour bowl on Kitchen Aid Mixer stand with a dough paddle. Start the mixer on low, and gradually add all wet ingredients from the other bowl. Slowly take mixer up to number 6 speed and let it mix until it all comes together for approximately 11 – 13 minutes.

Lightly grease a large bowl with some melted Miyoko’s butter, and place dough in a bowl and cover. Set in a draft-free spot for one hour and thirty minutes. I use my microwave.

Melt 4 ounces of Miyoko’s Butter.

Line two deep cooking sheets with parchment paper and spread two tablespoons of melted butter on the bottom of each pan.

Roll out parchment paper on a counter and lightly flour. Then place the dough onto the parchment paper.

Lightly dust roller, and roll out dough to about ¼ inch thick. Using a round cookie cutter that is 2.5 inches, cut dough out, and dip into butter. I used a round thermometer to indent in the middle of each cut dough and close it in half by pinching. See the photo.

Place each roll into pan and cover. Let rise for another hour.

Set oven to 410 degrees

Bake 13-15 minutes or until brown. This recipe makes approximately 25 rolls.

Sending you love and light.

Coconut Leche Cake

*Please be especially kind to yourself as we all work to stay healthy. I am sending all of you love and light.

A Leche cake is soaked in milk, and this coconut alternative is enriched with luscious flavor. A friend said, “A house is not a home without coconut.” I agree!

Ingredients for Cake

  • 1 Duncan Hines White Cake Mix
  • 1/3 cup of vegetable oil
  • 1 cup of water
  • 3 tablespoons of Bob Red Mill’s Egg Replacer (follow directions on package)
  • 1 teaspoon of coconut extract

Ingredients for Coconut Milk Soaker

  • 1 can of coconut milk, full fat and unsweetened (14 to 15 ounces)
  • ¼ cup of powdered sugar
  • 1  8-ounce can of coconut cream

Cake Topping

  • 1  9-ounce dairy-free whipped topping (I used SO Delicious Coco Whip)
  • ½ a bag (7 ounces) of Baker’s Coconut Angel Flakes, Sweetened


Pour the coconut milk into a small saucepan with powdered sugar, and heat over low heat. Using a wire whisk, mix until sugar is combined. Stir frequently while allowing the milk to simmer for 30-45 minutes, or until the liquid is reduced by half. Take off heat and add coconut cream and mix until smooth and combined. Set condensed coconut milk aside for later. *Check on this often because you do not want the milk to burn or boil.

Make a white cake mix, as directed on package, except use Bob Red Mill’s Egg Replacer instead of eggs, and add coconut extract. Bake in a rectangular flat pan as directed. When the cake has finished baking, take out of the oven and while warm place holes in cake with carving tongs. Place holes all over the cake about one inch a part. Pour coconut soaker evenly all over the cake, and Place in the refrigerator for about an hour. 

Preheat oven to 425 degrees. Spread half a bag of Baker’s sweetened coconut flakes on a cookie sheet. Bake for three minutes. Then turn over coconut flakes and move around to keep them from burning and bake another three minutes. 

Spread Coco Whip topping on top of the cake and sprinkle with toasted coconut flakes. 

*This is my new favorite dessert. 

Sending you love and light.

Roasted Veggie Ragu

Roasted Veggie Ragu

A ragu is thicker than a pasta sauce, and roasting these veggies brings out their flavor. This veggie ragu is a hearty dish and makes for a warm meal on these cold winter days.

8 ounces of whole baby Bella mushrooms
1 whole head of garlic
1 yellow onion, peeled and quartered
2 celery stalks, cut into thirds

1 cup of small ready to eat carrots
6 tablespoons of Italian Extra Virgin Olive Oil (EVOO divided)
2 teaspoons of Italian Seasoning
8 ounces of sliced mushrooms (chopped into tiny bits)
6 ounces of canned tomato paste
2 teaspoons of dried oregano
1/2 cup of dry red wine
1 teaspoon of kosher salt
1/2 teaspoon of pepper
12 ounces of uncooked spinach tagliatelle pasta (or any tagliatelle that does not contain egg)
2 ounces of Follow Your Heart Shredded Parmesan cheese and extra for serving

Preheat oven to 400 degrees

In a large freezer bag, place whole mushrooms, head of garlic, yellow onion, celery, carrots, with ONE tablespoon of Italian (EVOO) and Italian seasoning. Seal bag and then mix ingredients thoroughly by shaking and turning over about six times. Then line a baking sheet with foil and spread vegetables out in a single layer. Roast vegetables for 20 minutes, then flip vegetables and roast another 20 minutes.

Let the vegetables cool for five minutes, and then squeeze the roasted garlic out, while discarding the skins. Place all roasted vegetables in a food processor and pulse about four times or until finely chopped.

Then in a large cooking pan on medium heat, place THREE tablespoons of Italian (EVOO). Add eight ounces of the sliced mushrooms chopped. Cook while stirring for ten minutes until mushrooms are brown. Then add tomato paste and oregano. Stir for a minute to combine with mushrooms. Then carefully add 1/2 cup of red wine, stirring until slightly thickened about another minute. Stir in roasted vegetables and add salt and pepper. Then remove from heat.

Spinach Tagliatelle Pasta

Add 16 cups of water to a large pot, and bring to a boil. Then add one teaspoon of salt and the tagliatelle pasta. After nine minutes, pasta should be al dente (cooked to be firm to the bite).
Remove 1 1/2 cups of the pasta water and reserve. Then drain pasta in a colander.

Return ragu mixture to stove and turn the heat on medium. Then place drained pasta in the ragu sauce, cheese, and remaining TWO tablespoons of Italian EVOO. Stir in pasta water, about 1/2 cup at a time. Cook while stirring to combine for three minutes.

Roasted Veggie Ragu

Serve in bowls with shredded GoVeggie Parmesan.

Sending you love and light.

Vegan Meatball Ramen with Greens

Vegan Meatball Ramen with Greens

The star of this recipe is baby bok choy. Baby bok choy is a Chinese cabbage and full of nutritional value with vitamins C, A, K, and foliate. The green leafy vegetable resembles Romaine lettuce on top and large celery on the bottom. A single leaf is shaped like a soup spoon. The name “bok choy” originated from the Chinese word for “soup spoon” because of the shape of its leaves.

You can purchase ramen noodles, but making these noodles is fun and so easy to create. Homemade ramen noodles are worth the effort.

  1. Make the ramen noodles the day before.
  2. Make the white miso sauce with meatballs.
  3. Cook ramen noodles and drain (It is essential to drain noodles thoroughly).
  4. Add noodles to the miso sauce, and then add baby bok choy.

Homemade Ramen Noodles Recipe

2 cups of all-purpose flour
¼ teaspoon of kosher salt
1 teaspoon of baking soda
½ cup of water

Yields 8 to 10 portions

Add baking soda to water and stir until dissolved completely. Use a kitchen aid mixer. Place flour and salt in a bowl and while using a dough hook mix on low. Then add liquid slowly, and let blend. Increase speed to medium, and run for about 6 minutes until the dough has sand and pebbly appearance. Cover with plastic wrap and let sit for 30 minutes.

Switch to a pasta maker to flatten the dough. Press dough into four equal balls and flatten out to about ½ inch thickness. *Working with each dough, run through the number 1 pasta rollers several times. When it comes together, switch to 2 on the pasta rollers and run through, then 3, and next 4. Fold the dough and repeat. Then repeat starting with numbers 1 through 8. Wrap and set aside. Then repeat with the following three sections of dough doing the same starting with the asterisk. Let dough rest wrapped for thirty minutes.

Switch to spaghetti cutter, and run each sheet of dough through. Dust the noodles with plenty of flour or cornstarch to keep the noodles from sticking. Wrap each section of noodles with plastic and gently place it in a sealed bag. Let rest at least over-night in the refrigerator.

White Miso Sauce with Meatballs and Baby Bok Choy Recipe

1 package of meatless meatballs (Gardein or Whole Foods 365)
3/4 teaspoon of black pepper
4 green onions thinly sliced (divided, plus more for serving)

1 tablespoon of grated fresh ginger

6 baby bok choys (cut down the center from top to bottom and trim ends off)

1/4 cup of White Miso

3 tablespoons of soy sauce divided
3 tablespoons of sesame oil divided
2 tablespoons of canola oil
1 quart of vegetable broth and 4 cups of water
2 tablespoons of rice vinegar

Take ramen noodles out of the refrigerator, or instant ramen noodles (about 4) from the grocery.

Prepare Meatless Meatballs

Place the meatballs in a bowl with half of the green onions, pepper, and 1 1/2 tablespoons of sesame oil and 1 1/2 tablespoons of soy sauce. Mix well.

Add canola oil to a saucepan. Then place meatballs and extra ingredients in the pan and cook on medium, turning the meatballs frequently for eight to ten minutes. Set aside.

Miso Sauce

In a large pot on medium heat, place 1 1/2 tablespoons of sesame oil, and add the other half of the green onions and ginger. Saute for about a minute. Then add 32 ounces of vegetable broth and four cups of water and stir. After a minute, take out about a cup of the liquid and add to a bowl. Then add the miso and mix until miso dissolves (the liquid will have a creamy appearance). Place the miso fluid back into the pot and stir.

Then add the meatballs to the miso sauce pot. Place heat on low.

Next, cook the ramen noodles in four batches. Place ten cups of water in another pot. When the water reaches a rolling boil, add one batch of the noodles after shaking off extra flour. Cook for two minutes and then using tongs to grab noodles drain thoroughly in a colander. Then add the ramen noodles to the miso sauce. Repeat with the other three batches of ramen noodles.

Turn up the heat to medium in miso sauce and add baby bok choy. Cook for two minutes until bok choy has wilted.

Serve in a bowl and top with a few chopped green onions.

Sending you love and light.

Let Food be Thy Medicine – Hippocrates

The period of putting bacon on top of your entree or eating giant portions is over. Health is on everyone’s mind, especially at this time of year after the holiday indulgence. All one needs to do is look at the rise of meat substitutes and the growth of vegan restaurants. Health is not the only reason to eat plant-based foods, but choosing a vegan lifestyle helps the environment, the climate, and for ethical purposes.

All protein originates from plants, and if one is worried about getting enough protein, re-think plants.

Check out this documentary:
The Game Changers (Documentary on Netflix)

Last year, I predicted that more people would go vegan, and after visiting California, I was correct. California has so many plant-based diners that my time would not allow me to sample them all. Plus, if the restaurant was not vegan, then most had plant-based options. Unfortunately, it is slow to move to Texas, but these California restaurants are a sign of our times. Food is a secret weapon for our bodies.

Santa Cookies (White Chocolate, Macadamia Nuts, and Cranberries)

Santa Cookies

These cookies are filled with all the tasty morsels that Santa loves. The Santa Cookies recipe makes at least a hundred cookies because you will want to share these delicious treats with friends, families, and elves. Happy Holidays!


1 package (8 ounces) of Miyoko’s vegan butter at room temperature
1 package (8 ounces) of Kite Hill or Toffuti vegan cream cheese at room temperature
3 cups of organic sugar
3 teaspoons of vanilla extract
2 tablespoons of Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)
5 1/2 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 a pound of macadamia nuts (In a food processor, pulse to make about 2 cups of chopped pieces)
2 cups of King David vegan white chocolate chips

King David Vegan White Chocolate Chips
(Available from Amazon)

1 package of fresh cranberries (In a food processor, pulse all of the fresh cranberries)

Chopped Fresh Cranberries


Whisk together in a large bowl, flour, baking soda, baking powder, and salt.

Use Bob’s Red Mill Egg Replacer to create two egg replacements. Follow instructions on the package.

Use a dough paddle in a large mixing bowl, cream butter, and cream cheese, with sugar, vanilla extract, and egg replacement.

Switch to a dough hook, and slowly add in dry ingredients on low speed. Push the dough into the center as it climbs up the sides of the bowl until combined.

Next, add the macadamia nuts, white chocolate chips, and ONLY 1/2 of the cranberries. The other half of the cranberries used in decorating before baking.
When all dough is combined. Cover the bowl with cling wrap and refrigerate for an hour.

Preheat oven to 350 degrees

Place some parchment paper on a baking sheet.

Place dough on parchment paper in batches and roll out to a thickness of a quarter of an inch. Using a two-inch cookie cutter, cut dough and place cookies at least two inches apart. Decorate with a few extra cranberries before baking.

Before Baking

Bake cookies for ten to thirteen minutes. Then let cookies cool on the baking sheet for five minutes before moving them to a cooling rack.

After Baking
Santa Cookies

Sending you love and light.

Corn and Potato Chowder

Corn and Potato Chowder

Corn chowder recipes began as early as 1884, but this vegan chowder adds some incredible vegetables. You will want to make this recipe for family and friends. So, place the logs on the fire, turn on some holiday music, and cozy up with a bowl of chowder.


1 tablespoon of extra virgin olive oil

1 cup of finely chopped onions

1  jalapeño pepper finely chopped

1 tablespoon of minced garlic

1 teaspoon of black pepper

3/4 teaspoon of salt

2 tablespoons of flour

5 cups of vegetable broth

24 oz. of golden potatoes peeled and chopped into quarters


1 1/2 cups of bicolor corn

1 cup of shredded carrots

1/2 teaspoon of dried thyme

1/4 teaspoon of cayenne pepper

1 cup of raw cashews

10 ounces of water 

1 bunch of green onions chopped

2 tablespoons of fresh Italian parsley chopped

6 frozen mini ears of corn on cob


Place raw cashews and water into a bowl to soak and set aside for later.

In a large soup pot on medium heat, place olive oil, onions, jalapeño, and salt & pepper to cook for three minutes.

Then add garlic and cook for another minute while stirring. Sprinkle on the flour and mix into the veggies for about another minute. Add the broth about a cup at a time while whisking. Then add the potatoes, carrots, and ONLY one cup of the corn to the pot. The rest of the corn is for later. Turn up the heat. When the potatoes begin to boil, cover, and turn down the heat to a simmer. Let potatoes cook for fifteen minutes or until they are tender. Stir occasionally.

Turn off the heat and let the soup cool. When safe to handle, add the pot of veggies to a food processor. Pulse until a smooth/chunky consistency. Then place all the ingredients back into the soup pot. Turn stove back on medium heat and add 1/2 cup of corn, and half of the green onions, thyme, and cayenne. Let cook for another five minutes. Then turn the heat to low.

While the soup is cooking, place cashew and water into a blender. Mix the two until you have cashew cream. Add the cashew cream to the soup and stir until it is combined.

Cashew Cream

Follow the directions on the package to cook the mini corn on the cobs.

Place chowder in each serving bowl and sprinkle with green onions and Italian parsley. Dunk one corn on the cob into soup, and add a skewer. This soup is hearty and delicious.

Sending you love and light

Sopa de frijol negro (Black Bean Soup)

Sopa de frijol negro

Brrr, it is cold outside, and nothing is better to warm those chilly days than soup. Black bean soup hits the spot.

1 tablespoon of extra virgin olive oil
2 cans of organic black beans. (drained one at a time)
4 cups of vegetable broth
1 can of diced tomatoes (14.5 ounces)
1 onion
1 red jalapeño (I grow jalapeños plants indoors)
2 cloves of garlic (peeled)
1 teaspoon of cumin
1 teaspoon of smoked paprika
3/4 cup of Tofutti (dairy-free) sour cream

1 roma tomato chopped
1 avocado diced
1 bunch of green onion chopped
1 bunch of cilantro chopped
A handful of tortilla chips

In a food processor, place peeled onion, red jalapeño, and garlic cloves. Finely chop vegetables in the food processor.

Then use a large pot and place on medium heat on the stove. Add the extra virgin olive oil, onions, jalapeño, garlic, cumin, and smoked paprika. Stir all ingredients and cook for three minutes.

Add ONE can of drained black beans (not both). Next, add can of diced tomatoes, and vegetable broth. Cook on low for fifteen minutes.

Turn the heat off the stove. Use a large bowl and mixer (I used a nutribullet) to work in batches. I placed some of the soup in the nutribullet and mixed it until the soup was smooth. Then put the soup in the bowl. When all the soup is smooth, place back into the pot and turn the heat on low.

Add the second can of black beans to the soup and cook for ten minutes. Then add 3/4 cup of vegan sour cream, stir it in until it is all incorporated and silky.

Place soup in a serving bowl and garnish with a few of the green onions, cilantro, tomatoes, and avocado.

Grab a few tortilla chips and enjoy.

Sending you love and light.

Better Than Cinnamon Rolls

These rolls are delicious and great for brunch or as a baked treat.
The cinnamon roll originated from Sweden, but I remember my mother placing cinnamon sugar on toast.

1 3/4 Cup of Bread Flour
1 Teaspoon of Salt
1 Package of Instant Yeast

Instant Yeast

1/2 Cup of Unsweetened Almond Milk
1/4 Cup of Water
1/8 Cup of Maple Syrup

You can use plain Maple Syrup

4 Ounces of Miyoko’s Vegan Butter
2 Tablespoons of Cinnamon
1/2 cup of Sugar

Icing Ingredients
3/4 Cup of Powdered Sugar
1/4 Teaspoon of Vanilla Extract
2.5 Tablespoons of Almond Milk

Place the first three ingredients in a mixing bowl with a dough hook. And mix on the lowest speed for about 30 seconds. Then add almond milk, water, and syrup, and continue to mix on low for a minute. Then increase the speed of your mixer to medium for two more minutes. (See Photo below.) Cover the dough with cling wrap and place in a draft-free place in your kitchen. I use my microwave for proofing. Proof the dough for two to three hours.

Mixed Dough

Mix cinnamon with the sugar and set aside for later. Melt the butter also set aside.

Cinnamon Sugar & Vegan Butter Melting

Place parchment paper in 8″ x 8″ pan. I set a couple of cans in the pan to help the parchment paper hold its shape in the pan.

After the dough has proofed. Place on a floured surface. Flour the top of the dough lightly. Working as little as possible with the dough, cut into nine to eleven pieces.

Preparing Dough

Gently roll dough, then dip into the room temperature butter and next into the cinnamon-sugar mixture. Place dough into the pan. I drizzled a little leftover butter on top. Cover and proof for another thirty minutes.

Ready for Second Proof

While the dough is proofing, place a container filled half-way with water into the oven. The water allows the oven to steam when cooking the bread. Then, preheat oven to 350 degrees.

Next, mix powdered sugar, vanilla extract, and almond milk in a small bowl to make the icing.


After the second proof, cook bread for thirty minutes. Carefully grab the ends of the parchment and place rolls onto a cooling rack.

Before Icing

Let cool for ten minutes, and then drizzle with the icing.


Next, watch your family magically make these rolls disappear.

Sending you love and light.