Monthly Archives: February 2012

Vegan Avocado (no)-Tortilla Soup

This recipe owes its inspiration to Vita-Mix’s book, Create Recipes for Professional 500.  I omitted the tortillas, photo (7)added more beans, avocado and corn in place of the tortillas.  I’ve also changed the directions so that this will work for any blender, as I myself am not lucky enough to own a new vita-mix (mine is about 15 years old! darn thing will never break, so I guess I’ll never have a new one!). 


2 cups low sodium vegetable broth

5 Roma tomatoes, quartered

1/3 bunch cilantro, stemmed

1 garlic clove

1/2 tsp black pepper

1/2 avocado, pitted and peeled

1/2 lime, peeled

1/2 c black beans

1/2 c corn

jalapeno to taste


1/2 avocado, chopped (optional, could increase corn and beans instead so as to keep fat at a lower level depending on your personal needs)

few sprigs cilantro

1/4 c corn

1/4 c black beans


Heat broth and tomatoes in medium pan.  Add beans and corn to heat through.  Pour into blender, add the rest of the soup ingredients.  You may want to remove the hole in the lid of your blender and cover with a folded towel to blend (this is supposed to be the safe way to blend hot liquids.  I don’t do this, but I don’t want anyone else burned!).  Blend until smooth.  Pour into bowls and garnish. 

Serves 2

Vegan Chocolate Pudding with Vegan Whipped Cream

I love chocolate…I just love it!  Here is a delicious chocolate pudding andphoto (6) whipped cream recipe for you to try. 

Use a can of coconut milk (not the lite coconut milk) that has been sitting on your shelf for a little while.  Be careful not to shake the can as you open it so that all the coconut cream is sitting on top for you.  Coconut cream makes up the top half of the can.  The bottom of the can is what I refer to as coconut milk later in the recipe.

Use the rest of the coconut milk along with pineapple in your morning green smoothie!

The recipe makes more than two portions of the cream.  If you double or triple the recipe, double or triple the pudding, not the cream.  If you have leftover cream, top anything from your coffee or a vegan apple crumble.

This recipe was as sweet as I would like.  Next time, just to cut down on the dried fruit, I think I will cut out a date or two.  If you are serving this over fresh fruit (slices of banana, strawberries, raspberries) you may be able to get away with cutting a date or two out of the recipe without even noticing!

Serves 2-4


1 can (whole) coconut milk—will use all of the cream and 3 Tbs. milk

1 box mori-nu firm silken tofu

3Tbs cocoa powder

10 dates—6 for pudding, 4 for whip

1/2 tsp vanilla extract

scrapings from 1/2 vanilla bean

optional: shredded coconut to sprinkle for decoration


To make cream:  Carefully open can of coconut milk.  Scrape out all of the coconut cream into a bowl and add 4 pitted dates, scrapings of 1/2 vanilla bean.  Blend in high powered blender until smooth.  Place in refrigerator to chill.  Once chilled, either place in whip cream dispenser or whip with beaters until fluffy.

To make pudding: combine tofu, cocoa, 3 Tbs of the leftover coconut milk, vanilla extract, 6 dates in blender.  Blend until smooth.  Refrigerate and serve chilled with a dollop of whip on top.

Peanut Sauce

I love homemade salad dressings and I especially love Thai food.  Herephoto (5) is my Nutritarian take on Peanut Sauce.  The below recipe is mild and suitable for kids (well, my kid loves it at least!).  If you’d like more spice, you can up the ginger just a little bit (too much and you will have a ginger flavored sauce—also good, but not peanut sauce—and up the red pepper flakes to your heart’s content.

Today, I am making a huge salad with green cabbage, red butter lettuce, daikon radish, carrots, green onions, basil, mint, cilantro, red and orange peppers, sugar snap peas, and topping it with peanut sauce.

Makes a little over 2 cups


3/4 cup natural (nothing added) peanut butter

1 cup filtered water

1T lime juice

2T reduced sodium tamari

2tsp minced ginger

3 cloves garlic (minced if you do not have a high-powered blender)

1/2 tsp (or more) red pepper flakes

3  pitted medjool dates (soaked if you do not have a high-powered blender)For green soymilk, use frozen soy beans. Lightly steam them, cool them,


Add ingredients to blender, blend on high for about a minute, until garlic is well minced, dates are blended, and sauce is smooth.

Soy Milk

I just made a delicious, homemade *green* soymilk.  No worries if you don’t want your soymilk green, but I figure with St. Patrick’s day around the corner, you may want it green!  Just because he is cute, here is my son devouring the soy milk, which he tells me is “good and healthy”.

 photo (4)photo (3)

For green soymilk, use frozen soy beans. Lightly steam them, cool them,and press them out of the pods.  For regular colored soy milk, use dried beans.


1 cup cooked and cooled soybeans

3 cups water

3 dates

1/2 tsp Vanilla extract (or scraped 1/2 vanilla bean)


Add ingredients to high powered blender.  Blend 1 1/2 minutes or so on high.  Strain through nut bag.  Keeps 3-5 days in refrigerator.  Enjoy!

*Chocolaty* Green Smoothie

I’m writing this as I’m enjoying this refreshing chocolate milkshake of sorts.  Super healthy, you can enjoy this for breakfast, or as I’m doing, a mid-afternoon snack.  It’s even great for dessert!  If you love frothy chocolaty drinks, this should satisfy you.

I added just a dash of coffee to my smoothie today.  I did not add a date, I think  it is sweet enough as it is, but I’ve been drinking green smoothies for quite some time already.  I did not add any of the optional seeds as I already had them in my morning smoothie and this is just a sweet chocolaty snack.  Enjoy!


1 frozen banana, broken into three chunks

2 cups spinach (give or take, depends on your green tolerance)

1 cup alternative milk of your choice (reduce slightly if adding coffee)

1 T natural cocoa powder

dash vanilla

4 ice cubes

optional: 1 pitted date if you prefer more sweetness

optional: a little cooled coffee, to taste

optional: flax, chia, hemp seeds for omega-3’s


Add ingredients to a high-powered blender, blend until smooth and spinach is pulverized.  The better you blend our spinach, the more cell walls you break and the more nutrients you unlock.