How To Make Vegan Filipino Rice Porridge (Lugaw) by Richgail Enriquez

capture_09122014_133806Richgirl has presented us with an opportunity to try a dish with which we would not normally be familiar.  It’s a veganized version of a traditional Filipino recipe.  It’s not difficult to make, and it’s healthy.  But, it does have an unusual ingredient, which you will probably have to get at an Asian market.  That’s not a problem if you plan in advance.   Why don’t you grab a foodie friend or two, and make this dish as part of a cooking party.  You’ll like both the dish and friends’ company.  Enjoy! Continue reading

Creamy Mint Pea Soup by Ina Garten (Barefoot Contessa)

capture_26112014_133439This is a very simple, healthy, and delicious soup.  Ina sautes chopped onions and leaks, adds vegetable stock, frozen peas, and fresh mint. After she simmers the mixture, she carefully blends it to a smooth creamy consistency.  She adds chopped fresh chives as she she serves it.  Enjoy. Continue reading

Creamy Potato Curry Soup by Kylie Bennett

capture_06112014_134645Kylie’s soup contains russet potatoes, onions, coconut oil, ginger, garlic, curry powder, vegetable broth, and cashew cream.  Her video clearly shows the simple steps to make this soup.  Interestingly, instead of using olive oil for sauteing her onions, etc., she uses coconut oil, which is supposed to be healthier than other plant oils when cooking with oil at high temperatures as in sauteing vegetables.  This is another easy to make healthy soup that could also be made ahead.  Enjoy. Continue reading

Smoky Split Pea and Sweet Potato Soup by Whitney Lauritsen

capture_04112014_125414Whitney’s soup is filled with healthy ingredients and is very easy and economical to make.  This recipe can be made in a large pot or even a slow cooker for those who want to set it and forget it.  It’s healthy ingredients include vegetable broth, onions, carrots, celery, red bell pepper, garlic, dried oregano, smoked paprika, yellow split peas, sweat potatoes, bay leaf, green onions, frozen peas.  Whitney uses vegetable broth instead of oil to saute the vegetables.  As she suggests, you could add or substitute vegetables as you wish.  And, this is another recipe that can be made ahead for use later.  Enjoy. Continue reading

Lentil Soup w/ Sun-dried Tomatoes & Spinach by Monique Koch

lentil soupMonique shows her technique for making sure the lentils don’t have any debris in them.  She soaks them, and adds them to a pot with sauteed onions, garlic and vegetable broth.  After the soup has simmered for about 20 minutes, she adds sun-dried tomatoes and spinach.  She usually serves her soup with rice.  This soup recipe is simple, healthy and delicious.  Enjoy. Continue reading

Yellow Squash Soup with Cured Strawberries by Edward Lee

capture_31102014_125013Chef Lee demonstrates a very easy to make chilled yellow squash soup.   He lightly sautes onions and chopped pieces of squash, then adds vegetable stock, simmers the mixture, adds sour cream and purees the soup with an immersion blender.  Simple and easy.  He also tops his soup with cured strawberries.  He cures the strawberries in a mixture of salt and sugar, which pulls the water out of them and intensifies their flavor.  This is an elegant, delicious, and healthy chilled soup, which will please you, your family, and your guests.  Enjoy. Continue reading

New England Glam Chowder by Isa Chandra Moskowitz

capture_28102014_154017Isa prepares a vegan version of the popular New England Clam Chowder using a mix of button and shitachi mushrooms as substitutes for the clams, and cashew cream for the dairy cream.  Add some other healthy ingredients, simmer the combination for a short while, and you have a delicious and inventive vegan soup.  This recipe looks luscious and hearty.  Try it.  It might become one of your favorites. Continue reading

3 Delicious Creamy Soups – Tomato, Carrot and Ginger, and Leak and Potato by Sara Lynn

capture_17102014_122424In this video, Sara Lynn demonstrates how to prepare three different soup recipes that are hearty, healthful, and delicious.  For those who prefer a completely vegan soup, the cheese, cream and sour cream Sara Lynn uses can easily be replaced by non-dairy alternatives.  Please notice how easy and similar the preparation is for each of these soups.  These soups can be made ahead and frozen for a quick meal later.  Enjoy.

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Sweet Potato Black Bean Stew by Karl Tyler

capture_16102014_142729Karl Tyler prepared this stew following a recipe published in ReadyMade Magazine.  It’s loaded with a lot of fresh healthy vegetables.  Karl topped his stew with dairy cheese, which could be replaced with a non-dairy cheese alternative.  This is a simple healthy one pot recipe that can be made ahead for use later in the week.  Like most stews, it probably tastes better after the flavors mingle for a couple of days.  It looks delicious.  Enjoy. Continue reading

Latin Seitan Stew by Jill Echart

capture_10102014_114231This stew is loaded with a lot of different healthy fresh vegetables, quinoa and seitan.  This stew is a nutritional powerhouse, loaded with protein, anti-oxidants and vitamins.  As Jill lists the ingredients, she briefly describes its nutritional benefits.  This recipe makes a large amount, which can be made ahead and quickly heated and eaten later in the week.  And, it’s delicious.  Continue reading