Archive | Entree RSS feed for this section

Guacamole Spinach Soup

28 Jun


Soup, soup, soup; its time for more soup! It sure has been getting nice here in Vegas. The last couple of days it’s been in the 70’s. Either way, I felt like making a nice little batch of soup. I had a bunch of guacamole that I made a day or two ago. I decided to convert it into something else. I think I had about 1 1/2 cups of the guacamole left over. I basically put everything into the blender, added a few spices and heated it all up. It was very simple. Took maybe ten minutes. The spinach made the soup nice and thick and I added a bit of coconut milk for creaminess.



Guacamole Spinach Soup

Yield: 4 servings


• 1 Tbsp olive oil
• 1/2 red pepper
• 1/2 green pepper
• 2 garlic cloves, minced
• 1 large avocado or 2 small
• 1/4 red onion
• 1 lime
• Huge handful of spinach
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/8- 1/4 tsp cayenne
• 2 Tbsp coconut milk
• 1 cup vegetable broth
• salt and pepper to taste


  • Saute the peppers and garlic in the olive oil for about 5 minutes. Next, add the spices and cook until fragrant; about 2 min.
  • Now, put everything into your blender and puree. Once that is done you put everything into a sauce pot and heat up the soup. This shouldn’t take that long on medium heat.
  • Garnish with diced green onions, diced tomatoes, croutons and a fresh squeeze of lime juice.
  • 20130208-054950.jpg.


    Portobello Mushroom Soup

    5 Nov


    Wow! I am starving and beat today. I just want to go to bed. Too bad! I have hours to go before night will fall upon us. It’s very windy today. The breeze coming through the windows is splendid. I wish for more days like these, except for the excessive tiredness. It’s definitely the type of day where you laze around in bed and watch movies endlessly. Never the less, a women needs to eat. Soups are always easy. Chop and diced. Throw it all in a pot. Then, boil and simmer. Roughly, 40 minutes later, it’s done.


    Portobello Mushroom Soup
    Yield: 6 servings


    • 2 Tbsp olive oil
    • 1 portobello mushrooms, diced
    • 2 celery stalks, diced
    • 2 carrots, diced
    • 1/2 tsp onion salt
    • 1 tsp thyme
    • 1 tsp rosemary
    • 1 tsp sage
    • 5 cups vegetable stalk
    • 1-2 small red potatoes, diced
    • 1 cup of corn, frozen
    • salt and pepper to taste


    1. In your stock pot, sauté the mushrooms with the olive oil for about 7 min.

    2. Add the celery and carrots. Sauté for about 5 minutes.

    3. Next, add in the spices and toast for 2 minutes.

    4. Now, add the vegetable stick, potatoes and corn. Boil, cover and simmer for 20-30 min. Salt and pepper to taste.


    Easy Cashew Alfredo Pasta

    2 Nov


    My sister told me about this amazing Alfredo sauce that she made. I’m not really that fond of pasta, so i never thought about making it. Anyways, when I was visiting family last weekend, we made it. It was super easy and fast. I sautéed a bunch of veggies leftover from my nephews bday party that day. The Alfredo sauce was quite delicious. I loved it so much! I made it the next night, after I was home. It’s from the Vegan Yum Yum cookbook.

    The recipe says that it serves 2-3. We managed to serve 5 adults and 3 children. Mind you, we also sautéed a bunch of veggies and mixed it altogether.

    I sautéed a red onion, zucchini, celery and spinach.



    Alfredo Sauce
    Yield: 2-3 servings


    • 1 c almond milk
    • 1/3 cup cashews
    • 1/4 cup nutritional yeast
    • 3 Tbsp soy sauce
    • 2 Tbsp olive oil
    • 1 Tbsp tahini
    • 1 Tbsp lemon juice
    • 2 tsp mustard
    • 1/2 tsp paprika
    • 1 pinch nutmeg
    • 2-4 garlic cloves
    • Salt and pepper to taste


    1. Put everything into a blender and mix it all together.

    2. Sauté any veggies that you would like to add to the pasta and sauce.

    3. Mix everything together and enjoy!

    I thought I’d add some cute photos from the birthday party as well. Here they all are.











    Sausage Sandwich with Spicy Mayo

    22 Oct


    Uh!!! Don’t you hate it when your working on something on your computer and you lose all your work? That just happened with this post. I guess I have no other choice, but to begin again. Hopefully, this post will be better, then the one I was working. Here it goes!

    Last week, I spent a fair amount of time looking up new recipes for homemade meat substitutes. I started looking up recipes for making seitan. Then, I found myself on Vegan Dads blog. He had an amazing recipe for sausages. I had to make it. The recipe is from Ida Chandra
    I got busy whipping them up in my ninja. It wasn’t until they were steaming that I realized I forgot something. That’s right! I forgot the nutritional yeast. I even doubled the recipe. Oh well. They still turned out really good. Next time, I’ll be more careful. It’s not like this is the first time this has happened. My youngest daughter loves to cook and bake with me. She’s pretty much my shadow. The only problem with this is that, she is a talker. I have a hard time concentrating on what I’m doing, when she’s around. I either have to remind her to be quiet or really focus and be aware with what I’m doing. Anybody else have problems like these?

    Heating the sausages, straight from the freezer.

    Sautéing the sausages with onions, garlic and mushrooms.

    Making spicy mayo.


    Sausage Sandwich

    Yield: 2 or so…


    • 2 sausages
    • 1 Tbsp olive oil
    • 1/2 an onion, diced
    • 1 garlic clove, minced
    • 4 baby portobello mushrooms
    • 1/4 tsp dill
    • 1/4-1/2 tsp cumin
    • 1/4-1/2 tsp chili powder
    • 1 tsp Tapatío
    • 1 Tbsp lime juice
    • 2 tsp agave
    • salt and pepper to taste


    1. Sauté the sausages in the oil. Mine were frozen. I slightly browned them on all sides. Then, I put them on a cutting board, to cut them up into chunks. Afterwards, I put them back into the sauté pan.

    2. Next, add the onion, garlic and mushrooms. Sauté for about 7 more minutes.

    3. Now, add the rest of the ingredients.
    Cook for about 5 more minutes. The sausages will soak up a lot of the seasoning.

    Spicy Mayo


    • 1/3 cup veganase
    • 1-3 tsp Tapatío


    1. Mix veganase and Tapatío together.


    Now put everything together

    Spread the spicy mayo onto both sides of your bread or toast. Top with the sausage mixture and some spinach.

    This was really filling for me. I’m not that big though. I could only eat half of the sandwich.


    I would highly recommend adding half of a green and red pepper to this dish. I would’ve, but I didn’t have any on hand.

    Broccoli Cheese Soup

    18 Oct


    It’s time for more delicious soup. It’s cooler outside. It’s rainy and violently windy at times. I’ve been bundling up at night in my hoodie and slippers. I love my comfy clothes. I need to be 100% comfortable in whatever I am wearing. I’ve been going through my clothes and getting rid of all the things I will not wear. Something’s I haven’t worn in years. Why I still have them is a mystery to me. It’s time to clear out the clutter and make room for better days coming my way. Time to step up and move on, meanwhile nourishing my body with this delightful meal.

    Broccoli Cheese Soup
    Adapted from ohsheglows

    I started with roasting the butternut squash in the oven.

    Then, I moved onto the broccoli soup. I processed 1/2 of the broccoli in my ninja. You can do this or just roughly chop the broccoli, depending on what you like.

    Adding the seasoning to the sautéed garlic and onion.

    This is right before I added the broth.


    Broccoli Cheese Soup
    Yield: 6-8 servings


    • 1 Tbsp olive oil
    • 3 garlic cloves, minced
    • 1 red onion, diced
    • 1 Tbsp balsamic vinegar
    • 1/2 tsp thyme
    • 1/2 tsp rosemary
    • 1 tsp sage
    • 1 tsp onion salt
    • a dash of cayenne
    • 4 cups broccoli, chopped
    • 2 carrots, chopped
    • 3 cups vegetable broth
    • 2 Tbsp nutritional yeast
    • 2 Tbsp apple cider vinegar
    • 1.5 cups butternut squash, roasted and diced
    • 1 Tbsp lime juice
    • 1/2 tsp salt
    • 1/4 tsp pepper


    1. Start by poking a hole in your butternut squash and roasting it on a baking sheet @ 450 for 45-60 minutes.

    2. Sauté the onion and garlic in olive oil for 5 minutes in a stock pot.

    3. Add the balsamic vinegar, cayenne pepper, onion salt, thyme, rosemary and sage. Cook until fragrant. About 2 minutes.

    4. Now add the broccoli, carrots, nutritional yeast, apple cider vinegar and the broth. Boil, then cover and simmer for 20 minutes. At this time you should start making the cheese sauce.

    5. Once the butternut squash is done, peel and dice it. Now, add it to the stock pot, along with the salt, pepper and lime juice.

    Cheese Sauce


    • 1 garlic clove, minced
    • 1 Tbsp earth balance
    • 1 1/2 cups almond milk
    • 3/4 cup nutritional yeast
    • 2 Tbsp Dijon mustard
    • 2 Tbsp corn starch
    • 1/2 tsp onion salt
    • a dash of cayenne


    1. In a sauce pan on low, cook the garlic with vegan butter and milk. To make a rue.

    2. Add the rest of the cheese sauce ingredients. Simmer on low for about 10 minutes. Then take it off of the heat and set aside.

    3. Once the broccoli soup mix is done cooking, add the cheese sauce to the stock pot.

    4. Adjust seasoning to taste. Serve with some garlic croutons. And enjoy!


    %d bloggers like this: