cheesy veggie soup.


This is a pretty easy soup you can make from a variety of vegetables in your fridge. I havent done it, but I imagine you can interchange veggies to what you have in stock.

What I did:
1 onion
4-6 cloves of garlic
1 sweet potato, peeled and cubed
3 stalks celery
3 carrots, peeled and chopped
3 cups brocolli
6 cups vegetable broth
olive oil
4 T nutritional yeast
salt and pepper

saute chopped onion and garlic in some olive oil in a soup pot and sautee until translucent, about 5 min. Add vegetables and sautee about five more minutes. Add salt and pepper then add broth, cover and let cook about 15 minutes until veggies are soft. stir in nutritional yeast and transfer to blender – puree until smooth. add salt and pepper and more nutritional yeast to taste – Serve with crusty bread or garlic crutons or garlic toast!

veggie udon noodle soup.


The cold weather has me craving some hot veggie noodle soup! One of my favorite meals in the winter is the udon noodle soup at  at Tokyo Lunchbox; so I tried using what I had on hand to come up with something…My son LOVED this recipe and ate every last bite (as did my husband and I!)

here’s what you need:

2 bundles of dried udon noodles

6 cups vegetable broth
3 cups water
1 vegetarian bullion cube
2-3 T miso paste (i used yellow miso)
1 tspn minced ginger or ginger paste
1/4 cup soy sauce

vegetables such as
green onions


First prepare your tofu. Preheat your oven to 400 degrees. Slice tofu into about 1 inch thick strips and place on a baking sheet.  Bake for 15 minutes and then flip, baking for about 10 minutes more. When cooled, cut into 1 inch squares. Set aside.

Clean and chop all of your veggies; set aside.

Prepare your udon noodles according to package directions; set aside.

Put all of your ingredients for the broth into a big stockpot and add the chopped carrots; Bring to a boil and then sort of simmer – after about 10 minutes add the zuchinni and green onions.  After about 5 minutes or so, add the tofu – and right before serving toss in the noodles, broccoli and spinach until the spinach is blanched (about 2 minutes or so – you dont want mushy brocolli)

Ladle into bowls and serve with Japanese seven spice to give it a little heat!

lentil soup.


It is COLD in chicago. The high today was 9 degrees. When I saw smitten kitchen post this recipe today – and I just happened to have everything on hand to make a vegan version of it…it was a sign that I needed to make it for dinner!  It’s the perfect comfort food when the weather is as cold as it is. Were going to serve it up with some crusty garlic bread and spend the rest of the night under the covers!

Here is my take on it!

olive oil
half a package of uptons italian sausage seitan
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned  kale

Heat olive oil  in a large pot on medium heat. When hot, add the seitan, breaking it up with a wooden spoon until it starts to cook a little bit (maybe 2-3 minutes). Add the onion, celery, carrots, garlic, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the seitan until the vegetables soften a bit, another 5 minutes. Add the lentils, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

When the lentils are cooked, add the kale and cook until the leaves are tender, just a few minutes more.