LEMONY COCONUT AND SWEET POTATO SOUP

1 tbsp coconut oil

2 medium sweet potatoes, peeled and cubed (around 4 cups)

3/4 cup peeled, sliced carrot

1 large leek, white and light green parts only, thinly sliced (about 1 1/2 cups)

1 medium garlic clove, minced

2 tsp cumin

1 tsp ground coriander

1 carton (32-oz) low-sodium vegetable broth

1 can (14-oz) unsweetened coconut milk

3 tbsp Meyer lemon juice

1/4 tsp kosher salt

1 cup chopped fresh spinach

Micro green and cracked black pepper for garnish

Heat oil in a large pot over medium-high heat. Add sweet potatoes and stir to coat with the oil. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add carrot, cook, stirring, 1 minute. Stir in leek and garlic, cooking until fragrant, about 1 minute. Stir cumin and coriander into the mixture. Stir in broth, coconut milk and lemon juice. Bring to a gentle boil, reduce heat to medium-low and simmer, covered, until potatoes and carrot are tender, about 15 minutes. Stir in the salt.

Divide soup among 4 bowls and top with the spinach. Garnish with the microgreens and black pepper.

Leftover soup, that has not been garnished, may be kept in the refrigerator in an airtight contain for up to 4 days.

NOTE: This recipe is both gluten-free and vegan.

recipe and photo allrecipes 2025

CREAMY VEGAN CORN CHOWDER

 

2 tablespoons olive oil

1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water  
2 cubes vegetable bouillon
2 cups corn 
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt   
1 teaspoon pepper

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

Meanwhile, bring water to a boil over high heat. Stir in bouillon and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

     I have had this recipe and picture for several years. I believe I got it from allrecipes. I do not follow a vegan diet so I have no idea how truly vegan this is. I have never made it as I can't have corn.

VEGAN MACARONI SALAD

I am not a vegan but I have friends who are so when I saw this on the internet, I knew I should save it here for future use. You who are vegan or have them in your circle of family and friends may want to try this. It is a tasty pasta salad for anyone to enjoy.

1 ½ cups whole-wheat elbow macaroni (about 6 ounces)
1 ½ cups frozen peas, thawed
1 cup thinly sliced celery
½ cup diced red bell pepper
⅓ cup thinly sliced scallions
½ cup vegan mayonnaise
1 teaspoon grated lemon zest
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon ground pepper

Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.

Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.

Recipe and photo from Rock Wired.