Bell Pepper Soup Diane

 

The original recipe for this raw soup if from Kristen Suzanne's Easy Raw Vegan Soups. I used yellow bell peppers for this recipe. The bottom picture is the same recipe with an avocado added. I liked both of them, but of course it was much more smooth and rich with the avocado. I would call this "Yellow Gazpacho."

Pad Thai

This was my first attempt at Pad Thai at home. It came out pretty well, I think. I enjoyed it and it wasn't that hard. You just have to remember to buy the sprouts and use them before they go bad!

Recipe coming soon!

Avocado Smoothie

Makes 2 smoothies
1 avocado
1 cup non-dairy beverage
1-2 tbs agave nectar
1 tsp vanilla

Whir in a blender. Drink up! Oh...the smoothness...the richness!

Chocolate Cranberry Blossoms

This is a recipe from the blog of Meghan Telpner, Making Love in the Kitchen. It was fairly easy to make, although I have some suggestions after trying this myself. (Just melt the coconut oil and mix with chocolate. Take it off the heat very quickly. Mine cooked too long and got fudge-y.) This was my first attempt at a confection like this.

You can visit her blog at this link to see the recipe. (And find all the other goodness she has there!)

http://meghantelpnerblog.com/2011/03/14/spike-march-break-monday-with-chocolate-and-rum/

Changes I made:

• I used agave syrup instead of honey.
• Be sure to "just" melt the coconut oil and mix in the chocolate, do not overcook, it will become very thick and not pourable.
• I was only able to make six Blossoms, but maybe I could have made the 12 if the chocolate had stayed pourable. It still worked and they tasted great.

This is a perfect recipe to try if you are hoping to impress a vegan. We so rarely get to eat desserts that we haven't made ourselves because they contain dairy, egg or other animal products. This is even gluten-free. I think you could even use all raw ingredients and melt the coconut oil in a bath of hot water to keep it "legally" raw.

The green you see here is a chocolate mint I have growing in my yard. I didn't use it in this recipe, but thought it would make such a pretty addition.

Tornado Soup

It's called Tornado Soup because I made this on the day a tornado touched down in Santa Rosa, about 10 miles from where I live. And because you whir it up like a tornado in a blender. And it's so fast to make!

Makes 2-3 Servings
1 can diced tomatoes
1 cup water or non-dairy milk of choice
2 tbs powdered veggie stock
1 tsp salt
2 green onion, chopped (One for the recipe, one for garnish)
1 cup spinach
1 tsp powdered ginger
1 Tbs dried basil
1/4 cup peanut butter
Optional:
1/4 cup coconut cream or milk
few drops of hot sauce
1 Tbs soy sauce

Just put all these ingredients in a blender (a Vita-Mix works really well, of course) and blend until smooth. This could easily be a raw recipe using fresh ingredients. I heated mine in the microwave by the cup before I ate it. You can also heat the whole recipe on the stove or whir for 5 minutes in a Vita-Mix to get it hot.

You could also make this in a pot on the stove and use a hand blender to get it creamy.

This is a nice cup of zippy soup to warm you on a cold, tornado-y day!