Inspired by the founder of Fat Chance Belly Dance Style, formerly ATS. Carolena Nericcio loves the simplicity of this delicious no-chopping needed vegan gluten-free soup with just a can of coconut milk, a jar of salsa, and a dash of salt and turmeric.
Love the creamy richness of clam chowder without the clams? This quick sweet and savory soup is a great way to use leftover corn on the cob and get your kids to eat their vegetables, protein and whole grains.
Chiang Mai in Northern Thailand is heaven for vegetarians and vegans. My in-laws are the authors of The Great Life Cookbook, as well as macrobiotic vegan chefs in Ithaca New York. We knew they would love a vegan Thai cooking class from Vegan Heaven while traveling with us in Thailand. I served in the Peace Corps in Northeastern “Issan” Thailand from 2003-2005. That was before I gave up eggs and dairy and started eating mostly vegan. Eating out as a vegetarian in a small town did have its limits. Eating paht pahk roo-ahm (friend mixed vegetable) got old that first year before I became
Who needs cow milk when we've got coconut milk? This quick vegan soup is creamy and delicious and naturally sweet. This comforting soup is simple, balanced, healthy and delicious.
Creamy tahini and white miso broth combined with the juice of cooked tomatoes and the sweetness of fresh corn makes this soup rich and comforting. Makes 2-3 bigger bowls of soup 1/4 cup white or yellow onion chopped Kernels cut off 2 ears of lightly boiled corn 1/2 cup of brown rice (optional) 1/2 green bell pepper chopped 6 - 10 green beans diced 1 large ripe tomato diced 2 Tbsp white miso 2 Tbsp tahini 2 cups hot water sea salt to taste sprinkle of roasted peanuts (optional) Fry onion in a dash of olive oil or enough water to cover the bottom
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn
This is a great way to use leftover cooked brown rice. My husband grew up macrobiotic, and miso soup is one of his favorite healthy breakfasts. This is the best soup for colds, too. Miso has healing properties if it is not boiled. 15 min. Serves 2 tags: gluten-free, vegan, vegetarian, whole food plant-based, macrobiotic, oil-free Ingredients 1-2 cups cooked brown rice (short grain is my favorite) 3 cups of water ½ onion coarsely chopped 1 tsp ginger coarsely chopped 1 Tbsp dried seaweed that is good in soup (alaria, kelp, shredded nori, etc) 3 dried shitake mushrooms 1 coarsely chopped carrot ½ tsp