Cleansing Vegetable Soup

Vegan Cleansing Soup Recipe
This is the other dish I brought to the Lenten potluck earlier this week. I looked through a bunch of detox soup recipes online, then used the ideas to throw this together. It’s packed with veggies, easy to make, and this recipe makes a large pot so you could eat it for days…I would have it for breakfast, lunch, and dinner if I were more disciplined. Anyway.

Cleansing Vegetable Soup
2 pounds dried split peas
2 heads broccoli
1 pound carrots
1 pound celery
1 bunch green onion
1/4 C peeled & chopped turmeric (or more to taste)
2 bunches kale
6 C vegetable broth (homemade or high quality store bought)
salt, to taste
pepper, to taste
optional: 2 Tbsp nutritional yeast

Cook split peas according to instructions, allowing them to get very tender and soft.
Meanwhile, chop all the veggies except kale, and add to large pot with turmeric and vegetable broth – include the leafy celery and carrot tops, they add a great flavor and are very nutritious. Bring to a simmer over medium low heat, and simmer until veggies are tender and falling apart, adding salt and pepper to taste (and nutritional yeast, if using). Tear kale from stems and add to veggies. Simmer until tender.
Let the veggies and split peas cool slightly, then blend in batches – I did a few ladles-full of vegetables along with a big scoop of split peas in each batch. You can blend it all until completely smooth, or leave some of the veggies in chunks.

Vegan Cleansing Soup Recipe
At home, I serve the soup with nutritional yeast sprinkled on top and finished with Mediterranean black lava salt (I love finding fancy salts at Home Goods). The split peas bulk it up and make it pretty filling on its own, but it would also be wonderful over rice or potatoes. I bought a container of rice with chickpeas from the monastery, it had bits of onion and dill in it, and it was delicious with the soup mixed in.

This soup is oil free and perfect for a strict fasting day…unless you accidentally grab a vegetable broth with safflower oil in it, which is a totally unnecessary ingredient and why you should make your own broth. But it is better to eat the soup than let it go to waste :)

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Vegan Potato Nachos with Tahini Sauce

Vegan Potato Nachos with Tahini Sauce
I love these vegan nachos because they’re beautifully colorful and very simple to throw together. Sometimes when I buy potatoes, I bake a bunch of them all at once and throw them in the fridge to use as needed. For these nachos, you can use whatever kind of potato you want, big or small (sweet potatoes might be a little odd, but you could work with them!). I used purple potatoes, and the results are stunning :)

Vegan Potato Nachos
baked potatoes, sliced
tahini nacho cheez sauce
favorite toppings

Preheat oven to 425.
Place potatoes on a small baking tray in a single layer. Drizzle with about half the tahini sauce, and sprinkle on your favorite toppings. Drizzle remaining tahini sauce over the toppings. Bake at 425 until tahini sauce has thickened and is lightly browned (around 10 – 15 minutes).
Alternatively, you can make the nachos on a microwave safe plate and nuke for a minute or two, until the sauce has thickened.

Serves 1 to 2

These are great with a side of bean dip and guacamole, and you can make it a meal for 4 by adding a big ol’ bowl of Spanish rice.

These nachos are oil free and perfect for a strict fasting day.

Big Qrunch Plate

Lately it seems like I’m hungry ALL the time. I feel like a big bear bulking up for hibernation! I usually have a supply of Qrunch Burgers in the freezer and try to find different ways to use them, other than just sticking them in a bun. They’re good “filler” because of the quinoa, and because of the great variety of flavors they come in.

Vegan Qrunch Burger Plate

The Qrunch Plate


As many of you know, I’m not a huge fan of using recipes, but lately I’ve posted quite a few that have actual measurements. Well, not today. The Big Qrunch Plate is something you can throw together with what you have on hand – assuming you at least have the Qrunch Burgers :) But here’s a guide you might use:

Big Qrunch Plate
2 Qrunch Burgers
sauteed and/or fresh veggies
dollop of vegan sour cream
seasonings to taste

For mine, I sauteed onions, garlic, bell pepper, and tomatoes, then added fresh avocado. I bought some less-than-stellar vegan sour cream from Trader Joe’s and seasoned it with salt, pepper, garlic powder, onion powder, nutritional yeast, and dill, and it tastes much better. It went great with the veggies and Spicy Buffalo Qrunch Burgers, and was just the right touch for the Chef Ernesto breaded green beans I got from Dollar Tree – that’s what you see bordering the veggies & burger. The meal is gluten free if you leave out the breaded stuff (or make your own with gf breadcrumbs).

I finally felt full after this meal! What’s your favorite thing to eat during the winter months?