Organic Granny

                                       This luscious Love Soup recipe is an adaptation  of a mushroom-leek soup recipe  in the cookbook called " Blue Moon Soup " by Gary Goss, with amazing illustrations by Jane Dyer. INGREDIENTS 2T vegan butter 1 small leek, chopped (1 to 1 1/2 cups) 1/4 C chopped chives 1/4 C sliced mushrooms (your faves, but do include fresh shitakes, if possible) 2 lg sweet potatoes, peeled and thinly sliced 1 T cooking sherry or dry white wine OR apple cider vinegar (added when soup has been removed from heat) (optional) 1 tsp curry powder 1/4 tsp Celtic sea salt 1/2 tsp pepper 2 C soy, rice or unsweetened nut milk. INSTRUCTIONS:  1. Preheat oven to 400 degrees F 2. Melt the butter in a soup pot on medium heat. 3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 min, stirring with a ...

When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy! Ingredients      2 lbs green asparagus     1 large onion     3 tablespoons Extra Virgin Coconut Oil     6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes     4 cloves minced garlic     2 teaspoons organic garlic powder     2 teaspoons organic onion powder     Celtic Sea salt to taste (mmmm... those minerals!)     grind a little fresh cracked pepper to taste     juice from half of a ripe fresh juicy lemon  ...

I have been in love with a particular brand of organic Roasted Red Pepper and Tomato soup for a long time but was rather embarrassed to see that it is not vegan (I am) and hadn't noticed!  So, I found a number of vegan roasted red pepper and tomato soup recipes online and began to improvise with what I had around here and with what I hoped would be a fairly close replication of the store-bought soup that I love so much. Here is the recipe for vegan Roasted Red Pepper and Tomato Soup I finally settled on.  I may do some more improvisations of it.  Let me know what you think and if/how you made changes!  INGREDIENTS 1 can/796ml/26oz Organic Crushed Tomatoes 1 medium Organic Yellow Onion, chopped 1/4 C. Water or Vegetable Broth 1 small Organic Head of Garlic 3 Large Organic Bell Peppers (not green) 1 tsp./15 g Paprika Salt, Pepper to taste 1/2 C. Water  2 tsp. Balsamic Vinegar Almond or Coconut Milk Method  PEPPERS 1. Preheat oven to 500F/205C  Place oven...

You don't mind the winter when you can come into this hearty, delicious soup. It's full of root vegetables which are warming and strengthening, and it's full of flavour (rosemary, garlic, onion). Your kitchen will also smell divine! Ingredients: 500g/12oz/2 cups of Lentils, soaked and rinsed 9 or 10 cups of Water 1 medium white Onion, chopped 4 or more cloves of Garlic, peeled and finely chopped large sprig of fresh Rosemary, finely chopped or two teaspoons of dried herb 4 medium Potatoes diced quite small Celtic Sea Salt to taste 3 cubes of Best Golden Bouillion or a commercial similar bouillion or homemade broth. Method for Making Soup: 1. Place the soaked lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.  2. Reduce to a simmer and add the onion, garlic, rosemary, potatoes and bouillion or broth.   3. You may also add 2 T. beet powder (beet dehydrated and powdered) if you have such a thing.  4.Simmer fo...

This carrot curry soup-- this silky, subtle, scented, sensuous, syncophant soup (okay, I just threw syncophant in there because I got carried away with the alliteration)-- is at once the perfect comfort food and a divine offering at a soup-and-sandwich potluck. This soup recipe is both vegan and gluten-free, which means healing. INGREDIENTS 1 T. Coconut Oil 1 large Onion, chopped into small pieces 1 Red Bell Pepper, chopped small 1 1/2 T. Curry Powder (or to taste) 1 thumb-sized raw Ginger, peeled and grated 3 large Carrots, peeled and chopped small  *Picture shows grated carrots, but carrots chopped small blend to a much smoother texture in the finished soup. 1 3/4 C. Water (or Vegetable Broth) 1 - 14 ounce can of Coconut Milk Celtic Sea Salt, to taste Black Pepper, freshly ground OR Cayenne sprinkle (optional garnish) Other spices and seasonings of choice (eg., cumin, turmeric, garlic etc.) METHOD Sauté Onion and Bell Pepper in Coconut Oil until fragrant and translucent (Nothing ...

If you ask us, tinned food and frozen produce are underrated. -Veganuary.com In recent years, the hashtag #Veganuary has gained significant traction on social media platforms, particularly on X (Twitter). This trend, which encourages individuals to embrace a plant-based lifestyle for the month of January, has become a cultural phenomenon. This article delves into the origins of #Veganuary, the driving forces behind it, and its impact on promoting plant-based diets. The Genesis of #Veganuary Jane Land and Matthew Glover, the originators of #Veganuary in 2014.  The concept of #Veganuary was born in 2014 when a UK-based nonprofit organization, also named Veganuary, launched a campaign encouraging people to try a vegan lifestyle for the month of January. The organization was founded by Jane Land and Matthew Glover, who aimed to inspire individuals to make a positive change in their dietary habits, not only for personal health but also for the environment and animal welfare. Objectives ...

  This delicious Caraway-Cauliflower Soup is based on having had a bowl of it in a local restaurant one day for lunch. I had not tasted caraway for many years and had forgotten that I liked it. INGREDIENTS: * 1 onion, chopped * Golden Bouillion , 2+ cubes *4  carrots, chopped *4 potatoes, cubed *1/2 cauliflower, cut into small florets *1/2 teaspoon caraway seeds *filtered water to cover vegetables when cooking *1 cup plant milk (unsweetened) *salt and pepper to taste *vegan cheese shreds to garnish *lemon squeeze METHOD: 1. Saute the onion in the bouillion. 2. Add the carrots, potato, cauliflower, seeds, and cover with water. Simmer until the veggies are softened 3. Add milk and salt.  4. Add in all the vegetables and blend until smooth. Alternately, leave some of the vegetables in the pot so that the soup is chunky. Stir the soup in the pot to warm through. 5. Dish soup up and garnish with vegan cheese shreds, fresh cracked pepper,and perhaps chopped onion greens. 6. Pro...

INGREDIENTS: 1 garlic bulb (or crown-- the whole garlic mother) 1 tsp. olive oil 1 medium 3 pound butternut squash, peeled and cubed 1 medium large potato, peeled and cubed 1 large onion, chopped 2 tablespoons Coconut Oil 3 + cups filtered water 2 cups vegetable broth OR 2 cups water and 3 Golden Bouillion cubes 1 tsp. smoked paprika 1/2 tsp. chipotle pepper 1/2 tsp. sea salt crumbled vegan cheese as a garnish METHOD for Making this Soup:  1. Preheat the oven to 450 degrees F./230 degrees Celsius.  I chose to use a small convection oven on my countertop.  Peel off the papery skin of the garlic bulb but do not peel or separate the cloves.  Cut the top off the bulb and brush it with oil.  Wrap well in foil with shiny side inwards and put in the oven for 30-35 minutes until softened.  Cool. 2. Melt the coconut oil and put the squash, potato, and onion cubes into a large pot, such as a Dutch oven (if using the oven-top method).  I used my Instant Pot....

  This recipe for a fragrant mushroom-celery soup was a recipe I used when I had had oral (dental) surgery in the previous week and was adjusting to the upper dentures and nurturing my still-tender wounds from the several extractions I had undergone.   The recipe is pretty no-frills bland because I was taking recovery medications as well as a beta blocker and anticoagulant as per a previous diagnosis of atrial fibrillation and wanted not to have to deal with possible food and drug interactions.  Although the docs and a pharmacist had all cleared the possibility of any worrisome drug or food interactions, I felt conflicted.   The four meds alone (one of which had apparently been given Trump when he entered the hospital with a positive response to COVID19 testing --dexamethazone) filled me with awe and caution.  A few nights of mild acid reflux-- something I have not experienced-- seemed likely related to the combo of drugs and food.   I had no...

  This recipe for Simple Leek-Sweet Potato Soup is easy to pull together (the only thing you might not have on hand is the leeks or sweet potatoes) and easy to digest-- particularly comforting if you have been over-indulging in rich food over the holiday.  Enjoy! INGREDIENTS: 1/2 C. Water 1 large Onion, finely chopped 3 cloves Garlic, crushed 3 large Leeks, sliced into rounds 2 heaped tsp ground Cumin 1 thumb-size piece of organic Ginger, grated 1 litre Vegetable Stock OR             Water + 3 Golden Bouillion cubes 4 Sweet Potatoes, peeled and chopped 2 C/400 ml. of Coconut or Nut Mylk  Salt, and freshly ground Pepper METHOD for Making the Soup 1. Bring water to boil in a large saucepan. Add the onions and cook for 2-3 minutes, stirring now and then. 2. Add the garlic and leek and cook gently for 3-4 minutes, stirring often. Mix in the cumin and cook for another 2-3 minutes. 3. Add the grated ginger, then the stock or water. Bring to t...

  This potato-cabbage soup is a lovely vegetarian dish for St. Pat's day-- or, as the Irish chef states: "on a Sunday afternoon with a sandwich and a Guiness!" Watch the video HERE for details about amounts and how-to, but here is a shopping list:  *cooking oil *onion *garlic *small cabbage *Yukon Gold potatoes *vegetable broth or 3 bouillion cubes + water or just water *fresh thyme or fresh dillweed *Salt and pepper Make it a good one!  ~Cynthia

Today's soup recipe is a delectable vegan chowder (or veggie stew) adapted from the book by Mike Anderson, " The RAVE Diet & Lifestyle " a simple enough transitional diet from the less-than-healthy Standard American Diet (SAD) to recipes for delicious foods that actually heal dis-ease.  Mike is also the author of Healing Cancer From the Inside Out (book and film) and the award-winning film Eating. <--watch free on Youtube. We heartily approve of his recipes and will be adapting them here from time to time for your eating health and pleasure! Ingredients to serve 6: 2 C. diced stewed organic tomatoes 2 C. organic vegetable broth 2 C. chopped kale 1 C. cooked brown rice or organic quinoa 2 C. cooked low-sodium organic chickpeas 1 C. chopped organic onion 1C. chopped organic red pepper 1 1/2 C. filtered water 1/2 C. chopped organic leeks 1/3 C. sliced raw organic almonds 1 T. paprika 2 tsp. vegetable broth for sautéing 2 bay leaves Instructions 1.Warm the broth over m...

When I wrote this recipe I was staying with my son in the beautiful Eastern Townships of Quebec. It was fall, the leaves were scarlet, the temperatures were pleasant (although it did rain and blow at night).  My son and his buddies are mushroom savvy.  I cannot overemphasize the importance of not picking and cooking/eating unknown mushrooms. The term "wild mushrooms" for this recipe refers mostly to the cooking style and ingredients used to prepare the store-bought mushrooms so that they resemble the taste and fragrance of wild mushrooms. This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.)   Ingredients: *1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc. See the bottom warning about using unknown mushrooms.)  * 6 Tablespoons (T.) Butter or Virgin Coconut Oil  * 2 C. Carrots, chopped to 1"  * 2 C. Celery, chopped to 1"  * 2 C. Onion, chopped in...

  This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed).  This soup is vegan and gluten-free. INGREDIENTS: 2 medium onions, chopped 4 cloves garlic, chopped 1/2 teaspoon dry dillweed filtered water to  cover (about 1 inch above vegetables) 3 C. Frozen Peas A sprig of leaves from Fresh Thyme, or about 1/4 teaspoon of dry Thyme 1 teaspoon - 1 tablespoon Miso (to taste) Salt and Pepper to taste 1/2 C. nut, soy or oat milk This soup is highly digestible because it doesn't contain any visible fats or oils.  We are adherents of Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! * Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so.  Add in the peas an...

Okay, so the above picture of the Easy Creamy Celery Soup looks as if some ink has leaked along the one side of the bowl... well, it's an artistic shadow, and I like it.    This smooth and creamy soup is a wonderful tasty addition to any winter-y day.  Easy to make if you have a blender.  If I use the Instant Pot, I do everything on Sauteé- never even put the lid on the thing.  Done in a jiffy. But, otherwise, just cook it in a soup pot like you normally do. However, I am getting ahead of myself! Proceed to Ingredients... ...............  INGREDIENTS: 1/2 C. Water 1/2 Yellow Onion, sliced 1/2 Bunch of Celery (or more, if you wish), chopped (Reserve the Leaves) 1 small peeled Potato, diced 1 small Bay Leaf 2 C. Vegetable Broth (I put 2 cubes of my homemade Golden Boullion in 1 3/4C. Hot Water) 1 C. Water 1/2 C. Full-Fat Coconut Milk (or other non-dairy milk-- the coconut milk does work best) 1/2 C. Fresh Parsley (Optional) Salt to Taste Garnish with Celery L...

  This delicious bean-sauerkraut soup preserves the probiotics by adding in, and blending, sauerkraut at the end of the cooking process. I am very cognizant of the delicacy of the enzymes in the sauerkraut, and am reluctant to cook the heck out of it as a result. I am so happy for the Vita-Mix that allows me to add the sauerkraut at the end and to "cook" without undue heat (through the friction of its motor-driven rotor at 240 mph). Other high speed  Ingredients: 1-2 tablespoons Olive Oil (or 2 cubes Golden Bouillion ) 1 large Onion, chopped 3 ribs of Celery, chopped 4 large Carrots, chopped 2 cups cooked Beans (your choice) 2 cups Tomato Spaghetti Sauce or Stewed Tomatoes 8 cups Vegetable Broth or Water 2 cups Sauerkraut 1-2 teaspoons Fresh Thyme herb, or to taste METHOD:  **In a large soup pot, heat the Oil and saute the Onion and Celery until golden (alternatively, use bouillion and 1/2 cup warm water for oil-free cooking) **Add the Carrots, Beans, Tomato Sauce, and Ve...

Savor the rich, layered flavors of my Harvest Pumpkin Stew,  a vegan twist on traditional beef stew, served in a tender pumpkin shell!  Argentina is not a country that pops to mind when one thinks of Vegan or even Vegetarian fare. Argentina is renowned for its beef-eating, the average consumption of which is something like 150 pounds annually... My beef-raising brother and his wife went to Argentina just to see their famous wandering herds and horses. They had a wonderful holiday. It turns out that they DO actually have some marvellous vegetarian restaurants, probably because they have a large cosmopolitan tourist industry and have hopped on the bandwagon with the rest of the Global community (yay!). I'm featuring a really yummy Vegetable stew, an adaptation of a beef stew. If you are a lover of beef, I would be surprised if you were not delighted to find that you don't actually miss the meat in this particular multi-flavoured vegan stew. Enjoy! Ingredients: 1 large Onion, cho...