Spiced Red Lentil- Kale Soup

Serves 4 | 20 minute prep | 30 minute cook


  • 1 teaspoon coconut oil or olive oil
  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 3 stalks celery, diced
  • 1 bay leaf
  • 1 1/4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon smoke paprika, to taste
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 (14 ounce) can diced tomatoes, with their juices
  • 5 to 6 cups vegetable broth, plus more as needed
  • 1 cup uncooked red lentils
  • sea salt and freshly ground black pepper
  • 2 handfuls destemmed torn kale leaves

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is translucent. Add the celery, season with salt, and sauté for a few minutes more.

Add the bay leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Sauté for a couple of minutes, until fragrant.

Stir in the tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard the bay leaf.

Stir in the kale and cook for a few minutes more, until it has wilted and serve.

Sourced from: Liddon, Angela.  “On the Mend Spice Red Lentil-Kale Soup.”  The Oh She Glows Cookbook.


Balsamic Vinaigrette

Makes 3/4 cup


  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt, or to taste
  • freshly ground black pepper

Combine all ingredients in a jar, screw on the lid, and shake. The dressing will keep for at least 2 weeks.

Sourced from: Liddon, Angela.  “Effortless Anytime Balsamic Vinaigrette.”  The Oh She Glows Cookbook.

Creamy Cashew Grits with Garlic Chips and Greens

Serves 4 | 10 minute prep | 30 minute cook


For the grits

  • 1/2 cup raw cashews, soaked overnight
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup finely chopped onion
  • Coarse sea salt, to taste, up to 1 teaspoon
  • 4 cups vegetable broth, divided
  • 3/4 cup organic yellow grits

For the greens

  • 1 pound greens (dandelion, kale, arugula, or spinach), torn into bite-size pieces, washed and dried
  • 1 1/2 tablespoons extra virgin olive oil
  • 5 large garlic cloves, sliced thinly
  • 1 teaspoon raw organic cane sugar
  • 1/4 teaspoon coarse sea salt
  • 3 tablespoons apple cider or red wine vinegar

To make the Creamy Cashew Grits

Drain and rinse cashews and place in a blender with 1/4 cup water. Blend until smooth; set aside. (Add more water to blender as needed to get it to blend.)

Heat oil in a medium frying pan over medium heat. Add onion and salt to taste and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside. (The amount of salt you’ll use depends on how salty your broth is.)

Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low.

Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and salt to taste and cook, whisking constantly, until thickened, another 10 minutes.

Stir in creamed cashews and onions. Cover and cook on low, stirring occasionally, until grits are soft and fluffy, about 15- 20 minutes.

To make the greens

In a medium skillet, combine the oil and garlic. Turn the heat on low and simmer until the garlic is crispy and golden brown, 5 to 7 minutes. With a fork or slotted spoon, transfer the garlic to a small plate and set aside.

After all the garlic is removed, raise the heat to high and quickly add the sugar, salt, and apple cider vinegar to the skillet. Stir until the sugar has dissolved, about 1- 3 minutes.

Lower the heat to medium, add the greens, and stir until wilted. Serve the greens over the grits and garnish with the garlic chips.

Recipe by: Bryant Terry | http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288

Fiesta Potato Crisps

25 minute prep | 35 minute cook | makes about 30 crisps


For Potato Crisps

  • 2 russet potatoes, unpeeled, sliced into 1/4 inch rounds
  • 1 tablespoon grapeseed oil
  • sea salt and fresh ground pepper

For Walnut Taco Meat

  • 1 cup walnuts, toasted, if preferred
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Cashew Sour Cream

  • 1 cup of cashews soaked overnight
  • 1/2 cup to 1 cup water, depending on desired thickness
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon plus 1/8 teaspoon sea salt, or to taste

To Assemble

  • 1/2 cup to 3/4 cup salsa
  • 2 to 3 green onions, thinly sliced
  • freshly ground black pepper

To make the Potato Crisps: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with grapeseed oil. Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.

Roast the potatoes for 30 to 35 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.

To make the Walnut Taco Meat: In a small food processor, combine all ingredients and process into a fine crumble.

To make the Cashew Sour Cream: drain and rinse the cashews, then add them to a blender with the rest of the ingredients and blend on high until smooth.

To assemble, top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of the walnut taco meat, salsa, and green onions, in that order. Garnish with pepper and serve.

Source from: Liddon, Angela.  “Taco Fiesta Potato Crisps.”  The Oh She Glows Cookbook.

Edamame Hummus

Makes 4 cups


  • 2 cups shelled edamame, thawed if frozen
  • 1 cup cooked (or rinsed) chickpeas
  • 1/2 avocado, peeled and chopped
  • 3 small cloves garlic, finely chopped
  • 1/4 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons avocado oil
  • 5 teaspoons sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup water

In a food processor, combine all the ingredients. Mix until smooth. Add a little more water if it’s too thick.

Sourced from: Sourced from: Brazier, Brendan. “Edamame Hummus.” Thrive Energy Cookbook.

Cream of Tomato Soup with Roasted Chickpea Croutons

Serves 4 | 20 minute prep | 30 minute cook


Chickpea Croutons

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 teaspoon coconut oil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon sea salt

Tomato Soup

  • 1 tablespoon olive oil
  • 1 small to medium yellow onion, diced
  • 2 large cloves garlic, minced
  • 1/2 cup raw cashews, soaked overnight
  • 2 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes, with their juices
  • 1/4 cup oil packed sun dried tomatoes, drained
  • 3 to 4 tablespoons tomato paste
  • 1/2 to 1 teaspoon dried oregano
  • 3/4 to 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 and 1/2 teaspoon dried thyme

Make the Chickpea Croutons: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with paper towels. Place the chickpeas on the paper towels and place a couple of paper towels on top. Roll them around until any liquid on them has been absorbed. Discard the paper towels.

Transfer the chickpeas to a large bowl and stir in the oil, oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.

Bake for 15 minute. Give the pan a shake and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.

Let cool on the baking sheet for at least 5 minutes. The chickpeas will crisp up as they cool.

Make the Tomato Soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, or until the onion is translucent.

In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun dried tomatoes, and tomato paste and blend on high until smooth.

Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

Sourced from: Liddon, Angela.  “Cream of Tomato Soup with Roasted Italian Chickpea Croutons.”  The Oh She Glows Cookbook.