Recipes

Coconut Cream of Mushroom Soup

Coconut Cream of Mushroom Soup

A rich and earthy coconut cream of mushroom soup that’s easy to make yet incredibly delicious. Perfect for mushroom lovers and those looking for a comforting soup with a touch of sweetness from coconut milk.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • pan
  • Immersion blender or countertop blender

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 8 ounces 227 g button mushrooms, sliced
  • 8 ounces 227 g portobello mushroom caps, sliced
  • 2 tablespoons 30 g minced garlic
  • 2 cans 14 ounces, or 414 ml each coconut milk
  • Salt and pepper to taste
  • Shredded coconut for garnish

Instructions

  • Melt the butter in a pan and sauté the mushrooms and garlic for 7 to 10 minutes, or until the mushrooms shrink by about half.
  • Add the coconut milk, bring to a boil, then reduce to a simmer and cook for 15 minutes.
  • Using an immersion or countertop blender, purée until smooth.
  • Season with salt and pepper to taste and garnish with shredded coconut.

Notes & Wine Advice

Serving Tip:

Serve with a side of crispy bread or over steamed rice for a fuller meal. Garnish with fresh herbs for added flavor and color.

Wine Advice:

Pair with a light, crisp white wine like Pinot Grigio or a smooth Chardonnay to complement the creamy coconut and earthy mushrooms.

Nutrition values

Calories: 280 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 22 g | Sugar: 6 g
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Course; Main Course / Soup
Cuisine; Asia / Indonesia / Thailand
Diets; Dairy-Free / Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Rustic Potato Leek Soup

Rustic Potato Leek Soup

This hearty, rustic potato leek soup with tender chunks and earthy flavors is the perfect cozy dish for any meal. Easy to make, comforting to eat, and absolutely delicious!
Couverts4
Preparation 10 minutes
Preparation time:40 minutes
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Equipment

  • pot
  • Immersion blender or countertop blender
  • stirring spoon

Ingredients

  • 2 leeks
  • 2 tablespoons 28 g nondairy butter
  • 2 tablespoons 8 g finely chopped lemongrass
  • 4 cups 940 ml vegetable broth
  • 1½ pounds 690 g russet potatoes
  • Salt and pepper to taste

Instructions

  • Cut the leeks into ¼-inch (6-mm) slices, using most of the leek, up to where it forks into separate leaves.
  • Add the butter to a pot and melt over high heat.
  • Add the leeks and lemongrass and sauté until browned, about 2 minutes.
  • Add the vegetable broth, deglaze the pan, and bring to a boil.
  • Add the potatoes, reduce the heat to a simmer, and cover.
  • Simmer for 30 minutes.
  • Using an immersion blender or countertop blender, blend until smooth but still slightly chunky.
  • Season with salt and pepper to taste.

Notes & Wine Advice

Serving Tip:

Serve in bread bowls or with a side of crusty bread for a filling, satisfying meal.

Wine Advice:

Pair with a light white wine like Sauvignon Blanc or a chilled Chardonnay to complement the earthy flavors of the soup.

Nutrition values

Calories: 190 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 6 g | Sugar: 4 g
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Course; Main Course / Soup
Cuisine; French
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut Free / Soy Free / Vegan / Vegetarian

Coconut Curry Carrot Soup

Coconut Curry Carrot Soup

This creamy, coconut curry carrot soup is rich and velvety, packed with flavors and a perfect vegan comfort food. It’s quick, satisfying, and nutrient-rich!
Couverts5
Preparation 5 minutes
Preparation time:15 minutes
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Equipment

  • pot
  • Immersion blender or countertop blender
  • stirring spoon

Ingredients

  • 2 cups 470 ml vegetable broth
  • 1 can 14 ounces, or 414 ml coconut milk
  • 1 pound 455 g peeled carrots
  • 1 tablespoon 6 g yellow curry powder (store-bought or homemade)
  • 1 tablespoon 15 g minced garlic
  • Salt and pepper to taste

Instructions

  • Add all ingredients to a pot and bring to a boil.
  • Reduce heat and simmer until the carrots are tender, about 10 minutes.
  • Using an immersion blender or countertop blender, purée the soup until smooth.
  • Serve warm, garnished with fresh herbs if desired.

Notes & Wine Advice

Serving Tip:

Serve with a sprinkle of fresh cilantro or a side of crusty bread for extra flavor.

Wine Advice:

Pair with a dry white wine like Pinot Grigio or a light red like Pinot Noir for a refreshing balance.

Nutrition values

Calories: 200 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Sugar: 9 g
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Course; Main Course / Soup
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut Free / Soy Free / Vegan / Vegetarian

“Chicken” Noodle Soup

“Chicken” Noodle Soup

A comforting, soul-warming “chicken” noodle soup made with tofu, peas, corn, and your choice of noodles. Perfect for when you need something simple yet satisfying!
Couverts4
Preparation 5 minutes
Preparation time:15 minutes
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Equipment

  • Medium-size pot
  • stirring spoon

Ingredients

  • 4 cups 940 ml chicken-flavored vegetable broth (or more for a brothy soup)
  • 1 cup 135 g fresh, frozen, or canned peas
  • 1 cup 135 g fresh, frozen, or canned corn
  • 6 ounces 170 g extra-firm tofu, cut into 1/8-inch (6-mm) cubes
  • 6 ounces 170 g dry udon, soba, or lo mein noodles

Instructions

  • Bring the vegetable broth to a boil in a medium-size pot.
  • Add the peas, corn, and tofu, and return to a boil.
  • Add the noodles and simmer for 7-10 minutes, or until the noodles are tender.

Notes & Wine Advice

Serving Tip:

Serve with a sprinkle of fresh herbs or a squeeze of lemon for extra flavor.

Wine Advice:

Pair with a light white wine, like Sauvignon Blanc, or a refreshing herbal tea for a soothing meal.

Nutrition values

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 6 g | Sugar: 6 g
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Course; Main Course / Soup
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut Free / Soy Free / Vegan / Vegetarian

Barley Chili

Barley Chili

This hearty barley chili is packed with veggies and beans, offering the perfect cozy meal for those chilly days when you need something warm and filling.
Couverts4
Preparation 10 minutes
Preparation time:45 minutes
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Equipment

  • large saucepan
  • stirring spoon

Ingredients

  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 large carrot finely diced
  • 1 large zucchini finely diced
  • 1 cup 160 g chopped onion
  • 2 large cloves garlic grated
  • ½ teaspoon coarse sea salt to taste
  • 2 tablespoons 16 g mild to medium chili powder
  • 1 tablespoon 6 g ground cumin
  • ¼ teaspoon cayenne pepper to taste
  • 2 teaspoons dried oregano
  • 1 cup 200 g uncooked pearl barley, rinsed and drained
  • 3 cups 705 ml water or vegetable broth
  • 2 tablespoons 33 g tomato paste
  • 1 can 15 ounces, or 425 g tomato sauce
  • 1 can 15 ounces, or 425 g cooked black beans, drained and rinsed

Instructions

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add carrot, zucchini, onion, garlic, and salt.
  • Cook for 5 minutes over medium heat.
  • Stir in chili powder, cumin, cayenne, and oregano.
  • Cook for 1 minute until fragrant.
  • Add barley and cook for another 2 minutes.
  • Add water, tomato paste, and tomato sauce.
  • Stir well.
  • Bring to a boil, cover with a lid, and let simmer for 35 minutes, stirring occasionally to prevent barley from sticking.
  • Remove the lid, stir in the black beans, and let the chili simmer uncovered for 10 minutes until the barley is tender and the chili reaches your desired consistency.

Notes & Wine Advice

Serving Tip:

Serve with a side of cornbread or a fresh green salad for a perfect cozy meal.

Wine Advice:

Pair with a bold red like Zinfandel or a light lager for a comforting complement to the hearty flavors.

Nutrition values

Calories: 180 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 2 g | Sugar: 6 g
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Course; Main Course / Soup / Stew
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Low Fat / Nut Free / Soy Free / Vegan / Vegetarian

Cranberry Chili

Cranberry Chili

A unique and spicy twist on traditional chili, this cranberry chili combines sweet, spicy, and savory for a dish that packs flavor in every bite!
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • large saucepan
  • stirring spoon

Ingredients

  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 cup 213 g diced red onion
  • 2 tablespoons 16 g mild to medium chili powder
  • ¼ teaspoon cayenne pepper to taste
  • 1 teaspoon ground cumin
  • 1 tablespoon 21 g agave nectar
  • 2 tablespoons 30 ml tequila
  • ½ teaspoon coarse sea salt
  • 6 ounces 170 g fresh or frozen cranberries
  • 1 can 15 ounces, or 425 g diced tomatoes with jalapeño, including liquid
  • ½ cup 120 ml water
  • 1 can 15 ounces, or 425 g cooked red kidney beans, drained and rinsed

Instructions

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add diced onion and cook until tender, about 4 minutes, stirring often.
  • Stir in chili powder, cayenne, and cumin.
  • Cook for 1 minute, until fragrant.
  • Add agave, tequila, and salt, stirring well.
  • Stir in cranberries and cook for 5 minutes.
  • Add the diced tomatoes with their liquid and the water.
  • Bring to a low boil, then cover with a lid and reduce heat to simmer.
  • Let simmer for 10 minutes.
  • Stir in the kidney beans, cover again, and let simmer for another 15 minutes.
  • If the chili is too liquid, let it cook uncovered for a couple more minutes to thicken.

Notes & Wine Advice

Serving Tip:

Pair with steamed rice, roasted sweet potatoes, or a chunk of Mole Bread for a complete meal.

Wine Advice:

Enjoy with a chilled rosé or a light red like Pinot Noir to balance the heat and complement the sweetness.

Nutrition values

Calories: 150 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 2 g | Sugar: 7 g
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Course; Main Course / Soup / Stew
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Low Fat / Nut Free / Soy Free / Vegan / Vegetarian

Chipotle Ranch Dressing

Chipotle Ranch Dressing

Mixing bowl Whisk Airtight container
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Whisk
  • airtight container

Ingredients

  • 1 cup 225 g vegan mayonnaise, store-bought or homemade
  • ½ cup 120 g nondairy sour cream, store-bought or homemade
  • 2 chipotle peppers in adobo sauce finely diced
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Combine all the ingredients in a mixing bowl.
  • Whisk together until well blended and smooth.
  • Store in an airtight container in the refrigerator for up to 2 weeks.

Notes & Wine Advice

Serving Tip:

Serve as a salad dressing, a dip for veggies or chips, or a spread for burgers and sandwiches.

Wine Advice:

Pair with a chilled Chardonnay or a smoky Syrah to balance the spice.

Nutrition values

Calories: 120 kcal | Carbohydrates: 1 g | Protein: 0.5 g | Fat: 12 g | Sugar: 0.5 g
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Course; Dressing / Side Dish / Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut Free / Vegetarian

Orange Poppy Seed Dressing

Orange Poppy Seed Dressing

Sweet, tangy, and versatile, this orange poppy seed dressing is perfect for fruit salads or the classic California Waldorf Salad!
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Whisk
  • airtight container

Ingredients

  • ¾ cup 168 g plain nondairy yogurt
  • ½ cup 112 g vegan mayonnaise, store-bought or homemade
  • ½ cup 120 ml orange juice
  • 1 tablespoon 9 g poppy seeds

Instructions

  • Whisk all the ingredients together in a bowl until fully combined.
  • Store in an airtight container in the refrigerator until ready to serve.

Notes & Wine Advice

Serving Tip:

Drizzle over mixed fruit or use as a dressing for the California Waldorf Salad for a sweet and tangy touch.

Wine Advice:

Pair with a light Moscato or a sparkling Rosé for a refreshing complement to the dressing’s citrusy sweetness.

Nutrition values

Calories: 80 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 7 g | Sugar: 2 g
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Course; Dressing / Side Dish
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut Free / Vegetarian

Orange Sunflower Dressing

Orange Sunflower Dressing

Creamy, garlicky, and versatile, this orange sunflower dressing is perfect for salads, steamed veggies, or grain bowls!
Couverts8
Preparation 10 minutes
Preparation time:5 minutes
Deel op Facebook Print Recipe

Equipment

  • blender
  • Small saucepan

Ingredients

  • ½ teaspoon cumin seeds
  • ½ teaspoon celery seeds
  • ½ teaspoon caraway seeds
  • ¾ cup 180 ml fresh orange juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ¼ cup 60 ml apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup plus 2 tablespoons 48 g roasted, salted sunflower seeds
  • ¼ cup 15 g chopped fresh curly parsley
  • 1 teaspoon coarse sea salt
  • ½ teaspoon ground black pepper to taste
  • 2 cloves garlic grated

Instructions

  • Heat the cumin, celery, and caraway seeds in a small saucepan over medium heat for 1 minute, until toasted and fragrant.
  • Transfer the toasted seeds to a blender.
  • Add the orange juice, olive oil, apple cider vinegar, Dijon mustard, sunflower seeds, parsley, sea salt, black pepper, and garlic to the blender.
  • Blend until smooth.
  • Serve chilled.
  • Store in the fridge in an airtight container.

Notes & Wine Advice

Serving Tip:

Drizzle this dressing over steamed broccoli, quinoa, or rice, or use it as a dip for fresh vegetables.

Wine Advice:

Pair with a fruity Sauvignon Blanc or a sparkling Prosecco to complement the citrus notes.

Nutrition values

Calories: 60 kcal | Carbohydrates: 3 g | Protein: 1.5 g | Fat: 5 g | Sugar: 2 g
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Course; Dressing / Salad / Side Dish
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Low Carb / Nut Free / Vegan / Vegetarian

Orange Miso Dressing

Orange Miso Dressing

Bright and zesty, this orange miso dressing is the perfect blend of citrus and umami! Deliciously versatile.
Couverts4
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Whisk
  • medium-size bowl

Ingredients

  • ¼ cup 60 ml fresh orange juice
  • ¼ cup 60 ml seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon 21 g white miso
  • 1 tablespoon 21 g agave nectar
  • 1 clove garlic grated
  • 1 teaspoon packed grated gingerroot
  • 1 tablespoon 8 g black sesame seeds
  • ¼ teaspoon fine sea salt to taste (optional)

Instructions

  • Whisk together the orange juice, rice vinegar, sesame oil, miso, agave nectar, garlic, gingerroot, sesame seeds, and salt (if desired) in a medium-size bowl.
  • Serve the dressing chilled.

Notes & Wine Advice

Serving Tip:

This dressing pairs beautifully with mixed greens, steamed vegetables, or as a drizzle for grain bowls.

Wine Advice:

Enjoy with a light Riesling or a citrusy Chardonnay to complement the bright flavors.

Nutrition values

Calories: 35 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1.5 g | Sugar: 3 g
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Course; Dressing / Salad / Side Dish
Cuisine; Japanese
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Low Calorie / Nut Free / Vegan / Vegetarian