This soup is a modified ancient recipe to be vegan and still has beneficial properties.
One pound of baby bok choy washed and separated (cut any large leaves in half) (the grocery was all out of baby bok choy, so I got two sizeable bok choy bunches and cut them in half, horizontally and vertically)
- 4 ounces of vermicelli rice noodles (1 large package seemed to work perfectly)
- 3 ounces of shiitake mushrooms, sliced (I used a whole box)
- One medium garlic clove, finely chopped (I put in 4 cloves to up the immune boosting capabilities, and because I love garlic!)
- One teaspoon of fresh ginger, finely chopped (I used two medium-sized nodes)
- Four slices of sun-dried tomatoes, finely diced
- 4 cups of vegetable broth (I like the Better Than Bouillon vegetable stock)
- Juice from 1/2 fresh lemon (I used bottled organic lemon juice)
- 1/4 cup of olive oil (I used a blend of extra virgin olive oil and coconut oil, the coconut oil is sourced from the Philippines and benefits local farmers)
- Pinch of red pepper flakes
- Season with salt and pepper
- Place a large (12 – 14″) deep sauté pan over medium/high heat.
- Add oil and heat it until hot but not smoking.
- Add mushrooms and cook for about 2 minutes or until they begin to have some color.
- Add bok choy and cook just until they begin to wilt.
- Add chopped garlic, ginger, and pepper flakes and cook until the garlic begins to have some color (a minute or less).
- Add the broth, the lemon, and the sun-dried tomatoes and cook for a few minutes more until fragrant and the broth begins to bubble.
- Add the rice noodles and cook until soft but still a bit firm.
- Season and serve and Enjoy your legendary Happy Soup!
You can use almost any bean, I prefer pink or red, but I’ve seen this done before with black or white beans. (This is not the traditional method, but it works very well for the refried novice)
1) Soak Beans in Water for 24 hours
2) Rinse and thoroughly wash soaked beans
3) Saute a whole bulb of Garlic & Onion in a pressure cooker Adding garlic 5 minutes after the onion.
4) Add Beans, 3 bay leaves, and ample water. Pressure Cook for 45 minutes (can also slow cook or use a very large cooking pot)
5) After Cooked Fully, Strain the Beans
6) Pan Fry in a large saute pan till desired crispness or lack thereof. Crush beans to desired firmness as well. Enjoy your Vegan Refried Beans!
1 c. quick-cooking oats
1/2 c. almonds
3/4 c. unsweetened coconut flakes
3 tbsp. maple syrup
1/4 tsp. kosher salt
1/2 c. almond butter
3/4 c. coconut milk
1 1/4 c. granulated sugar divided
2 c. cashews (soaked overnight, drained, and rinsed)
1/2 c. refined coconut oil, melted, plus more for the pan
2 tsp. pure vanilla extract
1 (8-oz.) container of vegan cream cheese
3 c. fresh or frozen raspberries, divided
- Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
- Grease the bottom of an 8″ or 9” spring form pan with coconut oil and press the crust evenly into the bottom.
- Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
- In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
- Pour the filling mixture into the crust and chill in the freezer for at least 3 hours or overnight.
- Make the fruit topping: Bring 2 cups raspberries and the remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until the sauce is slightly thickened about 8 to 10 minutes. Let cool, then fold in the remaining 1 cup of berries.
- Assemble the cake: Remove the cheesecake from the springform pan and let thaw at room temperature for 1 hour before spooning raspberry topping all over the cake.
Recipe by Cory Lucid
Assisted by Karina Lucid
1 cup almond flour, finely ground
2 tablespoons cocoa powder
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon maple syrupMix the almond flour, cocoa powder, and sea salt with a fork in a medium-sized mixing bowl. Then add in the coconut oil and agave nectar until well combined. The mixture should be like a thick paste.Pudding:
1 can of full-fat coconut milk
1 ripe avocado
2/3 cup coconut palm sugar
2/3 cup raw cacao
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
Other Directions: Open the can of coconut milk upside down and separate the liquid from the cream. Scoop out the cream into a food processor. Add the remaining ingredients. Blend to creamy, delicious, wonderfulness!!!