The Legendary Happy Soup Recipe

Delicious Hot Happy Soup

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


  1. Place a large (12 – 14″) deep sauté pan over medium/high heat.
  2. Add oil and heat it until hot but not smoking.
  3. Add mushrooms and cook for about 2 minutes or until they begin to have some color.
  4. Add bok choy and cook just until they begin to wilt.
  5. Add chopped garlic, ginger, and pepper flakes and cook until the garlic begins to have some color (a minute or less).
  6. 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.
  7. Add the rice noodles and cook until soft but still a bit firm.
  8. Season and serve and Enjoy your legendary Happy Soup!



Vegan Refried Beans

Vegan Refried Beans

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!



Vegan Gluten Free RAW Chocolate Pudding Tarts

​Recipe by Cory Lucid
​Assisted by Karina Lucid

Crust Ingredients:
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!!!