Creamy Pumpkin Carrot Curry Soup ( Plant Based)

Happy Halloween everyone!!! I wanted to create a simple pumpkin recipe and was working with minimal ingredients in my kitchen, because I haven’t made it to the market this week.

So I had a pumpkin sitting on my dining table and I wanted to create something yummy with it. Grabbed some carrots, soaked some cashews and prepared this delicious super easy soup!


1 small sized pumpkin ( the smaller ones work best for cooking) or use 1/2 can pumpkin puree

2 large carrots peeled and diced

1 teaspoon better than bouillon vegetable base soup broth

1 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon coconut sugar

Salt and pepper to taste

1/3 cup cashew cream ( soak 1 cup cashews for at least an hour drain and add to high speed blender. Add in 1/3 cup water and blend to a creamy consistency)

3 tablespoons water


Slice the pumpkin in half take out the seeds only and place face down on a baking sheet. Bake for 25 minutes. Scoop out 1 side of the cooked pumpkin and add to your high speed blender. Add in carrots 1/3 cup cashew cream, seasonings, broth mix and water. Blend to a a creamy consistency. If you have a vitamix blend the soup to heat and fully cook on the high setting. If not then add to a pot and heat thoroughly. Once cooked add the soup to the other half of the pumkin.



Spicy 3 Bean Vegetable Soup ( Plant Based)

I love soup! It’s now fall in New Jersey, but the weather has been in the mid 70’s for all of fall. Still enjoy a nice bowl of soup no matter what the weather.

Seeing I love to cook, I was super excited to share this yummy recipe with a friend I met through facebook. He gave it 2 thumbs up!!

As usual minimal ingredients. I like to keep spices basic since most spices I add to my recipe are already in your house or easy to buy.

Onto the recipe!!!

Ingredients for spicy soup:

1 can black beans

1 can red kidney beans

1 can pink beans

1/2 cup crushed tomato sauce

4 cups water

3 tablespoon better then bouillon low sodium vegetable stock ( not sure what this would taste like with another broth)

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon paprika

1 teaspoon chili powder

1 teaspoon cumin

Few shakes of cayenne pepper

1/3 teaspoon sriracha

1/2 tablespoon coconut sugar

1 1/2 cup organic corn

2 1/2 cups chopped spinach

1 red bell pepper diced

1/2 large yellow onion chopped

2 tablespoons organic canola oil or use an oil of your choice or if you are oil free omit


In a pan heat the oil then saute the onion and red bell pepper until onion is translucent and pepper becomes a bit soft. Cook about 5 minutes.

Add the can of black beans and 1/2 cup of crushed tomatoes to your blender and blend until combined. In a large pot add in the soup stock and 4 cups water and bring to a boil then set to simmer. Add in the puree of the black bean blend now add in the sauted onion and pepper, and corn and spices and bring back to a boil then set to simmer on low. Simmer for 12 minutes. Now add in the red kidney beans, pink beans and let soup cook for 15 minutes. Now add in the spinach and let cook for 5 to 10 minutes.


Spicy Vegetable Black Bean Soup (Plant Based)

Hopefully you checked out the previous post of my eggplant lasagna post and all the yummy other recipes I created from that dish with the leftover. If not please check it out.

I had to get creative with the leftover eggplant vegetable cream sauce I made so I created a spicy soup. Super easy and I can’t wait to have what’s left for my supper tonight.


1 cup diced eggplant

1/2 cup diced yellow onion + 1/3 cup diced onion leave separate

1 cup diced red bell pepper + 1/3 cup diced red bell pepper leave separate

1/3 cup cashew cream of be lazy like me at times and just throw in soaked cashews it will work just fine.

1 cup tomato sauce ( if you aren’t making this from the recipe of leftover eggplant sauce) if you have the leftover sauce then only add 3 tablespoons tomato sauce.

1 cup water

1 tablespoon better than bouillon low sodium vegetable base soup broth. Use what you wish I just don’t know what the taste will be if not using this broth mix.

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sriracha (optional)

Few shakes red bell pepper flakes

1 can black beans or use 1 cup fresh cooked beans

Directions :

If you saw the previous post of my eggplant lasagna this is from leftovers. If you didn’t make the lasagna or don’t like eggplant omit. Simply cook the eggplant, onion, red bell pepper in a pan until fully cooked. Add in the tomato sauce and heat in pan. Transfer the sauce to a high speed blender and add in cashew cream and seasonings. Once you have the cream sauce transfer to a pot and add in the water, tablespoon soup broth and seasonings. Now is when you add in the onion and red bell pepper left out of the cream sauce. Add those to the soup bring to a boil. Then let simmer until the onion and pepper are soft and cooked. Then add in your black beans and let the soup simmer until beans are cooked. Let cool then serve. Makes 2 servings.


P.s. this was a difficult recipe to explain seeing it came from leftovers of another recipe. Hope you enjoy it!

Eggplant Lasagna ( Plant Based)

I don’t eat eggplant very often, not sure why because it’s quite delicious! Was looking in my fridge to see what to whip up for dinner and the thought of eggplant lasagna came to mind.

As always I don’t really care to put a ton of time into preparing my meals so this was a quick throw down.

Minimal ingredients as I love to live by when preparing a recipe, because to be honest if it tastes amazing with minimal typically in my kitchen ingredients then why get fancy rummaging through food markets finding more for no apparent reason?

So if you want a pasta free lasagna you came to the right post.


1/2 of an eggplant sliced into thin slices

1 cup diced red bell pepper

1/2 cup diced yellow onion

1 cup tomato sauce choose one of your favorite jar sauces

1 teaspoon chopped garlic

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Sriracha ( optional ) for added flavor


If you have a grill pan then add the slices of eggplant and grill on both sides. If not then just use a regular pan. You want them cooked well, but you will be baking this at the end to fully cook them. While you are preparing the eggplant in a sauce pot add in the sauce, onion, pepper, and seasonings. You want to make sure the sauce is thick so it will hold up to making a lasagna to thin and no pretty lasanga. Cook until onion and pepper are softened. Once eggplant is mostly cooked form the lasagna. Form the lasagna on a baking dish then bake at 350° for 15 minutes. Let cook and enjoy. I topped mine with almond parmesan cheese. A nice homemade plant based cheese or store bought would go quite well with this. You will have leftover sauce if you make one serving. Don’t fret over that issue keep scrolling and see what delicious creations I did with the leftover sauce.

You can use it as a pizza topping adding in leftover eggplant chunks and a bit of more sauce. Refer to my gluten free oat crust or almond oat pizza crust recipes on past posts. I still had left over sauce. So scroll some more.

I blended the chunky vegetable sauce in my vitamix and added in some cashew cream about 1/3 cup and transferred it to a pot and cooked in chopped spinach. Yes I now had leftover of that sauce so refer to my next recipe post dedicated to that. Fyi it’s quite yummy!


Quinoa , Banana Breakfast Mash ( Plant Based)

Was not sure what to name this, so I went with Brekfast Mash. Works for me!

I’m currently working on going grain free. So soon this blog will be grain free post, I’m still using what’s left of my grain flours and oats. Once those are used up hello grain free life.

I’m going grain free, because personally I don’t digest grains well. Causes stomach bloat, exhaustion, mood issues, so now that I made the connection grain free it is.

Quinoa is a seed so it’s technically not a grain and I seem to handle eating it well.

I wanted a quick breakfast and my go to is usually oats. Well I came up with a healthy quick fix to that. So I present quinoa, banana breakfast mash.


1 ripe banana

1 /2 cup quinoa ( prepare as per directions on container )

1/2 tablespoon coconut sugar

1 teaspoon cinnamon


Mash banana in a bowl, cook quinoa, once quinoa is fully cooked add it to the bowl of mashed banana and add in cinnamon and coconut sugar. Easy peasy!


Mixed Berry Banana Nice Cream (Plant Based)

Today was a Sunday, all morning to myself day. So I woke up cleaned my apartment, did some yoga, then I wanted a quick healthy second breakfast. Amazing part of eating a plant based diet is I can have ice cream whenever the heck I want, and not feel guilty.

This is fully of healthy yumminess! This will leave you satisfied without the guilt of store bought processed ice cream and what better way to get servings of your daily fruit intake in. Win win!


1 cup frozen mixed berries ( save money tip buy in bulk at Costco or Bj’s)

2 frozen bananas

2 tablespoons cacao powder or use cocoa or carob just fiddle with measurements.

1/4 cup non dairy milk


Simply blend in your high speed blender or food processor.



Beet Smoothie (Raw, Plant Based )

So I bought some beets and the fruit market this past weekend, and completely forgot about them. Once I remembered I had them, I wanted to create a smoothie. I’ve juiced beets before, made nice cream with them, veggie burgers, and steamed them, not sure why I never concocted a smoothie with them.

So today I chose to make a really yummy, and pretty beet smoothie. Oh man was this delicious!


1/2 of a beet ( peeled)

1/3 cup of frozen pineapple

1/3 cup frozen cherries

1 frozen banana

1/2 cup almond milk

1 teaspoon cinnamon

Directions :

Add all the ingredients to your high speed blender and watch the magic happen before your eyes. When it’s all blended pour in glass and drink up!

Makes 2 small servings or if you are going at it solo drink it all in one serving!