Cabbage Soup 2 Ways


When I found out that last weekend was the last day for the farmers market until April I decided to go ahead a buy a couple extra heads of lettuce to freeze. But when I got them home I decided to make soup and freeze that instead. Soup is such a great meal in the Winter and it helps to keep my insides nice and toasty, especially on 3 degree days like today! And, freezing it means that I only have to cook once, freeze it, then pull it out of the freezer to reheat for another meal. Easy!

To make these recipies faster & easier purchase pre-diced carrots & celery in the freezer section. You can also sometimes find them in the produce section as well.

Here are my 2 favorite soup recipes:

Cabbage & Rice Soup

  • 1 tsp minced garlic
  • 1 tsp dry thyme
  • 1 tsp fresh black pepper
  • 1/2 cup basmati, rinsed
  • 1/2 cup shredded or diced carrots 
  • 1/2 cup diced celery
  •  1/4 head of cabbage
  • 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)
  • 2 tbsp fresh chopped dill, plus extra for garnish
  • 1/4 cup TVP (optional for protein – no need to rehydrate)Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 15 minutes or until rice is cooked . Top with extra fresh dill if desired.


Cabbage & Raisin Soup

  • 1 tsp minced garlic
  • 1 tsp dry thyme
  • 1 tsp fresh black pepper
  • 1 (15 oz) can stewed tomatoes
  • 1/2 cup diced carrots 
  • 1/2 cup diced celery
  • 1 tbsp agave nectar (for sweetener – can substitute w/ sugar)
  • 1/4 cup golden raisins
  •  1/4 head of cabbage
  • 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)

Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 20 minutes or vegetables are tender.  

Like many soups, these are much better the second day after the flavors have had a chance to meditate.



Vegetable Orzo

For the past couple of days I have been scouring online nurseries trying to decide which fruit plants and vegetable seeds to order this year. I’ve got a touch of Spring fever so I thought I’d get a early jump on it! 2 vegetables I NEVER leave out of my garden are squash and bell peppers! Which leads me to one of my favorite recipes to make with my Summer bounty. It’s also a nice treat in the Winter to help cure Spring Fever!

 You can throw the vegetables together and while they are roasting, cook the orzo 

  • 1 (160z) package Orzo Pasta
  • 1 zucchini, cut into thin 2-inch-long strips
  • 1 yellow squash, cut into thin 2-inch-long strips
  • 1/2 yellow bell pepper cut into thin 2-inch-long strips
  • 1/2 red bell pepper cut into thin 2-inch-long strips
  • 1 tbsp italian seasonings (basil, oregano)
  • 1 tsp garlic
  • 2 tbsp olive oil
  • 2 no-chick’n bouillon cubes
  • Fresh pepper to taste
  • Vegan parmesan (optional)

Toss vegetables, garlic, oil, and herbs to coat and saute until tender.

Meanwhile, bring a large pot of  water with the 2 bouillon cubes to a boil over high heat.
Add the Orzo and cook, stirring occasionally, until tender but still firm, about 9 minutes.
Drain but reserve 1/4 cup of the broth.

Combine pasta with the cooked vegetables in a large bowl, add 1/2 the reserved broth until moistened, add the rest if needed. Pepper to taste.

Sprinkle with vegan parmesan if desired.

Optional addin: vegan chicken such as Morningstar’s Chicken Strip Meal Starters. Throw it in to cook with the veggies!

Note: This is easily made into a soup! Instead of draining the orzo, through the veggies right into the pan with the broth & orzo! You may need to add a cup or 2 more broth though.

Speaking of Chili

I’m over snow and ice and cold and Winter! Even my beautiful Husky is hating the snow! We currently have 8-10 inches of snow in our backyard and he’s having such a hard time getting around in it. So, being the spoiled dog that he is, my husband went out and shoveled paths for him around the yard. Did I mention he’s spoiled?

But, there is one thing I do LOVE about Winter …. CHILI! There are many great chili recipes out there but here’s the fastest.


  • 1 can chili ready diced tomatoes (undrained)
  • 1 can italian diced tomatoes (undrained)
  • 1 can chili beans (undrained)
  • 1 can red kidney beans (undrained)
  • 1 cup water
  • 1-2 tbsp chili powder (depending on preferred spicyness)
  • 1 cup Lightlife Crumbles or rehydrated TVP (optional)

Throw all ingredients in saucepan or crockpot and let simmer 1 hour. Like the Spanish Sauce, you can heat and eat but it’s best when the flavors are allowed to mingle for awhile! Besides, you need time to go out and shovel the drive…. again!

Other optional additions: diced onions, diced green pepper, diced jalepeno, corn, black beans, diced zucchini, 1/4 teaspoon cayenne pepper for extra kick, 6 oz. extra-firm tofu cut into small pieces.

Top with: vegan cheese, crackers, vegan sour cream, black olives, cornbread

Spanish Sauce for Veggie Dogs


Growing up, on the weekends or whenever a coney dog craving hit, we’d head to the B&K stand to pick up some Spanish style coney dogs. When I stopped eating pork I would take my own beef hot dogs to the stand to replace their pork dogs. Now that I’m vegan, this recreated and veganized version of the B&K Spanish sauce does the trick! If you’re looking for a good vegan veggie dog try Lightlife’s Smart Dogs. Yves is good as well and both can be found at most grocery stores.


Spanish Sauce:

  • 1⁄4 cup + additional 1/4 cup water
  • 2 tbsp dehydrated chopped onion
  • 1 bag Gardein Beefless Crumbles (or your favorite meatless crumbless)
  • 1 cup  ketchup
  • 1 tsp sugar
  • 4 tsp chili powder
  • 1 tbsp white vinegar
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp diced garlic

In a small bowl, combine 1/4 cup water and the dehydrated onion. Let sit for at least 10 minutes. Combine the remainder of the ingredients together in saucepan or crockpot. Add Dehydrated onion and its water to pan. Allow to simmer for up to 1 hour.  If you’re impatient you can eat it as soon as it’s warm but it’s better if you give the flavors time to combine.

Spoon over veggie dogs with your favorite toppings. Also great by itself on a bun or on french fries!

Herb Butter Roasted Veggies w/ Pan Fried Garbanzo Burgers

 Vegan Roasted Veggies w/ Garbanzo Burgers

They may sound fancy but these delicious dishes are so easy to make!
Garbanzo bean burgers

  • 1 cup garbanzo beans (chickpeas), drained and mashed (pulse in food processor to make it even faster!)
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground cumin 
  • 1/8 cup whole wheat flour
  • salt and pepper to taste
  • 2 teaspoons vegetable oil

Throughly mix all ingredients together except oil in large bowl. Form 4 flat patties and fry in oiled pan over medium-high about 5 minutes on each side or until burgers are golden brown. 

Great on a bun with sliced avocado and sauteed mushrooms. 

Herb Butter Roasted Veggies

Fresh green beans taste so much better than canned and can be found in the produce department of most grocery stores.

  • 4 new red potatoes, scrubbed, rinsed, and quartered
  • 4 baby bellas, crimini or other mushrooms, cleaned and quartered
  • 2 tbsp vegan butter (Earth Balance, Smart Balance Light w/ Flax, Blue Bonnet Light)
  • 1 fresh garlic clove minced or 1/2 tsp minced garlic in jar
  • 1 tsp thyme
  • 1 tsp basil
  • 1 cup fresh green beans, trimmed and washed
  • Salt and freshly ground pepper, to taste 

Preheat oven to 400 degrees. Spray medium casserole dish w/ non-stick spray and add the mushrooms and potatoes. Melt butter in a small bowl then add garlic, basil and thyme – drizzle over veggies and toss to coat evenly. Roast until the vegetables begin to brown, about 20 minutes.
Remove from the oven and toss in green beans. Season with the salt and pepper, return to the oven an additional 10 minutes, or until vegetables are golden brown and potatoes are tender.

Makes 4 servings.

Supe Fast, Super Easy, Raw Vegan Tacos!

Easy Raw Vegan Taco Recipe

This is one of my favorite mexican dishes because it doesn’t require any cooking! That’s right, NO COOKING!!!


Raw paté:
1 cup raw pecans (not roasted, unsalted) (for best results see note below)
1/2 cup raw sunflower seeds (optional, or use 1/4 cup more pecans)
1-1/2 teaspoons cumin
2 teaspoons light soy sauce
1/2 teaspoon chili powder
3 tablespoons water

Serve with:
romaine lettuce leaves
diced tomatoes
diced avocado (1 per person)

Blend all paté ingredients in a blender or food processor until chopped (but not fully blended).

*Note: For best results: fill a jar with the pecans and add enough water to cover. Let soak atleast 6 hours or overnight.

That’s it! How is easy that! Serve on, or roll up in, a lettuce leaf and top with diced tomatoes and avocodo or your favorite toppings! Enjoy!