Hi everyone! Today’s recipe is Easy Vegan ‘Chicken’ Noodle Soup! It’s yummy, super easy, and it’s every bit as comforting as the one you grew up on, but so much healthier! It has loads of veggies, it’s cholesterol free, low in fat, and instead of chicken, you can use tofu or your fav vegan chicken substitute (recommendations coming). My whole family loves this soup, and my oldest son has even been known to request it for his birthday… in August!! It’s really that good. The recipe is definitely family sized, it makes almost 6 Qts., but I find that it never lasts more than 2 days with our family of 4! You can reduce the size if needed or you can even freeze the leftovers. The best part is that this hearty, healthy soup is really easy to make. I promise it will become a favorite with your family too!…
Creamy Cheddar Bacon Cauliflower Soup
Hi Friends! It’s raining outside (yay – rain in Southern California!!), I’ve got a fire in the fire place, and soup season is officially in full swing! I LOVE making soup, and it just doesn’t get any better than this gluten free and vegan, Creamy Cheddar Bacon Cauliflower soup! It’s a full meal by itself, although, I can’t blame you if you want to eat some crusty bread with it, and improve the situation even more with a beer… just saying’. 😉 This soup is so incredible, that it has been officially, and permanently added to my list of family favorites. It’s joining favorites like my Tortilla Soup and my Classic Chili, and my (yet to be posted) vegan Chicken Noodle Soup! I have recently developed a bit of an obsession with cauliflower, and this soup is the result! I know, I’m a little late to the cauliflower party, but I’m here now, and I’m making up for lost time! You gonna want to get this on your favorites list ASAP, so let’s talk about how you can whip up a batch of this soup in no time flat! …
Summer Celebration Tortilla Soup
Summer, Love, and the Evolution of Summer Celebration Tortilla Soup
Last week, my husband and I celebrated the day we met 31 years ago! I was working as a live mannequin at a clothing store on Venice Beach. We were 17 and 22. My husband frequented the boardwalk with his friends, and decided to try to get my number, on a bet. I had noticed him several weekends before, in a crowd of people that had gathered in front of the store, and I felt a connection with him. I was really happy when he came to the store when I got off of work. We met, started talking on the phone, and started dating and the rest is history!
So thinking back to that time, I wanted to give you a recipe that is near and dear to our hearts. This was in the early 90’s so we didn’t even have a computer, and food blogs were definitely not a thing! I had always loved cooking, and now that I had someone to cook for, I wanted to expand my repertoire a bit! Tortilla Soup was one of the recipes in one of the first cookbooks I bought. It looked so yummy, but it definitely wasn’t vegetarian. (I’ve been a vegetarian since I was 16). So I began to tinker with the recipe. My husband (my then boyfriend) loves Mexican food and this soup was an instant hit. Over the years I’ve perfected this recipe and it’s gone through many different variations. This latest one is our favorite, as it really celebrates the bounty of summer! So celebrate with us! Here’s to Summer! Here’s to wonderful summer veggies! And here’s to 31 yrs of being in love! I think that’s a lot to celebrate! 🙂
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Classic Chili (Veganized!)
What comes to mind when you think of Chili? Comfort Food, right? Chili has that wonderful, comfort food ability to make you feel that all is right with the world! It’s warm, it’s filling, and most of us grew up eating it, so there’s that home cooked meal – memory thing built into your thoughts on chili! That’s why, when I decided to make a post about chili, I decided to do a classic chili. Sure, we could get fancy and add all kind of new fangled chili ingredients, like lentils, and mangos or something, but when it comes to chili, if it ain’t broke, don’t fix it! Am I right? Let’s go with yes, at least for the duration of this post… 🙂 This recipe is not spicy either, so you can add your own heat when you’re cooking it, or if you have kiddos at the table, you can let each person spice it to their liking. I like Frank’s Red Hot Sauce with mine, and the hubby goes Tabasco or some kind of local, artisan hot sauce, he’s a bit of a connoisseur of hot hot sauces! My boys like it just as is. Another great thing about chili is that it is so versatile. I’m talking in a bowl, on top of chips with melted cheese, on a baked potato, on a veggie dog, you know where I’m going with this right? Yes! Tell me what you like to eat chili on or with, so we can all get inspired together!!
As you can see from the photos, I made some yummy (vegan/GF) cornbread with this batch! Recipe here! It takes just a few minutes to whip up, and you will be so glad you did!
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Hearty Broccoli Soup in an Instant (Pot)
It’s January and it’s cold. Even in Southern California, it’s been coldish. I’m talking days in the 60’s (don’t hate…for us, that’s cold!) and for once, lots of rain! Time to break out the InstantPot and make a big batch of comfort, I mean, soup! Broccoli soup is oh so good when it’s cold outside, and this recipe is hearty enough to call a meal. It’s healthy too! Most broccoli soups call for heavy cream, chicken stock and cheese to make them creamy. My recipe is creamy because I puree lots of veggies! We’re talking onions, garlic, broccoli, cauliflower, and a Japanese yam (or a potato) and then we add brown rice, and vegan chicken, and it’s all cooked to perfection in a broth. The chicken and rice are optional, but they really make this soup into a hearty meal. Better yet, it’s really quick and easy to make. You can make this soup on the stove top, or if you prefer, you can add the ingredients to the instant pot and go do something else while it cooks! 
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Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
