Main Dishes

Fabulous Veggie Curry Soup

It’s soup season! I just made my first pot of the season and had to share! It was so creamy and delicious!


5 large carrots peeled

1 bunch celery

1 head of cauliflower

2 yellow onions

1/2 cup cashews

1/2 cup nutritional yeast flakes

2 boxes of broth

TBL butter

TBL garlic and ginger

2 tsp curry and turmeric

Soak cashews in 1 cup of water for a few hours. Put butter in stockpot until melted. Add chopped onions. Cook on medium until browned. Add carrots and celery. Stir often for 5 mins. Add one box of broth. Add chopped cauliflower. Cook until carrots are soft. During this time, put cashews in small bullet type blender with nutritional yeast flakes and garlic. Add 2 cups of broth. Mix until blended completely. Add to pot of cooked veggies. Add the rest of the broth and spices plus salt and pepper and ginger. Bring to a slow boil for 20 mins. Enjoy!!!

Stuffed Poblano Peppers

Cut 4-6 peppers in half- take off the stem and take out the seeds. Put them cut side down on a baking sheet. Broil on high for 5-7 minutes- you want the skin a bit charred.


1 red onion

1 can of beans

 goat cheese- 2 oz

Trader Joe's taco seasonings-1/3 of packet

 salsa- 1/2 cup

4-6  poblano peppers(which are mild peppers)

pepita seeds

In a skillet, finely dice a red onion and saute' in olive oil until browned. Next add beans of your choice! I've used black beans, pinto beans, re-fried black beans with jalepenos- any will work great. Along with some cheese. I use about 2 oz. soft goat cheese as it melts great and is easy to incorporate- but any cheese will work. Next add some rice- I use brown but you can't go wrong with any variety of rice. I also add some taco seasoning mix from Trader Joe's to give it some great flavor along with some salsa. Stir all together and flip the peppers over and fill each half with the mixture, sprinkle with pepita seeds and enjoy!

Serves 3-6