Chickpea, Mushroom & Wild Rice Soup


I love soup in the winter. I also love it in spring or summer. I’m a huge soup fan. I used to eat at panera bread really often and order the “you pick two” with a bacon turkey bravo and a bowl of the chicken and wild rice soup. Then I moved to Okinawa, went vegan, and making a veganized version has been on my to-do list. So the other day when my husband offered to make dinner, I have him a list of instructions and ingredients and sent him off to do the dirty work. The end result? Magic. In my opinion this is better than the panera bread soup. It certainly has more nutritional value, and no animals were harmed! Take notes, Panera Bread!


4 cups of vegetable broth
1 large yellow or white onion, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 cloves of garlic, minced
1 carrot, diced
1 cup celery, diced
1 &1/2 cups mushrooms, halved
1 tablespoon olive or grapeseed oil

3/4 cup of cashews
1 cup of water (seperate from boiling water)

1 14 oz can chickpeas, drained and rinsed
1 cup of cooked wild rice

Firstly, cook your rice according to the package instructions. I personally used Bobs red mill wild & brown rice mix.

Next, lightly sauté the carrots and celery in the oil for about five minutes. Then add the broth, seasonings and the rest of the veggies. Leave it to cook on medium heat.

While the soup is cooking, add your cashews to a small pot full of water and boil for about 20 minutes. After the time is up, strain the nuts and add them to a blender with 1 cup of water. Once the mixture is smooth, add it to the soup.

Add the rice and chickpeas to the soup and heat through. Serve immediately. I recommend eating this with some garlic bread. Enjoy!



Buckwheat soba soup

It has been quite some time since my last post! My apologies. I’d say I’ve been busy, but since my last post I’ve watched every episode of homeland and I read at least three books. I return to you a wiser blogger and better vegan, however. I successfully hosted and created an entire vegan thanksgiving meal from scratch.


So here I am, back with a great recipe that I’m excited to share with you. Whilst shopping recently in the Asian section of the grocery store I came across buckwheat noodles and dried shiitake mushrooms. I decided to make a soup using the two, assumed it would be fairly mediocre and just enough warmth to defrost my toes, as it was a dreary, disgusting day outside and I was rain soaked. So I went home and threw in a little of this, a little of that… And suddenly I made an amazing bowl of awesomeness. Don’t you love when that happens? You’re not even trying to make something awesome and then suddenly you find yourself eating half of it and barely leaving any leftovers for your husband. Be prepared to use both chopsticks and a spoon while eating this. It’s one of those meals.

Buckwheat soba soup
Serves 4 as a dinner, 8 as a side

5 cups of water
3 cups mushroom stock
6 whole dried shiitake mushrooms, cut into strips with kitchen scissors
8 cloves of garlic, minced
2 cups kale, shredded
2 cups shelled edamame
1/2 block of extra firm tofu, diced
3 tablespoons sesame oil, divided
3 tablespoons of nori
10 ounces of buckwheat noodles
1/3 cup white miso
4 tablespoons of soy sauce
2 green onions, whites and greens

Sauté the garlic in your soup pot with one tablespoon of the sesame oil for about three minutes. Next, add the water, broth, and shiitake mushrooms. Bring to a boil and then simmer for about fifteen minutes. Next add the noodles, the nori, and the edamame, bring to a boil then cook on medium for about ten minutes. Turn the heat to low, then add the rest of the ingredients, and give it a stir. Your soup is done! Enjoy!


The “Bomb Hearty”, the best vegetable soup ever


I’m sick. It sucks. I felt it coming on. Scratchy throat, flem, coughing. It’s not fun. I don’t know where it came from but I’m doing my best to make it go away. Lots of tea, and of course soup. This was a team effort. I gave my husband instructions and he followed them to the T. He’s the one who named the soup the Bomb Hearty after our favorite actor, Tom Hardy. I married a pretty amazing person if you couldn’t tell already. So without further blabbering, I give you the Bomb Hearty.

Bomb Hearty Vegetable Soup
Makes 6 servings as a side soup, three servings as a dinner soup

1 yellow onion, sliced
6-7 cloves of garlic, minced
1 can of fire roasted diced tomatoes
1 12 oz can of garbanzo beans, rinsed
1 carrot, chopped
1-2 ribs of celery, chopped
2 cups of chopped kale
3 cups of vegetable broth
1 Tablespoon red pepper flakes (if you don’t like heat, use 1/2 a tablespoon or none at all because this is SPICY!)
2 teaspoons onion powder
2 teaspoons garlic powder
1 Tablespoon dried oregano
1 Tablespoon dried thyme
1/2 teaspoon dried rosemary
1 Tablespoon dried basil
2 teaspoons dried turmeric (optional, but recommended because its so good for you)
1 teaspoon black pepper
1/2 teaspoon of salt
2 teaspoons chia seeds (optional, but recommended. you don’t notice them.)

Just throw everything in the pot. Don’t sauté it before. This is the Bomb Hearty. It’s called hearty for a reason. Sautéing the veggies beforehand will make them softer than necessary. Anyways, throw everything in the pot, bring it to a boil. Let it boil for about three minutes, then put the heat on medium low and cook for about 20-25 minutes. Voila! It’s done. Serve it up in a bowl and get your Kleenex box ready, because if you got heavy handed with the red pepper flakes your nose is going to run! Which if your sick and stuffy like me, is totally welcomed. Enjoy!