Category Archives: Soups & Stews

Chicken Noodle Soup :Vegan

Soup, hot soup, hearty-healthy soup for cold days is perfect for my family and yours! This recipe is easy to make. I’m sure vegetarians and vegan out there will love this recipe. Enjoy!

Classification: Vegan, non-gluten free
Good source of protein


chicken-style meat – 1 cup or 1 cup cooked garbanzos

chicken-style seasoning or country-style seasoning – 2 TBspoons

water – 5 and 1/2 cups

uncooked spaghetti – 1 cup, broken into one-inch length

Note: It is best to boil the spaghetti separately for about 5 minutes to remove the coating on it, then drain.

onion – 1 cup, chopped

dried parsley flakes – 1 TBspoon

nutritional yeast flakes – 3 TBspoons

sea salt – 1/4 teaspoon or more to taste


1. Combine all ingredients in a saucepan except onion (I don’t like very soft onion, so i prefer to mix it towards the end of the cooking). But if you don’t mind soft onion, you can combine it with the rest of the ingredients at the beginning.

2. Boil for 15 minutes until pasta is thoroughly cooked.

3. Garnish with chopped green onions. Enjoy!

You can also add other vegetables to your soup: carrots, cabbage, greens, etc.





Creamed Veggies

This is a slightly different version recipe of creamed potato. This is very simple and easy to make. If you haven’t noticed yet, I prefer less complicated dishes. With this recipe, you can pretty much use any vegetables you like to mix with your cream sauce and potatoes. Great as comfort food, or as a side dish. I can eat it at breakfast (I’m not a big fan of cold breakfast ;D) or as light supper.

Classification: Vegan


4 cups potatoes, diced
1 cup water
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup carrots, diced
1 cup peas
2 cups basic cream sauce
1 teaspoon dill (optional)


1. Cook potatoes and carrots with 1 cup of water and 1/2 teaspoon sea salt for 10-15 minutes.
2. Add cream sauce, peas and dill. Gently stir until thick. Serve hot.

Makes about 6 servings.

Vegetarian Estofado :Filipino Style

Here I am again posting another vegetarian recipe for you to try. I have lots to share with you, but I need more time to be able to do it. Anyway, one of the recipes I made last week was Estofado. After I saw two ripe plantain bananas in our fruit basket, I knew I needed to use it before it goes bad. This recipe is quite simple. If you like sweet and sour food, this recipe is perfect for you. Well, I can tell you this is much better than your ordinary sweet and sour pickles or Sauerkraut . The sweetness of banana combined with other ingredients makes the flavor rich and tasty. You may want to try this recipe at least once, then decide from there… 🙂

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Classification: Vegetarian

Good source of: protein, fiber, vitamin B6manganesevitamin Cfiberpotassiumbiotincopper . See for nutrient information of ingredients


1 TBspoon coconut oil (aside from oil used for frying banana)

5 garlic cloves, minced

1/2 cup onion, diced

12.5 oz veggie meat, about 2 cups when sliced (marinated tofu or seasoned fried gluten would work)

2 ripe plantain bananas, sliced

3/4 cup carrots, cut into inch rounds

1 1/2 cup water

1/2 cup apple cider vinegar (or lemon juice)

1/4 cup soy sauce

2 TBspoon turbinado sugar (or any real sweetener)

1-2 bay (laurel) leaf

1/4 teaspoon peppercorn

salt to taste


1. Peel bananas. Cut diagonally into three and fry until golden brown.

2. Cut veggie meat into desired sizes. About an inch size is better.

3. In a pan put cooking oil to sautee garlic until golden brown. Add veggie meat and the remaining ingredients. Cook over medium heat, stirring occasionally. Mixture should not be too dry. If you need to add a little bit of water to finish the cooking, you may do so.

Makes about 7 servings. Great with rice, baked potatoes or anything you want with it. Enjoy!


You can also put some fried sweet potato to change it up a bit.



Avo-corn-peas Soup

Do you like soup? You can give this recipe a try. When I found out that Avocado makes good soup base I did not hesitate to try making this soup. As simple as it seems, you will like the creamy flavor that blends well with the rest of the ingredients. My master taster (my husband) thought it’s really good.


Classification: Vegan
Good source of: (Avocado) pantothenic acid, fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, vitamin C. See for other ingredients nutrients information.


2 pcs ripe avocado
1/2 cup corn kernel
1/2 cup peas (or you can use what’s available, corn or peas)
2 cups vegetable broth (divided)
2 TBspoon lemon juice
salt to taste
bunching onions for garnishing (options are cilantro, mint or basil leaves)


1. Cut Avocado in half, remove pit and peel.
2. In a blender blend avocados, 1 cup broth and lemon juice until it’s smooth. Add the rest of broth and blend for another minute.
3. In a medium saucepan steam corn and peas for about 2 minutes over medium heat.
4. Pour in Avocado puree to mix with corn and peas. Heat over medium heat until thoroughly steamed (do not overcook avocado).
5. Season to taste with salt.

Makes about 4-5 servings.


You can mix different ingredients if you want to.