Vega’s Chef takes on Cream of Broccoli & Cauliflower Soup

We had the privilege of trying this decadent Cream of Broccoli and Cauliflower Soup at the Vega Headquarters last week courtesy of their in house chef, Morgan Shupe. It was the perfect accompaniment to our big salads from the salad bar: lettuce, spinach, kale, quinoa, sprouts, mushrooms, tomatoes, cucumber, avocado, chickpeas, and drizzled with Vega Continue Reading …

Roasted Pepper + Coconut Milk Soup

For the Fall/Winter seasons, one food item stands out above the rest for me – soup.  I love, love soup. I think I could live on soup alone, if needed, and never grow tired of warm broth flowing down my throat and warming my belly…did that sound weird?

Corn-on-the-cob with Coconut Milk

Nothing says summer like corn-on-the-cob!  This Tanzanian recipe is a really unique and delicious version of the classic North American backyard fare, from the One World Vegetarian Cookbook.  It’s a definite crowd pleaser and easy to prepare…and we’ve asked this before but…has there ever been something made with coconut that wasn’t delicious?

Thai Stuffed Portobello Mushrooms

A long-time supporter (and friend) of The Vegan Project, Krystle Charlton, contributed this next recipe after repeated requests from us to share her amazing dishes we are always seeing on her facebook page.  She just made this one up the other night to satisfy her craving for portobello mushrooms and coconut milk.  All this amidst Continue Reading …

Potato & Pea Yellow Curry

This is a super basic curry recipe.  I cheated and used curry powder instead of the traditional custom blend of fragrant seeds that makes a true Indian curry.  Don’t worry, I will soon enough post a traditional Indian curry recipe, but until then, this version is tasty, just a little bit spicy and simple to Continue Reading …