Cheesy Vegan Broccoli Soup

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Cold days are perfect for soup! Warm, hearty, it just feels so good and when it's savory and filling, all the better. If you love pimento cheese and broccoli, this one's for YOU!

1 cup broccoli cut in small pieces
1 carrot cut in small pieces
1 tomato cut in small pieces
1/4 cup sweet green pepper
1/2 cup sweet red pepper
3/4 cup cashews
Salt to taste
Garlic and onion powder to taste
1 Tbsp. sweet paprika powder
1 Tbsp. olive oil
1 Tbsp. chicken style seasoning (vegan)
1 tsp. nutritional yeast (to increase cheesy flavor- optional)
1 Tbsp. cornstarch


Fill half of the glass of the blender with water, add th cornstarch, and process all the vegetables in this water till smooth. Pour into a pot and add the rest of  the ingredients, except the olive oil.
Cook for 30 to 40 minutes. Add the olive oil before serving. Great with crunchy Pita chips!

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Vegan Saucy Potatoes With Lima Beans

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5 large red potatoes, peeled and cubed in large chunks
1/2 cup red peppers
1/2 cup green peppers
1 cup frozen lima beans thawed
1 cup tomato sauce
Salt to taste
1 Tbsp. garlic powder
1 medium sized onion, peeled and sliced
2 Tbsp. sweet paprika powder
1/4 tsp. oregano
1/4 tsp. sweet basil
1/2 coriander seed, ground
1/4 cup olive oil (about 3 Tbsp.)


Prepare as follows: In a sauce pan, cover all these ingredients with water, adding the potatoes.
Cook until potatoes are tender, adding water by little bits, if necessary. (Don't let the potatoes dry out!)

Note- You can add the cup of lima beans to the pot while they are still frozen and let them thaw as they cook, but you must consider the thawing time in your preparation. They are delicious either way, and dropping them in while still frozen saves you one step.







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Super Tasty Quinoa Pancakes

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These are totally amazing! They are not only flavorful but also wholesome and nutritious. And they are super easy to make. You can use these pancakes for lunch with a sauce or vegan sour cream or any vegan cheese of your choice. You can use them as a side for baked potatoes or yams, you can also have them with bread. Enjoy!

3/4 cup quick oats
1 cup cooked quinoa
1 1/2 canned or cooked garbanzos or chickpeas
1 large potato boiled
1 carrot, peeled and sliced
1 tomato, chopped
1 small onion, peeled and sliced
1/2 cup walnuts
1/4 cup sweet red pepper strips
1/4 cup sweet green papper strips
1 1/2 cups all purpose flour or more
4 Tbsp. sweet paprika powder (for flavor and rich color)
2 Tbsp. vegan chicken style seasoning
1/2 tsp. garlic powder or to taste
Salt to taste
1 Tbsp. olive oil plus more to cook with
1 cup water or less


In a food processor or blender, put some of the water (ONLY enough to actually make the machine work) and the pepper strips, the tomato, the onion, quinoa, garbanzos and walnuts, and process into a smooth paste.
Scrape into a bowl, add the rest of the ingredients. You MUST have a thick mixture, so ONLY add enough water to end up with a thick mixture. Heat up a heavy skillet that has been barely "painted" with olive oil, and drop
the mixture into it with very large spoonfuls. Wait until it sets before flipping. Cook till golden brown on both sides.

You can use them as is, topped with pasta sauce, vegan gravy, vegan cheese sauce, or vegan sour cream (you can chop some chives into this one!) You can also cut them into pieces and add them to sandwiches or wraps, with your favorite fillers.


Bon App├ętit!


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