Chunky Potato Split Pea Soup

Warm up in the winter with this delicious, warm and comforting soup. 


  • 1 medium yellow onion (or leek), diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 2 crimini, white button, or shiitake mushrooms, diced (optional)
  • 2 bay leaves
  • 1 large or 2 small russet potatoes, unpeeled and diced
  • 1 cup split peas (or lentils)
  • 4 cups water, or as needed
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt, or as needed
  • 1/2 tsp black pepper, or as needed
  • 1 tsp paprika
  • 2-3 Tbsp nutritional yeast, optional
  • 1 Tbsp olive oil
  • 1 cup cooked rice (optional)


Step 1

Saute onion, carrot, celery, and mushroom if using in olive oil over medium low heat for 3-4 minutes until softening and fragrant. Add bay leaves and potatoes and cook 1-2 minutes more, stirring to coat.

Step 2

Add split peas and water and bring to a gentle boil. Lower to a simmer and cover the pot cooking until potatoes and split peas are soft, 20-30 minutes. Remove bay leaves. Season with salt, pepper, balsamic, paprika, and nutritional yeast if using. If adding rice, stir in now and let heat through. Adjust seasoning to taste and serve with crusty bread, crackers, or salad. You can also blend this soup for a creamy version!


Winter Wonder Tonic

WINTER IS HERE! That also means that the greater risk for sickness is here too! Prep your body from colds with this amazing tonic packed with vitamins.


  • 1 Lemon
  • 1 Orange
  • 1 Tbsp fresh Ginger
  • 4 - 5 Cardamom pods
  • 1/4 tsp peppercorn
  • 1 Cinnamon stick
  • 6 cups Water
  • Your choice of sweetener


Step 1. Slice orange and lemon. Crush the Cardomom pods. Remove outer skin of Ginger and chop it.

Step . Combine all ingredients to a pot and bring to boil. Once it boils, cover the pot and reduce heat. Let it simmer until the citris fruit have softened.

Step 3. Serve with your choice of sweetener. 




Pumpkin Stuffed Shells with Sage Cream

Fall means everything pumpkin right? 


  • One package of shells (you'll use about half)
  • For the Tofu Ricotta
  • 1 package of extra firm tofu (14oz), pressed
  • 1/2 teaspoon salt 
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon cornstarch mixed with 1 Tablespoon warm water
  • 1 Tablespoon lemon juice
  • Pepper to tatse
  • For The Pumpkin Filling
  • 1 can of pumpkin
  • 1/4- 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon ground cloves
  • 1 teaspoon maple syrup
  • 1/2 teaspoon smoked paprika
  • For the Sage Cream
  • 1 cup cashews soaked and drained (soaked at least 2 hours)
  • 3/4 cup non dairy milk
  • 1 Tablespoon miso paste
  • 3/4 teaspoon garlic powder
  • 1/4 heaping cup of fresh sage, roughly chopped


Step 1. Cook shells until done, drain and set aside

Step 2. For the Tofu Ricotta You're tofu should be pressed, meaning you have gotten out as much water as you can. This can be done by gently squeezing it then wrapping it in paper towels or dish towels with a book on top for 30 minutes. Or just squeeze out what ya can and move on!

Step 3. Add all tofu ricotta ingredients together, combine and set aside. This is tofu, crumbled up with your hands, cornstarch and water, salt, basil, oregano, nutritional yeast, lemon juice, and pepper. 

Step 4. For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, salt, nutmeg, cloves, maple syrup, and smoked paprika.

Step 5. Fill shells with tofu ricotta and pumpkin fillings then put in the over for 15 minutes at 350° While that cooks, make your sage cream.

Step 6. For the Sage Cashew Cream blend until smooth all it's ingredients and set aside. This is the soaked and drained cashews, milk, miso, garlic power, and fresh sage. 

Step 7. Once shells are done, drizzle with Sage Cashew Cream and...

pumpkin shells

Potato Lentil Turmeric Soup

This is the BEST soup for a cold or rainy fall day. As winter approaches, we want to make sure you have a plethora of great soup options


  • 2 cups potatoes, unpeeled and cubed (russet or yukon gold)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, chopped
  • 1" piece of ginger, peeled and chopped
  • 1 cup red lentils
  • 4 cups vegetable broth (about 1 carton)
  • 1 Tbsp cumin seed, whole
  • 1 Tbsp brown mustard seeds
  • 1 tsp salt, or more to taste
  • 1 Tbsp medium-high heat oil
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • pinch cayenne pepper if desired
  • optional: 1 cup canned coconut milk, for added creaminess


Step 1. In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds and cumin seeds. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn

Step 2. Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.

Step 3. Add salt, black pepper and turmeric to taste. If using coconut milk stir in to incorporate now. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches once the soup has cooled a bit. Keep warm on low heat. Freezes well!