Split Pea Soup


  • 7-8 cups vegetable broth

  • 16 oz dried split peas

  • 1 medium onion, quartered

  • 1 carrot, roughly chopped

  • 1 ½ cups fresh spinach

  • 1 bay leaf

  • 2 cloves garlic

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tsp. Liquid Smoke

Add all ingredients to slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. When soft, remove the bay leaf, and put the rest of the soup in a blender (in batches) and blend until smooth. Add more water or vegetable broth if soup is too thick. 

This recipe also works well in a pressure cooker. Add all ingredients to the cooker. Set on high pressure for 10 minutes. Then proceed with other steps.

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White Bean Chili

  • 1 large white onion chopped
  • 3 Tbsp Vegan chicken-style seasoning
  • 2 Tbsp minced garlic
  • 2 7 oz cans diced green chilies
  • 1 10 oz can diced tomatoes with green chilies
  • 1 Tbsp minced jalapeno (canned or fresh - no seeds)
  • 2 tsp salt
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • ½ - 1 tsp cayenne powder (or to taste)
  • ½ tsp ground black pepper
  • 6 cups great northern beans soaked overnight and rinsed’
  • 4 bay leaves
  • 1 ½ cups soy curls broken into small chunks or no evil foods chicken preppers.
  • 1 ½ cup tofu sour cream


Place all ingredients except the tofu sr cream in the pressure cooker add 8 C water.

Put lid on and lock.

Program to high pressure for 16 min.

Prior to serving stir in tofu sour cream and serve.

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Creamy Tomato Soup


2 quarts vegetable broth

2 28-oz. cans diced tomatoes

1 15-oz. can diced tomatoes

3 cups chopped carrots

2 large yellow onions, quartered

1 large clove garlic chopped

3/4 cup raw cashews

3 large pitted dates

1/2 tsp. cayenne pepper (or to taste)

2 tsp. seasoned salt

2 Tbsp. dried oregano

1 Tbsp. dried basil

1 tsp. dried thyme

1-2 Tbsp balsamic vinegar

1/2 cup fresh basil, oregano or parsley, chopped



Place ingredients (except fresh herbs) and only 1 quart of the veggie broth in an Instapot* or other programmable electric pressure cooker. Set for 10 min on high pressure. Once pressure has released. Blend soup with 2nd quart of veggie broth in high speed blender (you'll have to do this in batches) and blend until very smooth. Pour everything back in the pot and heat on low for a few minutes. Taste and adjust seasonings. Just before serving add the fresh herbs or a drizzle of Balsamic vinegar. The benefit of the pressure cooker is that you can add all the ingredients in the morning, and come home to warm soup that just needs to be blended!

If not using a pressure cooker put all ingredients into a large pot and bring to a boil, then turn down heat and simmer until tender. 

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Asparagus Leek & Mushroom Chowder

Serves 10-12


6 cups fresh mushrooms, sliced
6 large leeks, diced
2 10 oz packages of frozen asparagus, thawed
6 TBSP whole grain flour
1 tsp salt
4 cups unsalted oil-free vegetable broth OR 4 cups of water w/ 3 TBSP of vegan chicken-style seasoning
1 16 oz bag of frozen super sweet white corn
4 cups of non-dairy mik
1 cup of cashews*, soaked overnight or at least four hours


Sauté mushrooms, leeks and asparagus in a bit of vegetable broth until tender (about 10 mins).
Put vegetable broth or water with vegan chicken-style seasoning in blender with flour salt-and cashews* blend well and stir into sautéed veggies. Add corn and milk, and heat until thick and bubbly - heat thoroughly but do not boil.
Add fresh ground black pepper to taste

*omit cashews if on a strict Cardiovascular disease reversal program.

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