Souped up soup: Spicy creamy tomato basil coconut milk soup

On a cold rainy day I crave warm tasty comfort food. The first thing that comes to mind is a grilled cheese and tomato soup. Oh yeah. And while my taste buds crave the bread and cheese, my digestive system does not. So I decided to soup up my tomato soup so it can stand as a hearty meal on its own. This vegan soup is made with tomatoes, carrots, cauliflower, celery, leeks, coconut milk and my kale beet green almond walnut pesto. Creamy. Nutritious. Warm. Rich. Satisfying.

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Lettuce wrap it up for the day: Soy-free Asian inspired mushroom, nut, seed, veggie lettuce cups

Today is the Chinese new year – year of the monkey. On my way home I smelled mushrooms cooking in some sort of soy sauce and it made me crave something Asian with mushrooms. I have really grown into mushrooms over the last few years. I used to hate them…all the way into adulthood until I finally tried a dish at one of my favorite vegetarian restaurants in New York City called Zen Palate. It was called mushroom forest and and was a chopped medley of shiitake, wheat gluten or soy, celery and other goodness that was eaten in a lettuce shell. Since coming to Calfornia, I have been making┬ásomething similar, but without the wheat gluten or soy, and that is full of nuts and seeds for protein. It is shiitake, kale, carrot, pumpkin seed, sunflower seed, pine nut medley served in a lettuce wrap. And it was perfect for a new year celebration.

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