Tag Archives: vegan

Pumpkin & Corn Curry Soup

This post is part of the Virtual Vegan Potluck. Click on the Back and Forward links at the bottom of the page to go directly to the previous and next recipes. =)

I *love* this soup. You can make it as spicy or mild as you like (I like it HOT), it’s pretty much fool proof, and it’s delicious. Honestly, I was never a huge pumpkin fan. That was until I made this soup and pumpkin dumplings one year for Thanksgiving. This almost tastes like a creamy potato soup or a corn chowder. It makes good lunch by itself, and a great soup to dip (vegan) grilled cheese in.

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1+ tablespoon red curry paste
1 15-oz can pumpkin
1 15-oz can Fire Roasted Diced Tomatoes with Green Chiles
1 can roasted corn kernels
1/2 cup Jalapeno- Cilantro Salsa*
1 cup vegetable broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
cilantro, to taste
1 teaspoon agave
lime juice, to taste


*The original recipe called for jalapeno-cilantro salsa, but I buy jalapeno salsa and mix in cilantro paste to taste.




I like to use at least 1 tablespoon of curry paste, but you can add as much as you like. Since curry pastes can have varying degrees of heat, try adding as directed on the packaging. For this one I used 2 tablespoons and it had a good kick.


Curry paste


Heat the olive oil in a heavy pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute.

Curry paste, garlic, olive oil


Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.


Corn and pumpkin


Add the broth. Heat through to a simmer, and add the coconut milk. Season with sea salt and ground pepper, cilantro and agave. Heat through gently and bring to a slow simmer.



Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.



This soup goes great with Cheddar Bay Biscuits. For this meal, we decided to dip in some homemade crusty bread and grilled cheese made with Daiya mozzarella.

Vegan Fling   Virtual Vegan Potluck   Foodie McBooty
Chocolate filling

Chocolate Filled Coconut Bites

I like to think of these as fake little macaroons, or Mounds bites. They’re my go-to snack when it’s 8 o’clock at night and I’m craving something sweet. They take about 5 minutes to prepare and 10-13 minutes to bake and only use 3 ingredients.

Chocolate Filled Coconut Bites

(The thing on the right is a “dirty diaper”. It’s a crescent roll filled with chocolate chips.)

Makes 16 bites.


Pillsbury Crescent rolls (or store brand)

Chocolate chips (I use Enjoy Life vegan chocolate chips)

shredded coconut

 Chocolate filling


Preheat oven to 350°F.

Roll out the dough. Roll each triangle into a ball and then divide that dough into two smaller balls (unless you want larger ones). You should have 16 small dough balls.

Flatten each dough ball and put a group of chocolate chips in the middle. Fold up the sides and roll into a ball again.

Roll in coconut.

Bake on an ungreased baking sheet for 10-13 minutes.


For a “dirty diaper” simply spread chocolate chips all along the inside of the crescent roll and roll up like you would normally.

Dirty Diaper
Dirty Diaper


Egg Nog French Toast

Vegan Eggnog French Toast

Happy December everyone! I can’t believe Christmas will be here before we know it. To get in the holiday spirit a few weekends ago I made the best french toast ever with eggnog…well rice nog. I was a little skeptical at first but the Rice Dream Rice Nog is delicious (as is WestSoy Chocolate Peppermint Stick). I made it again this past weekend with Silk Pumpkin Spice soy milk and it was even better. It’s a pretty simple recipe. I used apple sauce and arrowroot as a thickener, and nutmeg, cinnamon and vanilla for a little extra spice. That’s it!

You’ll need: 


1/3 cup of nog of your choice

2 teaspoons arrowroot

3 teaspoons apple sauce

dash of cinnamon

dash of nutmeg

dash of vanilla


Mix everything together, add more arrowroot or apple sauce if it’s too liquid-y.

 Dip the slices of bread quickly into the mixture. If you soak it too long it will be soggy.

Melt margarine or non-dairy spread of your choice on hot pan.

Cook bread for 3-4 minutes on each side over medium heat.

You should have enough liquid for 4+ slices of french toast.

Enjoy with agave nectar and a glass of nog!