Red Lentil Coconut Curry Soup

I have a soup muse. My Uncle Jim, aka The Most Interesting Man in the World, was a fan of Chuck Todd’s “White House Soup of the Day” segment on The Daily Rundown. If one of the soups intrigued my uncle, he’d call me up and ask if I had a recipe.  We started with Carrot Dill Soup and Gazapacho over the summer but I was saving this rich, creamy bowl of  Red Lentil Coconut comfort for cozy Fall weather. It’s officially sweater weather here in the PNW, so bust out the soup pots and fire up the burners!

Red Lentil Coconut Curry Soup
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Quick cooking red lentils make this soup perfect for healthy weeknight meals. You get big, rich flavors but it's super easy to whip up.
Serves: 4
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 small carrots, chopped
  • 1 cup red lentils, rinsed and drained
  • 1 15oz. can fire roasted diced tomatoes
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon ghost curry powder (more to taste)
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon coconut oil
  • salt & pepper
  1. Heat coconut oil in a large pot over med-high heat
  2. Add onions, ginger and garlic, sauté for 1 minute
  3. Add carrots, season with salt & pepper
  4. Add curry powder, stir until fragrant.
  5. Add vegetable broth, stir and scrape any brown bits off the bottom of the pot
  6. Add red lentils. Cover pot and cook on medium heat for 10 minutes
  7. Add diced tomatoes,Sriracha and coconut milk, mix well.
  8. Cover and cook for 20 minutes on medium heat
  9. Taste the soup and adjust seasonings
  10. Blend half of the soup mixture until smooth, return to pot and mix well.
  11. Garnish with chopped cilantro


Pineapple Salsa Recipe

Pineapple Salsa
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This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Cuisine: Raw Vegan
Serves: 6-8
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.


Curry Rice

Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.

Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally  I mix it up with raisins, dried apricots or cherries.

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Vegan Takoyaki

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Thai Coconut Soup Recipe

Thai Coconut Soup Recipe
Prep time
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Total time
Serves: 4
  • 1 can coconut milk
  • 2 cups no-chicken broth
  • 2-3 stalks lemongrass, sliced
  • 3 kaffir lime leaves
  • ¼ cup Thai ginger (galangal), rough chopped
  • 3 Hawaiian chilies split open with seeds
  • 3 cloves garlic, smashed
  • 1T Sambal Olek
  • 1T lime juice
  • 2T Coconut sugar
  • 1 tsp ground coriander
  • 1 cup seasoned shiitakes [See Braised Shiitake recipe]
  • 1 cup fresh cilantro leaves
  • For garnish:
  • Lime wedges
  • Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
  • Chopped tomato
  1. In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
  2. Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge

Fermented Tea Leaf Salad Recipe

The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.

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Tropical Baklava Recipe

Coconut, pineapple and macadamia nuts made all of my vegan baklava dreams come true. Bite through the flaky layers of fillo and this sweet treat transports you to a tropical beach.

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Holiday Nut Nog Recipe :: The Simply Raw Kitchen Cookbook

This velvety vegan Holiday Nut Nog is solely responsible for getting me in the mood to wrap presents and finish up my Christmas cards. I was sent a copy of Natasha Kyssa’s The Simply Raw Kitchen cookbook and the book literally opened itself to this page.

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Guest Post: Hannah of Lavender Lunchbox – Comforting Kale Salad with Zesty Sesame Vinaigrette

What I love most about the holidays is that it’s a time ripe with the essence of both past and present. In these weeks between Thanksgiving and Christmas, this remains more true than ever. I used to always wonder why and how and who thought it was a good idea to “put” two such grand holidays so close together (isn’t one enough?!), but I now know that it was a brilliant idea.

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Food Art :: Rudolph the Rice Cake Reindeer

My friends with kidlets are always asking for easy food art tutorials, so here’s one to get you in the holiday spirit. I made Rudolph the Rice cake Reindeer out of simple ingredients I had in my kitchen. Cut the rice cakes and bananas for the little people and they can put the rest of this festive vegan snack together…easy peasy.

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