Cauliflower-Asparagus soup


I made this soup as a little taste of spring! A delicious cauliflower-asparagus soup. Not only is it lactose-free but it is vegan as well!

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  • 2 tablespoons of nutritional yeast
  • head of cauliflower
  • half a bunch of asparagus
  • 32 oz of vegetable broth
  • one large sized onion
  • 4 cloves of garlic
  • salt, pepper, and chili powder to taste

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  1. Cut up the cauliflower, asperagus, garlic, and onion.
  2. Put in the soup pot with a little bit of oil on a medium heat for 5 minutes or so
  3. Add the vegetable broth and bring the soup to a boil
  4. Once it is boiling, let it simmer for 15 minutes or so – until the vegetables are soft
  5. Add the nutritional yeast, salt, pepper, and chili powder
  6. Let the soup cool a little bit and then use an immersion blender until the soup is smooth- if you do not have an immersion blender you can use a regular blender
  7. Serve and enjoy! If you are a big fan of spicy food, you can add siracha or a different type of hot sauce.

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Vegan Brownies


So I was looking for a dairy-free brownie recipe for a dinner party I went to a few nights ago. I thought I was going to have an easier time finding just dairy-free, but most of them were also vegan, which works just as well!  This recipe comes from All-Recipes, and I added a few other spices to the mix.

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  • 2 cups of flour
  • 2 cups of sugar
  • 1 cup of water
  • 1 cup of oil
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili powder (next time I’ll add more to give it a little more of a kick)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for a bit and then cut into squares before devouring the whole tray.

Raspberry-Mint Sorbet (21+)


Happy Valentine’s Day!

I know it’s cold outside, but sorbet is delicious at any time of the year. Sometimes sorbets have vodka in them to help with the texture, but I experimented with tequila because vodka is my least favorite alcohol.

  • 2 packages of frozen raspberries
  • package of fresh mint, chopped up
  • 1 cup or so of sugar
  • cheese cloth
  • 2 or 3 shots of tequila (not for drinking… unless you decide otherwise)
  • 1/2 cup water
  • juice from 1/2 of a lemon
  1. Thaw the raspberries in a bowl with hot water, then drain the raspberries.
  2. Add the sugar (you can add more depending on how sweet you want the sorbet), chopped up mint, tequila, lemon juice, and water
  3. Using a blender or immersion blender, blend all of the ingredients until smooth. Then led the mixture sit in the fridge for about an hour or so for all the flavors to combine
  4. After it’s out of the fridge, put all of the liquid in the cheese cloth  and strain to get rid of the mint leaves and raspberry seeds (not something you want stuck in your teeth!)
  5. Once the liquid is smooth, place in shallow dishes, and put in the freezer. Every few hours check the texture and mix it with a fork so it freezes better.
  6. Enjoy!
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The sorbet turned into a combination of sorbet and an icee, but still extremely delicious

Easy-delicious-marinated Green Beans


This is another recipe from the “Abrams’s Family Cookbook.” An extremely easy and beyond delicious green bean recipe.

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boiling the green beans


  • 2 parts soy sauce (1/4 c)
  • 1 part sesame oil (1/8 c)

Blanch green beans in boiling water (3 minutes)

Drain beans in colander and immediately immerse in cold water with ice cutes to stop them from cooking.

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Green bean ice bath


Toss with the soy sauce/sesame oil mixture

Marinate for a few hours or overnight

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Serve and Enjoy!

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Spicy Superbowl White Bean Dip


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This year I decided to go the healthy, lactose-free route for the Superbowl party I’m going to. I found a spicy Asian white bean dip and decided to change the recipe a bit


  • 2 15 oz cans of white beans
  • 4 tablespoons of Siracha
  • 2 tablespoons of olive oil
  • 1/2 cup water
  • 2 teaspoons sesame oil
  • 2 cloves of garlic
  • 2 teaspoons of lemon pepper
  • 1 teaspoon minced onion
  • 1/2 teaspoon parsley flakes

Directions (wait for it… this is going to be tricky…)

  1. Put all of the ingredients in a blender
  2. Serve with pita chips, veggies, or any other type of snack
  3. Enjoy! Go Football!

Lactose-free Butternut Squash Bisque


It is cold outside- especially in my home state of Minnesota, where most schools do not have school tomorrow.

So for all of you staying warm inside, you should make this delicious, vegan, lactose-free, gluten-free bisque 🙂

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  • Butternut squash
  • 32 oz of vegetable broth
  • 3 carrots
  • 2 onions
  • 4 cloves of garlic
  • salt, pepper, oregano, chili pepper, adobo to taste


  1. Cut up the squash, onions, garlic, and carrots and put in the pot with a little olive oil at a medium high heat for about 5 minutes
  2. Pour in the broth, put a lid on it and bring to a boil for 15-20 minutes or until the vegetables are soft
  3. Using an immersion blender, blend all the vegetables until smooth
  4. Season with salt, pepper, oregano, chili pepper, and adobo to your liking
  5. Serve, enjoy, and stay warm

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