We have options for morning, lunch, or any time of day. Plant based means more than salads in so many ways these days. Come check us out Healthy Done Better and find out how you now have better choices locally or through our website. Stop in or shop online.
1 (14.5 ounce) can petite diced tomatoes- not drained, OR about 1 cup diced fresh tomato
½ teaspoon salt
2 bay leaves
OPTIONAL: season with cumin or pepper to your liking to give additional flavor. Or add some fresh parsley leaves.
VARIATION: substitute chicken broth for the vegetable broth and add 1 cup diced ham for a non-vegan more hearty soup
Pre-soak dried beans: overnight or for 8 hours in a pot of water covering the beans 2 inches with water. A quicker way to pre-soak your dried beans is to put them into a pot covered with 2 inches of water and bring to a simmer for 2 minutes. Then remove pot from the heat, cover and let steep for 1 hours. Drain beans after soaking.
Prepare vegetables (wash and cut accordingly). Heat olive oil in a large pot over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until softened and translucent, about 8 to 10 minutes.
Stir in drained beans, broth, tomatoes, salt and bay leaves. (If adding ham to recipe, stir it in too). Bring to contents to a boil; cover; reduce heat to low, and simmer covered for 2 – 2 ½ hours or until beans and vegetables are tender. Remove bay leaves; serve and enjoy.
NOTE: Refrigerate leftover for 3-4 days or freeze for up to 3 months. Soup tends to thicken some as it cools. Yields about 12 cups. Just as tasty eaten chilled vs warm.
If you need to cook this soup super super fast, cook it in an instant pot it takes only 30 minutes. Pre-soak the beans and prepare the vegetables as described in step one and two. Then add all recipe contents to the instant pot, cover with the lid and seal to lock. Use the manual pressure cook mode and set timer to 20 minutes. After let the pressure release naturally for 10 minutes and then change the valve to “venting” to release the rest of the pressure. Once pressure is fully released open the lid; remove bay leaves; serve and enjoy!
Try these veggie powders. Add them to your morning smoothie, stir them into your hot cup of tea, mix them into some hummus, or bake them into a muffin mix. We currently offer 4 oz bags of beet, kale, and spinach powder…all organic and 100% pure!
Nutritional yeast is a deactivated yeast that is a popular vegan food product. It has a cheesy, nutty, and savory flavor and is often used to give vegan food a cheesy flavor. Nutritional yeast is said to boost energy, protect against cell damage (aka cancer) and lower cholesterol. It’s typically fortified with Vitamin B12, so it’s a great vegan source of B12.
Some simple ways to incorporate nutritional yeast into your diet include:
Use it as a popcorn topper
Sprinkle it over soup or pasta
Mix it into your homemade hummus
Add it in as you cook up some scrambled eggs
One of the most common things to do with nutritional yeast is to make a cheese sauce. Here is a Vegan Cheesy Pasta Recipe:
DIRECTIONS: 1.) Cook pasta according to package, prepare sauce while the pasta cooks 2.) Heat the oil over low heat then stir in flour to make a paste. 3.) Slowly add in the nut/soy milk and heat, stirring frequently, until semi thickened. 4.) Then stir in the nutritional yeast, mustard, turmeric, garlic and salt. 5.) Heat for a minute or two, then stir in cooked pasta. (Adjust seasonings to taste.) Serve & enjoy!
Here is a great Vegan Butter Recipe:
⅓ cup room temperature refined coconut oil
1½ tbsp extra virgin olive oil
3 tbsp aquafaba (**liquid from a can of garbanzo beans)
DIRECTIONS: 1.) Add aquafaba and vinegar together and blend until it begins to get frothy & thick (for best result use an immersion or high-speed blender). 2.) While blending, slowly drizzle in the coconut oil and then olive oil. Continue blending until it thickens to a mayonnaise consistency. 3.) Add in nutritional yeast, turmeric, and salt until combined and smooth. 4.) Store in an air-tight container in the fridge overnight to firm. 5.) Use on toast, on corn on the cob, or in any other way you would use butter. (makes about 1 cup)
Need some quick sides for dinner tonight? We have you covered! Try one of these superfood and veggie blends. Each have complementary flavors and are lower sodium, vegan-friendly, non-GMO, and all-natural. Veggies with benefits!
Tommy’s Superfood Frozen Sides
Seasoned Brussel Sprouts
Seasoned Root Fusion
Mild Chili & Garlic Seasoned Cauliflower & Green Beans
Lemon & Garlic Seasoned Super Greens (My Favorite!)
Tempeh is a nutrient-dense soy product that is often used as a meat alternative due to its high protein content. This flax tempeh has 18g of protein, is loaded with fiber, and is made from only 4 ingredients. Bake it, grill it, marinate it or simmer it in your favorite stir-fry dish.
Kelp is known to be high in antioxidants such as manganese and zinc, which means it helps protect against heart disease and cancer. Kelp is also a rich source of iodine, so it can help regulate your metabolism and thus aid in weight management.
Instead of cooking the traditional carb loaded noodles, try one of these kelp varieties. Each has a recipe recommendation on the package if you are looking for some inspiration.
Organic dark cacao coconut cookies that are vegan, gluten-free, and only have 5g of sugar. Yum! Don’t forget to pick up some fresh milk from Calder Dairy while you’re here; it pairs great with this chocolaty mouthful.
Personally, I think it would be great to make homemade cheese. Mmm. Now you can because we sell cheese making kits… a Mozerella & Ricotta Cheese Kit and a Vegan Cheese Kit. It’s easy, everything you need is included in the box except milk. Pick up your kit today and become a food DYI-er and make your very own cheese.
If you are a DIY-er by heart or simply like DIY projects, you may also be interested in our other starter kits:
Individual & Family Sprouting Kits (check out our post on how to sprout)
Do you have a difficult time getting your greens in? How about trying some Kale Chips?!! One bag of Brad’s kale chips is equivalent to 1/2 lb of vegetables. The daily recommended intake for vegetables is 3 cups for men and 2 1/2 cups for women, so you would be well on your way with a bag of these kale chips.
We have kale chips in a variety of flavors: nacho, vampire killer, cheese it up and naked. The kale chips we carry are all organic, gluten-free, vegan, and keto-friendly. These crispy, crunchy, flavorful, organic kale chips are a great (healthy) way to get your green veggies.