So I’m doing this crazy thing where I only eat blended food for a whole month (A personal challenge, really), I’ve had to make different soups whenever I have a savoury craving which seems to be all the time. I used to have such sweet tooth, but these past few weeks and months, actually, I’ve been craving savoury food a lot more. So what I thought would be a month of smoothies, is turning into some smoothies and a lot of soup. I’m glad I’ve been wanting savoury food though because I was able to make this soup simply because I was craving it.
For some reason this soup came out quite creamy without any sort of cream. My guess is the garlic gave it the creaminess, because roasted garlic is amazing. Fresh out of the blender it has a beautiful creamy texture.
This soup can be made into a pasta sauce too if you just let it thicken in a pot for a while, and if you like thinner soups, then just add some veggie stock or water. And if you like your tomato soup really tangy like I do, just add some lemon or calamansi, for a more Filipino style sauce, just add some coconut sugar!
I made this soup two nights in a row, so I’m listing down 2 different versions for you. It’s so simple that you really can’t go wrong with it.
Garlicky Tomato Soup
What You’ll Need:
- 10 medium Tomatoes
- 20 Cloves Garlic
- 1/2 tsp Dried Basil
- 1/2 tsp Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin Powder
- 2 Whole or 4 Halves Sun Dried Tomato
- 1,300g Tomatoes
- 2-3 Whole Garlic
- 4 Whole or 8 Halves Sun Dried Tomatoes
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 tsp Himalayan Pink Salt
- 2 Tbs Smoked Paprika
- 2 tsp Cumin Powder
- Veggie Broth ( Optional for a thinner soup)
- Air fry or bake the tomatoes and garlic until soft. The skin of the tomatoes should slightly brown. Then set aside and let it cool.
- Peel the skin of the tomatoes and place the tomatoes into the blender
- Remove garlic cloves and place into the blender.
- Place all the remaining ingredients into the blender and blend until smooth. If you’re using a Vitamix, you can just keep blending on HIGH until it’s your desired temperature. If you aren’t using a Vitamix, just place in a pot and heat until it boils.
- Serve and Enjoy!
This would pair perfectly with some garlic bread, or even some pasta. You could also top it with croutons.
Hope you like this recipe as much as I do! If you get to make it, do let me know how you like it!
Peace and Love,
P.S. Did you notice the twin tomatoes? Aren’t they just adorable?
If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.
I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!
For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!
Carrot Cake Quinoa Porridge
Good for 3-4 People
- 1 Cup Quinoa
- 2 Cup Water
- 1 Cup Grated Carrots
- 1/2 tsp Cinnamon Powder
- 1-2 Cups Coconut Milk (or preferred non-dairy milk)
- 3-4 Tbs Coconut Sugar
- 2 Tbs Chia Seeds
- Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
- Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
- Top with fresh or dried fruit, nuts, seeds, etc.
- Serve, share, and Enjoy!
Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.
I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.
Peace and Love,
I don’t think I’ve met anyone that doesn’t like pancakes. So far in my 25 years of existence, I’ve only met people that like pancakes. Probably because pancakes are delicious. They’re a great breakfast food! But conventional pancakes have eggs, dairy, or butter, which isn’t exactly healthy. So I made a delicious sweet potato pancake that is actually filling and healthy. It only has 6 ingredients too! The simpler a food is, the better in my opinion. This is also an oil-free version so it’s very low in fat, high in carbs and fiber. They might not be the regular fluffy pancake, but these are packed with nutrients.
Make this for breakfast, or a delicious snack! Best served in the company of friends or family. Food tastes better shared!
Sweet Potato Pancakes
- 1 Cup Whole Wheat Flour
- 1/2 tsp Cinnamon Powder
- 3/8 tsp Baking Soda
- 1 1/4 Cup Mashed or Blended Sweet Potato
- 3-4 Tbs Coconut Sugar (Or sweetener of choice)
- 1 1/4 Nut Milk of choice
- Mix the flour, cinnamon, and baking soda together in a bowl, set aside.
- Mix together the sweet potato, coconut sugar, and nut milk together (you can use a blender if you’re lazy like me)
- Mix both the dry mix and the wet mix until fully incorporated, best to use a spatula or wooden spoon to avoid over mixing.
- Heat up a non-stick pan and cook the pancakes on medium high. Wait for bubbles before flipping the pancakes. (If you don’t have a non-stick pan, just use a regular pan and put some coconut oil or vegan butter on the pan to prevent sticking)
- Serve with your choice of fruits, vegan syrup like rice syrup, coconut syrup, agave nectar, etc. You can also top it with vegan butter, nuts, seeds, etc. The possibilities are endless!
I hope you get to try this out and let me know how you like it!
Peace and love,
If you like the taste of coconut milk and cinnamon, then this is the perfect drink for you. I personally loooove coconut milk, I think it’s deliciously sweet and creamy. I also love to add cinnamon to anything I can add it to because of the nutritional benefits of it, and in this case, I added a lot!
Now this recipe is very similar to one of my previous recipes, but I can’t help it, I love this combination. If you know my eating habits, I tend to enjoy eating or drinking the same things for weeks at a time. If I like something, I don’t mind having it as many times as possible. So that’s what happened with this.
This is definitely a cheaper and more sustainable version if you live in the Philippines or in a tropical country where coconut milk is abundant. It also has much less ingredients and is unprocessed, unlike store bought non-dairy milks. This is also a great zero waste option if you’re also conscious about the waste you produce. I always thought that the less ingredients, the better.
- 2 cups coconut milk
- 1 cup water
- 1- 1 1/2 tsp cinnamon powder (take it easy if you don’t like cinnamon as much as me though)
- 3/4 tsp vanilla extract
- 3-4 Tbs coconut sugar or sweetener of choice (adjust to your own taste)
- Mix everything in a jar, chill, and serve on ice.
I sure hope you enjoy this recipe, let me know if you decide to try it out! #THPnourish
Peace and love,
I’m sure everyone loves pancakes. It’s such a great and comforting breakfast, really. But normally it’s not exactly the healthiest breakfast option. It’s made with processed flour, eggs, milk, and sugar and lacks the fiber that our body needs. Ever since going vegan though, I’ve learned to make healthy pancakes that can be eaten during breakfast which is high in fiber.
Of course you can also make this extra nutritious with some green powders like spirulina, moringa, barley, or even some maca powder. If you’d like to make protein pancakes, simply add some vegan protein powders like hemp, pea, or rice protein powders.
Cinnamon Oat Pancakes
Makes 6 medium pancakes
- 1 cup rolled oats
- 1/2 cup soy milk
- 1 tsp flaxseed meal
- 1/2 tsp cinnamon powder
- 2 medium bananas
- Place the oats in a blender (I use my Vitamix I bought from Vitamix Philippines) and blend into oat flour.
- Add all other ingredients and blend until smooth.
- Heat a pan on low, add some vegan butter if not non-stick.
- Place some of the batter onto the pan and cook until brown, flip and cook until both sides are brown.
- Repeat until you cook all of the batter.
- Serve with chopped fruit, seeds, nuts, vegan ice cream, maple syrup, coconut nectar or any toppings of your choice.
- Share and enjoy!
This is the perfect thing to make for the family on the weekends, and enjoy a deliciously healthy breakfast with everyone.
Hope you guys like it! If you make these, let me know how it goes! maybe even post a photo and tag me or #THPnourish
Peace and Love,
Horchata is usually made with rice milk, but when you’re too lazy or just don’t have any one you and no time to make some, you find other ways. This morning I had some soy milk at home and wanted a cool and refreshing drink, so I decided to make a soy version of Horchata, and we’ll just call it Soychata, yeah?
Horchata is a drink from Mexico, and traditionally made with rice milk, almonds, and other good stuff, but sometime you only have so many things in your pantry, and you have to make do. That’s what I did.
This version has a little twist from me, I love the taste and nutritional benefits of maca, so I made a version with maca root powder in it. If you don’t have any on hand, you can choose to opt out the maca, but if you have it, this is a delicious way to drink it!
This is a great alternative to buying a drink at your local coffee shop as well, and it’ll save you some money.
- 1 cup unsweetend soy milk (the less ingredients, the better!)
- 1 tsp maca root powder (I got mine from The Superfood Grocer)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1-2 tsp coconut sugar (depending on how sweet you want it)
- Mix everything (except the ice) in a large cup until fully dissolved.
- Serve with ice, and enjoy!
And there’s you go! This may not be authentic, and I’m not claiming to be. It’s just a super easy and deliciously refreshing drink.
Hope you guys like it!
I’m sure you’ve eaten oats at least once in your life. If you haven’t maybe today can be the first!
Most days and most people don’t have much time in the morning to prepare a healthy filling breakfast. But there are many ways to prepare your breakfast in advance. This will save you time in the morning and keep you well nourished and fuelled for the day.
I like most of my meals quite simple, and this is something I would consider still quite simple because there is only a few steps in making it, and only whole ingredients that are actually good for you.
- 1 cup Oatmeal
- 1 1/4 cup Soy Milk (or other non-dairy milk of your choice)
- 1 Tbs Chia Seeds
- 1 tsp Maca Powder (Mine is from The Superfood Grocer)
- 1 Tbs Sunflower Seeds
- 1/2 tsp Cinnamon Powder
- 1 Tbs Coco Nectar (I get mine from The Superfood Grocer)
Mix everything in a bowl or jar and place in the fridge for at least 4 hours. Top with desired toppings like fresh fruit, nuts, seeds, dried fruit, etc. You can leave it overnight and enjoy it in the morning with pretty much no prep time!
I personally topped mine with fresh mangoes and banana, some chia seeds, pumpkin seeds, homemade peanut butter made with my Vitamix, and some toasted coconut chips from Radical Organics. Work with what you have and what you can afford, you can easily swap out certain ingredients when needed.
There you go! An easy and deliciously nutritious way to start your day!
Hope you enjoy it!
So here is one of my favorite salad dressings of all time! Yup, I am about to share it with you!
I recently did a demo and collaborated with Vitamix Philippines for VegFest Pilipinas 2016 and shared some protein-packed recipes that are perfect for lazy vegans like me! On of the recipes I shared there was a Cashew Alfredo with cucumber noodles. Since I had extra white beans at home from the demo though, I decided to make a different version of that recipe with lots of white beans.
This particular recipe can be used in many different ways, like as a dressing for salads, with spiralized veggies, as a spread in sandwiches, with some pasta, spread in a wrap, or pretty much anywhere you feel like! You can also store it in the fridge for a few days and just use it as you go. If you don’t eat so much, I suggest to do half of the recipe first as this makes a lot of sauce!
Cashew and White Bean Alfredo Sauce
- 200g Cashews
- 2 Cups Cooked White beans
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 Tbs Oregano Powder
- 3 Tbs Calamansi Juice
- 1/2 tsp Himalayan Pink Salt
- 3/4 Cup Water
- Soak the cashews in water for 4 hours.
- Drain the cashews, and plan the cashews in the Vitamix Blender.
- Place the rest of the ingredients into the blender container and blend until smooth.
- Serve with salad, cucumber noodles, on bread, in wraps, or however you like it! If you plan to serve it with cooked pasta, add some water and salt before mixing together.
Hope you get to try this, if you do let me know how you like it!
Peace and Love,
I LOVE DURIAN. If you’ve been following my instagram, you would know that I love durian. If you know me personally, you would know that I love durian. We have one durian tree in our house and whenever a durian falls, it’s like Christmas in our house. I mean, who doesn’t rejoice when there is delicious free durian?
Last year I went to Davao City to eat durian. It was my first time visiting and the durian did not disappoint. This year I arranged a the Madayaw Fruit Fest in Davao with my awesome friends because I wanted to share with other people how delicious durian is. We went to some farms and feasted on unlimited durian and drank freshly picked coconuts. It was a glorious time! But after the 3rd time I went to a Durian farm and after a month of non-stop durian, I was all durian-ed out. I still am. I didn’t think it was possible but it happened.
Before I had too much durian though, I was experimenting on how else to eat it. One day I thought it would be awesome to make Durian Curry. Another day I made Durian Cheese, another day was a day for a Durian and Dill dip. I only wrote down the recipes of the first two, so I’ll just share those today.
Durian Curry Dip
- 1 Cup Durian Flesh (Remove the seeds)
- 3 Tbs Water
- 1/2 Tbs Liquid Aminos/Coconut Aminos
- 3 Cloves Garlic
- 4 tsp Curry Powder
- 1 Small Bell Pepper
- 1/2 tsp Turmeric Powder
- 1/4 tsp Paprika
- 2-3 tsp Ginger
- 1/2-1 tsp Salt (Depending on preference)
- Freshly Squeezed Calamansi Juice to taste
- 1/4 Cup Chopped Spring Onion
- 3 Small Red Bell Pepper
- Place all the ingredients into the Vitamix Blender or any blender you have, and blend until smooth.
- Add in the chopped spring onion and red bell pepper, and fold into the dip.
- Choose veggies to dip, or spread on bread, use as a dip for nachos, or spread in a sandwich.
Durian Cheese Sauce
- 2 1/2 Cups Fresh Durian Flesh
- 1/2 Cup Nutritional Yeast
- 1/2 tsp salt
- 4 Tbs Water
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 3 Cloves Garlic
- 1/2 tsp Paprika Powder
- 1 Tbs Calamansi
- Place all the ingredients into the Vitamix Blender or any blender you have and blend until smooth.
- Spread wherever your heart desires.
I spread it on a raw Pizza crust and topped it with lots of chopped veggies, and it was Raw Vegan heaven! You can also top it on some cucumber noodles or just dip some veggies in it. The possibilities are endless and it mostly depends on what you’re craving.
Hope you enjoy the recipe!
Peace and Love,
So I’m back in Manila which means I’m back in the Traffic Capital of the Philippines, but it also means I am back in my kitchen. So what do I make for my sister and I? Something with matcha and some cacao.
This was my deliciously earthy bowl of goodness and it was everything I needed. It was also full of antioxidants and just packed with nutrients.
Matcha chia pudding is one of my favorites, and with chia pudding you can easily make it the night before and let is soak overnight. It’s a perfect thing to make to take on the go.
Matcha Chia Pudding
- 2 Chia Seeds
- 2/3 Cup Almond Milk
- 1 tsp Matcha Powder
- 1/4 tsp Spirulina Powder
- 1/2 Tbs Coconut Sugar
Mix everything in a jar and let soak for 4 hours.
Chocolate Nice Cream
- 2 Tbs Cocoa Powder
- 8 Medium Frozen Bananas
- 3 Tbs Almond Milk
Place all the ingredients in a high speed blender or food processor and blend until smooth.
Place the nice cream in a bowl, pour over some of the matcha chia pudding and melt some chocolate with a tsp of coconut oil and splatter on top. Also sprinkled some pumpkin seeds to stay with the color scheme.