Vegan Lunch #1

Summer days are here for sure. How do you know this? I’m MIA from regular posting. Sorry about that. I do miss connecting with you, dear lovely blog reader that you are.

At the present moment, I’m taking a break from our long (and I tell you what, fun, but exhausting) summer days, to share a recent lunch.

Before I do that though, I have to be honest. My lunch usually looks a lot different than my childrens. My kids usually like PB & J sandwiches, tofurky wraps, brown rice w/ soy sauce and cut up veggies, fruit salad, beans and chips, leftover pasta…simple, redundant stuff. That said, my kids (especially my 2 year old girl) loved the salad below. I have a hard time getting them to eat soup unless I have the assistance of their father who can help me enforce sitting and eating something like soup, that requires a bit more attention than a 2 or 3 or 4 year old can give in the middle of the day.

I don’t have the recipe, because I just made it up. But I’ll tell you what I put in it. It’s inspired by Jeff Novick’s Longevity Soup recipe (which really provides a springboard for endless variations of healthful yumminess).

I know what your thinking. Soup in the summer? I don’t mind eating warm soup in the summer (as long as it’s not too hot!) and sometimes, depending on the soup, I don’t mind eating it cold or at room temperature.

Lima Bean Summer Squash Soup


1 16 oz. bag frozen yellow summer squash
1 16 oz. bag frozen lima beans (love, love, the lima bean!)
1 16 oz. bag frozen veggie stir-fry mix
16 oz. no salt diced tomatoes
16 oz. no salt crush tomatoes
2-3 cups water (depending on how much “broth” you want)
1 cup diced frozen potatoes (I used Ore-Ida brand)
1/2 cup frozen chopped cilantro (I chop and freeze mine for convenience)

Seasoned with: Minced garlic, Mrs. Dash salt-free original blend, a few dashes of Tabasco

Simmered for about 15 minutes, until all veggies are thoroughly cooked. As with all soups, the taste was richer after letting it sit for an hour, but by all means, eat right away, and you’ll most likely have leftovers for later. As you can see, I’m a fan of the frozen veggies. I eat what I can out of my garden (enjoying my kale and mixed greens, but my peas aren’t doing so hot, and the radishes were kinda a flop), and do half fresh (mostly salad stuff) and half frozen (for main dish, entree type dishes).

Here’s another little somethinsomethin‘ I non-cooked up. Inspired by my vegan sista’s favorite salad recipe, I improvised and added a few extra ingredients. Jicama Artichoke Cauliflower Salad

  • 1 medium yucca (jicama) root, diced
  • 1/2 head cauliflower, chopped
  • 1 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2-4 green onions, chopped
  • 1 cup artichoke hearts, chopped (I buy mine, in a jar, I make it oil free by rinsing in a colander)
  • Fresh cilantro, chopped
  • 1 tomato, chopped

Seasoning: Several splashes of red wine vinegar, juice of one lemon (more or less, depending on your love of lemon), Mrs. Dash Garlic & Herb seasoning, a little mild chili powder and/or smoked paprika. Sorry about not having measurements. What can I say? I’m a girl who doesn’t like to measure.

Place a scoop in a big green lettuce leaf, wrap it up and eat like a taco or burrito. Yum.

Question for YOU: What veggies are you eating these days? and how? Do share.


  1. Anonymous
    on July 10, 2010 at 5:43 am said:

    Just a note on the Artichokes – I buy ones canned in water from Whole Foods. They are whole not chopped, but it doesn't take but a minute to chop them. I think they end up being cheaper that way too, as the marinated ones are usually in smaller bottles for a higher price. Just so you know what you are looking for, this is one brand available

  2. Howard Veit
    on June 25, 2010 at 2:33 am said:

    I like Jeff Novick's longevity soup also. I publish a newsletter for my local men's club, and in each issue I include a Healthy Recipe of the Month. I got some good feedback regarding Jeff's soup.

  3. Ness
    on June 18, 2010 at 5:30 pm said:

    My favorite cold or hot soup is Carrot Ginger. I also love beet borscht and gaspacho too! And I'm counting down the days until hodgepodge (without the cream and butter of course). I am really enjoying hot-topped salads at the moment (a cup or so of fresh garden veggies – we have 10 acres, so it's easier to go and grab then the drive to the grocery store haha)sauteed for just a minute in braggs or some other flavor combination (orange ginger, ect) and then layered on top of fresh garden greens. It's like having the dressing already on the salad and then topped with fresh veggies infused with flavor!

  4. Justina Selim
    on June 10, 2010 at 2:35 pm said:

    Hey! We have been getting our produce through a thing called bountiful baskets. Have u heard of it? You sign up for it online and then pick up the basket Sat morning. It's $15 of produce for $50! They offer bread too. It is so yummy! It's a 9 grain bread and the only ingredients besides the grains were yeast and honey! You should check it out. It's

  5. Justina Selim
    on June 10, 2010 at 4:03 am said:

    Oh and they offer organic produce too for a little extra!

  6. Melissa DeLeon
    on June 9, 2010 at 10:59 pm said:

    Wonder how your soup tastes cold? Looks like gaspacho so it made me think of it. That salad looks YUMMY! I have yet to try jimaca, so I need to be brave already and grab one next time I'm at the store. I am more and more appreciating lime and lemon as flavor, so I can imagine eating that as I read it. Side note: what is with Artichokes being in oil? Bleck! I rinse those things like their is no tomorrow and they still seems uber-greasy.I eat my veggies (broccoli, carrots, mushrooms, cucumbers) raw with homemade hummus dip con lima. I also made skewers recently (BBQ'd in the rain, thank you) with onion, red pepper, and mushroom. This cold and rainy weather has been hard on my appetite. I was jazzed for veggie season, but keep deferring back to comfort food. Can I get your "mushroom loaf" recipe? Warm and from the oven sounds good… mmm…