Lentil Soup:

From Mollie Crow on Facebook Group Vegan Plant Recipes

1 tablespoon olive oil

1 yellow onion , chopped

3 carrots , peeled and chopped

3 celery ribs , chopped

4 cloves garlic , minced

2 teaspoons ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/2 cup dry red lentils

1/2 cup dry quinoa

2 teaspoons fine sea salt , plus more to taste

freshly ground black pepper , to taste

4 cups water

1 (28 oz.) can diced tomatoes , with juices

2 cups chopped kale

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until they start to soften, about 5 minutes.

Add in the minced garlic, cumin, ginger, and turmeric, and stir for another minute, just until fragrant.

Add in the lentils, quinoa, water, salt, several grinds of black pepper, and tomatoes, with their juices, and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.

Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. For a thinner soup, you can also add more water and season to taste.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Cauliflower Steaks:

These thick cauliflower steaks are cooked through yet firm enough for a meaty bite, making them the perfect keto or meat-free meal. Topped with flavorful sauce, they’re pretty much effortless. To make this dish vegetarian-friendly, simply swap vegetable stock in place of the chicken stock.

By Nicole McLaughlin


1 tablespoon cornstarch

1 ½ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

1 medium head cauliflower, sliced into 4 thick “steaks

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

⅓ cup chicken broth or vegetable broth

2 tablespoons fresh lemon juice (from 1 large lemon)

1 tablespoon capers


Step 1 :   Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge each side of cauliflower “steaks” in cornstarch mixture, and shake off any excess. 

Step 2: Heat oil and 1 tablespoon of the butter in a skillet over medium. Add 2 slices of cauliflower at a time to hot skillet, and cook, undisturbed, until golden and lightly crisp, about 3 minutes per side. Repeat with remaining cauliflower slices. Set aside.

Step 3:  Whisk broth, lemon juice, and capers into skillet over medium, lightly scraping up any brown bits. Simmer, stirring occasionally, until flavors have melded and mixture has reduced slightly, 1 to 2 minutes. Turn heat off, and whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour butter mixture over cauliflower; serve immediately.

On this page, we freely share our ideas about food, how to find, how to prepare, how to combine. We welcome any contribution and expect it to have recipes from all over the world when our network expands.

Eat some raw plant based food every day for optimal health

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