Beet & Coconut Soup (+ a video!)

I love beets.  My whole family does.  You either love ’em or hate ’em and around these parts, it’s love.  We often just boil them, add a drizzle of olive oil and a pinch of salt and pepper and serve them alongside whatever we are eating.  Tonight, given the cool weather, I decided to make a warm beet and cold fighting soup.  The zing of ginger combined with the richness of the coconut milk, made beautiful in colour and flavour by the beets was just what I was aiming for.  To top it off, the ingredients list is a short one, adding to the simplicity of this soup.  To make it even easier, we whip up this soup in our amazing new blender, generously sent to us by the kind folks at Vitamix. 


The blender featured in the video and in this recipe is a new one for Canada; the Vitamix A3300 Ascent Series Blender.  I was beyond thrilled when Vitamix sent me this blender to create a recipe with.  I’ve been raving about our new blender since the day I received it!  This is seriously a game changer. The first thing you’ll notice is its beautiful, sleek design and touchscreen control panel. The large 64 oz container was an amazing upgrade for our family, as we’re able to add enough ingredients at once to make enough smoothies (or soup!) for all of us. My 7 year old son loves helping in the kitchen, and the new touchscreen panel makes it really simple to use. I can tell him to set it to a specific speed and amount of time (the programmable timer is amazing!), and watch it do its magic. The result is always incredibly smooth soups, purées, and smoothies. I am really impressed and couldn’t be happier to have this new blender as a staple in our kitchen.

This beet soup is completely vegan and you can boil your beets in advance and then whip up this soup in under 10 minutes in your Vitamix. You’ll set the timer for 6 minutes on the highest speed, and walk away.  Let this awesome blender do all the work! The soup turns out silky smooth and quite beautiful to look at, and then chow down on of course.  Check out the video below to see this recipe come to life and this new bad boy in action! The super fast speed of the blade literally heats up your ingredients until they’re steaming hot.  I’m in love with a kitchen appliance, can you tell?


Beet & Coconut Soup (+ a video!)

Serving Size: 4


  • 3 large beets; peeled and cut into 1? chunks
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can coconut milk (approx. 400 ml)
  • 4 cups vegetable stock
  • sea salt and freshly ground pepper to taste
  • 1 tablespoon shredded unsweetened coconut, toasted


  1. Boil beets in large pot of water. Sauté onion, garlic and ginger in oil until onion is clear and tender. Set aside.
  2. Place all ingredients into your Vitamix blender in the following order: beets, onion, garlic, ginger, coconut milk, salt and pepper, and vegetable stock. Secure the lid.
  3. Turn machine on and slowly increase speed to Variable 10.
  4. Blend for 6 minutes.
  5. Garnish with shredded coconut. Serve hot.


*Today’s post is sponsored by Vitamix, however all opinions are my own. Thank you for supporting the brands that support what I do and keep my little blog alive! 




Ultimate Vegan Chili – A Simple Freezer Meal!

Ultimate Vegan Chili

Chili is one of those meals that everyone loves, comforts you in time of need (like, endless Montreal winters in my case), is hearty and filling, and can be prepared in so many different ways.  I love my Spicy Bulgur Chili, but the recipe I am sharing with you today is more traditional, yet completely vegan and nutritious.  It’s packed with protein thanks to all our lovely beans and is bursting with flavour!  My husband and I love spicy food and we sometimes screw up by making things too spicy for the little guy, but in the case of this chili, the little guy thought it was great, and although it was kind of hot, he loved it. If you want it even less spicy, ease off on the chili powder. 🙂

Also, we used a vegan ‘veggie ground’ in this recipe, but it’s completely optional.  The flavours are amazing without it, as we’ve done it both ways and they are both equally good.  You can add an extra can of beans if you are not using the veggie ground.

Finally, this makes a HUGE amount of chili.  We always prepare it in our huge chili pot, and freeze, freeze, freeze! It makes amazing leftovers, and takes the stress out of figuring out what’s for dinner.  Simply reheat on the stove top whenever you’re in the mood for a big bowl of chili. Now, if you don’t want to make enough for an army, go ahead and scale down the recipe by half.  You will still end up with enough to serve about 6 people.

Ultimate Vegan Chili

Ultimate Vegan Chili
Serves 10
A delicious and warming vegan chili that is nutritious and packed with protein. A recipe large enough to freeze for those nights you just don't feel like cooking.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 tablespoons olive oil
  2. 5 medium onions, chopped
  3. 4 large carrots, chopped
  4. 6 celery stalks, chopped
  5. 4 cloves garlic, finely chopped
  6. 3 1/2 cups diced tomatoes (fresh or canned)
  7. 2 1/2 cups red kidney beans (canned/drained or dry/soaked/cooked)
  8. 2 1/2 cups black beans (canned/drained or dry/soaked/cooked)
  9. 1 1/2 cups organic corn niblets
  10. 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
  11. 6 tablespoons chili powder
  12. 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
  13. 2 teaspoons sea salt
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally.
  2. The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great).
  3. Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!
  1. This chili freezes very well and is excellent for leftovers (hence the huge yield!). Store in a freezer-safe glass container until ready to use. Simply reheat in a pot on the stove top over medium heat.
Love and Lentils
Ultimate Vegan Chili

 Ultimate Vegan Chili

Vegan Cuts February 2015 Snack Box Review

Who doesn’t love receiving packages in the mail (when it’s not electricity bills)!?  Nowadays, there are several monthly subscription packages that you can sign up for, and it’s really something affordable and exciting to look forward to each month.  I was delighted when Vegan Cuts sent me their February Snack Box to review.  If you have never heard of them before, Vegan Cuts is a 100% vegan company that has a fantastic online marketplace and monthly snack box and beauty box subscriptions.  A snack box subscription costs $19.95 for 1 month (free shipping to USA, and $8 to Canada), and you receive 7-10 vegan goodies straight to your door.  Some are trial size, and some are full size.  All are unique, vegan, mostly gluten-free and from what I saw in my snack box, exceed the value of $19.95.  Also, there’s no pressure; you can cancel anytime (though I doubt you would want to).

The February Snack Box is curated by the super witty blogger and cookbook author The Sexy Vegan.  Here’s his quirky video giving you a sneak peek at the February Snack Box.  We even received a coupon code in this box, FEBSNACKS gives you $5 off Vegan Cuts purchases if you spend a minimum of $25.  The offer expires on March 31st, so get over there and check it out!


Let’s have a closer look at what a typical snack box looks like, and the goodies I received this month.

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Raw Chocolate Hazelnut Cups

Vegan Raw Chocolate Hazelnut Cups

Science states that the ultimate flavour combination of life is chocolate and peanut butter.  Today I am here to tell you otherwise.  Chocolate and hazelnut is where it’s at.  Think Nutella.  And while you’re thinking of Nutella, make my healthier vegan sugar-free version here



Back to the chocolate hazelnut cups.  Honestly, the only thing better than baking up delicious chocolatey treats is un-baking delicious chocolatey treats.  These are completely raw and take less than 20 minutes to prepare (not including the time in the freezer).  They are also naturally sweetened, using dates and maple syrup.  

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But I Could Never Go Vegan! Review, Recipe & Giveaway

but i could never go vegan

What does your cookbook collection look like?  Are your shelves spilling over with books that have stained, dog-eared pages showing that they are truly loved?  Mine keeps on growing, but sometimes, there’s just that one book that you can’t wait to get your hands on and cook through!  Kristy Turner’s But I Could Never Go Vegan! was that book for me this year.  They say not to judge a book by its cover, but the manly BBQ Bacon Burger with pickled red cabbage and blue cheese is a feast for the eyes.  That’s just the beginning.  As I flipped through the book, the gorgeous photos by Chris Miller (a talented and inspiring photographer who also happens to be Kristy’s husband) gave me an inviting and comforting feel.  Kristy’s story-telling makes it feel like you are BFFs and you are welcomed right into her world!  But, most of all – the FOOD.  It’s brilliant.  

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