Perfect Peanut Soup

You guys. This peanut soup might be the best thing I’ve ever made in my life. It was over-the-top amazing! My husband said it was the best soup he’d ever had, then added, “And my name is Campbell, so my opinions on soup carry a lot of weight.” An odd duck, that one.

I made it up as I went, but after we ate it, I wrote down all the steps, so I could recreate it. If I go through the trouble of writing down a recipe, it must be a keeper, cuz that ain’t my bag.

When this was cooked, I ran it through my Vitamix (in two batches) because I love puréed soup. If you prefer a chunkier soup, just omit that step, or purée half the batch and transfer back to your soup pot so you’ve got a creamy base. This is great with a crusty slice of bread, but then so is everything because carbs are life.

Perfect Peanut Soup:


  • 1 big-ass sweet potato
  • 1 chopped yellow onion
  • 1 bulb of garlic (sliced)
  • 1 can diced tomatoes
  • olive oil
  • 1 large can of coconut milk
  • 1 small can of coconut milk
  • 2.5 cups of water and one veggie boullion cube or 2.5 cups veggie broth
  • Approximately one cup of peanut butter
  • As much spinach as you like (I used about 3 cups)
  • Crushed peanuts

Add the following ingredients to suit your taste (I started with approximately one teaspoon of each, and adjusted to taste.)

  • sriracha
  • lime juice
  • curry powder
  • turmeric
  • raw sugar
  • salt
  • garlic powder

Action Plan:

  • Chop onion and garlic
  • Peel sweet potato, and cut into cubes
  • Sauté onion and garlic in olive oil
  • Add peeled, cubed sweet potato and brown just a little.
  • Add can of tomatoes, water, the large can of coconut milk and all spices.
  • Simmer on low for at least an hour.
  • Add small can of coconut milk, about one cup of peanut butter and adjust seasoning to taste.
  • Transfer to blender (in batches) then return to your soup pot.
  • Add spinach and allow to wilt.
  • Fill bowls and top each with crushed peanuts.

Prepare yourself for applause, and enjoy!

Vegan Tex-Mex Pasta Salad

I swear I only made dinner so I could use my Acapulco bowl.

This pasta salad is delicious warm or cold. It’d be great to take to a BBQ or a potluck, but double the recipe if you do!


Vegan Tex-Mex Pasta Salad


Your choice of pasta (enough to feed 6)

1 diced bell pepper

2 diced and seeded tomatoes

1 can of black beans

2 cups spinach

1 avocado

s&p to taste

For dressing:

1/3 cup olive oil

juice from 1 lime

1 tsp. cumin (or just wing it.)

½ tsp minced garlic, or a tsp garlic powder

hot sauce of your choice, or 1/3 of one diced and seeded jalapeño.

a pinch of raw sugar, if desired

s&p to taste

Optional: A cotija  or any other Mexican style cheese would be nice in this if you don’t need to keep it vegan. Cilantro would be good, too, if cilantro were good. 😉

Action Plan:

While you’re boiling the water for the pasta, fill a good sized mixing bowl with frozen corn kernels, an entire can of rinsed black beans, the tomatoes and a bell pepper.

For the dressing combine about 1/3 cup of olive oil with the juice of one small lime, a bit of finely minced garlic, pepper, sea salt, a couple of dashes of sriracha and around a teaspoon of cumin and a pinch of raw sugar.

When the pasta is cooked, leave it to drain and toss the bean and veg mixture into the cooking pot on low. Then add the pasta, dressing, and some fresh spinach to the pot and let cook for a couple of minutes. (I like a slightly wilted spinach in pasta, but if you don’t, throw that in at the very end.)

It was GOOD, y’all. And it took longer for me to write the instructions than it did to make the meal.

Mango Guacamole “Recipe”

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When I say “recipe,” I mean it in the loosest sense of the word. I mean, who am I to tell you what to do? You do you. But, if you want to be a hit at parties, bring this guac.

If I were a real recipe creator/food photographer I’d have staged this photo with some gorgeous homemade, organic, blue corn tortilla chips shaped like Frida Kahlo’s eyebrow, but the avocados were ready RIGHT FUCKING NOW so I popped over to the Sev and bought whatever tortilla chips they had.

The mango in this recipe sounds weird, but it really takes this guac over the top.

Mango Guacamole:


4 avocados

1 large tomato, seeded

1 mango

Garlic (I usually use around 1/2 a teaspoon of garlic powder for this, but a couple of minced cloves of fresh garlic is also great. Depends on how pungent you wanna be. Like I said, YOU DO YOU.)

Hot sauce of your choice, to taste (I use Sriracha, cuz it’s always in my house.) Or use a finely diced and seeded jalapeno.

Lime juice (start with a teaspoon and see how it tastes. Adjust to taste. (Use fresh or bottled, I don’t judge. Well, I do, but not about lime juice.)

Sea salt (start with 1/2 a teaspoon and adjust to taste. Overdid it a bit? Add some more tomato.)


Dice and seed tomatoes and dice the mango. Set aside.

In a medium bowl, mash your avocados with the garlic, lime juice, hot sauce (or jalapeno) and salt. I use a potato masher for this. It’s not a LOT more efficient than a fork, but it’s more fun.

Add your tomato and mango, and adjust your seasoning to your taste.

¡Buen provecho!