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Spicy Tomato Soup

Spicy Tomato Soup

Anytime the directions call for “roughly chopped” instead of minced I’m willing to give it a shot. Here it is, my twist on @chefchloe “Spicy Tomato Soup”. FYI it’s freaking amazing!


2 tablespoons avocado oil

1 medium-sized yellow onion, roughly chopped

4 garlic cloves, minced

2 teaspoons sea salt

2 teaspoons of Italian seasoning

1/2 teaspoon crushed red pepper

One – 28 ounce can fire roasted whole tomatoes

3 cups vegetable broth (Tip: Instead of using a measuring cup, you can fill the 28 ounce can to the top line with vegetable broth)

1 cup canned coconut milk, plus extra for drizzling

Croutons and fresh basil for garnish

Directions: In a large pot heat 2 tablespoons avocado oil over medium – high heat and sauté onion until soft, about five minutes. Add minced garlic, salt, Italian seasoning, and red pepper flakes. Let cook for an additional 2 to 3 minutes until fragrant. Add tomatoes and vegetable broth and bring to a boil. Reduce heat and let simmer for 5 — 10 minutes. Slowly transfer soup to a high-speed blender and purée until smooth. Return the soup to the pot and slowly stir in coconut milk, reheat and season to taste.

Sweet Corn Pasta

Sweet Corn Pasta