yum! I love squash soup!! Have not tried the other 2 yet but would love to 😋

awesome! it's all made without added coloring, and packed full of nutrients!

Add color to your table with these wholesome soups.

![Three color soup](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

![Three color soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

Three Color Soup Recipe

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ooh i love raisins and pasta in salad! the tahini sounds delicious, would love to try it 😋

Never go wrong with some pasta in your salad!🤤❤️

Tahini is magic sauce that makes everything better :)

agree! reminds me of my grandmas macaroni salad 

Enjoy the best of both worlds with this healthy salad and homemade tahini.

![Sweet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9530_rtnvb7/1534989569.jpg/w=700)

#### Sweet and savory – my favorite combination. There’s something great about a combination where you get the best of both worlds. I’ve been making this tahini salad for a few years now, and it’s that good for me to be making it up to this day. 

#### The dressing I’ve used here is my go-to for all my salads. A few years ago, it started off as a 3-ingredient dressing, but has been further improved since then. I’m sure you’ll like it too! Don’t worry about having fruits in your salad, I promise you’ll enjoy it. In fact, the raisins and honey crisp apple are the only items you cannot skip. Besides those, you can pick any type of greens and veggies to fill your bowl up with. For the leafy greens, there are no guidelines – choose according to the number of people you’re feeding. I’ll show you how I make mine, but you can add your own twist to it. That’s the fun in cooking after all!

![Savoury](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9536_s1tvnb/1534989568.jpg/w=700)

### **Sweet & Savory Tahini Salad**
##### Serves: **5 servings**
##### Active time: **15min**

**Ingredients:**
* Salad
* Romaine
* Spinach
* 1 can of chickpeas
* 2 cup lentil or chickpea pasta (optional)
* 1 cucumber
* 1/2 onion or 1 bunch of green onion (scallions)
* 1 bell pepper
* 1 bunch of radish
* 1-2 handfuls of raisins
* 1 honey crisp apple
* 1 bunch cilantro

**For the dressing**

**Ingredients:**
* 2 heaping tbsp tahini
* 1 lemon, juiced
* 2 tbsp Bragg’s liquid aminos (soy/tamari)
* 2 tbsp nutritional yeast
* 1 tbsp dijon mustard
* 1/2 tbsp minced garlic
* Water to your preference of creaminess

**Directions:**
1. If you’re using the pasta, boil your water and cook your pasta accordingly.
2. While waiting, prep your veg. To save time, throw cucumber, apple, onion, reddish, and bell pepper into a food processor and blend LIGHTLY. Do not overdo this, or the veggies will become too wet. Otherwise, chop everything by hand.
3. Use a large bowl and toss your chopped veggies first, then mix in a can of chickpeas.
4. Chop cilantro, romaine and spinach by hand, toss in the bowl.
5. Once your pasta is finished, drain and add to your salad mix. The pasta will be hot, so I suggest chilling your salad in the fridge for at least 30 minutes before serving.
6. Throw all your dressing ingredients into a NutriBullet or blender. Add small amounts of water until it’s not too thick. I prefer it to be the consistency of peanut butter. I like my dressing thick, rather than watered down. If this is too bitter for you, add a dash of agave to sweeten it up, although you won’t need since the salad will be sweet with the apple and raisins! 
7. Once your dressing is ready and salad chilled, you know what to do. Enjoy!


Sweet & Savory Tahini Salad Recipe

@michaelsuchman check out this awesome recipe!

@bubby you can make this with your new oven!

I love cauliflower  I love tacos. I love cauliflower tacos.

I love cauliflower , thanks for sharing recipe . Going to make soon .

this is such a great recipe! i am going to try this soon thank u! :)

Looks amazing... I'll definitely try this!! Thanks

Take the art of tacos to the next level with this easy recipe.

![CauliTacos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9223_i2prfd/1532071043.jpg/w=700)

#### Lets talk tacos! I can’t even count the many ways you can interpret a taco but let’s just say I’ve had my fair share being from California. Over the last couple of years I’ve had to get extremely creative on how to replace meat in my tacos. From mushrooms, to jackfruit, to veggie crumbles, even veggies instead, all have worked out great. Today’s one of those veggie days as I bring you delicious roasted cauliflower & chickpea tacos. Simple, quick and easy to follow and will leave you super satisfied!

#### If you’re able to find a cauliflower other than white, get one! They make for better photos and all around much more impressive in your presentation. Your friends will be dazzled that any other color besides white even exists! I based my color choice off the fact that I used purple taco shells. What better way to give your dish some color contrast, at least that’s how I see my food.

#### So let’s get into the recipe, no need for me to continue on this rambling! I hope you enjoy this creation and share it with your friends. 

## **Cauliflower Tacos**

##### Serves: 2

##### Active time: **20 minutes**

### **Ingredients**

**For the filling:**
* 1 cauliflower
* 1 can chickpeas
* 1 can re-fried beans (optional serve at end)
* 1/2 onion chopped
* 1 tbsp garlic minced
* 1 tsp cumin
* 1 tsp smoked paprika
* 1 tsp onion salt
* 1 tsp black pepper
* 1 tbsp liquid aminos (soy / tamari)
* 1 tbsp plant milk

**For the slaw:**
* Romaine or kale
* Carrots
* Red cabbage
* Juice 1 lime
* 1 tbsp coconut sugar
* 1 avocado
* 1 tbsp apple cider vinegar

**For the crema:**
* 2 heaping tbsp vegan mayo
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tbsp agave

### **Directions**

1. Chop your cauliflower into small pieces and then toss everything else into a large bowl and mix well with hands. Use parchment paper on a large tray and bake at 425F / 220C for 30 minutes, if they need more time try another 5 - 10 minutes. (The refried beans are an option to spread into your taco shell as you serve, it is not included in the filling to be cooked)
2. Mix the slaw with your hands, crush an avocado into your hands and massage it into your slaw with everything else. Once mixed refrigerate until ready to serve.
3. Mix the crema into a bowl and also put into the fridge until you’re ready to serve
4. Once filling is done use any taco shell you like and fill the bottom with refried beans, then the rest of your filling and top it off with the slaw & crema.

#### Enjoy!

Cauliflower Tacos Recipe

would never have thought of adding coconut to mint and chocolate chip! these look great 😀

winter has already come for your stomach ☃️

this would be awesome toasty hot with some mint ice cream!

Dress up your go-to muffins with a bit of coconut and mint to usher in the holidays!

![Rustic Mint & Chip Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Muffins_vmadtn/1540182438.jpg/w=700)

#### Dress up your go-to muffins with a bit of coconut and mint - it'll hide inside until that first bite when you know that these muffins are something special! Just a little bit of peppermint extract and shredded coconut give these gluten-free chocolate chip muffins the texture that's perfect treats for parties.

### Rustic Mint & Chip Muffins

##### Serves: **12 muffins**
##### Active time: **45 mins**

**Ingredients**
* 2 cups all purpose gluten free flour
* 1 cups coconut sugar
* 1 tsp baking powder
* 1 tsp baking soda
* 2 tbsp unsweetened coconut shreds
* 1/2 tsp salt
* 1 tbsp ground flax
* 1 cup almond milk
* 2 tsp peppermint
* 1 tsp vanilla extract
* 1/2 choc chips
* 3 tbsp water

**Directions**
1. Make the egg by mixing 1 tbsp ground flax with 3 tbsp water and whisk
2. Place flax egg in fridge for 15 minutes
3. Mix flour, baking soda & powder, spirulina & salt with fork
4. Mix sugar, plant milk, vanilla, peppermint and flax egg in separate bowl
5. Once smooth, add dry ingredients to wet ingredients
6. Now add your chocolate chips & shredded coconut
7. Grease muffin tins with coconut oil, spray or use cupcake paper cups
8. Preheat oven to 375F
9. Fill up muffin tins with batter and finish with a sprinkle of sugar on top of each muffin
10. Bake muffins for 16-18 minutes and check a few minutes before just to make sure everything looks good

Three Color Soup Recipe

Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

Three Color Soup

Serves: 2

Active time: 1 hr

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