Coconut Pea Soup (Vegan)

Coconut Pea Soup (Vegan) -- so easy to make!This soup is easy pea-sy!

… *crickets*

C’mon, it’s kind of funny! No it isn’t. Moving on…

Coconut Pea Soup (Vegan) -- so easy to make! Coconut Pea Soup (Vegan) -- so easy to make!

Coconut Pea Soup (Vegan)

Yield: 9 cups

Coconut Pea Soup (Vegan)

A super easy vegan pea soup made with coconut milk.


  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 4 cups peas (frozen or fresh)
  • 1 cups canned coconut milk (get the full fat stuff!)
  • Juice from 1 lime
  • Salt and pepper to taste


  1. If you’re using frozen peas, let them thaw.
  2. Heat a soup pot over medium heat with some olive oil (1-2 tbsp will do). Simmer the onion and garlic in the olive oil until soft.
  3. Add in the vegetable broth and bring to a simmer.
  4. Add in the peas and let simmer for 5-6 minutes. If you leave the soup simmering for too long at this stage, the peas will lose their bright green color (it will still be yummy—just not as pretty). Remove the pot from heat.
  5. Place the soup in a blender and add in the coconut milk and lime juice. Blend until smooth. You can do this in batches if your blender isn’t big enough. Sprinkle in some salt and pepper to taste when fully pureed.
  6. You can eat the soup warm or chill it in the fridge for 1 hour. I prefer most soups cold so I like this option.

This soup is a great option if you’re meal prepping for the week. It’s delicious served warm and cold, takes only 15 minutes to make, and stores well in the refrigerator. You can top it with croutons, plain popcorn (trust me—it’s delicious) or, as I did in these pictures, toasted coconut chips. Coconut Pea Soup (Vegan) -- so easy to make! Coconut Pea Soup (Vegan) -- so easy to make!

April Health Challenge Week 3 Giveaway

week-3-giveawayAnd since I’m a big dumby and forgot to post this on Sunday, here’s your giveaway. If you had an on-track, healthy week last week, enter below! I’ll pick the winner Friday (but I’ll be in Miami for a bachelorette party so I realistically won’t notify you until Monday haha).

Week 3 Giveaway Prizes

$50 Gift Card to Lululemon

Because everyone loves Lulu but no one loves their prices. You can buy half a bra with your $50 gift card. 😉

BioSport Headphones from Intel & SMS Audio ($150)

Intel generously gave me two sets of their BioSport headphones to pass on to readers. Last pair is up for grabs today! The sound quality on these is awesome and they sync to the RunKeeper app to display your heart rate while you run/workout. You’ll love ‘em!

2 Group Fitness Classes at the Studio of Your Choice (or 1 Class at Two Different Studios)

Just like the last two weeks, the winner will get to pick any fitness studio/s—from national brands like Pure Barre and CrossFit to your neighborhood yoga barn. I’m upping the ante this week–two instead of one!

A Gymboss Interval Timer (color of your choice)

I use my Gymboss all the time for at-home HIIT workouts and when teaching.

Enter to Win

Use the widget below to enter!

a Rafflecopter giveaway

Happy Humpday! signature

Oyster Mushroom Tacos from Just Add Cooking

Oyster Mushroom TacosI hope for your sake you’re reading this from somewhere other than the Northeast. It is FREEZING. I had snot icicles hanging from my nose on the brief, one-block walk from the T to the studio…that’s how cold it is. (I know, I know, I’m sexy and you want to date me.) Anyway…

As I mentioned in a previous post, I got the chance to try out Just Add Cooking, a Boston-based meal delivery service, and I loved it. So start, the logistics:

You can pick between a four-person box or a two-person box, and can opt to have three to five meals delivered each week. Two-person boxes start at $79/week and four-person boxes at $109/week. The Wednesday of the preceding week, you log into your account and can pick from a variety of meal options (the options change each week). For mine, I picked Oyster Mushroom Tacos (recipe below!), Scallops in Peppery Butter and Beef White Beans and Leeks (I don’t eat red meat, but I let my boyfriend pick out one—aren’t I nice??). That Sunday night, Just Add Cooking delivers a box to your home with all the ingredients you’ll need to put together your three chosen meals, sourcing them locally. Also in your package are detailed, easy-to-follow recipes for each. Scallops in Peppery Butter Oyster Mushroom Tacos Beef White Beans and Leeks

My boyfriend and I loved all three of the recipes—seriously, couldn’t even pick a favorite because they were all so tasty. When I first opened the box, I was nervous it wouldn’t be enough food, but the serving sizes were perfect to satisfy two people. And it was so nice to not worry about grocery shopping for dinner those few days! Just Add Cooking Oyster Mushroom Tacos Oyster Mushroom Tacos Oyster Mushroom Tacos

To give you a little taste, I wanted to share one of the recipes with you so you can recreate it at home. I have to admit, I thought these were mushroom tacos with oysters in them, but turns out there’s a type of shroom called the oyster mushroom. Doh.

Enjoy! Oyster Mushroom Tacos

Oyster Mushroom Tacos from Just Add Cooking

Total Time: 20 minutes

Yield: 2 servings

Serving Size: 2 tacos

Oyster Mushroom Tacos from Just Add Cooking


  • 5 oz oyster mushrooms
  • 1 tbsp olive oil
  • ½ red onion
  • 2 cloves garlic
  • 1 tomato
  • 1 chipotle in adobo sauce
  • ½ cilantro bundle
  • ½ tsp ground cumin
  • ½ can pinto beans
  • ½ lime
  • 4 small flour tortillas
  • 1 avocado
  • ¼ cabbage
  • Salt


  1. Prep: Cut the mushrooms into 1-inch pieces. Peel and slice the red onion thin and mince the garlic. Chop tomato and remove seeds from chipotles and chop. Rinse pinto beans. Shred cabbage. You need about 1-½ cups. Mix in a bowl with ½ tbsp olive oil, juice from ¼ lime and ¼ tsp salt. Dice avocado.
  2. Preheat a large pan over medium heat. Add ½ tbsp of olive oil and sauté onion with a pinch of salt for 3 minutes.
  3. Add garlic and mushrooms and cook for 5 more minutes. Then add tomatoes, chipotles, cilantro and cumin and turn up the heat. Cook for 5 more minutes.
  4. Lower heat and add pinto beans and juice from ¼ lime. Cook until everything is warm. Season with salt.
  5. Toast the tortillas in a dry pan and stuff with mushrooms, avocado and slaw.

Big thanks to Just Add Cooking for the free trial!


Black Bean Soup with Tofu Croutons

Black Bean Soup with Tofu CroutonsIs there anything better than a warm bowl of soup on a cold winter day? As I was typing that sentence I just thought, “Um, yes, a plane ticket somewhere tropical. That’d be much, much better than soup.” But let’s focus on the small joys in life here.

Throughout my time working with Nasoya on this series of tofu recipes and posts, I did a ton of experimenting in the kitchen trying to find ways to have fun with the texture of tofu. I think one thing that often turns people off from tofu is the mushy factor, but there are ways to change this. Turns out a little bit of cornstarch goes a long way. Now, I know cornstarch isn’t exactly a superfood (ha!). I sort of think of it like white rice–not bringing much to the table, but also not a total bad guy. I don’t regularly cook with it, but the texture benefit that comes from just a small sprinkle on the tofu is well worth it.

It took some brainstorming and failed attempts (tofu + ground rolled oats = no. Just…no), but I finally got a winner. Especially with a soup that’s already high in protein (from the beans), I wanted the tofu in this recipe to add something special outside it’s nutritional value. And these tofu “croutons” are awesome. A crispy, flavorful outer shell and warm, soft middle that seems to soak up the soup with each bite.

Black Bean Soup with Tofu Croutons Black Bean Soup with Tofu Croutons

Try this soup next time you’re looking to serve up a Meatless Monday dinner. It’s filling and delicious, and will satisfy even the meat lovers in your family (when my boyfriend first tried it, his first comment was “It tastes like there’s meat in here—am I eating chili?”).

Black Bean Soup with Tofu Croutons

Black Bean Soup with Tofu Croutons

Yield: 6

Black Bean Soup with Tofu Croutons

A vegan, Mexican-flavored soup with crispy tofu croutons.


  • 2 cans black beans
  • 2 cups frozen corn, thawed
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 3 cups low-sodium veggie broth
  • 3 cloves garlic, minced
  • 3 vine ripe tomatoes, diced
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • For the croutons:
  • 1 pack organic black soybean tofu plus (and firm or extra firm tofu will do!)
  • ½ cup cornstarch (you won't use it all, you just want enough to roll the cubes in)
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp salt


  1. Place tofu between paper towels on a plate. Cover with another plate and place something heavy on top (a can of beans, etc.) to add pressure so that water will drain from the tofu. Leave it there while you cook the soup.
  2. Add a splash of extra virgin olive oil to a large pan and sauté onions on medium-high heat. After a couple minutes, add in the garlic and bell pepper. Sauté for an additional two minutes.
  3. Add in the remaining ingredients (beans, corn, broth, tomatoes, spices), mix together, and let simmer uncovered over medium heat for 30 minutes.
  4. If you want a thicker soup, take about 1/3 of the soup and run it through a blender. Pour back into the pan and stir it all together.
  5. Cut tofu into ½-1” cubes. Mix the corn starch and spices together and roll the tofu in mixture. Heat a coupe tablespoon of extra virgin olive oil on high and toss in the tofu, flipping occasionally until golden and crisp (about 5 minutes).
  6. Serve soup with tofu croutons on top.

Enjoy this soup! And before I sign off, a big thanks to Nasoya for a wonderful partnership. This is my last post in the series I did with them, and in addition to providing high-quality, organic, non-GMO tofu, their team is a pleasure to work with. It was a step outside my cooking comfort zone to work with tofu in such creative ways, and I loved every second of it!

Black Bean Soup with Tofu Croutons