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5 minute pumpkin sage soup


*in the spirit of being totally out of time, I am posting my iPhone photo ;)*

Fall is the perfect time for soothing, warm soups. It’s also freaking crazy busy! Costumes, decorations, parties, recitals and I am out of time for some fancy thing to entertain with tonight. 5 minutes pumpkin soup to the rescue, with fresh sage and a beautiful appearance, everyone will think it was a labor of Autumn love- ha ha.

Pair with a salad or crusty bread for a complete meal, or serve as an appetizer , any way you have it you can’t go wrong! If you are interested in other pumpkin recipes, check out my thai pumpkin soup, pumpkin sage pasta, or pumpkin granola. Can you tell that I really love pumpkin?!

Ingredients: serves 4, 1 1/4 cup servings

1 Tablespoon olive oil
1 clove garlic, grated or finely chopped
1/2 cup onion (red or white) grated or finely chopped
2 cups organic pumpkin puree (fresh or canned)
2 1/2 cups organic vegetable broth
1/2 cup organic coconut milk- or unsweetened non-dairy substitute
3-6 leaves fresh sage plus more for garnish


heat olive oil in medium saucepan, medium heat. add onion and garlic, and cook until soft, about 2 minutes. add remaining ingredients and heat through, remove sage leaves and serve immediately.

* I garnished with a drizzle of coconut milk, pumpkin seeds and fresh sage. Other topping ideas include, maple syrup, walnuts, green onions, croutons, nutmeg, sesame seeds or nutritional yeast.

As I am generally cooking for kids as well as adults, I tend to keep the base recipes fairly simple and add red pepper flakes to the adult servings. If just making for adults, feel free to spice it up!



fishless tacos with cilantro slaw #meetchef #OMGardein

fishelss taco cilantro slaw recipe from sunnyvegan #OMGardein #meetchef

It’s taco Tuesday, yippee!
Chances are that Tuesday’s may not be the most popular day of the week for you and your family, so let’s change that with a super quick and super delicious fishless taco, cilantro slaw dinner. I’m talking 15 minutes start to finish for a healthy family friendly meal that looks this good.

Just in case you STILL haven’t tried Gardein, here’s a coupon to get you started on your garden + protein Gardein adventure!
With 9 grams of protein, 32 mg of omega 3’s and zero cholesterol, these fishless filets are an easy and healthy addition to your weeknight-need-a-quick-dinner routine!


Ingredients: 3 servings, 2 tacos each

1 10 ounce package Gardein Golden Fishes Filets
6 whole grain soft taco shells
1 1/4 cup finely shredded cabbage
2 spring onions, sliced
1/4 cup cilantro, roughly chopped plus more for garnish
1/3 cup vegan sour cream
1 Tbs lime juice
1/4 tsp lime zest
1 tsp agave
salt- to taste
1 acocado- sliced
lime slices- for garnish
hot sauce


preheat oven to 425, prepare Gardein fishless filets per package directions. mix cabbage and next 7 ingredients in medium bowl, allow to stand while fishless fillets bake.  warm tortillas per package directions, top with 1 fillet, 1/4 cup cilantro slaw, avocado and hot sauce. serve immediately.


fishless taco recipe from sunny vegan and #OMGardein #meetchef

Thanks again to Gardein for sponsoring our discussion, don’t forget to get your $1 off coupon!


#OMGardein #meetchef fishless taco cilantro slaw recipe from sunny veganWhat is the favorite Gardein product or meatless meal you have had or like to make?

September 22, 2015 - 7:48 pm

Tori - I love that you put the recipe at the top of the page! I always get frustrated scrolling down to the bottom of recipe blogs. The pictures make this look so yummy. Can’t wait to try it!

September 23, 2015 - 3:41 am

Zoe - I have never heard of fishless fish fillets but love the idea of fish free fish tacos!
Does it taste good? I’ve never seen this product in Oz…

September 23, 2015 - 4:35 am

Yolanda Rooney - These are beautiful! I am going to see if my grocery has the Gardein fish filets. I don’t think I’ve seen those before. Thanks for sharing the vegan recipe! It’s nice to have fresh ideas.

September 23, 2015 - 11:38 am

Shashi at RunninSrilankan - I haven’t tried Gardein’s fish fillets yet – and now I feel I need these tonight! Love the cilantro slaw!

September 23, 2015 - 8:03 pm

MonicaP - Looks delish! I like Gardein products especially their chicken strips. I’ve never tried their fishless filets.

I’m not a 100% plant based eater although I do love vegan and vegetarian foods and try to eat these types of dishes on a regular basis.


September 23, 2015 - 8:03 pm

Jen - First, can I just say, your blog is super cute! It’s like a ray of sunshine & put a smile on my face.

Second, okay, YUM! Now I have an idea for dinner – those fishless tacos look absolutely DELISH! Thank your for sharing! Maybe I’ll save some for my husband…maybe… 😉

September 24, 2015 - 8:28 am

Pam McCormick - Great recipe, instructions and photos. Sounds delicious!!! 🙂

September 24, 2015 - 10:27 am

Jacqulyn Munns - This looks amazing. I really need to stop looking at food blogs at lunchtime. 🙂

BTW: I may be in love with your stove.

My new house has a very very nice electric stove. Have I said enough. YEAH. I actually offered to leave all of my belongings when we moved from our old house, if I could just take my stove. I don’t think my husband beleived me but I would have.

September 24, 2015 - 12:13 pm

Rachel - Taco Tuesdays are a favorite night at our house. I’ve been thinking about getting a sombrero for the kids to wear. I really need to switch up the tacos I serve, and the fishless ones sound delicious plus I love cilantro.

September 25, 2015 - 3:13 am

Jessica Lane Massingill - OH! I love your topics, I love your sunshiny design! You have done an awesome job on your blog!

September 27, 2015 - 8:01 pm

Maria Magdalena - I love it! perfect recipe. Thank you!

September 28, 2015 - 6:53 am

Kimberly Gauthier - I’ve never heard of fishless filets. I’m considering going vegetarian. Right now, I mostly eat seafood. I’ve cut out pork and I’m working on the other proteins too. I love that there are so many options for vegans and vegetarians.

September 28, 2015 - 7:44 am

Angela - I really like these tacos!

September 28, 2015 - 8:35 pm

Caitlin - Oh my goodness, I’ve been eating a mostly vegan diet recently without dairy and egg, etc., with the exception of seafood. This looks awesome! I look forward to checking out Gardein!

September 29, 2015 - 11:17 am

Jill - I love the look of your blog! so colorful and energizing!! I have never seen these fishless fillets although I have had the chicken in this brand! Your recipe looks very good!

September 29, 2015 - 12:45 pm

April Ockerman - I had never heard of fishless fish sticks before. Your recipe looks delicious, saving this one for later use!

September 29, 2015 - 7:50 pm

Erica Brooks - Healthy, quick and easy. Love it. My kids would enjoy it too.

September 30, 2015 - 7:55 am

Lindi Mogale - This is the second blog Ive seen with Taco recipe I think i need to get to know the Taco better. I wil lbe trying this out as well

September 30, 2015 - 11:24 am

The Levantess - I have never tried fish substitute products. This recipe works for Taco Tuesday AND Meatless Monday. I am intrigued by the Gardein filets, will have to look for them.

September 30, 2015 - 12:20 pm

Malorie - Those look delicious!!! I’ve never tried that brand of fishless fillets, but after seeing this recipe, I’ll definitely try them.

vegan antipasto kabobs – healthy tailgating recipe

italian antipaso skewer recipe from sunny vegan

Did you know that antipasto has nothing to do with not liking pasta? No really, it’s not anti-pasta, it means “before the meal”  and is the traditional first course in a formal Italian meal known as appetizers here.

As we are a family of snackers, these cute and healthy kabobs were a hit as we start the tailgating season.  I know they look a little elegant for tailgating, but if you had a pile of these in a cup or on a paper plate, they will taste just as wonderful! So many tailgating foods are full of fat, cholesterol, sodium and calories. Combining not-so-healthy snacks with mindless eating for hours in front of the tv or in a parking lot is a perfect recipe for heartburn, indigestion, and spending half the game in the restroom! Not my kinda fun.
My friends over at have more healthy snack ideas for you, be sure to check it out. I recently found their site and LOVE their selection or organic and raw nuts, yum!

I decided to go with skewers because pretty much everything taste better when eaten off a stick. Not only that, but since you don’t need any utensils, you can just grab a skewer and get back to the game! Of course I wanted them to be super pretty, but the taste combination was amazing! The sweet tomato followed by cool basil and tofu, then a zing from the artichoke and olive, all topped off with a homemade sourdough crouton was an unexpected hit. The fact that they are super easy to make means that we may just have a new fave appetizer in the house.


Ingredients: 10 skewers

7 ounces organic extra from tofu, drained and pressed, then cubed
1 Tbs organic italian salad dressing
10 gourmet olives- we used garlic stuffed olives
10 grape or cherry tomatoes
10 pieces marinated artichoke hearts
1/2 cup fresh basil leaves
3 large slices bakery bread- cubed
1-2 Tbs olive oil
salt and pepper


marinate cubed tofu in italian dressing for at least one hour. brush bread cubes with olive oil then toast in skillet or grill pan over medium heat until lightly browned, turn over and brown other side, allow to cool and sprinkle with salt and pepper.  assemble skewers in desired order, refrigerate or serve immediately.


tailgate antipasto skewer recipe from sunny vegan

5 vegan things to do on a last summer weekend!

vegan end of summer recipes


sunny vegan gardein grilled teriyaki chick




Fall is just around the corner but don’t forget to savor these last gorgeous summer weekends. We have had a great summer and I am definitely going to do these things this weekend with my girls before the school stuff gets super busy and we are running in 20 different directions.

1. make some popsicles.
use up the seasons last strawberries and basil in this popsicle.

2. host a vegan bbq.
with grilled gardein, veggie dogs and grilled veggies.

3. make sun prints.
this one is just for fun, but you can use it to discuss nature and conservation before the leaves start to fall.
simply lay leaves, branches etc on colored construction paper and leave it in the sun, fun prints will be left behind.

4. savor the summer salad.
get in that last gorgeous summer produce in a salad using tomato and peaches, strawberry and arugula, and radishes.

5.make vegan ice cream.
it’s easy, healthier, and the kids love making their own. this one is one of our faves, cherry chip ice cream.

strawberry basil popsicle recipe healthy and vegan

What are you end of summer plans?

September 23, 2015 - 7:06 am

Jessica Lane Massingill - I seriously love your blog. Will be following it 🙂

super simple spinach salad #EatRightForYourSight

Spinach is one of my fave veggies, especially in a salad. While I eat lots of salads, there is something that keeps me coming back to delicate organic baby spinach. The amount of spinach I go through is almost comical. I toss it into smoothies, pasta, vegan creamed spinach, and tons of salads. This is one of my faves – first, because it is so simple, and second because it’s delicious!

sunny vegan spinach salad with apples and walnuts   copy

When I was contacted by the American Macular Degeneration Foundation about their #EatRightForYourSight campaign, I was totally in. I truly believe that food has the power to heal or make you sick and focusing on foods hight in antioxidants, omega 3’s and healthy fats can be great for your eyes. Just one cup of spinach has lots of of lutein and zeaxanthin—two nutrients that do wonders for your eyes. Walnuts contain those omega 3’s as well as zinc and the olive oil in the dressing has healthy fats for you too.

I hear all the time that eating healthy is TOO complicated, I don’t have time to prepare fresh food and blah, blah, blah. This salad took less than a minute to make and I’m sure you can spare a minute to improve your health. So eat up my friends!

Ingredients: 4 servings

6 cups organic baby spinach
1 organic fuji apple
1/3 cup organic raw walnuts
1/4 cup red onion, thinly sliced
1/4 cup crumbled extra firm tofu


1-2 teaspoon shallots, finely chopped
2 Tablespoons apple cider vinegar
1/4 cup maple syrup
1/4 cup olive oil
1-2 teaspoons dijon mustard
salt and pepper to taste


layer salad ingredients into bowl or onto serving dish. combine dressing ingredients in large bowl and whisk until combined. drizzle over salad mixture and serve immediately.

sunny vegan spinach salad with apples and walnuts recipe   #eatrightforyoursight


I'm Blogging for Eye Health, #EatRightforYourSight

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