It’s snowing! A lot. Check it out, the view from my window, don’t you love snow that’s basically untouched?

Please disregard the dead plant...

Anyway on days like this it’s nice to have a yummy, creamy, hearty soup. This recipe comes from my Dad and it’s one of my favorite things he cooks. It’s also nice because again it’s one of these recipes that’s impossible to really mess up. Feel free to play around with the recipe and find the balance of potato to leek to broth that you like.

First gather some potatoes, preferably some nice big ones and peal and then cut those babies into some nice chunks. How many is up to you, but I’d go with about 5. Then, take a thing of leeks and cut and clean them.

In a pot heat some oil and saute the leeks, then add your potatoes and enough vegetable broth to cover them. Bring to a boil and cook till your potatoes are nice and soft. Then put everything into a blender, you should now have your soup! I like to add a little bit of plain soy milk, and a little scoop of margarine to make it even creamier and yummier. Oh also feel free to add some serious salt and pepper.

My mom insists this soup is nothing unless you put some fresh cilantro garnish on top, while I hear others only love parsley. I’m gunna mix it up and show you some Kale chips on top.

Kale Chips are ridiculously easy, and my fave way to eat Kale.

-Preheat your oven to 400 F

-Clean and chop up kale

-Toss it with some olive oil and salt.

-Put it on a cookie sheet and into the oven. Take them out when they’re at your desired level of crispyness. (It won’t take long!)


Refreshing, healthy, and fufilling, this side is great with chips, or on it’s own! So easy, so cheap, I love it!

All you’ll need for this recipe are some black beans, frozen corn kernals, chopped red onion, red peppers, lime juice, a bit of fresh cilantro, some salt, and hot sauce (I’m a fan of Cholula). Just rinse the black beans and mix everything together to taste in a large bowl and you’re done! Enjoy!

Truth? I’m not super crazy ’bout Nooch, aka Nutritional Yeast. I like the added nutrition, I like the subtle depth in flavor a tablespoon can add. But as a substitute for cheese? Not my thing. People say it tastes like parmesan. I personally don’t taste it, and I was never much of a fan for parm anyway. So most Vegan Mac N Cheeze recipes I’ve tried have been a bit of a let down, but no more! VegNews has THE BEST RECIPE for vegan mac n cheeze and it has absolutely no nooch and I love it. My omni parents are also a fan of the recipe, so it’s sure to be a crowd pleaser! Is it exactly like the real thing? Nope, but I’d rather eat this over that junk in the blue box any day.

Here’s my version, with a few more added veggies and some oregano:

Boil some water in a pot and pour in a box of elbows (I like Barilla’s), stir and cook for 7 minutes. When it’s done, drain the pasta in collander and let it sit to the side.

While the pasta’s cooking, take 4 pieces of bread and two tablespoon of vegan margarine (I use Earth Balance) and pulverize it in a food processor. These are your breadcrumbs, put to the side for later.

Chop up 2 shallots1 onion, and 2 medium pealed potatoes. Add these veggies to a pot and cover with some water. Bring to a boil, cover, reduce heat and let simmer for 15 min.

While the veggies are simmering, put 1/4 cup of raw cashews, 2 teaspoons of salt, 1 teaspoon of garlic powder, 1/2 teaspoon of dijon mustard, 1 teaspoon of lemon juice, 1/3 cup of margarine, and some black pepper into a food processor and process it away.

Pre heat oven to 350 F.

Drain out most of the water from your veggie and water pot and add the veggies to your cashew concoction in the food processor and process again. This is your cheezy sauce.

Cut some mushroom caps and some string beans into bite size pieces.

In a large bowl mix together your pasta, your cheezy sauce, and your mushrooms and string beans and put into a large casserole sort of dish and sprinkle some hot paprika and a little oregano on top. Pop it in the oven for 30 minutes.

And Voila! Deliciousness for days! Serves ’bout 8, depending on how hungry you are, and don’t worry it’s got a good refridgerator life.

Today, I am a vegan. Let’s not dwell on the fact that it’s taken me so long to get here. Let’s not dwell on the fact that yesterday I wasn’t a vegan. The point is that today, I’m vegan. And tomorrow I’m vegan. And the next day, I’m vegan. And if I fall off the band wagon, I’ll get back on. Enough of the “I can’t”, only “I can” or maybe in this case “I am”.

I’m a 20 something feminist from New York. I’m a vegan for ethical reasons, which means that my veganism is about animal rights, the environment, and my health. If you’re interested in veganism and want more information please check out the “Propaganda” section. If you want to know more about me, or my other blog, Gender Agenda, check out my “about me” section.

Vegan Shmegan is first and foremost a food blog for all people who love delicious food. As a bigger lady I can tell you quite frankly that I know good food and you won’t see any twig and tofu dish here, this is real food for real people. Basically whether you’re a carnivore, herbivore, or some combination, I hope you try some of these cruelty-free recipies and that they find their way into your kitchens and your dinner tables.

I love to hear your thoughts, your recipies, your questions, anything! Comment here or send an email to veganshmegan [at]

Thanks for reading!