Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Sep 25 2012

Quick and Easy Tortilla Soup

This hearty soup is extremely easy for a quick dinner. Plus, it re-heats well for lunch or dinner the following day(s). You can make it with little to no spice for the kiddos, or give it some punch for the adults. Either way it is a fun supper that allows everyone to build their own with fun and delicious toppings.


  • 4 cups warm water
  • 1 cup grape tomatoes (plus more for dicing)
  • 1 large carrot
  • 1/2 red bell pepper (de-seeded)
  • 1/2 medium yellow onion
  • 1 avocado, halved (1/2 whole for soup, 1/2 diced for garnish)
  • 1 small handful fresh cilantro sprigs
  • 1 teaspoon no-salt herb seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or to taste
  • Tobasco sauce, to taste
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can white beans, drained

For Garnish

  • Extra cilantro sprigs, leaves plucked
  • Extra diced grape tomatoes
  • diced 1/2 avocado
  • Corn Tortilla Chips
  • Tofutti Sour Cream (dairy free), optional


Step 1: Using a high speed blender, with large container, add water, tomatoes, carrot, bell pepper, onion, avocado, cilantro, no-last herb seasoning, cumin, paprika, chili powder, garlic powder and salt.

NOTE: Blend until smooth. If your blender is too small, you may have to do in 2 batches.

Step 2: Add the base mixture to a large stock pan over medium heat, then stir in the drained black beans, corn and white beans until mixed well. Bring just to a boil and serve.

NOTE: You can add the Tobasco sauce while the soup is cooking, or leave it out and instead serve on the kitchen table with the other garnishes for diners to heat their soup as wanted.

Step 3:  While the soup is heating, finish your garnishes. Chop grape tomatoes, pluck cilantro leaves, dice avocado, etc.

Step 4: Build your own: Start with crushed tortilla chips in the bottom of your bowl and ladle the tortilla soup over the top. Top with tomatoes, cilantro, avocado and a bit of dairy free sour cream. Enjoy!

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