It’s Veganuary! No, not a typo- loyal fans may recall AVEDA became 100% vegan back in 2020 and we love to celebrate, well anything! While becoming a vegan might not be one of your 2022 resolutions, maybe you can spend more energy focusing on what you put into and onto your body this year. Nourishment by definition means the food or other substances necessary for growth, health, and good condition. Nourishment is a crucial element to our wellbeing. What we put into- and onto- our bodies matters. Think about when you use a cheap hand lotion – how it leaves your hands greasy and slimy and literally worse off than when you started. It’s the same for how we treat our hair, our skin, and our bodies. We only get one, so fill it internally and externally with the good stuff! Below I’m sharing two of my favorite vegan recipes (from Purple Carrot) that also just so happen to be absolutely delicious and perfect for a cold day. I’d love to hear your favorite recipes, too!

Thai Lemongrass Soup with Crispy Mushrooms
photo credit: Purple Carrot (pictured with tofu)

1 lime
1 shallot
1 oz fresh ginger
2 garlic cloves
1 lemongrass stalk
8 oz cremini mushrooms
1 Roma tomato
1 scallion
½ cup sushi rice
5.5 oz coconut milk
1 (non chicken) Bouillon Cube
3 tbsp vegetable oil*
Salt and pepper*

Halve and juice the lime. Peel and mince the shallot, ginger, and garlic. Halve the lemongrass stalk crosswise. Slice the cremini mushrooms. Dice the tomato. Thinly slice the scallion.

Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed, 12 to 15 minutes. Add lime juice to the cooked rice and fluff with a fork. Cover to keep warm.

Heat 1 tbsp vegetable oil in a small saucepan over medium-high heat. Add minced shallot, minced ginger, minced garlic, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add coconut milk, bouillon cube, and 1½ cups water. Bring to a boil, and reduce heat to a simmer. Add halved lemongrass stalk and diced tomato, and let simmer until final step.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced cremini mushrooms, and a pinch of salt and pepper. Cook 5 to 8 minutes.

Remove the halved lemongrass stalk from the soup and discard. Divide the cooked rice between bowls. Ladle Thai lemongrass soup on top, and add crispy mushrooms. Top with sliced scallion.

Creamy Tomato Bisque with Quinoa & Parmesan Roasted Cauliflower
photo credit: Purple Carrot 

¼ cup quinoa
6 oz cauliflower florets
4 garlic cloves
1 shallot
¼ cup cashews
14.5 oz diced tomatoes
5.5 oz coconut milk
2 tbsp vegan parmesan
¼ oz fresh basil
1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
Salt and pepper*

Preheat the oven to 400°F. Add quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.

Add cauliflower florets, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 12 to 15 minutes.

Peel and chop the garlic. Peel and roughly chop the shallot(s). Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium heat. Add chopped garlic and chopped shallot and cook until softened, 3 to 5 minutes.

Add cashews, tomatoes, coconut milk, ¼ cup (½ cup) water, and a pinch of salt and pepper to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque mixture into a blender and purée the tomato bisque until smooth.
TIP: Blend bisque in batches for the 4-serving meal.

Tear the basil leaves. Toss roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls, and top with cooked quinoa and parmesan roasted cauliflower. Sprinkle with torn basil and remaining parmesan. Enjoy!