Victoria’s Nutrition Kitchen recipes use whole-food ingredients. They are void of refined sugars and oils. They are naturally vegan, (free of dairy and eggs), and gluten-free / celiac-friendly. I hope you enjoy them! I'd love to hear from you in the comments section.
This easy soup can be made in either on the stove top in a soup pot or in a slow cooker, and who doesn’t look a slower cooker meal?!read more
There are 2 special ingredients in this borscht that take it over the top. Two of my favorite ingredients, used as natural flavor enhancers! Can you guess what they are?
Leafy green beet tops are loaded with nutrients so if you have them, rinse well, chop or slice and add to the soup in the last 5-10 minutes of cooking. They can replace some or all of the cabbage in this recipe.read more
Leave a bit of texture (veggie chunks) when you blend the soup so it doesn't end up like baby food…unless you are feeding a baby…in which case, mush away! If it comes out too thick, simply thin out with a bit of broth or water. Don’t have a blender? You can use a...read more
The original Canadian Poutine was invented in Quebec and was a meat-based gravy with cheese curds over french fries. We can do better!! Serve this vegan poutine over roasted potatoes or a variety of roasted veggies! I've been using this tried and true cheezy sauce...read more
Save Print West African Sweet Potato Soup (Slow Cooker Option) West African Sweet Potato Soup is nourishing and toothsome. Peanuts are so satisfying and protein rich that there is a good chance your omnivores won't miss their meat. The unique blend of satisfying...read more