Hearty Fall Potato Soup with Cabbage

Hearty and inviting, this soup is perfect for when the great indoors are calling your name.  This recipe can be made on the stovetop in 30 minutes, or you can toss everything in your slow cooker in the morning to enjoy when you get home from work. It can easily be cut in half or doubled.


  • 1 Tbsp vegan butter (stovetop only)
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 1 garlic clove, shopped
  • 1 300-400 gram package of vegan sausage, chopped (Italian or kielbasa style) *omit if gluten-free
  • 4 cups of vegetable broth
  • 2 cups nugget potatoes, diced
  • 1/2 tsp dried parsley
  • Salt and pepper, to your taste
  • 1 small head of green cabbage, cut into strips
  • Optional topping: Fresh parsley, chopped


  1. Stovetop Directions:
    1. In stock pot, melt vegan butter over medium heat. Add carrots, onion, and leek. When onion starts to soften, add garlic and sausage. Cook until onion is translucent.
    2. Add liquid, potatoes, dried parsley, salt and pepper.
    3. Bring to a boil.
    4. Reduce heat to medium-high and cook potatoes in a low boil until slightly tender.
    5. Add cabbage, reduce to low and simmer for 3 to 5 minutes to wilt cabbage.
    6. Serve topped with fresh, chopped parsley.
  2. Slow Cooker Directions:
    1. Layer potato, carrot, onion, garlic, leek, cabbage then sausage in slow cooker.
    2. Add salt, pepper, parsley and vegetable broth.
    3. Cook on low for 8 hours.
    4. Serve topped with fresh, chopped parsley.


Head over to the dark side and try Tess Masters’ pudding recipe found in her new cookbook, The Perfect Blend:

“When I eat chocolate, I go over to the dark side—and by that I mean the place where rich, raw, organic cacao turns into decadent pudding. If you like dark, bittersweet flavors, this dessert may be right up your alley. If you’re a milk-chocolate lover, serve it with cream, berries, and chopped almonds to cut the bitterness and balance every bite. This pudding is best consumed the day it’s made, as the avocados will oxidize and the flavors will change over time. This pudding works best with ripe avocados that don’t have any brown discolorations. Overripe or bruised avocados detract from the taste.”

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photography copyright 2016 by Anson Smart


  • 1 cup unsweetened almond milk
  • 2 ripe avocados, pitted and peeled
  • 1/3 cup plus 1 Tbsp cacao powder or unsweetened cocoa powder
  • 1/2 cup plus 2 Tbsp pure maple syrup
  • 2 Tbsp Chocolate Vega One™ Nutritional Shake
  • 2 Tbsp vanilla extract
  • 1/4 Tbsp almond extract
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • Cashew Cream to garnish
  • 1 cup fresh berries of your choice, to garnish
  • 2 Tbsp blanched slivered raw almonds, roughly chopped, to garnish


Put the almond milk, avocados, cacao powder, maple syrup, vanilla and almond extracts, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. (To get the creamiest texture, you may need to stop the machine and scrape down the sides of the container.)

Transfer the pudding to cocktail glasses or ramekins, cover, and chill in the fridge for at least 3 hours.

To serve, top each pudding with a dollop of cream, a few fresh berries, and some almonds.