The Best Vegan Paleo Vegetable Soup

This soup provides a bounty of vitamins, without the fat, starch, excess carbs, and byproducts that vegetable soups often (unfortunately) contain. It’s kind of similar to one of those negative Weight Watchers points soups, but (I assure you) more satisfying and nutritious. Your flavor profile and physique will thank you. Feel free to comment with questions, comments, etc. Yours truly, Paleoveganista.

The Best Vegan Paleo Vegetable Soup


1 cup finely chopped red onion
2 garlic cloves, minced
1 cup sliced and diced orange, yellow, or red bell pepper
1 cup sliced and diced celery
1-3 finely chopped serrano pepper (choose according to your mild-medium-hot preference)
a few grinds black pepper
1 cup cherry tomatoes, quartered
1/4 cup gluten-free tamari
2 cups fresh or frozen peas (canned peas can be substituted, but I recommend using the former if possible)


Sauté the onion in a large soup pot with 1/4 cup water. When onion becomes caramelized, add the minced garlic. Reduce to simmer, continuing to check the pot to assure it does not burn. Stir, add water, repeat when necessary. Continue to check whilst chopping vegetables. Now move on to the celery. Celery should be sliced/diced and added immediately after onion is caramelized; it is the most essential ingredient (other than the onion and garlic) for creating the vegetable broth. Continue checking the broth, adding water when necessary, and move on to quartering the cherry tomatoes. Add the quartered cherry tomatoes, continue to stir, add water when necessary, repeat. Now finely chop the serrano pepper. The “heat” in the serrano pepper is another essential ingredient for the broth, and must be chopped and added prior to the bell pepper. Now add the sliced and diced bell pepper. Cover, let simmer, and wait 3 minutes. Remove from heat, let cool and taste the broth. Add the gluten-free tamari (more or less than 1/4 cup, according to preference; judge the amount of tamari after tasting). Return to heat. Add more water to the broth if necessary. The broth should be rich/thick but the soup should be broth-heavy (don’t let the veg get too “mushy”; as a rule it should have the consistency of minestrone).

Add the fresh or frozen peas. Cover, and simmer on low. Serve. Enjoy.

Now, in photo form, the steps:

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Cheez-y Tahini Shirataki Fettuccini

cheez-y-tahini-fettucciniMy husband and I have recently experimented with new vegan cheez/cheese substitutions in recipes. When our blender broke and we started using tahini frequently as a base for sauces and dips, etc., John created this Italian-inspired dish and it was such a success that I jumped at the opportunity to photograph and feature it here.

Cheez-y Tahini Shirataki Fettuccini

Recipe by John Hillyer


1 pkg Shirataki noodles, drained and rinsed
1/3 pkg firm tofu packed in water, cut in small cubes *optional
3/4 cup unsalted julienne sun-dried tomatoes, diced
1/2 cup black olives, diced
3/4 cup collard greens, finely chopped

for the sauce
3 tbsp tahini
2 cups water
1/4 cup nutritional yeast
1 tsp cayenne pepper, or to taste
1 tbsp basil
3 tsp black pepper
2-3 grinds himalayan pink salt from grinder, or a few shakes of salt
3 tsp garlic powder
1 tbsp fresh-squeezed lime juice
1/2 tbsp cilantro
1/4 cup finely diced tomatoes
1/4 cup minced onion


Melt 3 tbsp tahini in a large non-stick or cast-iron skillet with 2 cups water with the 1/4 cup nutritional yeast
When tahini melts and becomes a sauce, add sun-dried tomatoes (this gives the dish a slightly smoked flavor). Simmer while sprinkling in finely chopped collard greens, stirring frequently so as to avoid sauce from burning or sticking to the bottom of the pan. Now include the cayenne pepper, basil, black pepper, pink himalayan salt, garlic powder, lime juice, cilantro, diced tomatoes, and minced onion.

Once sauce has reached desired consistency, add sun-dried tomatoes and continue to stir . After about 1 minute, add drained and rinsed shirataki fettuccini (and tofu cubes if applicable). Make sure sauce coats noodles evenly and boil out any watery excess from bottom of pan to fully incorporate into dish. Stir in sliced black olives immediately before serving.

*add more tahini to taste, keeping in mind your desired sauce consistency; note that sauce will thicken as the water boils out.cheez-y-tahini-fettuccini1

Enjoy this paleovegan “skinny pasta” (Shirataki noodle) dish with delicious non-dairy, tahini-based cheez sauce.

For more paleovegan recipes featuring Shirataki noodles

Pad Thai
Heirloom Tomato Fettuccine w/ Cilantro-Pesto Cheez
Lad Na (Lao-Chinese noodle dish)

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Raw Sauerkraut, Demystified


Why Make Your Own Raw Sauerkraut?

It’s cheap, relatively easy to make, and somehow since the mid 2000’s it has made hundreds of neo-hippies richer than the average human. One might ask, how did this phenomenon occur? How might cabbage, one of the least expensive vegetables to purchase, become a get-rich-quick scheme? The answer is simple: marketing, copy, and social media strategy. Explaining how that works might devolve into, erm, slightly unfocused and potentially threatening territory–as in, raw sauerkraut companies the world over might come knocking at my door with a cease and desist letter or I could perhaps get “served”, so…let us proceed with how to make the stuff, shall we?

I’ve made my own sauerkraut since 2006 when I discovered Rejuvinative Foods’ “raw vegan, 100% organic, sea-salted gluten-free, gmo-free, delicious, cultured, fresh-pure, probiotic, trans-fat free, artisan, delicious, cultured raw sauerkraut with active enzymes” as an employee at Whole Foods Market. Did I mention it’s raw sauerkraut? Yeah I did, but apparently this brand felt the need to over-state itself. It’s like bottled water, when labeled “gluten-free”. Anyway, post high school graduation I moved to Ashland, Oregon to study theatre (and later anthopology, Spanish language/culture, and photography), where I discovered a natural food co-op that sold a new brand of raw kraut manufactured in the same town. Pickled Planet, I think it’s called. A handful of other brands exist now, including one manufactured in none other than Sonoma County, California (where I grew up). Yet still–if I were to endorse a purchase of any brand of raw vegan sauerkraut–I would still go with Rejuvinative Foods’, mainly because I like how it still looks vintage and truly hippie with its crunchy-granola Birckinstock-wearing, Moosewood Restaurant-esque design/packaging and seemingly-intentional 1990’s website. That being said…

Raw Sauerkraut isn’t Rocket Science

Here’s how it’s done:


1 head of cabbage, green or red/purple.
2 Tbsp salt, or sea salt, or pink himalayan salt if you really want to get fancy.
Water (I use tap water when in the states or a country that treats its tap water with iodine…but you can also use distilled, bottled, or reverse osmosis if you have access to it, can afford to purchase it, or whatever.


Cutting board, paper plate, or anything capable of acting as a device upon which to chop cabbage.
Knife (non-serrated is best; of course one designed for culinary use is ideal…but a Swiss army knife will do the trick. Truthfully, any knife will work…I’ve even used a plastic one in a pinch). A standard cheese grater is another fine option.
Large metal, glass, or plastic bowl.
Metal tongs.
Wooden spoon.
Gallon-size Ziplock bag.
Glass jar(s) (Mason/Ball jars). I prefer to use vintage/antique canning jars like these here:
or these:
which are now sold in bulk at Walmart, Fred Meyer, and practically anywhere as a throwback to the original purple jars from the early 1900s. My blue glass Mason/Ball jars are actually vintage; I bought the purple set at Walmart. Still, sometimes I prefer to use the clear variety, to better showcase the sauerkraut. I prefer to use my blue glassware because the lids clamp, but clear Mason glassware is available with clamped lids also (they even sell the knockoff version at the Dollar Tree, FYI):



Step 1
Using your knife or cheese grater, shred the cabbage. Then transfer it to the bowl.

Step 2
Add approximately 2 Tablespoons of your salt of choice. Using the tongs, mix the cabbage until the salt causes it to appear slightly cooked (the shredded cabbage should release moisture and shrink in size). Reserve a few larger cabbage leaves to later place at the top of the jar in Step 4.

Step 3
Transfer cabbage to your jar(s). You must tightly pack the cabbage in order for it to ferment correctly. This is where the wooden spoon comes in handy. Don’t let it cross your mind that you could ever pack the cabbage too tightly. When in doubt, always err on the side of whipping that cabbage into shape, so to speak. Otherwise it won’t become kraut. Got it? Good.

Step 4
Cover with water and the reserved larger cabbage leaves from Step 2.

*To properly ferment sauerkraut it is essential let no air remain in the shredded cabbage mixture.

**The brine created by the shredded cabbage releases a sufficient amount of moisture for the fermentation process to occur. Even so, I sometimes add a bit more water to the jar. As a rule, the water level must be slightly higher than the pulverized cabbage.

***This probably won’t be necessary, but sometimes I’ve needed to fill a ziplock bag with salt water to “weigh down” the pulverized/shredded cabbage. Place the ziplock filled with salt water on top of the larger cabbage leaf layer from Step 4. Using salt water is essential in this case; fresh water would alter the fermentation process and run the risk of a spoiled kraut situation.

Step 5

Store the kraut for 5-7 days.

*If the temperature in your home tends to fluctuate, I recommend going the saltwater-ziplock route to ensure a regulated temperature. Typically I let my kraut ferment for 7 days, but I taste-test it on the 5th day (it’s not a precise science, due to factors such as different types of glassware, variation of the cabbage i.e. when and where it was picked/manufactured). Just make sure to check the liquid level(s) of each jar (make sure the water level is higher than the cabbage before re-sealing your jar(s).

Step 6
Once the sauerkraut has reached your preferred level of tartness/sour quality, discard the saltwater ziplock and outer leaves. Then enjoy the probiotic and nutritional benefits that kraut has to offer, knowing you saved $8-10 per jar.

*Recipes to come: DIY Kimchee, Sea Kraut, Beet Kraut, and triple-threat healing kraut (burdock, red clover, and dandelion). I wish you all the best of luck (you’ll be fine, I promise you DIY kraut-making is foolproof). Sincerely, Kelsey aka the source of all your paleovegan needs. :)

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Join Paleoveganista Elite

Paleoveganista needs your support to stay alive!
savepaleoveganista has always been a free online source for paleo vegan recipes, inspiration, tips, tools, and research. To maintain its independent and accessible media format I need, for lack of better words, funding. As the pioneer of the paleo vegan (or vegan paleo) diet and lifestyle, I hate it that I cannot spend time writing new posts and photographing the delicious+nutritious recipes I formerly created on the regular. As is the case with most of us of the 99%, I have to divert my attention from the the things I like to do (i.e. this blog) to the things I must do to survive financially (everything from ghostwriting novels, editing manuscripts and academic journal articles…to the occasional catering, waitressing, housecleaning and Uber driving). What I write about as Paleoveganista explores topics rarely addressed in the mainstream; things that serve readers but don’t attract much attention from advertisers or investors (save for the emails I get from publishers that have commandeered my content and ask me to pay them $1,500 to earn a credit for writing the “introduction” to a book of “Vegan Paleo Recipes” that features plagiarized versions of recipes I created as a starving college student in 2009). Yeah, I’m talking to you: Paleo Vegan: Plant-Based Primal Recipes (2014) and Everything Vegan Paleo Cookbook (2015), among the myriad of other books that literally capitalized on my not-for-profit blog.

I did not create this blog with the intention of earning a living from it. However, due to the rapid increase of questions asked and requests for advice (all of which I love to read, but cannot always quickly respond to due to the obligations that enable me to barely scrape by/earn a living), I simply cannot do it unless I start earning some semblance of income from this blog. I tried to use google adsense, but–as the result of my constantly-changing location–have yet to earn more than $5 from using ads (which I truly do hate to present on my site) in the 2 years that I have implemented them.

Judging from the frequent emails, letters, and social media comments/messages I have received over the years and diligently responded to, it seems has a purpose. If it has been or is meaningful to you (and if you want quick, succinct, thoughtful responses to your questions and comment) please join Paleovegan Elite. It will gain you access to exclusive recipes, and guarantee a response rate of under 5 minutes for any question you might have about a recipe or the Paleovegan diet in general.

I created Paleoveganista Elite to ensure the survival of this blog, and for readers to get some truly awesome perks.

Before the Paleoveganista Elite payment plan is set up, I offer a challenge:

Snail-mail a check with the amount of your choosing (anything from $1 to X amount) with “Paleoveganista” in the memo, and email me with your full name so that I can credit you add you to Paleoveganista Elite. In the near future I will set up a PayPal or debit/credit option, but in these early stages I have to make it kind of old school. Snail mail is fun though, right?

Please send checks and/or other snail mail correspondence, including letters, etc., to:

Kelsey Jean
331 N 9th St
Apt 3
Klamath Falls, Oregon

Thanks for your consideration in keeping Paleoveganista afloat.


P.S. this is an antiquated (mail a check of $1 or a higher amount) version of crowdsourcing; one that seems more personal and that will grant each donor recognition as a such via I suggest that each individual or party that sends a check include a note that includes whatever information they would prefer to be reached by, i.e. the name they use to comment with on or, so that I can match checks to usernames. To each member or Paleoveganista Elite I will respond with a handwritten letter that includes answers to any and all questions and/or comments.

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Pepita Pancakes w/ Persimmon Compote

pepita pancakes

Pepita Pancakes w/ Persimmon Compote


1 1/4 cup raw, shelled pepitas (pumpkin seeds)
1 cup non-dairy yogurt of choice (coconut, almond, or soy)
2 flax “eggs” (see instructions below)
1 tsp baking powder
1 1/2 tsp fresh lemon juice
Pinch of sea salt
1 tsp cinnamon
stevia extract to taste, optional (for a sweeter pancake)
Continue reading

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Heart of Palm “Carnitas” Lettuce Wraps

palm heart carnitas

Heart of Palm “Carnitas” Lettuce Wraps


1 head red leaf lettuce, preferably wilted slightly

for the Heart of Palm “Carnitas”
1 14.5oz can or jar whole hearts of palm packed in water
1/2 medium onion
1 cup vegetable stock

for the Roasted Tomato Crema
1/2 cup roasted sunflower kernels
1.5 cups cauliflower florets
1-2 serrano peppers, depending on how spicy you want the crema
1 lb fresh tomato(es)
2 cloves garlic
Juice of 1 meyer lemon, or to taste
Salt to taste
Continue reading

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But, Beans Aren’t Paleo!?

beansI’ve recently received a lot of messages and comments regarding how “un-paleo” my recipes are.

Yes, I cook with beans. No, I’m not sorry. Nor do I claim them to be “paleo”, because nothing we eat today is actually paleo as in “things people ate during the paleolithic era”. The concept of a “paleo diet” in popular culture is not informed by anyone familiar with the archaeological record.

Here’s the SparkNotes version:
Continue reading

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Chickpeas in Broth with Senna and Kale

senna leaf chickpeasI have a confession to make.

While as paleoveganista I photograph and write about every new recipe I make that has garnered favorable results among family and friends (and sometimes just me) I have a set of standards and ethics to adhere to when sharing or promoting these recipes. Continue reading

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YAWP! (the redemption of the health bar)

slideshow_1YAWP! bars are the best thing to happen since…ever.

Since 2007 I have viewed all “energy bars” with disdain or else voiced ironic and original quotes (and often outright anger) regarding their place in “society” as glorified candy bars, or their infallible ridiculousness as a supposed health food. Continue reading

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