Splendiferous

Many great stories begin with soup. Soup can soothe the soul, fortify the infirm, nourish the hungry, and uplift the cast down. It can be just about anything ladled into a bowl and eaten with a spoon; hot or cold, thick or thin, based on vegetables, fruits, nuts, noodles, or just straight cheese.

Splendid Spoon also begins, and ends, with soup. Founded on the healing principle of the bottomless bowl, it’s a plant‑based meal program that delivers ready-to‑eat brews, blends, and even bowls. Smoothies and grain bowls have joined the menu, but as the name would imply, soup is the main event here.

The menu rotates weekly, drawing seasonal inspiration to appeal to contemporary cravings. Warming chilis, congees, and stews through fall and winter, and lighter, cooler broths and blends become available in spring and summer. Many recipes appear in found and CEO Nicole Centeno‘s book, Soup Cleanse Cookbook. For those of limited energy, patience, or ingredients, the full service affair is a godsend.

Kabocha Congee is the kind of a bowl you can curl up with, swaddled in your softest blanket and fuzzy slippers, to feel like all is right with the world. Brilliant sweetness that came as a surprise, all courtesy of the natural sugars inherent in both the squash and coconut milk. Creamy, deeply soothing, rich yet not heavy, it’s a remarkable study in balance. Subtle hints of cinnamon perfume the bowl, marrying beautifully with notes of pepper and a touch of nutmeg. Even better than the average rice stew, toothsome pumpkin seeds are scattered throughout, lending a hearty bite that fully satisfies all the senses.

Not to get hyperbolic, but the Green Split Pea Soup is nothing short of a revelation. Rather than the murky morass of over-boiled legumes, there are full, whole peas in here! Like oversized caviar, they burst in juicy bites, lending an air of luxury to this once humble stew. Easily the best rendition of the concept I’ve encountered to date, it’s fantastic enjoyed cold on a hot summer’s day, too.

Take your taste buds globe trotting with a stop in Italy and France for a bowlful of Garden Minestrone and Butternut Squash Ratatouille. Leaning into a tomato base with savory herb seasoning, the minestrone focuses in on zucchini and white beans, whereas the ratatouille, true to the name, is all about that orange autumn gourd. Happily, neither one taste out of season, appealing to the senses all year round.

Billed as one of the “light” brews, Fennel Consommé presents a zesty citrus-infused broth with softly simmered pieces of licorice-y fennel. An excellent appetizer or palate cleanser between courses, it sings of sunny spring days. You can practically taste the morning dew still clinging to those leafy fronds.

New to the lineup, the Mint Chip Smoothie is everything you want and need out of a creamy summertime treat. Part decadent dessert, part wholesome meal replacement, each verdant sip is loaded with fresh greens and cool peppermint flavor. Trust me, I’m very serious about my mint chocolate chip milkshakes, so it’s really saying something to rank this one so highly on the hit list.

The spice is right in the Carrot Ginger Chia Smoothie. Think “liquid carrot cake” and you wouldn’t be too far off. Bright ginger blends with the tropical notes of mango and banana to recreate a more fruit-forward rendition of the old-fashioned staple. Stay in the bakery department for a moment to drink deeply from the Pumpkin Spice Smoothie while you’re at it. Enriched with almond butter and defined by a heavy dose of cinnamon, each bottle contains all the taste of America’s favorite crusted wonder, without the stodgy pastry.

For a souped up menu or smooth moves to power you through the day, you can do no better than the convenience and comfort of Splendid Spoon. With nationwide delivery and free shipping, there’s never a bad time to break drink it all in. Use the code “SAVE25NOW” to get $25 off your next order.

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One in a Trillion

There’s no stopping culinary creativity, even during a pandemic. Innovative eateries are still opening up everyday, ranging from low-cost to high-brow, but the latest wave all have something in common: They share the same dining room. Your own home dinner table is now ready to host! Meal delivery services are the new restaurant experience, filling the gap for those who love food but may not be as wild about all the labor- or dishes- involved. Another uniting, but less palatable factor, is that none of these options take specific health needs into consideration.

WeTheTrillions takes an entirely different approach. So named for the trillions of cells, bacteria, and other living beings that make up our microbiomes, the goal isn’t just to feed, but to nourish and flourish.

Using plant-based foods as tools to address specific conditions and wellness goals, these bespoke meals offer powerful nutrition in genuinely delicious packages. A quick quiz helps determine which menu is best suited for your situation, but it’s not all anonymous algorithms guiding the way. A real, live person (!) reviews the results, following up with additional questions about your health history. The goal is to design a menu that you’re guaranteed to love, with real, tangible benefits. Some of the programs deal with tackling diabetes, menopause, IBS, PCOS, Endometriosis, fertility, anemia, and more, customized to your tastes.

Okay, but what about the fun stuff: The FOOD? If you’ve been around the Bay Area long enough, you may recognize some of the edible offerings from the now defunct leCupboard. Living up to that memory, if not exceeding it, these dishes are simply delicious, crafted for flavors without compromise. In fact, downtown workers have been eating it up before thinking about the nutritional implications. There’s a literal hole in the wall, down a small alley in the Financial District, where you can purchase grab-and-go meals a la carte.

Landing right at your doorstep on demand, delivery is clearly the way to go for the majority of those hungry for a change. Packages arrive absent of fanfare in plain cardboard boxes, focused on the inner contents rather than exterior appearances. Personalized touches distinguish every aspect of the service, setting it a world apart from other companies claiming to put their clients first. Handwritten tags label every glass jar, packed by people, rather than shrink-wrapping machines.

If you’re so fortunate as to pay a visit, appropriately socially distanced in person or virtually, at home, may I recommend The Madrid? Designed with the mushroom-lover in mind, slow roasted shiitake and cremini tumble together in a tangle of zucchini noodles, coated in impeccably fresh, slightly spicy walnut pesto. This was a favorite back in the day, and I couldn’t be more thrilled to be reunited at last.

Exploring deeper into unknown territory, while The Tangiers Stew isn’t one I was familiar with from previous visits to the brick-and-mortar establishment, it would have easily made my hit list for repeat orders. In fact, it was so good, I willfully flaunted reheating instructions to eat it chilled, straight out of the container! Mercifully, for hot days ahead and blisteringly busy schedules, everything included is fully cooked and ready to eat. Sauced and spiced zucchini dazzles with the ginger-lemon sauce saturating every cell, perched atop a bed of toothsome black forbidden rice. Slivered, toasted almonds remain as crisp as can be, lending a resounding crunch to the harmonious ensemble.

Translucent kelp noodles from The Ha Long Bay glisten in the sunshine, glowing with the golden hue of simmered carrots and parsley pistou. Wok this way (or just sautée) for a Vietnamese-inspired twist on New American Cuisine, drawing inspiration from the tenets of the raw food movement. Kelp noodles, made without flour or starch, are a rare find on any menu. Their unique texture is an ideal blank canvas for such an innovative palate of spices and herbs. Tender mushrooms and zucchini are woven between strands, playing umami chords for a completely symphonic eating experience.

Struggling to get down enough greens is a constant challenge even in the best of times, let alone given difficulty accessing enough fresh produce en masse. Gulp down a few sips of Cancun Juice to win this battle with ease. Swampy green from spirulina, thick as a blended smoothie, the taste is pure pineapple refreshment despite the intimidating appearance.

Appeasing the sweet tooth, breakfasts and desserts seemed interchangeable to me, as it should be when only natural, nutrient-dense sweeteners are involved. The Barcelona, a berry and hemp parfait, stacks up layers of creamy custard and fresh strawberries, that actually retain their textural integrity. It’s a small but noteworthy element; you’ll never find that in a frozen meal solution. Meanwhile, The Nancy is aptly named only because I continuously transpose the letters to call it The Fancy. A coconut base bursting with roasted blueberries, pistachios, and flax seed crumble would be right at home in any high-end hipster enclave. A bit simpler but no less impressive is The Manchester, flawlessly smooth and creamy, a strawberry pot-de-creme made possible only with flawless fruit as the foundation. While the The Bordeaux Chocolate Mousse was most clearly intended for an after dinner treat, but the fact that it’s made up dates and yams suggests that it’s an equally suitable morning starter. Chocoholics, rejoice; you can indulge in all the cocoa goodness your heart desires, deep and rich and silky, without any regrets later in the day. These tiny but mighty little jars contain the fuel to start out strong and end up satisfied.

Of course, any decent diet must include snacks, and the midday morsels included here don’t disappoint. The Marrakesh Jewels take two juicy, soft Medjool dates and stuff them to the brim with pistachio praline and cashew lemon chia, respectively. If hunger begins to nag like a petulant child between meals, a little bit goes a long way with these potent bites.
Genuine cookie monsters can find a more conventional pastry replacement in The Istanbul Cookie, a tahini-rye chocolate chip cookie that boasts an impressive 80% of your iron requirements per day. You’d never know it based on flavor, which is evocative of pure childhood comfort, hold the butter and eggs.

WeTheTrillions invites you to embrace your cravings. Acknowledging that “clean eating” is a misguided fallacy, the ultimate goal is to satisfy the need for comfort food without sacrificing wellness, or sanity, for that matter. Flavor is the foundation of what makes a healthful meal.

This is one establishment you’ll never regret visiting. Give it a try, make it a routine, and throw away your other takeout menus. This one has genuine staying power.

Get 10% off your order with the code HANNAH10, today!

This review was made possible as a collaboration with WeTheTrillions. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Wordless Wednesday: Let’s Do Brunch

Huevos Divorciados with JUST Egg & Morning Bowl with Avocado from Wooden Spoon

Breakfast Plate from Gay4U

Greektown Scramble from Kal’ish

Pesto Tofu Scramble, Caesar Salad, and Country Fried Chick’n Platter from Eternal

Chipotle Tofu Burrito from Candle Cafe

Garden Breakfast with Tofu from Bouldin Creek Cafe

Japanese Tea Service with Tempeh from Samovar Tea Lounge

Tofu Scramble and Buffalo Salad from Two Mammas Vegan Kitchen

Turmeric Daikon Congee with Tofu from The Well

Plant-Based Meals that Deliver

Meal delivery services have proliferated faster than amorous rabbits in recent years, expanding from an obscure, niche business model to one as common as the standard grocery store. There’s something for everyone, they promise with bright, inviting graphics, splashed across the screen with tempting photos of various dishes. If you like to cook, you can get bundles of ingredients with recipes. If your expertise in the kitchen ends at the microwave, you can have finished dishes ready to heat and eat land on your doorstep with just the click of a button. For those feeding a family, still more options abound for bulk meal prep. Don’t even get me started on all the specialized diets, from paleo to gluten-free, sometimes available all on the same platform. How does one begin to pick apart the best choices, given such a superabundance of promising meals- And seemingly endless deals?

While most enterprises now offer at least a handful of plant-based entrees, as is the trend, only a select few boast a fully vegan menu across the board. Veestro is one that can claim that distinction, inspired by the need for organic, healthy, and above all else, tasty food that fits into a fast-paced lifestyle. For their part, the stated goal is provide more plants for anyone hungry for a healthier alternative to takeout, appealing to the omnivores among us as well.

Sign up for a meal plan to save on the bundle or cherry-pick just a few dishes a la carte to supplement your standard rotation. Deliveries arrive frozen, conveniently packaged for further storage in your freezer or immediate thawing and consuming.

Here’s where I must sheepishly admit that I first tried Veestro many months ago, but as a testament to fervent following, these proven crowd-pleases are still delighting eaters all the same today. Such is the case for this Three Layer Scramble, which stacks up with a base of quinoa, smothered by a soft tofu scramble with black beans and topped by shredded dairy-free cheese. Reminiscent of enchilada filling without the heat of chilies, the ranchero-style sauce definitely erred more on the mild side, but that’s nothing a dash of sriracha can’t fix. Emphasizing the whole grains with a generous portion, it’s a very filling morning meal that would be just as enjoyable at lunch or dinnertime, too.

Perhaps the Breakfast Burrito was designed to be a more handheld, grab-and-go option, but the piquant sauce on the side is what truly makes this dish. Pour it on with abandon to make it a “wet” burrito, with a fork, knife, and plate required. Light and bright, it revives the slightly parched interior and adds volumes of flavor. Though labeled as hot sauce, it’s really more like a smooth, blended salsa. Wrapped up in the grilled tortilla, you’ll be pleased to find tender, toothsome, black beans, tofu, and potatoes. Served separately, lightly seasoned hash browns seem a bit redundant given this combination, but certainly aren’t unwelcome here. Who could say no to a supple, buttery potato, though?

If an urgent call should go out for some homey, uncomplicated comfort food, the Shepherdless Pie has got your number. Creamy potatoes with quinoa make up the bulk of this dish, slathered with a savory mushroom gravy that leads with the distinctive cheesy taste of nutritional yeast. Though slightly grainy after a harsh freeze and thaw, that textural shortcoming is easily forgiven when mixed into the main meal. Very much reminiscent of a pot pie without pastry, this easy entree presents familiar and uncomplicated flavors for widespread appeal.

There are no downright failures on this menu, but admittedly, some small disappointments. Thai Chicken Stew combines a thick, rich tomato base with incredibly meaty chicken strips, complete with a boldly charred, grilled essence, but I struggled to find any sort of Asian influence. Not a hint of curry, lemongrass, or coconut could be found. Although it looks like fried rice on the side, don’t be fooled; it’s just plain brown rice with peas and carrots. If simply re-titled without a reference to more exotic cuisine, it would be worthy of a reorder, but promises more on paper than it delivers in person.

Also available as a full “detox” plan, juices can be added a la cart, with a classic green juice predictably leading the pack as a top seller. Apple juice as a stand-alone beverage lost its appeal around kindergarten, so admittedly, I was not particularly enthusiastic to find the diminutive plastic bottle of Johnny Appleseed Juice in my sampler box. Clearly not just plain apple, as the dark green hue would make obvious at a glance, the initial smell is of grassy celery. Thankfully, it plays more of a supporting role in the overall flavor, which was definitely vegetal, but mellow and mostly sweet. More than mere veggies, this blend boasts a decent amount of protein thanks to the addition of sacha inchi, giving it much more more than just straight sugar for a quick energy boost.

As much as I love cooking, one of the greatest luxuries in life is allowing others to take the reins, and simply be fed. Knowing that those meals are of reliably high quality, healthy, and ready when you need them makes Veestro a strong contender for anyone who wants a night off from kitchen duty. Best of all, since they ship frozen, you can stock up and save them for times of need.

Have you tried any other prepared meal services? There are new plant-based providers sprouting out everyday, or so it seems, and I’m curious to try them all!

Powered By Plants

Meet the new “power lunch,” and breakfast and dinner, too. Before you reach for the takeout menus, reach to your bookshelf, pull out Gena Hamshaw‘s latest masterwork, Power Plates, and you’ll undoubtedly discover a meal that’s far tastier, healthier, and just as fast as delivery.

It’s not rocket science, which is exactly what good food is supposed to be. Gena works from her background as a certified nutritionist to compose balanced meals across the board, which means a solid serving of protein, carbs, and fats, of course, but steers away from complex meal plans or confusing macros.

Arguably more important from an eater’s standpoint, that same approach to crafting dishes with a complementary range of elements extends to the overall flavor; spicy, sweet, and savory tastes all meld together harmoniously for that perfect balance in every bite.

Pulling from everyday staples you probably already have in the kitchen, there are no obscure ingredients that will have you running all over creation to hunt down. Case in point, the moment this glossy new text landed on my doorstep, I flipped through those crisp pages and immediately set about preparing the first recipe that jumped out at me. Apple Ginger Muesli, a cold but bold counterpoint to the usual breakfast oatmeal, was both a hearty and invigorating morning meal. Emphasizing a diverse range of textures with crunchy almonds, tender apples, and creamy oats, there wasn’t a boring spoonful from start to finish. Some sort of strange alchemy occurs by letting the mixture sit overnight, transforming the blend into something elevated beyond the mere sum of its parts. This will no doubt become an indispensable breakfast especially as the weather grows warmer.

Speaking of warm weather, I can’t wait for picnic season when I can bust out this Zucchini Pesto Pasta Salad for al fresco dining. In all honesty though, you could just as easily serve this dish hot without detracting from its herbaceous charm. The pesto alone is a keeper, an ideal blend of fresh basil and walnuts, with a touch of nutritional yeast for that extra savory something. You could spread it on toast (or even cardboard for that matter) and be just as happy.

Soup is my go-to quick fix when I don’t have a plan for dinner or much to pull from the fridge, which is why the Lemony Lentil Soup was an easy win. Although originally written with an addition of kale, I made a quick substitution with frozen spinach with great success. No need to go grocery shopping and nearly instant gratification! Bright citrus perks up the standard stew, a small tweak on a familiar theme that yield a big flavor payoff. Thank goodness I always keep lentils on hand, since this is one that I want to eat on repeat, and I have a feeling that you will, too.

New cooks should find the instructions approachable, infused with Gena’s warmth and no-nonsense advice. Those with more experience should take inspiration in their unpretentious sensibility, with an eye to seasonal, fresh combinations. Nothing in here screams “VEGAN” from the rooftops; it’s just delicious, and just so happens to be plant-based.

Having had the pleasure of photographing her earlier cookbook, Choosing Raw, I expected delicious compositions with thoughtful, sage advice, but these results exceed my lofty expectations. Each beautifully illustrated page sparkles with potential, promising nothing short of a stellar experience in every meal. It would be a crime to keep such a treasure to myself, which is why I’m thrilled to share a copy of Power Plates with one lucky reader! To enter this giveaway, get the details below, and let me know in the comment section which recipe(s) jump out at you first. Do you have a game plan together to hit the ground cooking? You’ll want to be ready, since even a casual glance through this cookbook will make you hungry.

Power Plates Cookbook Giveaway

In case you’re already clamoring to get into the kitchen and start cooking, I don’t blame you. Gena has kindly stepped in to help soothe those hunger pains by providing her recipe for that stellar lentil soup I enjoyed so much. Bon appetite!

LEMONY LENTIL SOUP WITH MUSHROOMS AND KALE

I usually add more than the suggested amount of lemon juice to this highly nutritious soup, but that’s because I’m a lemon fiend. No matter how much lemon juice you add, this soup is packed with plant protein and wholesome ingredients and will do your body good.

MAKES 6 SERVINGS

1 1⁄2 tablespoons olive oil
1 large white or yellow onion, chopped
4 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
8 ounces (225 g) white mushrooms, sliced
Salt
1 1⁄2 teaspoons dried thyme
1⁄2 teaspoon dried rosemary
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 cups (300 g) dried green, brown, or French green lentils
4 cups (950 ml) low-sodium vegetable broth
2 cups (475 ml) water
1 small bunch kale, stemmed and chopped
3 tablespoons freshly squeezed lemon juice

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and
cook, stirring occasionally, for 8 minutes, until the vegetables are tender. Stir in the garlic, mushrooms, and a generous pinch of salt. Cover and cook for 5 minutes, until the mushrooms are tender and have released their juices.

Stir in 1⁄2 teaspoon salt and the thyme, rosemary, pepper, and lentils, then pour in the broth and water. Bring to a boil over high heat, then lower the heat, cover partially, and simmer, stirring occasionally, for about 30 minutes, until the lentils are tender but not mushy. Stir in the kale, cover, and cook for 10 minutes. Stir in the lemon juice, then taste and adjust the seasonings if desired. Serve piping hot.

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Freshly Pressed

Now that we’ve covered the hardware, it’s time to talk pressure cooking software. Run the scripts on any of these effortless, almost instant culinary programs for guaranteed success. It doesn’t take any sophisticated hacking to get into this system; this high-tech gateway to faster, healthier meals is already unlocked without password protection. From breakfast to dessert, there’s never a bad time to turn up the pressure. As seen on Mealthy.com, my most recent delicious downloads are just the beginning.

Chai Latte Steel-Cut Oatmeal

When you need an extra energy boost in the morning, start with this hearty breakfast option that will power you through the busiest of days. Steel-cut oats are nutritional superheroes by themselves, but when infused with whole black tea leaves, they take on even greater powers. Warm spices mingle to evoke the flavor of a comforting cup of chai, creating a dish that is as delicious as it is invigorating.

Carrot Cake Oatmeal

Have your cake and eat it for breakfast, too! Satisfy your sweet tooth while fueling yourself for the day with a hearty bowl of lightly spiced and tender oats featuring the sweetness of classic carrot cake. The combination is so compelling, you won’t even realize you’re getting an extra serving of vegetables for breakfast.

Butternut Squash Soup

Playing off the natural sweetness of butternut squash, fiery spices elevate the humble gourd to all new culinary heights. Coconut milk tames the flame and rounds out the entire creamy combination, yielding a perfectly balanced blend with minimal effort. If you have a pressure cooker and a few pantry staples on hand, you’ll have an unbeatable bowl of soup in no time.

Golden Lentil Daal

Get that golden glow with this hearty lentil daal, infused with a bold, bright punch of turmeric! The whole thing is ready in 30 minutes from start to finish and bursts with fresh, spicy flavors.

Cinnamon Applesauce

Once you see how quick and easy applesauce can be made in a pressure cooker, you’ll never want to buy it at the store again.

Rosemary and Garlic Potatoes

Meet your new side dish savior. No matter what you’re serving for the main course, these charming little potatoes are a fool-proof way to round out the meal with flair. In fact, depending on the situation, they may just steal the show!

Mulled Red Wine

Mulled wine is one of the true treats of cold-weather season. Using your pressure cooker to mull the wine means you won’t have to worry about over-reducing the wine while simmering and losing volume.

Simple Vegetable Soup

Whether you’re a devoted vegetable-lover or are still struggling to embrace them, this is the soup for you. The beauty of this blend is that it’s infinitely flexible! Use any vegetables you prefer or have on hand to adapt it to your taste. Just aim for somewhere in the neighborhood of 6 to 8 cups of chopped vegetables total.

Apple Crisp

Dig into meltingly tender spiced apples with a comforting brown sugar and oat topping in record time. Using a pressure cooker instead of a conventional oven speeds up the process so you can skip the labor and get straight to the love.

Fire-Roasted Tomato Soup

Could there be anything more comforting than a big bowlful of velvety tomato soup? How about a creamy option without a single drop of dairy? Whole cashews are cooked right into the mix, blending to an impossibly luscious consistency. Fire-roasted and sun-dried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove.

Multi-Mushroom Risotto

Have you heard that risotto must be painstakingly stirred nonstop until you feel like your arms will fall off? No longer! Let the pressure cooker do the work to get dinner on the table in mere minutes. Mushrooms are so rich in umami flavor that they need little culinary intervention to shine. A variety of wild and cultivated varieties unlock an earthy, savory depth that will taste like it took all day to develop.

Spiced Apple Cider

When temperatures begin to drop, turn up the heat with this cozy drink that will warm you from the inside out. Skip the sugar for a more complex, nuanced brew with much more to offer than simple and bland sweetness. This seasonal treat keeps both kids and adults coming back for one glass after the next.

After scrolling through those quick fix temptations, are you feeling the pressure yet? What are your quick cooking staples so far?