{Vegan MoFo} Freaky Friday: A hearty soup, pumpkin coffee, and chocolate for breakfast

Today, on Freaky Friday, I highlight recipes from three bloggers who are participating in Vegan MoFo.

First cab off the rank…

Homestyle Split Pea Soup by Vegan Flavorista.

When cooler weather and strong winds descended this week, this simple and tasty soup brought much comfort.

The recipe consists of carrot, celery, onion, vegetable stock, garlic, and green split peas. My pantry was a little low on green split peas, so I made up the difference with yellow split peas and red lentils.


The recipe requires 1 pound of green split peas (approx. 450g). I used 250g green, 170g yellow, and 30g red lentils. I also increased the garlic content from 1 clove to 3, and the liquid content from 6 cups to 7.

This soup cooks in a slow-cooker (crockpot), but could easily be adapted to stove-top cooking. My slow-cooker had not made an appearance during winter, so it was a novelty to bring it out of captivity. The delicious smells of soup wafted through the house.

The recipe directs readers to cook the soup on low for 4 – 4.5 hours. We cooked our soup on low for 5 hours, then turned the slow cooker onto the high-setting for 3 additional hours (a total of 8 hours cooking time).

Tiny Vegan, 6 years old, inspected his soup, and announced enthusiastically: ‘This looks like it tastes nice’. And it did! It was tasty and satisfying.

The recipe is available here.


Pumpkin Spiced Cappuccino by Two Cups of Love.


Pumpkin and coffee?! It sounds strange to me.

As someone who uses pumpkin in soups and curries, or roasts them with other vegetables, I was intrigued when I saw this recipe at Two Cups of Love. 

You could call this drink a pumpkin-spiced espresso smoothie.

To a high-speed blender, I added: organic soy milk; a shot of freshly brewed coffee; mashed, cooked pumpkin; ice cubes; a combination of spices: ginger, allspice, cardamon, cinnamon, and nutmeg.

I poured the drink into a tall glass, added a couple of ice cubes, and sprinkled some freshly grated nutmeg across the top.

Unexpectedly delicious! And refreshing. The combination of coffee and spices is delightful.

The recipe is available here.


Chocolate Overnight Oats by Carrie On Vegan


Today, my daughter and I enjoyed chocolate overnight oats for breakfast.

A friend met me at my house early this morning, and we drove to a nearby beach side town for a morning of ocean kayaking.*

Last night, as I was preparing my gear for the kayaking trip, it occurred to me I would need a decent, filling breakfast that was simple and quick to prepare. A green smoothie was not an option, as I didn’t want to risk waking the rest of the family with a noisy, whizzing Blendtec.  I recalled Carrie’s chocolate overnight oats recipe, and it seemed like a perfect occasion to try overnight oats for the first time.

The recipe consists of: goji berries, sunflower seeds, flax seeds, chia seeds, cocoa, cinnamon, blueberries, soy milk and oats (I used ‘gluten-free’ oats).

I doubled the soy milk, added frozen organic raspberries, reduced the quantities of blueberries and goji berries, added rice protein powder, and used raw cacao powder (doubled) rather than cocoa.

The oats were satisfying, decadent and scrumptious. The perfect fuel for a morning of kayaking.

The recipe is available here.


* Before our kayak adventure commenced, an instructor told the group there was a 90% chance of spotting dolphins. Approximately 400 dolphins live in the area. He also told us there was a really good chance we would see a humpback whale (or whales), as it is peak whale watching season.

Well, we didn’t see any dolphins. Not one. Not a fin.

We did see a whale from the shore during our ‘tea break’, but he or she decided to vacate the area when the crazy bunch of paddling humans entered the water again. Someone may have seen a green turtle’s bobbing head.

We saw a butterfly. Who knew they flew so far out from the shore?

The kayaking tour company offers a ‘wildlife-spotting guarantee’. So, my friend and I are able to book in on another occasion – at no cost. 🙂


About Ally
Mamma. Vegan. I blog at Made of Stars.

9 Responses to {Vegan MoFo} Freaky Friday: A hearty soup, pumpkin coffee, and chocolate for breakfast

  1. natarunmore says:

    Hi Ally! I just posted something you might find fun, and tagged you in the end 🙂 If you want it would be great if you did it too, if not no problem!!!! 🙂 I know you are doing MOFO but I thought Id try. 🙂

  2. kitwocky says:

    You had me at “chocolate for breakfast”!

  3. Sophie33 says:

    MMMMMMMMMMMMMMMMMMMMMM,!!!!! All tasty recipes! 😀😀😀

  4. narf77 says:

    I use a head and a half of garlic in my soup ;). Lucky I am a hermit isn’t it? Love the look of that coffee…off to pinch the recipe right now. Lucky also that you get to go again for free 🙂

    • Ally says:

      Well I’m sure you’ve never had a problem with vampires down on Serendipity Farm!
      I’m not opposed to big quantities of garlic in soups, and you could definitely put more than 3 cloves in this one.
      The pumpkin coffee smoothie is delicious!
      Yes, I am looking forward to seeing some dolphins next time. A whale would just be a wonderful added bonus.
      Thanks for taking the time to comment dear friend. 🙂

      • narf77 says:

        :). We had a whale come right in to the river that borders our property a few months ago…I reckon it was after the salmon in the salmon farm ;). I LOVE pumpkin…everything about it and haven’t actually tried the pumpkin coffee “thang” yet but you know what? I am going to tomorrow! I will pass up one of my treasured cups of tea on a Sunday and will dedicate myself to a brunchy pumpkin coffee. Cheers for sharing the recipe by the way 🙂

  5. Can’t believe I’ve only just got to checking your blog out now! Love it! I’m a big fan of split pea soup in the autumn/winter. I add a dash of liquid smoke to mine to sub for the ham which is often used in it.

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