I suppose it’s a little late to wish everyone Happy New Year, but seeing as this is my first blog of 2014…HNY! Hope you’re still sticking to your resolutions, it’s only been 3 weeks for Pete’s sake, get back on that treadmill! I’ve been writing this post while watching the Patriots v. Broncos and 49ers v. Seahawks games. The Broncos won and the Seahawks just fumbled the first play of the game…eeep. My Chargers got eliminated last week (sad face), and as is the tradition, I had to bring vegan donuts in to work. I only won 1 of the 3 bets made with my Broncos fan coworker this season, but the rest of the marketing team has been pretty stoked to get donuts every time there’s been a Chargers/Broncos match up. Here’s a look at the dozen we ate to celebrate the Chargers’ win last month, complete with a lovely, sportsman-like message from my coworker. The vegan donuts are from a shop here in Vegas called Ronald’s Donuts– they’ve got anything from crème- or jelly-filled, to cinnamon twists, apple fritters, chocolate, glazed and more!

Whether you’re trapped in the polar vortex, or your toes are just a little chilly, Jan. is the perfect time to make some soup. It’s also a great way to add tons of healthy veggies to your meal while filling you up, so you can stay on track with those resolutions! Actually, I guess Jan. is National Soup Month. It’s like I planned it! One of the best things about being vegan is getting to eat so much delicious Thai & Indian food since it’s made with coconut milk, so you can still get that creamy taste & consistency without any dairy. And one thing I love about soups is you can throw in pretty much any veggie and it’ll always turn out great. So, the ingredients below are what I used in this particular recipe, but have fun adding/substituting whatever you enjoy or have laying around your fridge. Good luck!

Thai Curry Chili

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Makes: About 12 cups

Ingredients:

• 1 32 oz container vegetable broth
• 1 1/2 tbsp red curry paste
• 1 tbsp cumin
• 1 tbsp curry powder
• 1 med sweet potato, cubed
• 1 med potato, cubed
• 1 green bell pepper, chopped
• 1/2 cup chopped carrots
• 1 med onion, chopped
• 1 cup chopped fresh kale
• 2 cups fresh spinach
• 1 cup chopped fresh green beans
• 1 zucchini, chopped
• 2 cups pasta sauce
• 1 can light coconut milk
• 1 can pinto beans
• 1 can kidney beans
• 3 scallions, thinly sliced
• Salt & pepper to taste

Directions:

1. In a large pot, heat 1 cup of the veggie broth, red curry paste, cumin and curry powder. Whisk until all of the red curry paste is dissolved and there are no lumps.
2. Add the rest of the veggie broth, sweet potatoes, potatoes, bell pepper, carrots, onion, kale, spinach, green beans and zucchini. Bring to a boil, then cover, reduce heat to low and simmer for 10 minutes.
3. Mix in pasta sauce, coconut milk and both beans, continue to simmer for another 10 minutes, uncovered. Add salt & pepper to taste.
4. Just before serving, top with scallions. And if you’re feeling sassy, you can even throw in some cashews or vegan cheese! Whatever, you’re an adult.