Very Ginger Carrot Leek Soup (vegan)

1 leek, white and light green parts chopped
1 lb carrots (5-6 carrots), diced
2 TBSP ginger, minced
3 cups vegetable broth
1 tsp lemon juice
salt and pepper to taste

Super easy:
Sautee leek, carrots and ginger in a large pot with a little bit of olive oil for about 4-5 minutes, stirring frequently. Season with a little salt and pepper to taste. Add in vegetable broth and bring to a boil. Cover and simmer for 45 min to an hour until carrots are soft.
If you have an immersion blender now is the time to whip it out! Otherwise wait for soup to cool down a little and blend in batches in your blender. Blend until smooth a silky. Add in lemon juice, and simmer for an additional 15 min or until you are ready to eat.

Mayo-less Coleslaw

Following last night's meal, we had still most of the head of cabbage. Since we got a load of carrots this past week, we decided to enjoy the veggies in their raw state and make some vegan coleslaw.

Coleslaw (vegan)

1 small head cabbage, chopped
3 carrots, shredded

dressing:
6 TBSP olive oil
4 TBSP apple cider vinegar
2 TBSP soy yogurt
2 tsp mustard
2 tsp sugar

Directions: Mix. Add salt and pepper. Done :)