With immune system strengthening ingredients like turmeric and ginger, this vegan soup kicks germs and blah flavor to the curb.

Ingredients:
For Soup:
1 cup sliced onion
3 garlic cloves, minced
2 tablespoons fresh ginger, roughly chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Thai yellow curry paste
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne (optional)
1 can full-fat coconut milk
3 cups vegetable stock
Small handful kaffir lime leaves
1 red pepper, thinly sliced (matchsticks)
2 cups broccoli florets
2 tablespoons lime juice
Sea salt, to taste
250 grams thick flat rice noodles

For Fried Tofu:
1/2 brick firm tofu
3 tablespoons vegetable oil (for frying)
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 teaspoon paprika

Optional:
2 green onions, finely chopped
handful cilantro, as garnish
lime wedges, as garnish

Instructions:
Heat a stock pot over medium heat with vegetable oil and saute onions for 2 to 3 minutes. Then add in garlic and ginger and continuing sautéing for a couple more minutes until soft and fragrant.

Then stir in curry paste, turmeric, and cayenne coating the onions, garlic, and ginger. Add coconut milk and stir to combine. Add kaffir lime leaves and vegetable stock and bring to a simmer.

Meanwhile, cook rice noodles to al dente in a separate pot of boiling water. This is just to prevent the noodles from soaking up all the broth.

Fry the tofu by heating an iron skillet over medium heat with the vegetable oil. Pat the brick of tofu with a towel or paper towels to soak up excess water. It doesn't need to be completely pressed. Cube the tofu to your liking and place in the hot oil. Fry for about 20 minutes in total. Season with sea salt, ground pepper and paprika. Then flip the tofu to fry every side about every 4 to 6 minutes until crispy.

Just before serving, ensure the broth is simmering and add vegetables. Cook for a few minutes until still slightly crisp and bright in color. Lastly, add in lime juice and sea salt to taste.

Drain noodles from the boiling water and place in the bottom of your serving bowls. Pour soup over top and garnish with green onions, cilantro, and a lime wedge.

Source: Hot for Food

How can you miss milkshakes when you have a delicious, dairy-free, oh-so frothy and delicious vegan horchata recipe?

Ingredients:
1 cup long grain white rice
1 medium (about 3 inch) cinnamon stick
2 cups water, plus extra for soaking
1 cup light coconut milk
3 to 4 tablespoons maple syrup
2 teaspoons vanilla extract

For Serving:
Ice
Ground cinnamon

Instructions:
Place the rice and cinnamon stick into a bowl and cover with a few inches of water. Allow to soak for at least 4 hours or overnight.

Drain the excess water, and then transfer the rice and cinnamon stick to a blender. Add 2 cups of water. Blend until the rice is very finely ground and the liquid is a milky color.

Strain the mixture through a fine-mesh strainer into a bowl or large-mouthed pitcher. Then stir in the coconut milk, maple syrup, and vanilla. You can thin the mixture with some additional water and/or coconut milk, if you like.

Divide ice cubes among glasses and pour the horchata over the ices. Sprinkle each glass with some ground cinnamon, and serve.

Source: Oh My Veggies

Just because it's pretty and purple doesn't mean it's a pain to make. This vegan acai smoothie bowl is the most vibrant (and tasty) way to start your day.

Ingredients:
1 1/4 cups non-dairy milk
4-7 Brazil nuts (or sub with a scoop of nut butter)
1 frozen acai smoothie pack, unsweetened
1 frozen banana
1/2 cup frozen watermelon (or substitute)
1 cup frozen wild blueberries

Optional toppings: puffed rice, sliced banana, fresh berries

Instructions:
Add the non-dairy milk and Brazil nuts to a blender and blend until smooth.

Add all the remaining ingredients. Blend until smooth.

Pour into a bowl and add toppings to serve!

Source: Happy Healthy Life

Spice up the typical Super Bowl or series finale viewing with a vegan take on layered dip.

Ingredients:
2 15-ounce cans chickpeas or 3 cups cooked chickpeas, drained
3/4 cup unsweetened non-dairy milk
1/4 cup lemon juice
2-3 cloves garlic peeled
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon salt or to taste

For topping:
1/2 cucumber peeled, seeded and cut into 1/4-inch cubes
5 small radishes sliced and cut into 1/4-inch strips
1/2 cup quartered cherry tomatoes
4 Kalamata olives pitted and sliced
1 tablespoon pomegranate vinegar or white balsamic or white wine vinegar
1/2 teaspoon Aleppo pepper or red pepper flakes or paprika see notes

Instructions:
Preheat oven to 400 degrees. Lightly oil a shallow baking dish or pie pan.

Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through.

While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl.

Spread the salad over the hummus and serve hot with pita bread as an appetizer.

Source: Fat Free Vegan

Um, what? All of the yes. This vegan recipe for a chocolate shake milkshake (hold the milk) takes a much-beloved fast food tradition to a new, slightly healthier level.

Ingredients:
1 1/2 cups chocolate almond milk
2 1/2 frozen bananas, broken into chunks
4 dates, pitted and soaked in hot water for 15 minutes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
Dairy-free whipped cream and sprinkles for toppings (optional)

Instructions:
After soaking the dates in water for 15 minutes to soften, add all ingredients (excluding toppings) to a blender. Blend until smooth. Pour into two glasses and top with whipped cream and sprinkles.

Source: Recipe Runner