Issue 1 – Summer

Vegan Pea and Mint Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 4 cups vegetable broth
  • 2 cups frozen peas
  • 1 cup fresh mint leaves, packed
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Optional toppings: fresh mint leaves, coconut milk, vegan yogurt


1 РHeat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Saut̩ until the onion is translucent and fragrant, about 5 minutes.
2 – Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
3 – Pour in the vegetable broth and bring it to a boil. Reduce the heat to medium-low and simmer for about 15 minutes or until the carrots are tender.
4 – Add the frozen peas and cook for an additional 5 minutes.
5 – Remove the pot from heat and stir in the fresh mint leaves.
6 – Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches, being cautious of the hot liquid.
7 – Return the soup to the pot and place it back on the stove over low heat. Stir in the lemon juice, salt, and pepper. Taste and adjust the seasoning if needed.
8 – Simmer the soup for an additional 5 minutes to let the flavors meld together.
9 – Serve the vegan pea, carrot, and mint soup hot. Garnish with fresh mint leaves, a drizzle of coconut milk, or a dollop of vegan yogurt, if desired.
This vegan soup combines the sweetness of carrots, the freshness of mint, and the vibrant color of peas. It’s a nutritious and flavorful dish that can be enjoyed as a light meal or as an appetizer.

Raw Vegan Carob Mint Bites


  • 1 cup dates, pitted
  • 1 cup raw almonds
  • 2 tablespoons carob powder
  • 1/4 cup fresh mint leaves
  • Pinch of sea salt
  • Shredded coconut for rolling (optional)


1 – Place the dates, raw almonds, carob powder, fresh mint leaves, and sea salt in a food processor.
2 – Process the ingredients until they are well combined and form a sticky dough.
3 – Take small portions of the mixture and roll them into bite-sized balls using your hands.
4 – If desired, roll the balls in shredded coconut to coat them.
5 – Place the carob mint balls on a plate or baking sheet and refrigerate for at least 30 minutes to allow them to firm up.
6 – Once chilled, the raw vegan carob mint balls are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Garden Tips

Mint can be grown both indoors and outdoors. When growing mint indoors, choose a sunny location near a south-facing window and use well-draining soil in a container. Water regularly and control its growth by pruning and harvesting as needed.

Outdoors, select a sunny spot with rich, loamy soil and good drainage. Plant mint directly in the ground or in containers, spacing them apart to prevent overcrowding. Provide regular watering and control spreading by using barriers or growing in containers. Regular pruning and harvesting will promote bushier growth. Harvest by cutting the stems just above a set of leaves. Whether indoors or outdoors, growing mint allows you to enjoy its fresh flavor in culinary dishes and beverages.

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