Posts Tagged ‘Vegan Food’
I got the idea for this while visiting my sister over the weekend. We decided to make a soup and ended up using whatever was available. It turned out amazingly well! The awesome thing is that it took very little effort to make.
In my effort to recreate the soup this evening I did something wrong…and it turned out much thicker, more like a thick rice stew. I think the reason mine turned out this way is that I added rice instead of quinoa (which my sister used). I also used about twice as much rice as I should have :).
It still tastes incredibly good so I thought I’d share with all of you.
Cooking time is about 40 minutes and total time including all prep is about 50 minutes – depending on how fast you are at chopping stuff up. In fact, you could probably get by with less cooking time but I like to give it a while for all the flavors to soak into the rice.
The key is components of the stew are:
- a bunch of veggies
- some sort of starch like a potato, yam or beet
- a grain like rice, millet or quinoa
- a protein like beans or tofu
- some spice like fresh herbs, ginger, etc.
With this framework you can modify to your heat’s content! The recipe for the stew I just made is as follows. It makes a monster sized pot that will probably last for 3 meals for me! Instead of 2 cups of rice use 1 cup of quinoa and even more water for more of a soup instead of a thick stew.
- 3 medium sized red beets (use golden beets if the a red-colored soup scares you!)
- 1 cup brown rice (more makes it heartier)
- 1 cup white rice (ditto)
- 1 can (15oz) black eyed peas
- 12 ounces extra firm tofu
- 4 large celery stalks
- 2 small carrots
- 1 medium onion
- 6 cloves garlic
- 1 tsp grated ginger
- 3 dried red chilies (whole)
- 1 handful fresh parsley
- 10 fresh sage leaves
- 1 small avocado
- some salt
- some pepper
- enough water to cover everything completely (pure spring water of course!)
- a little olive oil
Directions: Stir fry the onions, garlic, celery in olive oil until the onions get soft. Add in everything else and fill up with water. Bring to a boil and then turn down the heat to simmer for about 30 minutes. Check to make sure the rice is nice and soft. Add a little more salt and pepper to taste at the end. Spoon into a bowl and top with fresh avocado.
p.s. if you try out any variations of this recipe, please post a comment and let me know how it goes! The great thing is you can pretty much throw in whatever you have on hand. Instead of beets you could use sweet potatoes. Instead of onion you could use peppers. Etc.
Today is Day 11 of my Raw Food 30 Day Challenge. I really didn’t expect it to be this easy. I feel absolutely fantastic and have absolutely no detox symptoms to speak of. In fact, this transition from my vegan diet to a 100% raw food diet is easier than my transition from lacto-ovo vegetarian to vegan.
I think difference is that I am both far more educated and also have connected into a support system of people that I have learned a ton from – from various raw food online forums like Give It To Me Raw and 30 Bananas A Day, and through a few friends (like Darrick) who have been walking down this path for a while. I’ve also been reading a ton of books and online resources (including Dr. Doug Graham’s 80-10-10 and David Wolfe’s Sunfood Diet).
Who says vegan meals can’t be healthy and incredibly tasty? This is one of my dinners from a few weeks ago. My mom and sister were visiting and made this wonderful meal. You’re looking a lightly sauteed kale and rice curry, a shredded carrot – cilantro and seaweed salad, and a pumpkin and coconut soup!