we’re not.
“The modern economy’s ingenuity at doing this trick has gotten much more commanding in just the last few years.
That
is why we now have such astounding epidemics of obesity, heart disease, cancer, diabetes, and other problems today. These are diseases caused by an overly rich diet that beckons us to overindulge, again and again, unless we are fortunate enough to understand and avoid the pleasure trap.”
Raw Dream of Tomato Soup
----
CHEF AJ |
UNPROCESSED
----
A MUCH HEALTHIER version of a childhood favorite with a twist, reminiscent of Campbell’s Cream of tomato soup.
SERVES 4 AS AN APPETIZER or 2 AS AN ENTRÉE
1 pound Roma tomatoes, chopped
2 red bell peppers, seeded
1 garlic clove
6 to 8 large fresh basil leaves
Juice of 1 lemon
2 tablespoons sun-dried tomato powder (see tip)
¼ teaspoon chipotle powder (or more, to taste)
½ cup shelled hemp seeds, optional
Puree the tomatoes, bell peppers, basil, lemon juice, tomato powder, and chipotle powder in a high-powered blender until smooth. Add the hemp seeds and blend again until creamy. The high-powered blender will warm the soup without its being heated on the stove. Serve immediately.
TIPIf you can’t find sun-dried tomato powder you can easily make your own: Just grind hard sun-dried tomatoes (not oil-packed ones) in a coffee grinder.
Sunny Orange Yam Bisque
----
CHRISTY MORGAN | THE BLISSFUL CHEF
----
NOT ONLY CAN you make this soup in under 30 minutes, but it’s gluten free, soy free, and full of antioxidants and beta carotene from the orange vegetables. The whole family will enjoy it!
SERVES 2 TO 3
3 cups water or broth
1 cup peeled and cubed butternut squash
3 cups peeled and cubed sweet potato
1 teaspoon dried thyme
¼ teaspoon nutmeg
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
Tamari
Fresh herbs
1. Bring water, squash, and a pinch of salt to a boil in a saucepan. Cover and simmer for 5 minutes. Add the sweet potato, thyme, and nutmeg and stir. Bring back to a boil, then lower the heat and simmer until all the veggies are tender, about 10 minutes. Let soup cool slightly.
2. Puree the soup in a blender until smooth. Return the soup to the saucepan, add the nutritional yeast and vinegar, stir, and cook for a few minutes until hot. Season with tamari as needed. Serve garnished with fresh herbs.
Yam and Split Pea Soup with Tarragon
----
ANN CRILE ESSELSTYN
----
THIS SOUP IS simple and so delicious with its subtle tarragon taste and the slightly sweet yams. It cooks in two stages so the peas become creamy and the yams and onions keep their texture. If available, use garnet yams, which are a deeper color and sweeter than jewel yams or the pale-yellow sweet potatoes. (don’t bother peeling them.) fresh tarragon makes all the difference.
This makes a great lunch, or serve it for dinner with a wonderful green salad and bread or toasted pita.
SERVES 6 TO 8
8 cups (2 quarts) vegetable broth or water
2 cups split green peas
1 bay leaf
½ teaspoon dry mustard
1 large red onion, chopped (about 2 cups)
3 medium yams, diced (7 to 8 cups)
½ cup chopped fresh tarragon (about a ¾-ounce container) or 2 teaspoons dried
Black pepper
Put the broth or water, split peas, bay leaf, and mustard into a soup pot. Bring to a boil, then lower heat, cover, and simmer 40 minutes, or until the peas begin to break down. Add the red onion, yams, and tarragon and stir. Simmer for 30 minutes, or until the yams are tender and the peas are creamy.
Split Pea Soup
----
MATT LEDERMAN AND ALONA PULDE—WITH THANKS TO SHOSHANA PULDE |
KEEP IT SIMPLE, KEEP IT WHOLE
----
IT’S GRATIFYING THAT something so simple to make has such good flavor. We like to eat this with a green salad for an easy, healthy meal.
SERVES 4
1 onion, chopped
1½ cups split peas
2 large carrots, shredded
10 cups boiling water
2 tablespoons vegan chicken-soup-style vegetable powder
Salt and black pepper, optional
Fresh parsley, optional
Sauté the
“The modern economy’s ingenuity at doing this trick has gotten much more commanding in just the last few years.
That
is why we now have such astounding epidemics of obesity, heart disease, cancer, diabetes, and other problems today. These are diseases caused by an overly rich diet that beckons us to overindulge, again and again, unless we are fortunate enough to understand and avoid the pleasure trap.”
Raw Dream of Tomato Soup
----
CHEF AJ |
UNPROCESSED
----
A MUCH HEALTHIER version of a childhood favorite with a twist, reminiscent of Campbell’s Cream of tomato soup.
SERVES 4 AS AN APPETIZER or 2 AS AN ENTRÉE
1 pound Roma tomatoes, chopped
2 red bell peppers, seeded
1 garlic clove
6 to 8 large fresh basil leaves
Juice of 1 lemon
2 tablespoons sun-dried tomato powder (see tip)
¼ teaspoon chipotle powder (or more, to taste)
½ cup shelled hemp seeds, optional
Puree the tomatoes, bell peppers, basil, lemon juice, tomato powder, and chipotle powder in a high-powered blender until smooth. Add the hemp seeds and blend again until creamy. The high-powered blender will warm the soup without its being heated on the stove. Serve immediately.
TIPIf you can’t find sun-dried tomato powder you can easily make your own: Just grind hard sun-dried tomatoes (not oil-packed ones) in a coffee grinder.
Sunny Orange Yam Bisque
----
CHRISTY MORGAN | THE BLISSFUL CHEF
----
NOT ONLY CAN you make this soup in under 30 minutes, but it’s gluten free, soy free, and full of antioxidants and beta carotene from the orange vegetables. The whole family will enjoy it!
SERVES 2 TO 3
3 cups water or broth
1 cup peeled and cubed butternut squash
3 cups peeled and cubed sweet potato
1 teaspoon dried thyme
¼ teaspoon nutmeg
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
Tamari
Fresh herbs
1. Bring water, squash, and a pinch of salt to a boil in a saucepan. Cover and simmer for 5 minutes. Add the sweet potato, thyme, and nutmeg and stir. Bring back to a boil, then lower the heat and simmer until all the veggies are tender, about 10 minutes. Let soup cool slightly.
2. Puree the soup in a blender until smooth. Return the soup to the saucepan, add the nutritional yeast and vinegar, stir, and cook for a few minutes until hot. Season with tamari as needed. Serve garnished with fresh herbs.
Yam and Split Pea Soup with Tarragon
----
ANN CRILE ESSELSTYN
----
THIS SOUP IS simple and so delicious with its subtle tarragon taste and the slightly sweet yams. It cooks in two stages so the peas become creamy and the yams and onions keep their texture. If available, use garnet yams, which are a deeper color and sweeter than jewel yams or the pale-yellow sweet potatoes. (don’t bother peeling them.) fresh tarragon makes all the difference.
This makes a great lunch, or serve it for dinner with a wonderful green salad and bread or toasted pita.
SERVES 6 TO 8
8 cups (2 quarts) vegetable broth or water
2 cups split green peas
1 bay leaf
½ teaspoon dry mustard
1 large red onion, chopped (about 2 cups)
3 medium yams, diced (7 to 8 cups)
½ cup chopped fresh tarragon (about a ¾-ounce container) or 2 teaspoons dried
Black pepper
Put the broth or water, split peas, bay leaf, and mustard into a soup pot. Bring to a boil, then lower heat, cover, and simmer 40 minutes, or until the peas begin to break down. Add the red onion, yams, and tarragon and stir. Simmer for 30 minutes, or until the yams are tender and the peas are creamy.
Split Pea Soup
----
MATT LEDERMAN AND ALONA PULDE—WITH THANKS TO SHOSHANA PULDE |
KEEP IT SIMPLE, KEEP IT WHOLE
----
IT’S GRATIFYING THAT something so simple to make has such good flavor. We like to eat this with a green salad for an easy, healthy meal.
SERVES 4
1 onion, chopped
1½ cups split peas
2 large carrots, shredded
10 cups boiling water
2 tablespoons vegan chicken-soup-style vegetable powder
Salt and black pepper, optional
Fresh parsley, optional
Sauté the
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