I am well aware that there are many of you out there who think this whole vegan experiment I’m doing is insane. Those who think you could never give up chicken or beef or cheese or eggs. Believe me, I thought the same thing, but one day, I just wanted to try it. I was sick of feeling sluggish because I wasn’t eating as well as I could be. Guess what? When you can only eat plant-based foods, you essentially have to eat healthy. I mean, you could eat an entire jar of cashews and a loaf of bread, but that would defeat the purpose. Instead, I’m eating a lot of kale, squash, mushrooms, quinoa, beans, and I even had my first foray into tofurkey. The verdict? Actually really good. Swear to God.
Anyway, the point is that I feel lighter and brighter. I have energy. I wake up feeling rested. And my cravings for sweets and heavier foods? Non-existent. In fact, I’m actually a little nervous to eat anything heavier because I’m not sure how it would make me feel. I could do without any stomach-related issues (which I haven’t had, btw) for the rest of my life.
I’m doing this whole vegan thing for my health–because it makes me feel good, not because I want to lose weight. I feel like I need to say this one more time, just so everyone understands. I will probably go back to eating cheese and eggs and butter and meat at some point. But for now, I’m trying this.
I’ve been having lots of fun concocting new recipes, and since it’s soup weather (well, not now–now, it’s 70* in December, but you know) I’ve been craving some comfort. This Cream of Mushroom Soup fits the bill. It’s creamy and delicious with almost 20g of protein per 2 cup serving. Plus, like everything else I cook, it’s easy peasy.
(vegan) Cream of Mushroom Soup
Makes 3 2-cup servings
2 T. Smart Balance light
1/2 cup onion, diced
2 T. flour
20 oz. cremini mushrooms, sliced
1 tsp. thyme
2 cups vegetable stock
3 cups plain soy milk (or other non-dairy milk)
Heat Smart Balance over medium heat in a large stock pot until melted. Add onions and season with salt and pepper, cooking until softened, about 7 minutes. Add mushrooms and thyme and stir, cooking about 8-10 minutes, or until mushrooms are softened and give off their juices. Sprinkle flour over mushrooms and stir until flour is absorbed. Season with more salt and pepper.
Whisk in vegetable stock and soy milk and bring the mixture to a bubble, then simmer, uncovered, for about 20 minutes, stirring occasionally.
Puree in small batches in the blender, about 2 cups at a time, or if you prefer whole mushrooms, leave as is. I like mine to have some texture so I don’t puree it until it’s completely smooth. Make it however you like!
What kind of soup is your favorite?
I love my dad’s homemade Pasta Fagioli and Trader Joe’s Roasted Butternut Squash.