Tonight, I cooked mostly from Neal Barnard's book Get Healthy, Go Vegan. It's a great collection of low-fat recipes...I'm working my way through slowly. For the main course, we had the creamy asparagus soup...
Let me just pause here to say...I don't care who you are or what you normally eat-- you need to make this soup. It is AMAZING.
Key flavors here are asparagus (shocking), lemon and thyme. It adds up to excellent spring goodness. I've included the recipe below.
On a personal note, it's been an interesting two days. I've cut out nearly everything made of flour, and I find myself having these headaches in the afternoon that are very intense. I've heard that this can happen with detoxing, but I've never experienced it...even when I first cut out meat and dairy. Or...maybe I just have a headache. Who knows...
Since the semester is over and I have a little more time on my hands, I've also discovered a couple interesting blogs in the last two days. Here are a couple if you're interested: Manifest Vegan and Vegan Dad.
And...since I know all of you will make this, here's the recipe for Creamy Asparagus Soup, straight from Barnard's book (above). Check it out!
2 cups vegetable broth (use 1 1/2 c. for a thicker soup)
3/4 t. chopped fresh time
1 bay leaf
1 garlic clove, crushed
2 T whole wheat pastry flour
2 c. plain soy milk (I used "original light")
Pinch of ground nutmeg
1 t. salt (you may want less-- it was fairly salty)
1/4 t. grated lemon zest
1/2 T. lemon juice
freshly ground pepper to taste
hot sauce to taste (optional)
Combine asparagus, broth, 1/2 t. thyme, bay leaf, and garlic in a large saucepan over medium-high heat. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Discard the bay leaf. Place the asparagus mixture in a blender, cover, and puree until smooth (careful to vent the blender chamber or it might burst!).
Place the flour in a large saucepan over medium heat. Gradually add the soy milk, stirring with a whisk until blended. Add the pureed asparagus mixture and nutmeg and stir to combine. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and strain. Add the remaining 1/4 t. thyme, lemon zest and lemon juice, salt, and stir. Season with pepper and hot sauce to taste and serve.
(from Neal Barnard's Get Healthy, Go Vegan!)