Two nights ago, for the first time in about a week, I actually had time to make something for dinner that wasn’t a large salad or a bowl of quinoa. I thought, hooray! Then I thought, oh how the mighty have fallen. I need to get better at uncooking and cooking under time constraints.
Regardless, this was a nice way to spend some quality time with my poor, neglected VitaMix. Inspiration for this recipe was the fact that I had a container of portobello mushrooms sitting in my fridge that were going nowhere fast. It occurred to me that I’m one of the few raw eaters I know who’s never made a raw cream of mushroom soup — weird, since I’m a raw soup fiend. I kept it simple with this basic recipe, which was inspired (at least in part) by Philip’s recipe in Raw Food, Fast Food. I changed the soup base here (almond milk and cashews rather than hemp butter and water), but kept flavorings quite similar.
The resulting soup looked suspiciously like a chocolate smoothie in a bowl:
But tasted perfect: really subtle and earthy. I served it with two slices of Ani Phyo‘s zucchini bread, which also happens to be delicious:
You can find the recipe in Ani’s Raw Food Essentials. Here’s how it all happened:
Raw Cream of Mushroom Soup (serves 4)
2 giant (or 3 regular sized) portobello mushroom caps
2 cups of almond milk
1/4 cup cashews
2 tbsp nama shoyu or tamari (I used reduced sodium; if you use regular, I’d use 1 tbsp)
1 tbsp mellow white miso (optional)
3/4 tsp cumin
1/2 tsp chili powder
1/2 tsp coriander
1 tsp dried thyme
Blend all ingredients together in a Vita-Mix or other blender till very smooth. Serve as it is, or with a mushroom garnish.
Obviously, I forgot about the garnish, but that didn’t detract from the taste. Along with salad, it was quick and easy and a comforting meal on a cool day:
Before I go, I wanted to direct you all to a blog post from fellow blogger, Ashley. Ashley wrote me this morning to say that some of the conversations here on CR had inspired her to reconsider the foundations of her desire to eat a plant based diet. I was so touched to hear it: as you know, I’m ever more interested in the whole impact of what we do and do not choose to eat. Part of my own vegan journey has meant realizing that food is not merely a means of obtaining nourishment, or of keeping my own body healthy, but also a means of doing what good I can for animals and for the planet.
In keeping with these thoughts of mine, here are Ashley’s honest musings on how her own relationship with food is evolving. I admire Ashley for wondering how her own food choices might have consequences that go beyond her personal health or well being, and for writing about them.
Finally, Lauren has a terrific post up today that resonates heavily with my post yesterday on the shift away from veganism in the raw world: you’ll see that she’s had many of the same thoughts that I have. If you can get past the photos of exotic fruit (ack! Lauren! I may have to file for a food twin divorce!), I urge you to give it a read 😉