One year ago I made the decision to TRY a vegan diet. I honestly never expected to make it to this point....not even close. I continue to be very surprised how easily I adapted and how much I enjoy the food.
I wish I could share some secret as to how I've made it work....but I don't have one. As with any diet, you have to WANT to do it and you have to allow yourself some space to eat unhealthy now and then, without feeling guilty. For example....my recent cruise vacation was a free for all. My daughter coined the term "vegcation" to describe my week-long vacation from being a vegan. I ate whatever I wanted, including dairy and meat.
When you eat as healthy as I do, you can afford to eat "poison" sometimes and not beat yourself up for doing it. Funny thing is, while I enjoyed what I ate on the cruise, a week was plenty. I couldn't wait to get back to eating healthy.
You have to do what works best for you. True vegans don't eat honey or wear leather. I do both. I also eat seafood ocassionally, and I still use a little organic butter and mayo now and then. The term "vegan" is the easiest way to describe my diet, but a more accurate description is "mostly plant based".
With the Polar Vortex freezing most of us, I thought some soup recipes might be in order.....here are three recent vegan soup favorites:
Shortcut with this recipe: I didn't divide the veggies....I cooked them all at once. Prior to blending, I removed about 1/3 of the veggies with a slotted spoon and set aside. I returned them to the pan after I blended the rest.
I used extra potatoes and broccoli, approx. 4 cups each.
Healthy Happy Life
With this soup you can use non-dairy milk or a non-dairy milk and veggie broth combo. I like creamy soup and used all milk. (unsweetened almond milk)
It's very easy and fast to throw together...no stovetop cooking involved.
African Peanut Soup
There are many versions of this soup online. The ingredients may seem strange....but they blend together so well!
2 Tbsp olive oil 1/2 tsp ground cumin
1 onion, chopped 1 cup uncooked long grain rice
2 sweet potatoes, peeled and diced 3 cups thick and chunky salsa
2 cloves garlic, minced 2 cans garbanzo beans, drained and rinsed
8 cups vegetable broth 1 cup unpeeled zucchini, diced
1 tsp dried thyme 2/3 cup creamy peanut butter (all natural)
Heat oil in large sauce pan, over medium high heat. Saute onion, sweet potato and garlic, about 5 minutes.
Add broth, thyme, cumin, and rice. Bring to boil. Reduce heat and simmer covered about 15 minutes, until rice is cooked.
Add salsa, beans, zucchini and cook 10 minutes.
Stir in peanut butter until combined.