I am working on my final transition to Vegan-hood (started this fall) so I know how hard it is to find substitutions for the types of food many of us have eaten most of our lives. I was a decent cook, never needing a recipe and making some pretty great meals just by throwing things together. I am realizing that I have lost that ability during this transition because you really have to rethink everything in the kitchen/cooking process - YIKES! And like others I really dont care for beans and I tend to stick to my favorite veggies and I am trying to sparingly use meat substitutes for now. But today I made an awesome soup that was filling and easy and affordable. I thought I would share for some of the newer members, hoping to inspire some to try and forget how you are used to cooking, reinvent what you want it to mean to you now. You never know how easy or delicious this new journey may become! My husband took a head of cauliflower, several carrots, stalks of celery, onion and whole cloves of garlic (in the paper) and threw them on a baking sheet, tossed them in a little olive oil (optional I think) and salt and pepper and then roasted in the oven at 375 for about an hour, tossing and turning to prevent any veggies from burning. I then placed them all in a pot (squeezed the roasted garlic out of the papers), tossed in a little thyme and then covered with chicken-less broth (which I enjoy more than veggie broth right now and I found it on sale at Kroger in Avon). I let it come together, then took the immersion blender to it and let it cook some more and blended it one last time. So easy, pretty tasty and filling on a cold, rainy day!
Posted on: Sun, 04 Jan 2015 03:15:57 +0000
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