Nutrient-dense, meticulous, unique recipes

Cookd Pro: A Genesis Child Theme for Food & Lifestyle Bloggers

soup

127 Vegan

Vegan Ash: Persian Soup with Unforgettable Flavors

If food could be enlightened, what would it taste like? I surmise that enlightened food would be entirely plant-based and would derive its flavor only from wholesome herbs and gentle spices.  In other words, better nourishment would take our mother nature’s fresh gifts and transform them into a delectable dish.  This Vegan Ash is a perfect example of a better nourishment for both you and our planet. Using only fresh herbs and plant-based ingredients, this dish is rich in flavor.  Though vegan ash is light, it will leave you pleasantly satisfied.  Traditionally, this thick soup is made with lamb meatballs.   See, e.g., a Persian cuisine blog. Envisioning a planet-friendly dish, however, we enriched our vegan ash with homemade mint and walnut pesto.   Other ingredients include yellow split peas, black wild rice (it’s low in cabs and rich in antioxidants), cilantro, parsley, onion, turmeric, cinnamon and water.   While we prefer black wild rice for its nutty flavor, feel free to use your favorite rice instead.

You will note that the cooking time is nearly two hours. But don’t let this discourage you: that’s the duration of largely passive simmering. The pot brimful of Vegan Ash will quietly simmer while you work from home or enjoy the time with your loved ones. And when you are ready to have dinner, you can enjoy the freshly cooked soup!

The inspiration for our version of this soup came from Naomi Duigud’s recipe “Pomegranate Ash with Meatballs” published in Taste of Persia 107 (2016), also available on Kindle: Taste of Persia (Kindle version). If you are interested in Persian cooking, this remarkable cookbook will guide you through new cooking adventures with flavors you’ve never tasted before.

Vegan • Low glycemic • Flavorful • Easy • Nutrient-dense • Sugar-free • Delicious

 

22 Grain-free

Chicken Pumpkin Soup: Just the Thing for Your Family

On a crispy winter day, a cup of a golden-toned chicken pumpkin soup overloaded with vegetables is just perfect! And it’s perfect for nearly everyone: this nourishing meal is gluten-free, grain-free, and low glycemic index! Note that this version calls for kabocha squash because you don’t need to peel it. And so long as you stay within the general recipe guidelines, you can modify this recipe as you wish. You can add your favorite non-starchy vegetables and even leave out some of the starchy ones (like parsnips and carrots). Are you wondering why I am using kabocha squash or pumpkin rather than a sweet potato? According to multiple trusted sources, root vegetables including sweet potatoes and carrots are likely to have high levels of lead. See, for example, lead in root vegetables, arsenic and lead in root vegetables.

When kabocha squash or pumpkins are in season, I make this soup for my loved ones (including a toddler!) every week. As a reward, I get to spend lunches and dinners with very happy eaters! This chicken pumpkin soup is nutritious and sustaining, but it is also quite light. Made without grain, and overloaded with vegetables, it won’t leave you feeling heavy. Another beauty of this soup is that it’s quite flexible. You can make substitutions, adding or removing vegetables to your liking. Go ahead and experiment! Try to use only cauliflower, or add broccoli, or even brussel sprouts! Though this recipe looks long, don’t be dismayed. It’s a rather carefree thing: while the broth is cooking, the vegetables are sautéing, and then you just combine the two! In the end, you’ll have a large stockpot brimful with a savory, sustaining meal!

Kid-friendly • Low Glycemic • Gluten-free • Nutrient-dense • Delicious • Easy