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