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
This Vegan Ash, or a thick Persian soup, derives its flavor from a bounty of herbs. In this version, we used two bunches of parsley, two bunches of cilantro, and fresh mint. Traditionally, ash is served with lamb meatballs. See, e.g., a Persian cuisine blog. For our vegan version, we use walnut-mint pesto instead of meat. To highlight the nutty flavor, we use black wild rice (from Canada) instead of regular short-grain rice. We adore how the flavors from walnuts, herbs and black wild rice dance together in this soup. In addition, black wild rice is exceptionally rich in antioxidants and low in carbs. Research has shown that a spoonful of black rice bran contains more anthocyanins (a powerful antioxidant found in blueberries) than a spoonful of blueberries. See Dr. Andrew Weil.
Nonetheless, if that's what you prefer, you can make Vegan Ash with just a regular long- or short-grain rice. Our version of this soup is inspired by Naomi Duigud's recipe "Pomegranate Ash with Meatballs" published in Taste of Persia 107 (2016), also available on Kindle: Taste of Persia (Kindle version). Finally, note that Vegan Ash involves largely passive cooking. This soup will happily simmer while you are working from home or spending time with your family.
In a large pot, warm up organic olive oil over medium heat. Reduce heat to low. Add cinnamon and turmeric and stir. Then add onion and cook until translucent, for about 7 to 10 minutes.
Next, add split peas and black wild rice and stir. Add 8 cups of water. On high heat, bring to boil. Then reduce heat to low and cook for about 1 1/2 hours, or until the split peas and rice are tender.
In the meantime, make the walnut pesto. In a food process, finely chop walnuts and mint leaves. You can add organic olive oil if needed for blending.
Add walnut/mint pesto, cilantro, parsley, chives (if using), and salt (to taste) to the soup. Add another cup of water or more (if needed). On high heat, bring to boil. Then reduce heat and simmer for another 30 minutes.
Serve Vegan Ash warm with your favorite crackers. This wonderful soup is light and satisfying at the same time.
Ingredients
Directions
In a large pot, warm up organic olive oil over medium heat. Reduce heat to low. Add cinnamon and turmeric and stir. Then add onion and cook until translucent, for about 7 to 10 minutes.
Next, add split peas and black wild rice and stir. Add 8 cups of water. On high heat, bring to boil. Then reduce heat to low and cook for about 1 1/2 hours, or until the split peas and rice are tender.
In the meantime, make the walnut pesto. In a food process, finely chop walnuts and mint leaves. You can add organic olive oil if needed for blending.
Add walnut/mint pesto, cilantro, parsley, chives (if using), and salt (to taste) to the soup. Add another cup of water or more (if needed). On high heat, bring to boil. Then reduce heat and simmer for another 30 minutes.
Serve Vegan Ash warm with your favorite crackers. This wonderful soup is light and satisfying at the same time.