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If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.
I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use
For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!
Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.
When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.
But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.
This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms
If you or your kids plan to eat a lot of Halloween candy, then I highly recommend that you plan a pot of Mung Soup with Vegetables for the day after! According to Ayurveda, mung beans are one of the healthiest foods on the planet and the greatest source of vegetarian protein, because they’re so easy to digest. This soup is made from whole mung beans, which have a scraping action. Translation: eating cooked mung beans will detoxify the body, specifically the colon, liver, kidneys, and the lymph system.
You can make a simple mung soup with a few spices and serve it with vegetable sides or, as I do, you can cook the soup with vegetables to make it a heartier dish. My preferences are Swiss chard and winter squash or a combination of