The Vegan Experiment is over for now. The Verdict: I will continue to avoid meat. I’ll likely incorporate some fish back in my diet once or twice a week, and won’t be as concerned about putting ½ and ½ in my herbal coffee (!!) or eating something baked with an animal product, but I think that the most important thing is that I not consume chunks of beef or poultry as is my wont. I feel like my insides are working less hard to process my food. This could be mental, but it doesn’t matter at this point – the bottom line is that I feel better, so I’m going to go with that. My tongue looks better. There is still some whiteness, but it has receded. Whatevs. I’ll take what I can get.
This is another no-oil added recipe. It’s completely vegan and VERY creamy, like my
. The brown tint came from the balsamic vinegar. I like mine served on a bed of quinoa and wilted greens.
Veggie Bisque [Vegan]
Makes a HUGE pot
For the Base:
- Half a large head of cauliflower (in florets), or 1 small head
- 8 oz tofu (1/2 a box, I think)
- 2 cups vegetable broth
- ¼ onion
- 2 cloves garlic
- 1.5 tsp Mrs. Dash no salt
- Worcestershire sauce
- 1 lb mushrooms, sliced (I like a lot of mushrooms, you could use less)
- 3 celery ribs, sliced
- 2 long Chinese eggplants, sliced
- balsamic vinegar
In a HUGE pot, bring a splash of veggie broth to a state of rowdiness. Add all the base ingredients in except for the veggie broth, Mrs. Dash and Worcestershire sauce. Cover and let cook for 2 minutes. Add everything into your blender, cover with the veggie broth, add the seasonings. Puree.
In that same huge pot, broth-sauté the mushrooms. Add a splash of balsamic, stir, add the celery. Stir more. Cover everything with the base, stir well, and simmer for 15 minutes.
Please pray that all goes well logistically and we will get the incorporation and banking issues squared away for the target launch date of Dec 10, or sooner.