Today I had the great opportunity to "Explore the Plant-Based Diet" by sharing inspirational discussions with Chef Alan Roettinger and Dr. Neal Barnard. What a powerhouse show! Dr. Neal D. Barnard discussed the PCRM Power Plate which includes four food groups providing the good nutrition you need. Dr. Barnard shared that there is no need for animal-derived products in the diet, and you're better off without them. (Be sure to include a reliable source of vitamin B12, such as any common multiple vitamin or fortified foods.) He also chatted about the “21 Day Vegan Kickstart,” which provides free videos, recipes and instructions for going vegan for 21 days! Yay! Chef Alan Roettinger shared his blog, "Vegan Ascent" and we talked about how we can "raise the quality of vegan fare from the erstwhile hippie fodder to truly excellent food in its own right.” Alan shared a few great tips on how anyone can begin to cook excellent vegan fare at home. He has so many great tips and recipes on his website, I'd like to share his site with you here: alanroettinger.com. Music today composed by the great jazz bassist Marcus MacLaurine. Here's my jazzy-licious recipe of the week!
Velvety Carrot Soup
5-6 carrots washed, peeled, and cut up
3-4 potatoes, scrubbed, peeled, and rough chopped (Yukon Golds are nice)
1-2 cups unsweetened soy, rice milk or any vegan milk
1-2 cups vegetable broth
1/2 teaspoon reduced sodium tamari
Sea salt and fresh ground pepper
1 teaspoon Italian herb blend
1 teaspoon vegan brown sugar
Steam veggies until soft, but not mushy. Place in a large bowl. Add 1 cup cold soymilk, 1 cup cold vegetable broth, and seasonings. Pour into blender and blend in two or three batches until smooth. Pour into a medium soup pot and add more liquid (broth or soymilk to taste) if soup is too thick. Heat and serve, garnishing with a sprinkle of herbs or sprig of fresh parsley. Also great served cold in the summertime.
Recipe Copyright 2010 Laura Theodore, the Jazzy Vegetarian