Related Posts

• Chickpea Miso Soup

  

  As many of us in the northern hemisphere approach the coldest weather of the year and flu season, I thought I would share with you my new favorite go-to soup when I feel under the weather. Over the years, as I’ve slowly worked to better my health with a plant-based diet, I’m usually a little puzzled as to what to eat when I get sick. When it comes down to surviving the flu, I’m sure I’m not alone in thinking chicken noodle soup, ginger ale, saltines, toast and jelly. And even though I haven’t had any of that stuff for a few decades (or the flu for that matter!), they’re still ingrained in my mind as flu comfort foods. What I know and live by, most importantly when I’m sick, is that whatever I’m going to eat has to be nourishing and healing, and not simply comforting – although all of the above would be nice. Aside from homemade chicken noodle soup, which isn’t going to happen when you’re sick unless mom lives nearby, none of the previously mentioned foods are going to support your immune system with any extra love. When you’re sick, boosting your immune system’s fighting power with nourishing, vitamin and mineral-filled food will help you feel better faster. As a veg-head who hasn’t eaten chicken noodle soup since high school, over the years I’ve turned to miso (pronounced mee-so) soup. Miso, which has its origins in Japan, is traditionally referred to as fermented soy. It’s known as an all-purpose, high-protein seasoning that’s most often used in soups, salad dressings and veggie dishes. It’s rich in vitamins, minerals and contains all eight essential amino acids. It also has quite a few healing benefits now back by scientific research – reduces the risk of heart disease, hypertension and breast cancer, to name a few.

• Asparagus with Lemon and Golden Almonds

  

  Asparagus season is a short one, but oh boy how enjoyable it is. I love fresh asparagus and to be completely honest – I often end up just snacking on raw asparagus before I get to cooking them. Sometimes I don’t even have anything left to cook… But some other times I am patient enough to start cooking and today were one of those days. Asparagus only needs gentle cooking and overcooking them does not make them any favors, but rather turns the gentle crunchy sprigs to stringy and tough. Less is more also applies to seasoning them. No need to overcrowd it with flavors – a simple buttery sauce is enough.

• Vegan Solyanka Soup

  

  Solyanka is an old Russian soup that, in its original form, always contains a lot of meat. The most classical version includes 7 different types of meat, including kidneys. So the recipe I am sharing with you is definitely not an authentic one, but it sure is delicious. I promise you that the taste is still very similar to the original one and is so much better for the body. If you have a meat addict in the house, feel free to let them add some meat products (leftover roast, frankfurters, salami, whatever they like) to the soup after it is ready. I do eat meat sometimes, but I don’t feel it is necessary to use it in this recipe, and I definitely would never add 7 different types of meat in my soup. Who would even have so many various meat products just lying around in the fridge? Anyway, meat or not – the essential things in this recipe are onions, pickles, black pepper, tomato paste, and olives.

• Asparagus Green Curry

  

  Spring has sprung here in Colorado, and we are thrilled at the start of the growing season! Yay local veggies! This week, we’re sharing a recipe that features one of our favorite spring veggies: Asparagus! This quick and easy curry takes less than 20 minutes to whip up and is the perfect way to use that beautiful asparagus that’s popping up in your grocery stores or local farmers markets. Plus, it’s cleanse-friendly and packed with a bunch of bonus health benefits! In addition to being a delicious spring veggie, asparagus is also a nutritional powerhouse. It’s rich in vitamin A, folate, which supports healthy prenatal development during pregnancy, and vitamin K, which supports bone health and strength. It’s a great source of antioxidants to help defend the body from free radicals, and is high in fiber to help aid digestion and gut health.

• Big Kid Pumpkin Soup

  

  So summer is officially over (sadness) and autumn is upon on us, given that that is the usual order of the seasons, and the weather has already begun cooling down (sadness x2). However, the positive here is that soups and deliciously comforting foods begin to become a regular in the kitchen again. Today while looking in the fridge I couldn't help but notice an incredibly lovely looking whole pumpkin staring back at me - so naturally, I decided to chop it up, roast it and then zhoozh it up.

• Cauliflower Soup with Crispy Chickpeas

  

  I sometimes have food ideas that pop into my mind and refuse to leave until I have tried out the recipe. That was the case with this soup. Chickpeas and cauliflower are such a beautiful combination that I often use in different curries and salads, but I've never made a soup of these ingredients. But now I just could not resist the appetite for a soup that is creamy and luscious, mildly spiced, but not spicy, and that warms up my body in cold and rainy Estonian spring. Not that I would be going outside much these days anyway – I don’t want to take the slightest risk that because of me, the virus will get a chance to spread, so I figure that it is better to stay home as much as possible. At least I have time to cook and practice yoga. and Yogadownload.com classes have been an excellent inspiration. Before the crisis I rarely had time for home practice, and if I did, I practiced myself.