I want to bring back lima beans. Hardly anyone uses them, but I think they are delicious. Also, the colour is white so it won't turn your soup a funky colour when blending it all up. This recipe has high nutrient density and no oil. What do you think? Let me know in the comments.
1 onion chopped
500 g carrots, peeled and sliced
0.5t ground ginger
1.5 t ground coriander
1.5t curry powder
1 can of lima beans canned (or 1.5 cups cooked from dried)
3 cups of stock
0.5 cup raw cashews
2T agave or other vegan sweetener.
salt and pepper
(For garnish) coriander, sesame seeds and hemps seeds.
Water saute onions and carrots for 10 mins.
Add spices and cook while stirring for 2 minutes
Add stock, cashew nuts and lima beans. (add more stock if needed to that the ingredients are just covered)
Leave on simmer for about 15 minutes until carrots are completely cooked.
Add to a blender and blend until completely smooth.
Put back in the pan and add sweetener. Check for seasoning.
Serve with garnish
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!