Days 1 & 2 – Blind Enthusiasm and Cauliflower Cream Soup

5 Jan

Song of the post – Silvia by Miike Snow

Greetings to the elusive and mystical world of veganism!

This blog will document my fervent attempts at creating scrumptious vegan meals. As a former dairy and meat devotee, I am finding myself astounded by the variety and possibilities that fruits and veggies have to offer.

The specific dietary plan I am embarking on is the 6 week challenge from the Eat to Live by Dr. Fuhrman, which focuses on eating as much raw foods as possible and eliminating processed foods, sugar, white flour and oils. Although it may sound equally parts terrifying and challenging, but it’s my bold New Year’s resolution and I’m determined to make it nutritious and enjoyable!

I’ll admit it, my first day was rough. First the mountain of fresh fruit for breakfast, and then lunch consisting of a whole head of romaine lettuce with veggies; it seemed like I was doomed to forever crunch. Dinner was much more eventful – Golden Australian Cauliflower Cream Soup! It was hearty and quick, less than 20 minutes cook and prep time. Plus, the combination of cauliflower, carrots and celery is a delicious way to eat nutritious vegetables.

Yesterday, Day 2, turned out to be worlds better!  I prepared an old favorite of mine, but substituted carb-heavy pasta for whole wheat pita bread.  The result was a fantastic (and gorgeous) meal.  Additionally, my online research led me to an excellent non-dairy ranch dip dressing.   What a tasty way to add variety to raw veggies!



Golden Australian Cauliflower Cream Soup

(adapted from Eat to Live by Dr. Fuhrman)

  • 1 head cauliflower, cut into florets
  • 3 carrots, chopped
  • 1 cup celery, coarsely chopped
  • 1/2 onion, coarsely chopped
  • 2 tbsp Mrs. Dash seasoning (I used Mrs. Dash extra spicy blend for extra flavor)
  • 2 cup carrot juice
  • 4 cup water
  • 2 clv garlic, minced or pressed
  • 1/2 tsp nutmeg
  • 5 cup kale, or organic baby spinach

Cover and simmer all ingredients, and kale or spinach, for 15 minutes or until just tender. If kale is being used, steam until tender.

Top individual servings with a handful or two of spinach. Spinach will wilt in hot soup.

Quick Veggie Stuffed Pita

  • 1/2 onion, coarsely chopped
  • 1/2 red bell pepper, sliced
  • 1/2 cup crimini mushrooms, sliced
  • 1 cup baby spinach
  • 2 teaspoons olive oil
  • water
  • 1 whole wheat pita pocket

Heat oil in skillet on medium high heat, and cook onion for 5 minutes.  Add peppers and mushrooms, cook until tender.  Transfer vegetables to the pita.  Heat spinach in the same skillet, add a small splash of water and stir until all the spinach is wilted.  Transfer spinach to pita.  (Optional: I spread a decent amount of vegan ranch dip on the pita before adding any veggies – this adds a bit more texture to the dish!)

Ranch Dip

  • 1/2 block tofu
  • 1/4 cup unflavored soy milk
  • 1/2 onion, chopped
  • 2 teaspoons mustard
  • 2 cloves garlic
  • 1 teaspoon dill
  • Salt and pepper to taste

Blend all ingredients.  Serve with raw veggies.




One Response to “Days 1 & 2 – Blind Enthusiasm and Cauliflower Cream Soup”

  1. kthrift January 12, 2012 at 11:37 am #

    I love all the pictures! There are so mnay and they all make me hungry. I think of not eating meat as a bad thing but after reading your blog I want to try and cook some of this yummy stuff!

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