This hearty and flavorful soup is creamy and rich despite it’s vegan nature. While great as a starter, it’s also filling enough to work as a light entree.
After banning meat, poultry & fish from my diet over 25 years ago (WOW, I must be getting old!?!), I’m still a bit squeamish about many fishies. I started introducing a smidge of fish back in my diet a few years ago for a variety of reasons, but am incredibly picky about freshness, flavor (as in not much fishiness), and sustainability. Check out the Monterey Bay Aquarium’s Seafood Watch for guidelines of good fish choices and the big no-no’s. Anyway, these salmon cakes are tasty treat that even we picky folk can love.
This mayo is made with healthy raw apple cider vinegar (so is Body Ecology Diet approved) and less olive oil than many recipes. It’s a great base for aiolis with herbs, spices and other fun flavorings. Pick a flavorful, high-quality olive oil for the best taste – I have a specialty olive oil (fabulous small-scale, organic Poggio la Noce from Italy) that I use for things like this instead of the regular (still organic, extra-virgin) olive oil I use for sautéing.
2 egg yolks (the fresher the better, and of course organic free-range)
2 tablespoons raw apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/2 cup extra-virgin, super tasty olive oil
Put first 4 ingredients in a blender and blend, drizzling olive oil in slowly. Leave blender on for several seconds after all the olive oil is in. Refrigerate for up to 2 weeks.
This deep into winter, we’re starting to run out of the standard (in our house) local butternut squashes so have started braving some of the more exotic and storage-proof varieties. We got a hilarious 12 pound hubbard squash from our local food co-op (Idaho’s Bounty) a few weeks ago. That baby wasn’t gonna win any beauty contests (and I’m so sorry I forgot to take a picture of it so you could share in the giggles), but it turned out to be a tasty bugger! After a slightly ridiculous wrestling match with it and the butcher knife (again, wish there was a video for you), I got it in half and into the oven. I don’t have any hints for you on an easy way into these guys, but just consider it an efficient use of time–entertainment and exercise for the day while prepping dinner.
In order to survive our months on the Body Ecology regime, occasional gluten and sugar free baked goods were like a life preserver. Or perhaps more like a nice warm, snuggly blanky. I feel pretty good about the healthful qualities of this recipe since I soak the flours (why?) and use not just one, but two, veggies in it. Totally legit, right? Those of you not doing some sort of crazy diet might be tempted to skip to the next page at my mention of gluten & sugar free. That would be a mistake, my friends. Oh yes.