November 27th, 2005
|11:18 am - More carrots please!!|
Went to an UnMember's house for Thanksgiving -- we had a nice little gathering there in Pennsylvania. The following day I got a chance to meet and ride his new horse, a beautiful bay Hanoverian Grand Prix Jumper named Ragnarok. Rocky is huge -- more than 17 hands! (That's 69" at the shoulder for the non-horsy folks.) He's very affectionate though and loves to nuzzle and bump up against you, which is nice but a bit overwhelming when you are as short as I am. He was a little hard for me to get onto & off of since he's so big and I'm used to smaller horses. He's really sweet though -- his owner calls him a big puppy dog. I agree -- but one who's always begging for treats! So I indulged him -- he munched on a whole bag of carrots that I fed him after he'd had his workout, which involved a lot of jumping, something Rocky loves to do.
Since my friend and several of his guests are vegetarian and/or have issues with certain foods, I had to re-think one of my standard dishes for Thanksgiving dinner so that everyone could enjoy it. Here's the new low-sugar, vegan-friendly recipe:
Vegan Cream of Tomato Soup with Chickpeas
1 20 oz. can tomato puree
2 15 oz. cans chickpeas
2 5 oz. jars of roasted red peppers cut into strips
1/2 cup to 1 cup UNSWEETENED soymilk (amount varies, depending on how creamy you want to make it)
celery seed (to taste)
garlic powder (to taste)
dried basil (to taste)
3-4 bay leaves
Open cans, dump in pot WITH LIQUID. Open jars of peppers, dump in pot WITH LIQUID. Add soymilk and herbs. Heat to a simmer and let it cook for a while. Do NOT let it come to a rolling boil! After it has cooked down a bit, adjust seasonings. (You can add black pepper, but I didn't -- it was fine without it. Same for salt -- the liquid from the cans & jars already has plenty!!)
Current Mood: full
Current Music: "Shadowfax" by the Brobdingnagian Bards
|Date:||December 16th, 2005 11:24 pm (UTC)|| |
Re: Dude. This sounds seriously good for some reason.
Dudette! Hi! :D
I don't remember exactly what link I was referring to -- most likely my DeadJournal. Click on them all! ;)
Thanks for the compliment on the recipe! It was well-received by those present at the meal, which was a relief since I had to create the recipe on the fly and they were my guinea pigs.
The recipe was created because my friend can't have most sweeteners for health reasons and I couldn't find any pre-made tomato soups, EVEN AT THE HEALTH FOOD STORES, that didn't have some kind of sugar in it. The organic stuff even had sugar in it -- it was ORGANIC evaporated cane juice, but it was still SUGAR. :-/
The original recipe is a can of Campbell's tomato soup mixed in with a can of chickpeas -- add water, heat and eat. Insta-food. Add herbs if you feel like playing chef. Otherwise it is quick, easy, inexpensive, nutritious and yummy -- a hallmark of the Persephone School of Cookery. ;)
I think the unsweetened soymilk was Westsoy brand -- I'm pretty sure I got it at one of the health food stores I went to, but you might be able to find it at most regular grocery stores, next to the Eden Soy and Rice Dream. I couldn't use regular soy because sugar is routinely included in them, just like there's sugar in Rice Dream. You can probably find unsweetened soymilk at Asian groceries too, although checking the ingredients list on the containers there might prove . . . challenging . . .
If you aren't feeding any vegans, just add some milk or cream or half-and-half, depending on how creamy/fattening you want it to be. If you want to use Rice Dream and keep it vegan-friendly, adding some oil might work. Olive would probably work well in that case, or better yet, sesame -- that will add to the flavor too. Walnut and almond oils are also likely substitutes, but are much more expensive. You might want to try experimenting with almond milk or oat milk too, if the sugar in those isn't an issue. I can get those in Whole Foods as well as in some health food stores.