So, here's what I made today. I had almost 2 lbs. of fresh mushrooms to use before they spoiled. Since I'd rather not throw money away, I decided to look for a recipe for mushroom soup that did not use cream. I'm trying to maintain as close to a vegan diet as I can. I do feel much better since eliminating animal products, especially beef and dairy. Now I just have to work on the sugar intake, but that's another entry for another day.
I found a recipe on allrecipes.com for mushroom soup that I modified just a little bit. Here's what I did:
- 3 tbs. vegetable oil
- 2 tbs. soy sauce (I used the low sodium kind)
- 1/2 package extra firm tofu sliced into cubes
- about 4 cups fresh mushrooms sliced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1/2 cup chopped green onion
- 3 cans vegetable broth
- 1/2 cup barley
- salt and pepper to taste
I also made a pot of Japanese Miso Soup. Again, I got the recipe from allrecipes.com, and it was extremely easy and quick to make. Here is the recipe:
- 4 cups water
- 2 tsp. hon-dashi granules
- 3 tbs. miso paste (I used red miso)
- 4 oz. extra firm tofu, diced
- 3 green onions, sliced
- 2 cps. mushrooms, sliced
So that pretty much was my day today. Now, since it's after 11:00 p.m. I'm going to think about going to bed. I think the next dish I want to try making is an edamame salad that can be either eaten as is or added to al-dente pasta for a nice pasta salad.
Another culinary quote ...
"…the key dietary messages are stunningly simple:
Eat less, move more, eat more fruits and vegetables,
and don't eat too much junk food.
It's no more complicated than that."