Week 1: High Raw mini-theme continues in VeganMofo post #4 with a delicious and filling raw soup and fresh pesto from Matthew Kenney’s Everyday Raw Express, but first…
I’m going to start off by saying sorry for the picture of the finished soup with the big shadow [of me] across the bottom. I tried to clean it up in Photoshop, and it made the soup unnaturally lemon yellow. I do hold an Art degree, but it was strictly in studio arts. No technology. So I’m going to just go with the fact that I am after all the “camera phone vegan” and hope I’m off the hook until they start making better camera phones!
Since I’m off on a tangent right now anyway, I’ll tell you something else that has nothing to do with this soup, and everything to do with vegan blogging and technology. I realized today that I WILL be in Seattle for the Vegan Vida Con Tech seminar! It’s a pretty steep $150 for a 1 day “on the technical aspects of serious Internet veganism: blogging and social media”, but I think it’d be really beneficial. Two of my soon to be neighbor tweeps, Helen of Vegtastic, and Dawn of Vegan Moxie, are going to be doing presentations. In fact, they both also just gave away free tickets to the seminar, but unluckily, I didn’t realize that I’d be in Seattle for it until today. (Feeling generous? You can donate to my cause here! hah!)
In addition to that, while we’re on the topic of Vegan Vida Con, I realized last night that I had said if we made it out to Seattle this year, then I’d definitely go to Vegan Vida Con in Portland, Spring 2013. And well, now that it IS happening, I’ll be needing to buy a conference ticket soon too! Pretty exciting! It’s going to be held over Memorial day weekend.
And now on to the soup!
Jalapeño pesto consisted of parsley, pine nuts, lime juice, agave, jalapeño, nooch, olive oil, salt & pepper. It was unbelievably delicious, and made plenty!
More than enough for two recipes of the soup!
Soup was made from corn, pine nuts, almond milk, miso, olive oil, lemon juice, agave, salt & pepper.
I ran it on high in the Vitamix until it was steaming and warm-hot.
Wow! Except for the soup being a bit too sweet with the full amount of agave called for in the recipe, this was absolutely incredible! I did cut back the olive oil just slightly on the first go, as well as added some Braggs to counteract some of the sweetness. The pesto gave this a spectacular contrast, visually, as well as in taste and texture. The pesto seemed to keep really well, because I made another batch of the soup [with less agave] a week later, and I swirled plenty of it in, with no problems! It’s like drinking amazing, spicy cornbread! Like most raw food, it made for a surprisingly filling meal with robust flavor.
I really like this book. The recipes are quick, simple, and flavorful, and best of all, don’t require a dehydrator to deliver professional tasting results. More recipe reviews to come from it! Yum!!
Oh, and before I forget, here’s a picture of our kitten Ganon, doing one of his most favorite activities of all. He’s 15 weeks and extremely exhausted from a long day of sleeping! Gotta throw in a kitten picture here and there for good measure! 😉