Skip to main content

#147 Happy Valentine's Day and The Case of Red Pepper Soup

The next step beyond vegetarianism is veganism.

Even if I believe that it's possible to enjoy milk and butter and cheese without cruelty to the animals that provide them, I also believe that in our mass-market society, the norm is not cruelty-free dairy.

The next step beyond veganism is the raw food movement and it is utterly intriguing to me—the theory that vitamins, minerals and especially digestive-friendly enzymes are preserved by not heating food above 118ºF.

When I eat raw I feel wonderful afterward. That's good enough for me!

So let me share with you a recipe that's as kind and as close to nature as it's possible to get.

Try it yourself and see what you make of the raw food evidence.

Red Pepper Soup

1/4 cup sun-dried tomatoes in oil, drained
3 red peppers, cut in pieces
1 tablespoon red onion
1-1/2 cups water
1/4 cup olive oil
2 tablespoons agave syrup
8 strawberries
6 cloves garlic
1/4 tbsp rosemary
salt
pepper

Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.

Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Red Pepper Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.

Blend until your Red Pepper Soup reaches 118ºF.


Taste and, if necessary, add more salt then blend a bit more.

Pour into bowls and enjoy!

Serves 3.

Becki

PS Happy Valentine's Day!

Comments

  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    Simon

    ReplyDelete
    Replies
    1. Thank YOU for your comment!

      Lately I've been using the soup cycle on my blender to blend and heat at the same time. I stop the cycle when an electronic BBQ meat thermometer, that I've strategically hung above the blades, says my soup has reached 118ºC. Pretty sure, however, that this is risky behaviour.

      Delete
  2. Hey what a brilliant post I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you. Thanksgiving Day

    ReplyDelete

Post a Comment

Popular posts from this blog

Welcome Foodies!

Wonderful to meet  YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

#247 The Case of Spicy Penne and Cheez

T ry this. Tell me what you think. Spicy Penne and Cheez 1 slice whole-wheat bread, in pieces (Use those crusts!) olive oil salt garlic powder 4 cups penne rigate 1 red pepper, roughly chopped 1/2 cup water 2 tablespoons nutritional yeast flakes 3 tablespoons white wine 2 cloves garlic 2 small, medium-heat chillies, roughly chopped 2 tablespoons vegetable oil 3/4 cup vegan Parmesan, chopped 1/4 teaspoon chilli powder 1 teaspoon salt 1 rounded teaspoon (for 1 cup) vegetable bouillon powder 1/8 cup fresh parsley, finely chopped (or snipped chives and chive flower petals) Preheat oven to 350ºF. Chop the bread into crumbs in a blender. Spread the crumbs in a shallow pan. Sprinkle with olive oil, salt and garlic powder to taste. Toss well and bake for 10 min. or until golden brown. Cook the penne in boiling salted water. In the blender, one with a soup function, blend the red pepper, water, nutritional yeast flakes, white wine, garlic, chillies, vegetable oil, vegan Parmesan, ch