At the beginning of this month I started a vegan diet.
I am back to share another recipe
When I was a teenager I told my parents that I wanted to be a vegetarian. For many reasons one of them being that every time I ate pork it made me very sick along with getting sick, I would get strong lighting type pains in my stomach. The Bible says pigs are unclean, so that makes sense to me. Plus the fact that eating meat means killing a living being. That just makes me sad.
However my parents were not supportive of this, I guess they thought it would be a hassle since I was the only one in the household who wanted a vegetarian diet. So, I fell back into eating meat.
However this month I have found that vegetarian is actually much easier than a meat based diet.
I feel so much better, and I’m not all bloated up from eating junk. No more guessing what is in my food now that I eat clean. All of the ingredients in this soup are organic, but you do it your way; if you don’t shop organic, the soup will still be yummy!
One of the best parts of eating vegan/vegetarian is you don’t have to worry about cross contamination when cooking anymore.
I started out this month as vegan, but I have decided to be vegetarian instead. I just really love cheese. I have tried vegan cheese, and well…it’s um…not for me. Same with vegan eggs, they just don’t do it for me. So, apparently according to Google that makes me an lacto-ovo vegetarian. Meaning I eat dairy and eggs. I actually prefer milk alternatives over milk, so I’m going to keep plant based milks and yogurts in my diet.
As the weather gets colder and rainy like today I want soup. (To be honest I always want soup.) I had been craving a nice vegetable soup for a while now. A few days ago I threw together the recipe below with ingredients that I already had.
I never measure anything (I hate math) I just put as much of something in until Holy Spirit tells me to stop. So, do as much as you like when it comes to the ingredients below. I used oregano and Lawry’s Seasoned Salt, but obviously you can use whatever seasonings you want, there are no rules.
I need to learn to cook in smaller batches, but I always make food in a huge pot for some reason. I live by myself, I’ve been eating soup for days.
I also don’t time stuff when I cook. I just keep checking on my food until it reaches the texture I desire. Can you tell I don’t like rules? Ha! I like to be free and do things my way.
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Anyway, on to the soup!
I love bowls with handles! I got these bowls from Sam’s Club a few years ago, but Amazon has some cute ones too, right here: https://amzn.to/35fRdli.
Ingredients:
1 large carrot
2 cans black beans
1 zucchini
1 can fire roasted diced tomatoes
1 small onion
1 (8 ounce) package of mushrooms (I buy pre-sliced because it’s easier)
Spinach
Red lentils
Minced garlic
Tomato paste
Veggie broth concentrate
Lawry’s Seasoned Salt
Oregano
Plain Soy Milk
Salt
Black pepper
Water (as much as your brand of veggie broth concentrate calls for)
Cook until vegetables are softened.
Y’all are smart enough to know that you need to chop all the vegetables up right? Okay, I thought so. I don’t like seeing a recipe that tells you 1 carrot chopped, 1 onion chopped (well duh!) Like we are just gonna throw it all in the pot Amelia Bedelia style or something. No ma’am!
-laurenmikael
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