Tuesday, February 23, 2010

Tomato Basil Soup

What's a crazy cockamamie plan?  How about deciding to make your own recipe for tomato basil soup when you've never eaten it before?  Sound crazy enough for you?  Good, 'cause that was the plan for dinner tonight! 

Before I scare you off from reading, the results were delicious.  It really was very tasty.  I did check online recipes to get a sense of what went into it (besides tomato and basil), then greatly tweaked it to be my own and to the ingredients on hand.


So without further ado, here is the recipe:

Tomato basil soup

  • 2 roma tomatoes, pureed whole
  • 7 oz coconut milk
  • plenty of vegan butter (guesstimate is 3 tbsp)
  • 2 tbsp basil
  • 1 tsp dried minced onion
(Serves one)

    Puree the tomatoes, then place on medium heat.


    Throw in generous amounts of vegan butter.  Toss it all in at once, or make a few passes through with the buttah.  

    Next, throw lots of basil into the mix.  The 2 tbsp is a starting point, feel free to add or subtract to your tastes. Also add the coconut milk and optional minced onion.  The cool thing with the dried onion is that it rehydrates as it's chillin' in the mix, so you end up getting tiny little pieces like regular onion with a long shelf life.

    On medium heat, cook for about 10 minutes, stirring occasionally so nothing burns to the bottom of the pan.


    Like I said, this soup was delicious!  And I would like to point out, very proudly, that this soup has absolutely NO SALT ADDED TO IT!!!!  That is truly a rarity for a soup.  I never add salt to recipes and do not miss it one bit.  It was wonderful to finish a soup and not feel icky from the sodium.



    In other news, I am continuing to successfully navigate all kinds of social situations with a veggie attitude.  I think initially my hangup was that people would feel they had to cater to me or treat me differently than the former me.  But my eating habits are not meant to be a judgment on anybody else's eating habits.  I do it for me.  It is exciting to me, I am passionate about it, I adore the changes that I am taking to make myself and my health better, and even more so love the results.  

    I am met with varying responses and reactions.  I think I tend toward the sensitive side if I'm not careful, so I am consciously trying not to read anything into people's responses.  At the end of the day, this is the most important thing for me (and probably anybody else with alternative eating habits) to remember if and when faced with criticism: What I choose as fuel to nourish my body doesn't affect that person, and they shouldn't act like it does.  I don't judge what they eat, they have no business judging what I eat.  I mention that because of two people in particular who act like I became a loony tunes hippy dippy socialist nazi for cutting out the meat.  I stressed for about 5 minutes before coming to that conclusion, then I blew it off.  It's their hangup not mine.

    Soooooo.... after that long-winded tangent, let's get to some questions and finishing this sucker up already!

    How do you handle criticism? Do you think of the perfect response 5 minutes after the fact?  Have you ever made the crazy decision to revamp a recipe for a food you've never even had before?  Did you ever get flack for your eating choices; if so how did you handle it?


    Maurie Kirschner said...

    That soup sounds great! I love that there are other people out there with similar cockamamie ideas as me! Yes, I do that kind of thing all the time!

    Critisism usually comes in the form of defensiveness in my life and mostly about my priorities with organic, chemical free foods and products - which is MY ultimate priority. That came about from being very ill and having no choice but to eat and live that way or get so sick I could not function. From there it became a cause for me that touches on social justice, animal rights, caring for mother earth and so much more. But most people go defensive even if they are the ones that asked about it in the first place. I've had my share of deep sighs over that, believe me.

    I like your attitude for handling those kinds of things when they come your way. Good job!

    Trail (Oven Aversion) said...

    Thank you sweet Maurie!