I love the idea of eating raw, and the increased energy that comes along with it. And I do eat a lot of raw food, in the form of raw smoothies, salads, and fruits— my guess is that about a third to one-half of my calories come from raw sources. But I haven’t really had much success in incorporating raw lunches and dinners into my diet. Part of the problem is that I love cooking, but I think the bigger issue is that given a choice between a hot, comforting dinner and a room-temperature or cold one, I’ll take the hot one every time. They’re always healthy and vegetarian, but not often raw.
Anyway, as part of my hangover-induced burst of inspiration last weekend, I picked up some raw food books from the library. And since Erin is away this weekend, I was saddled with the meal-planning duties and grocery shopping. So I chose a few raw-food dinners to try this week, the first of which I screwed up made tonight.
The recipe was for curried soup, from the book RAWvolution. (And it had a beautiful orange color that’s unfortunately obscured by foam in the photo.) I made a few adjustments, including using regular soy sauce since I didn’t have raw. Here’s the version I made:
Raw Curry Soup
Ingredients (for 2 large servings):
- 2 15-oz cans coconut milk (lite, optionally)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 Tbsp Tandoori curry powder
- 2-inch piece of ginger, peeled
- 3 cloves of garlic, peeled
- salt to taste
- 6 cherry tomatoes, sliced
- 6 shiitake mushrooms, sliced
- 2 Tbsp chopped fresh mint
Combine all the non-garnish ingredients except coconut milk in a blender and blend on high until well-combined. Add coconut milk, blend again. Pour into bowls, scoop off foam with a ladel, and garnish.
Well, that’s almost the version I made. This soup smelled so good that I couldn’t resist dipping my finger in to taste it while it was in the blender. When I did, I was shocked at how sweet it was, and my first thought was “Does coconut milk have sugar in it?” Immediately I knew what went wrong. I checked out the ingredients on the can of Goya Cream of Coconut that I had just bought at the store to use in the soup, and realized that this was not simply a matter of those crazy foreigners mistranslating “coconut milk” as “cream of coconut.” No no, it was more a matter of me inadvertently adding 240 grams of sugar to my curried soup! I think cream of coconut is the stuff they put in pina coladas. Mierda!
I choked down a bowl of this stuff, trying to cover up the sweetness with loads of salt. It didn’t work (of course), and here I sit with a nice stomach ache by which to remember my rawful dinner for one. At least Erin wasn’t here to eat it.
It’s a damn shame, because I think it would have been delicious, and a great example of a comforting, satisfying raw dinner. Maybe I’ll try it again later this week, without the cup and a half of sugar.
Vegan Supplements: Which Ones Do You Need?
Written by Matt Frazier and Matt Tullman.
I’m here with a message that, without a doubt, isn’t going to make me the most popular guy at the vegan potluck.
But it’s one I believe is absolutely critical to the long term health of our movement, and that’s why I’m committed to sharing it. Here goes…
Vegans need more than just B12.
Sure, Vitamin B12 might be the only supplement required by vegans in order to survive. But if you’re anything like me, you’re interested in much more than survival — you want to thrive.
So what else do vegans need?