Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.Bobby Flay
Today is World Vegetarian Day. That’s right! It’s the day that plant-based foods finally get to shine.
Turkey gets the spotlight at Thanksgiving. Ice cream steals the show all summer. And now, for your viewing pleasure, cauliflower and corn take center stage. It’s time to explore plant-based eating.
A vegetarian diet avoids meat, poultry and fish products. Does that intimidate you or turn you off? If so, you are not alone. I thought the same thing at first. In fact, I was actually dreaming of a juicy medium-rare cheeseburger while writing that last paragraph!
Vegetarian diets are still full of delicious foods like whole fruits and vegetables, legumes and nuts, and whole grains. I can think of at least a handful of those foods I enjoy!
World Vegetarian Day started in 1974. It was a day for the vegetarian community to celebrate and an opportunity for non-vegetarians to learn more. I was recently catching up with Eat. Drink. Work. Play. dietician, Alli Gregg (#alligregg) to learn about the simple ways to adopt more plant-based eating practices. She shares some of her favorite tips below about how you can experiment with a vegetarian diet. Then keep reading! After you digest some of her best veggie advice, you must try one of my favorite vegetarian soup recipes, Roasted Cauliflower & Corn Soup. These aren’t your momma’s veggies you used to pass under the table to Fido.
Until last year, I always thought the best time of the year for vegetables was the summertime. And while that is true for many of us, I found I actually enjoy the fall vegetables more than the summer varieties. Autumn squashes warm you from within and provide a lot of energy for those cold weather months. And when roasted—YUM—their flavors are amplified and become hearty meals of their own.
I recently started experimenting with a recipe for Roasted Cauliflower and Corn soup. It has taken a couple of attempts but I have found the perfect combination of creamy, flavorful and filling together in soup form. It’s a perfect meal for lunchtime or as a first course to your dinner.
Start by cutting some corn off the cob. Do it over a large bowl so the kernels don’t go flying everywhere. Cut the cauliflower into small florets (or take it easy and grab pre-cut packages in the grocery store). Put both on a baking sheet.
Toss the veggies with some good EVOO and balsamic vinegar, some basic seasonings from your pantry plus salt and pepper for added flavor. The balsamic will mellow out as the veggies roast yet still impart a really reach flavor.
After roasting the veggies, throw them into a blender with some veggie broth and half-n-half. If you’re trying to keep to a stricter vegan version, substitute the half-n-half with coconut milk. The blending will bring you to silky soup perfection in no time.
Once you have blended the soup, add to a small pan or soup pot to warm it—adjusting the seasoning to your taste. Save a couple of tablespoons of the roasted vegetables as a garnish for the top of the soup. Voila! Dinner is served.
Please try it and let me know how you like it. And as Bobby Flay says, go heavy on your vegetables—as often as you can! It’s finally time to let the veggies shine!
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