Whole 30 and Plant Paradox compliant!
Although I have been resisting the idea of being a vegetarian or vegan, Ed is ready to give it a try. (Easy for him to say–he’s not doing the cooking!) Maybe it’s because I was brought up in a meat & potato kind of household, and so I can’t imagine not having some kind of protein with most meals. I am working on changing my thinking, since Dr. Gundry (and others) claim we can get enough protein from other sources. (And besides that, we really don’t need as much protein as we have been led to believe!) So I am on a mission to incorporate more “meatless” meals in my repertoire.
I was looking through the recipes in the Plant Paradox book and came across Dr. Gundry’s recipe for Raw Mushroom soup. While it seemed fast and easy, I didn’t like the idea of it being raw. I knew that sautéing the onions and mushrooms would bring out more flavor. So that is how it started. The end result is pretty amazing, if I do say so myself. Ed agreed wholeheartedly, so that means–it’s a “keeper!” Paired with a salad, this makes a great light lunch or dinner.
3 Tbsp. coconut oil
1 red onion (chopped)
1 1/2 Tbsp. chopped garlic
2 packages of mushrooms (cleaned and sliced) (reserve a couple of mushrooms for garnish, if desired)
1/3 cup hemp seed hearts or hemp powder (Bob’s Red Mills sells both)
1/2 cup pecans or walnuts
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
3/4 cup coconut cream (or milk)
1/2 cup water
Heat oil in large sauté pan. Add onion, and cook a few minutes till it starts to soften. Add chopped garlic and cook a couple of minutes longer. Add sliced mushrooms, and stir. Cover pan and let cook a few minutes till mushrooms start to release their juices. Add hemp seed hearts, pecans, salt, pepper, and thyme. Stir well, cover pan and let cook on medium heat about 5 more minutes.
Transfer mushroom mixture into blender (or food processor), add coconut cream and water and blend till smooth. (Can add additional coconut cream/water if a thinner consistency is desired.) We liked it thick!
Yields: 4 (1 cup) servings
Garnish each serving with a few sliced mushrooms and parsley (if desired).