Vegan
Dishes
This
holiday season you may find yourself having to accommodate the culinary preferences of family and friends. You may find yourself cooking an entire vegan holiday meal. The vegan lifestyle is growing in popularity. In fact, it is no longer a fad or diet for tree hugging hippies. While following an anti-inflammatory diet, I try to make as many vegan meals as I can to reduce the amount of flesh consumed. I was intrigued to discover that search data from Google Trends shows a worldwide rise in the interest in veganism from 2004 to 2018. Some of the countries embracing a plant-based diet include Australia, Canada, Austria, Israel, and New Zealand. In the US in the last 3 years, there has also been a 600% increase in people becoming vegans. According to a report done by GlobalData (research firm), only 1% of U.S. consumers claimed to be vegan in 2014. And in 2017, that number rose to 6%. The holiday vegan meal can begin with a delicious, vegan hot soup to warm the hearts and bodies of your guests. I love 40 Garlic Clove Soup. This soup highlights roasted, fried, and raw garlic! It’s a delicious vegan soup packed with nutrition. Garlic is a well-known natural antibiotic and helps boost the immune system to fight colds. It also has
40 Clove Soup
compounds that can reduce blood pressure, lower cholesterol, and it is thought that its antioxidant properties may even help prevent Alzheimer’s Disease and dementia.
40 Clove Soup
Serves 4 40 Cloves Of Garlic, Peeled 1/4 cup Olive Oil, Divided 1 medium sweet onion, Chopped 1 medium potato, peeled, chopped 4 cups vegetable broth ½ teaspoon Dried Thyme Sea salt and freshly ground black pepper to taste 2 tablespoons freshly squeezed lemon juice Olive oil (for garnish) 4 cloves raw garlic, minced (for garnish) Juice from 4 wedges of fresh lemon (for garnish) Preheat oven to 350 F (280 C). In a sauté pan over low heat, heat 2 tablespoons of the oil. Place 30 garlic cloves on a cookie sheet lined with foil. Drizzle with olive oil. Cover with foil, and roast the garlic for 35 to 40 minutes or until soft and brown. Meanwhile, while the garlic is roasting, coarsely chop the remaining garlic cloves and add to the saucepan along with the onions and potatoes. Cook the mixture over medium heat until the vegetables soften and begin to brown, about 5 minutes. Add the broth, thyme, salt and pepper and bring to a boil. Reduce heat to a simmer, and cook until the potatoes are very tender, about 15 to 20 minutes. Let the soup cool to room temperature. Once the garlic has roasted to a light golden brown, put in a food processor or blender. Add soup in batches, blending until smooth. Transfer each batch to a soup pot. Heat soup. Divide between bowls. Garnish each bowl with olive oil, 1 clove of minced raw garlic, and drizzle in lemon juice. by Shari Darling Journalist, ‘The Sophisticated Wino’ CEO , FRESH DOH
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