“It is wonderful that she can see other people eat like this….”
I had a workshop last weekend where a mother brought her entire family. She explained that she wanted her daughter to see that they were not the only family who had to eat the way they did – meaning allergy friendly. Over the course of the two hour workshop, I watched the daughter enjoy treat after treat, surprised that her mother had told her she could eat anything she wanted from the table.
Too often the holidays are difficult for folks with health and/or food allergies because we know that much of what is on the table we can’t eat. At Thanksgiving, this can be especially depressing since Thanksgiving is celebrated largely through food.
Over the past couple of weeks I have been trying to post Thanksgiving ideas which are not as traditional, just to give folks something new to consider. From the emails I’ve received, it seems folks liked the the notion of vegan, gluten free cornbread stuffing and vegan, gluten free butternut squash swirled cheesecake. Today I’m going to suggest a hearty soup for folks who like to serve a soup course for Thanksgiving.
For any traditionalists who may have people with food allergies or health needs coming to dinner, making a roasted vegetable soup is a good way to go. The Roasting Vegetables post shares how to roast vegetables in a quick and easy way. To make what you’ve roasted into a soup, simply add to the roasted vegetables your favorite no salt, no sugar added vegetable broth, herbs, garlic and onions and puree to the consistency of your choice. Then on Thanksgiving day, just put it into your crockpot and let it cook until your guests arrive. Serve with allergy friendly crushed croutons, “cheese”, “sour cream”, and/or sunflower or pumpkin seeds.
Anyone who may be looking for something a bit heartier and different, though, I offer a black bean, kale soup, just as easy to prepare as the roasted vegetable soup but which adds not just another flavor to the meal, but which can be a more “filling” soup for vegans who have come for dinner.
Black Bean-Kale Soup
(serves 6 to 8, depending on size of bowls)
14 oz can no salt, no sugar added lentils
one tsp olive oil
minced garlic to taste
chopped onions to taste
crushed thyme leaves to taste
ground cumin to taste
black pepper to taste
one to two cups frozen or fresh finely chopped kale
1/4 to 1/2 cup finely diced yellow pepper
14 oz can of black beans, drained and rinsed
2 tbsp to 1/4 cup finely diced vegan ham
32 oz no salt, no sugar added vegetable broth
salsa to taste
- In a food processor or blender, empty the contents of the can of lentils and puree/blend until smooth. Set aside.
- In a large-width pan shallower (not a narrow soup pot) which has at least 2 inch sides, add the olive oil, garlic, onions, thyme, cumin and black pepper. Saute over medium-low heat for a minute to release the flavors, stirring so nothing burns.
- Add the kale and yellow pepper and saute for another couple of minutes to release the water from the vegetables.
- Add the drained and rinsed black beans and vegan ham bits, and saute for a minute, mixing them well with the herbs and vegetables.
- Add the vegetable broth and salsa to taste, and simmer for 10 to 15 minutes over low heat until the soup has reduced a bit and is thicker.
- Serve with allergy friendly sour cream and “cheese”, if desired.
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