For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
I have a confession.
Before today I’ve never actually cooked with fresh fennel. It’s always been one of those mysterious vegetables that I knew better as that anise-like spice that makes chana masala taste really really good. But when it came to the letter “F” I had to pause and scratch my head a little. I thought of figs, which I don’t really like (another confession) and french toast which, as much as I love, is not really an ingredient. There is fudge (kind of the same issue as with french toast) and fruit salad (a little too general) and then I was at a loss.
So I turned to a cookbook that sits on my shelf, one that I have never used but received with my CSA share a few years back: Asparagus to Zucchini which turns out to be an awesome book focused on cooking seasonally throughout the year with in-depth explanations of all sorts of vegetables and pages of recipes for each one. This book had one vegetable listed for letter “F” fennel – followed by eleven amazing sounding recipes.
This Carrot Orange Fennel Soup is adapted from the book and makes for a delicious Autumn meal. Creamy, zesty, sweet, and with a kick of fresh fennel, it was a totally awesome introduction to the strange vegetable. Next up to try: Grilled Fennel and Onions and Fennel Orange Muffins!
- 2 tbsp non-dairy butter
- 1 medium fennel bulb, thinly sliced
- 1 small yellow onion, thinly sliced
- 2-3 cloves garlic, minced
- 4 cups sliced carrots
- 4 cups vegetable broth
- 1 tsp salt
- 1/3 cup freshly squeezed orange juice
- 1/4 cup cashew creme, recipe follows
- 1/2 cup cashews, soaked 1 hour
- 1/2 cup warm water
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
Heat the butter in a large sauce pan over medium heat. Add sliced fennel and onion and cook, stirring often, until soft and golden.
Add carrots and garlic and cook for 2 more minutes.
Add vegetable broth and salt, bring to boil then reduce heat to simmer, cover, and cook 20 minutes until carrots are tender. Remove from heat. Stir in orange juice.
Let cool slightly before pureeing in a food processor or blender.
Drain and rinse the cashews. Combine all the ingredients in a high powered blender and blend until completely smooth. Cover and refrigerate until ready to use.
Adapted from the "From Asparagus to Zucchini" cookbook
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