Category Archives: Vegetables

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

You know that moment when you create something so wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”

“Nope.”

“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!

Take a peek at another surprise I have for you below. Now, you can make this for yourself and see what your family thinks!

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

2 tablespoons butter
1 tablespoons olive oil
10 ounces mushrooms, thinly sliced (I use baby bella)
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 to 3 cloves garlic, minced
1/4 cup marsala (you can substitute with white wine)
1 medium russet potato, peeled and diced
2 tablespoons all purpose flour
4 sprigs fresh thyme
1 small bay leaf
6 cups vegetable or chicken broth
3/4 cup uncooked wild rice (see Notes)
12 ounce package Mori-Nu Soft Silken tofu

Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

Add the olive oil to the pan along with the onions, celery and carrots. Cook until the onions are softened. Add the garlic and cook for just one more minute. Add the flour and stir to coat the vegetables. Add the marsala or white wine and reduce evaporated completely. Add the broth, potato, thyme, bay leaf, mushrooms and the wild rice (see Notes about the rice) to the pot. Bring the soup to a boil then immediately reduce to a simmer. Cover the pot and simmer on low for 30 minutes.

In a blender or in a measuring cup if using an immersion blender, blend the tofu until smooth and creamy. Once the soup is done, remove the pot from the heat and stir the tofu into the soup until blended.

Serves 6

Notes:

  • I use a wild rice that has been cracked so that it will cook a bit quicker. If you can’t find a quicker cooking wild rice, use precooked wild rice and add it at the last five minutes of cooking time.
  • To keep this vegan, omit the butter and use 2 tablespoons of olive oil and use vegetable broth.
  • To keep this gluten-free, omit the flour completely. The soup will still be creamy and delicious.

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

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Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

I love the flavors of Thai cooking. The contrasts between sweet, sour, salty and spicy are intriguing and unique. This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. This is a recipe I’ve wanted to make for a while now. There are endless variations of this soup, but this is my lightened up interpretation. The end result is delicious.

The key ingredient is coconut milk and normally, I’ve always reached for the canned variety. Even though I’ve only used the light version, the amount of calories, fat and saturated fat is really high. I’ve been trying to reduce the amount of saturated fats in my diet to keep my heart healthy. For this recipe, I decided to give Silk’s Unsweetened Coconut Milk a try. I did my homework on this and was so shocked to see the difference between Silk and the light canned coconut milk. Cup for cup, Silk has 45 calories compared to 180 in the canned milk. Most important to me, Silk has just 4.5 grams of fat, 4 of them saturated, compared to 16 grams of fat with 12 of them saturated in light coconut milk! That is about the maximum number of saturated fat you should have in your diet in one day!

With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I doubt you’ll miss any of the fat or calories from canned coconut milk.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

Thai Coconut Shrimp Soup

2 tablespoons olive oil
4 cloves garlic, minced
4 teaspoons grated fresh ginger root
4 teaspoons minced lemongrass or lemongrass paste
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 cups vegetable broth
1 pound medium shrimp, peeled and deveined
4 cups Silk Unsweetened Coconut Milk
2 cups Napa cabbage, finely shredded
sea salt to taste
lime wedges, for serving
fresh cilantro or parsley, for serving
green onion, sliced, for serving

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

Serves 4 to 6.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

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Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.