Vegetarian Cooking

I've just finished digesting The China Study so around here we are reducing our meat and dairy product intake. Vegetarian may be possible for our family (if my Crown Burger-loving husband would agree,) but vegan probably won't work. First off, we LOVE cheese and chocolate milk and ice cream, etc.... and secondly, the baby is allergic to soy and nuts (plant-based protein.) I highly recommend the book, which is not so different, but more extreme than Michael Pollan's books (which I also recommend.)

I also recommend this soup. It's a combo between a Creamy Tomato Basil and Chicken and Wild Rice minus the chicken. My kids don't think that they like artichokes (I'm guessing they really do) so I just add them to the adult bowls as a garnish.

Creamy Tomato Artichoke Wild Rice Soup

• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1-12 oz package white mushrooms, sliced
• ½ cup dry white wine
• 1-28 oz can crushed tomatoes
• 2 cups water
• 8-10 fresh basil leaves or 1 tsp. dried basil
• 1/4 cup heavy cream
• 1 can quartered artichoke hearts, chopped
• 1 cup wild rice blend, uncooked
• 1 cup whipping cream
•  Salt and pepper, to taste
• Fresh parsley, chopped

Directions

1. Cook rice according to directions.

2. In the meantime, melt butter in saucepan over medium heat. Add onions and garlic, carrots, mushrooms, and celery and cook stirring until onions are translucent about 3 minutes.

3. Add wine, tomatoes, salt, and pepper.

4. Cook until veggies are tender.

5. Add cooked wild rice blend.

6. Stir in basil and cream, adjust consistency with water if necessary. Season with salt and pepper.

Note: I often use whole tomatoes in place of crushed and water. I puree the onion, garlic, tomato, wine mixture before adding the chopped veggies. I haven't done a "must have" for awhile. So here you go. I love my immersion blender. It rocks.