It seems the day after the Superbowl should be a national holiday off work, don’t you think? Even though I’m not a huge football fan, I was feeling the fun of last night’s party when my alarm went off this morning and dragged through the morning at work. But it was worth it. Before hubby and I headed to a friend’s house to watch the game yesterday, I surfed a few of my favorite raw recipe books for sauce and dips to take and ended up using two from Jennifer Cornbleet’s Raw Food Made Easy, one of my first and still favorite raw vegan recipe books for the simplicity of the recipes.
I worked my food processor creating the Sunflower Seed Pate and Zucchini Hummus and chopped fresh broccoli, red bell peppers, and carrots for dipping.
My in game snack plate was very colorful and healthy and enjoyed with a nice glass of wine, or three.
After the game, the ladies got a live music performance from the guy’s band and there’s just something sexy about watching my hubby play bass.
What a wonderful evening! And I had an interesting lunch today of Superbowl leftovers – salad, pates, hummus, fruit, and nuts. Lots of color and fun.
By dinner tonight, I was ready to get back into healthier ways for the rest of the week and took another shot at creating a raw broccoli recipe that I like. And it was a success with a tangy and kicky mustard flavor and nice texture without the broccoli flavors being too over-powering.
Raw Broccoli Corn Soup
- 1/4 cup shelled hemp seeds
- 1/4 cup corn kernels
- 1 cup rough-shopped raw broccoli
- 2 tbsp. nutritional yeast
- 1 large or two small green onions, chopped
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 1 large or 2 small servings.
You can blend it to a chunkier texture if you prefer, I ran the Vitamix until is was like silk and created a beautiful green color.
The flavor of the soup reminds me of the non-vegan, processed cream of broccoli and cheddar broccoli soups I used to have as a kid, but it has a thicker and more satisfying texture. The slight sweetness of the corn and tang from the mustard balanced and complimented the raw broccoli nicely which can have a strong flavor by itself. And it makes digesting raw broccoli much easier.
The soup is thick and creamy enough to make a good dip also. You could use less water to make it a thick, hummus-like dip.
And apparently it’s chihuahua approved because Miko caught me by surprise jumping up into my lap and stuck his head in the bowl before I even registered that a dog would like broccoli soup.
And he cleaned the bowl nicely!
Sneaky little guy!