Simple Plant-based Condensed Cream Of Mushroom Soup

Simple plant-based condensed cream of mushroom soup 💚🍄

This recipe has ½ cup red lentils, ⅓ cup cashews, 1 cup mushrooms, water, and a few simple seasonings. I followed it directly except used 3/4 tsp celery salt, no regular salt, and added the black pepper in at the end so I didn't pulverize the little specks. I enjoy how they look. The recipe is from @theplantpowercouple, and I appreciate it so much because a recipe that checks my boxes like this is rare! You can find it under 'vegan condensed cream of mushroom soup' on plantpowercouple.com or you can hit them up on insta, they're very kind and responsive! 🤗

There was a phase during one of the stretches of plant-based eating (where I ultimately failed) in which I would see any recipe with nuts and immediately move on. What a mistake that was.🤦

I blame MY OWN interpretation of Dr. John McDougall's and Dr. Caldwell Esselstyn's recommendations. Even proponents like Dr. Michael Greger and Dr. Joel Fuhrman were clear that limitation was key. What I didn't realize until starting to really see that limitation just meant don't go absolutely nuts eating tons of nuts (like multiple handfuls of them daily). My sister and Ray Cronise, who probably have never even heard of each other (though now I wonder if their paths ever crossed in Huntsville...), were both a bit of role models here. They made it look simple, and now I do too!

Interestingly, I'm FINALLY getting over the need to do back of the napkin math in my head regarding nut consumption. If you're curious, I think this batch will make about 3 'cans' of condensed cream of mushroom. That's just under 2 tbsp cashews per 'can' (5⅓ tbsp in ⅓ cup) which will go in an entire soup or casserole, to be further divided into 4 servings. TL;DR, that's less than 1½ tsp cashews in my meal 🤯

#plantbased #veganrecipes #mushrooms #ᴍᴜsʜʀᴏᴏᴍs