creamy mushroom soup with avocado + miso

I love raw soups. They are basically savoury smoothies that you top up with herbs and veggies and eat with a spoon. Okay, maybe that isn't the most appealing way to describe them, but my point is: they are full of only the healthiest whole foods your body wants, and served in a way that is easy for your system to absorb. You get excellent nutrition that much quicker... and it tastes freaking amazing.  

My favourite type of raw soup (although there are several worthy competitors) is mushroom soup. I tried adding an avocado this time and the result was magnificent. I think my mom was reading my mind the day I made this because I was going to use the normal white mushrooms we usually have in the fridge, when she came home with fresh shitakes and portobellos. Shitakes are my all time fave shroom! I highly recommend marinating the mushrooms you will use for the garnish. All you have to do is rub them with tamari and a bit of olive oil, then leave them in the dehydrator or on the counter while you make the soup. It brings out their rich flavours and softens them.

creamy mushroom soup with avocado + miso: serves two to four 

Soup:
1 portobello mushroom 
3 shitake mushrooms
½ avocado
1-2 tablespoons miso
2 cups hot water
3 dates (optional) 
1 teaspoon walnut oil (optional) 

Garnish:
3 sliced shitake mushrooms, marinated in tamari for a few minutes 
Salt + pepper
¼ fresh cilantro leaves 

Blend all the ingredients until smooth and adjust according to taste. Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired. 

Tamari Roasted Chickpeas

Recipe from eat, drink & be vegan  wheat-free, gluten-free, oil-free option

These scrumptious roasted chickpeas will quickly become a weekly go-to recipe in your home. They are a snap to prepare, and each chickpea absorbs the tamari and lemon juice during baking, making every nibble delicious!They are ideal for packing into lunches, but are especially wonderful still warm served straight up, or to top salads, soups, pastas, or pizzas!


1 can (14-oz/398-ml) chickpeas, rinsed and drained (about 1 3/4 cups)
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1 tbsp olive oil (optional, can omit for oil-free - if doing so, add another 1/2 tsp each of lemon juice or vinegar, and also tamari to keep the chickpeas moist
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp pure maple syrup or agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. Bake for about 20-25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks.  Makes 1 3/4 cups.

Notes:
1) To lower fat content in this recipe, use 1–2 tsp oil or omit altogether.
2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!