Hi there and happy hump day! I recorded all of the food I ate yesterday for today’s version of “What I Ate Wednesdays” and within my Vegan Mofo theme of Cancer-Fighting Foods (you can see all of my Mofo posts so far here).
Breakfast started out with a half a cantaloupe and a bowl of leftover green smoothie with some buckwheat groats on top for crunch:
Lunch was equally
boring healthy with a salad topped with my Wild Blueberry Zinger Dressing, beans, avocado, pistachio nuts, onion and steamed broccoli (topped with a little salsa):
For dinner, I wanted to make at least one more giant batch of soup so I could freeze leftovers to have next week during my recovery from surgery. I almost named this the Costco soup because I got the majority of ingredients from the refrigerated section of Costco, including the giant containers of butternut squash, brussels sprouts and organic baby spinach:
Other ingredients included an onion, tomato, mushrooms, seasonings, vegetable broth and a basic cream sauce of cashews blended with unsweetened soy milk.
Making the soup wasn’t that hard, I started by dry-sauteeing some onions and mushrooms in my biggest pot:
The next steps simply involve adding the ingredients in this order: tomatoes, butternut squash, spices, vegetable broth, brussels sprouts and spinach:
Once all the ingredients are added and cooked, you end up with this:
I can’t imagine eating big bites of brussels sprouts (sounds so unappetizing!), so I blended the soup in batches in my Vitamix and then stirred in my vegan cream sauce of cashews blended with the soy milk. Looks so much better, don’t you agree?
Here’s the final recipe:
- 1 lb. button mushrooms (about 2 cups chopped)
- 1 large onion, chopped
- 2 lbs. butternut squash, chopped
- 1 large tomato, chopped
- 1 tablespoon dried marjoram or dried oregano
- 1 tablespoon no-salt seasoning (I use Costco Kirkland brand)
- 1 teaspoon turmeric
- 6 cups no-sodium or reduced-sodium vegetable broth
- 2 lbs. brussels sprouts, sliced
- 1 lb. fresh spinach or your choice of fresh leafy greens
- Fresh lemon juice
- Place a large pot on the stove and turn on medium heat for a few minutes. Once the bottom of the pot is hot, add onions and reduce heat to medium-low. Stir onions frequently until they start to cook, about 2-3 minutes. Add mushrooms and continue to stir frequently. Don't allow the onions to burn.
- Add chopped tomato for additional moisture and cook for an additional 2 minutes.
- Add spices and butternut squash to pot, topped with vegetable broth. Bring to a boil on high heat and then turn back heat to simmer for 5 minutes.
- Pour in sliced brussels sprouts and add additional water or broth as needed to cover. Put lid on pot (slightly ajar) and simmer for 10 minutes or until squash and sprouts are cooked through.
- Using a high-speed blender, batch process the soup until it is blended, being very careful not to burn yourself. Stir in Vegan Cream Sauce (see recipe below) and serve hot and with a squeeze of fresh lemon juice for added flavor. Freeze or refrigerate leftovers.
The recipe for the Vegan Cream Sauce:
- 1 cup raw cashews
- 1 cup unsweetened soy milk
- Combine ingredients in a high-speed blender and process until smooth. Sauce will thicken as it sits.
I served my soup over some cooked black rice to give the meal even more staying power. Dessert was the last of my pluots from the farmers’ market:
This soup is incredible! I don’t know if it was because I used my homemade vegetable broth as the base or what, but it was so creamy and flavorful.
I love that I was able to freeze a bunch of leftovers, too. This may be the first soup I turn to next week:
Just to give you a little surgery update, I went for my pre-op appointment with my surgeon on Monday. It went well, he checked my heart and lungs, did a vocal cord test (lots of fun, let me tell you) and reviewed the lab work from my hospital pre-op appointment last week. He also reviewed the details of the surgery for me which pretty much includes:
- No food or water after midnight on Sunday.
- Arrive at the hospital at 6 a.m. Monday morning. Get prepped and begin surgery at 7:30 a.m.
- Surgery should take anywhere from 2-4 hours, but could be as long as 6 hours. The doctor will monitor my vocal cords before stitching me up to make sure they are not injured during the removal of my thyroid. He will also remove some lymph nodes in that area for the pathologist to check to make sure the cancer has not spread beyond the thyroid gland.
- Once I am in recovery, my calcium levels will be monitored to make sure the parathyroid glands are not injured during surgery. I will stay overnight and will hopefully be released on Tuesday morning.