Vegan Robin Quivers dishes up super soup recipes for Rachael Ray – National diets

Ice Cream! (Recipe)
Image by Ruthieki
Insanely tasty strawberry ice cream from scratch.

2 boxes of frozen strawberries (the kind that’s frozen in a block with syrup)
2 cartons of whipping cream (1 pint total)

Thaw the strawberries. Place the defrosted strawberries and their juice into the ice-cream machine. Pour in the heavy cream. Set the machine a-churning, wait 30 minutes or so, then eat! The ice cream will be soft-serve consistency at this point. Transfer the ice cream into a tupperware container and place it into the freezer. The ice cream will harden further in the freezer. Yummmmm.

Famed for her wit and wisdom on “The Howard Stern Show,” Robin Quivers visited Rachael Ray’s cooking show on October 29 to dish about her book, recipes and health.
Robin recently authored a new book that Rachael loves: “The Vegucation of Robin: How Real Food Saved My Life” (click for additional details). In addition to sharing recipes from it with Rachael (see below), Robin talked about the meaning of “real food” in the book title.
For Robin, plant-based diets are for more than appearance: They’re for health. She recently fought a battle with cancer, and believes that her healthy food choices played a role in her victory.
In addition, Robin fought a battle with food choices for many years. When she finally got fed up (literally) with the results of eating a diet dangerously high in sugar and other unhealthy carbohydrates, Robin sought to educate herself on how to enjoy food the right way through a vegan lifestyle. You can sample the results of her newly found plant-based wisdom in the recipes below and in her book.
Robin Quivers’ Cream of Mushroom Soup Ingredients
In a large pot, heat the oil over medium-high heat. Add the mushrooms, leeks, garlic, fennel seeds, coriander seeds, thyme and bay leaf, and saut?? until the mushrooms become soft, about 5 minutes. Add the cashews, water or stock, salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes.Discard the thyme stems and bay leaf. Pur??e the soup in a blender, in batches if necessary, adjusting the consistency with more water or stock if desired.
Here’s a vegan recipe to serve with your favorite pasta. See if cheese lovers can tell the difference!
Robin Quivers’ “Cheesy” Sauce Ingredients
In a blender, puree the cashews and soaking liquid, nutritional yeast, and salt to create a smooth consistency. Add more water if necessary.

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