RECIPE FROM OPRAH’S FAVORITE VEGAN CHEF!!

earthcafelady — Thu, 29 Oct 2009 18:51:58 +0000

I don’t know about you, but I was over the moon when Oprah announced on her list of “favorite things” last week – (an INSTANT fame-maker for any product or service who’s on there)…a VEGAN CHEF as one of her favorites!! Anyone who knows me well or has talked to me for more than 5 minutes knows that many of my views are a result of my world/”The world according to Oprah”. I’m a fan of Gary Zucav (Seat of the Soul) & Carolyn Myss (Anatomy of the Spirit) as a result of seeing them on Oprah. I have a greater love of & exposure to Maya Angelou because of Oprah. I keep a gratitude journal (ok, or at least I always intend to) because of Oprah. I EVEN insist that everyone not wear shoes in our house because, you guessed it… (well, I was doing this already but seeing it on Oprah, mentioned as a health risk due to germs & pathogens) lent greater credence to the idea! Oprah Oprah Oprah. (Woe is VeganGroom, because he married an Oprah obsessor) but be that as it may…I’m sure you can imagine my joy, when “Oprah the Great” was exposed to a vegan 21 day detox last year & when she sang the praises of a vegan chef last week. I’ve been waiting 20 + years for the moment darn it, let’s savor it!!

Also, I would find myself totally remiss if I did not share a key vegan recipe she raved about with you, on the off chance you DIDN’T or don’t watch Oprah (gasp), or let’s just hope, you didn’t have tivo or a pen handy. Here it ’tis

Celery Root Soup with Granny Smith Apples

Recipe from The Conscious Cook by Tal Ronnen

Photo: Linda Long

Says Tal:

This is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko’s jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.
Ingredients:

Serves 6

Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.

For the cashew cream: http://www.oprah.com/recipe/food/recipessauces/20091015-tows-tal-ronnen-cashew-cream

For the chive oil: http://www.oprah.com/recipe/food/recipessauces/20091015-tows-tal-ronnen-chive-oil

I haven’t had a chance to whip up this recipe YET, as I’m still buried in wedding recovery (ug!) & honeymoon preparation mode (yay!) With the holidays coming up, I’m sure we’ll find it on our table soon. If you do try it, please let me know what you think!!! Love ya.

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RECIPE FROM OPRAH’S FAVORITE VEGAN CHEF!!