It’s one thing to have a knack for creating cooked creations, but quite another to transform the cooked food concept into unheated, raw, taste-bud luxuries. Take out the oven, stove top, dairy, eggs and meat, and add in ingenuity and an artist’s creative mind, and you get the jaw-dropping, melt-in-your-mouth recipes from Emily, the force behind This Rawsome Vegan Life.
Since we were not all born with talents equal to Emily, we have asked her to share with us a more feasible recipe, perfect for the fall season. Rich in key nutrients, none of which have been destroyed from the process of heating, the interplay between the flavors utilized far surpasses the expectations of this soup’s simple nature. Allow yourself to be emerged in the vibrancy created within, as each bite embodies the true nature of clean, plant-based eating.
Raw Fall Harvest Soup (raw, vegan, gluten-free)
Serves 1 – 2
3 white mushrooms
2 heirloom tomatoes
1 cup sweet corn, organic
2-3 cups hot water
1 Tbsp miso paste
1 garlic clove
2 sliced mushrooms, marinated (recipe below)
¼ cup sweet corn
½ avocado, cubed
salt and pepper
Marinated Mushrooms: Slice the mushrooms then toss in a tiny bit of extra virgin olive oil and tamari or soy sauce. Put in a warm spot for 30 minutes or in the oven at a very low temperature for 10-15 minutes. They’re ready when they have darkened and softened.
The Soup: Blend all the ingredients until smooth and soupy. Adjust according to taste, adding water as needed. Pour into a bowl then drop on your toppings and enjoy!