Sit down and get ready…I’m posting a vegetarian/vegan recipe. I’m almost as surprised as you are. Except I have been working on reducing the amount of animal protein I eat recently. Call it a by-product of my studies at the Institute for Integrative Nutrition. I will never eliminate meat entirely (I’ve a got a dedicated freezer for it, by gosh). But I don’t need to eat as much as I’ve been in the habit of doing.
I’m not sure what this says about me, but one of my favorite things is to find some forgotten delicacy in my freezer. I freeze food all the time, and it is not at all uncommon for me to forget about it. Maybe that is because I so enjoy finding my secret stashes. A few days ago I made one of those exciting discoveries—a container of Carrot Ginger Soup made from carrots Rick grew in our garden this summer.