We just hit 350,000 on Thunderclap!! That means 350,000 people will get a message about the importance of going vegan on Saturday, at noon (EST). Please keep going. Let's send 500,000 messages. Please go to http://thndr.me/CiNPt9 and click on the red boxes for Facebook, Twitter, and Tumblr. Thanks!
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The Abolitionist Approach Vegan Kitchen from beloved moderator, Vincent J. Guihan
Slow-cooked lentil and oat soup with spinach, sundried tomatoes, walnuts and olives
This is a rich and fulfilling soup, but a little bread never hurt. This makes 4 smaller bowls, 2 larger ones.
Ingredients
For the soup
1 cup dried red lentils
1/2 cup rolled oats
4 cups water
1/4t coarse sea salt
1 'sprig' dried kombu (about 2")
2T white onions (sweet or scallion preferred)
1T fresh garlic, minced
1/2t dried ground cumin
2T white miso (low sodium preferred)
6T nutritional yeast, divided in half
1T pickling vinegar
Coarse sea salt and black pepper to taste
2 cups spinach, minced
1T packed sundried tomatoes (dried not jarred), rehydrated in 2T
2T walnuts, finely chopped
boiling water, minced
2T kalamata olives, sliced or chopped
Options
Add some sesame seed or cashew butter if you like for more flavourful and smoother mouthfeel. Leave the soup coarse if you prefer. I use a slow cooker, but this would work fine on a stove top in a pan with a tight fitting lid.
Method
Add everything up to an including the cumin to a slow cooker on high. Cover, and simmer until the lentils and oats are dissolving but still a little textured (expect at least a couple of hours, but I use a small slow cooker). Remove the kombu. Puree smooth. Cover and return k to a light simmer while you finish the dish.
Rehydrate the sundried tomatoes. Preheat the oven to 450F. On a roasting pan in the middle rack, roast the spinach for about 10 minutes. It should be fairly condensed, but not browning. Remove when done. Add the sundried tomato soak water to the soup. Add the miso and 4T nutritional yeast. Stir until well combined. Season to taste (taking into account the spinach you'll add).
Ladle out. Add the spinach by the spoonful to the center of the soup. Mix the walnuts, sundried tomatoes, and olives. Garnish with the mixture and the remaining nutritional yeast. Serve and enjoy.
Great essay by Ben Frost on Ecorazzi.com:
http://www.ecorazzi.com/…/12/28/2017-the-year-for-abolition/
When he wrote it yesterday, we had fewer than 200,000 on our Thunderclap. We now have 322,000+ Please support this vegan advocacy. It costs you nothing. Go to http://thndr.me/CiNPt9 and click on the red boxes for Facebook, Twitter, and Tumblr.
...Join us for our free Webinar--Advocacy for 2017. It's Friday, December 30, 5-7 p.m. We have more than 300 registrants so far! Register now! http://bit.do/advocacy2017
HELP US REACH 500,000 (OR MORE) PEOPLE WITH A CLEAR VEGAN MESSAGE
Our Thunderclap now has a reach of 321,000 people. We have three days left. Let's get it to (at least) 500,000. Supporting this costs you nothing and, unlike petitions, which are, at best, useless, this gets abolitionist veganism in front of people. It's the perfect example of creative, nonviolent vegan advocacy. Go to http://thndr.me/CiNPt9 and click on the red boxes for Facebook, Twitter, and Tumblr.
Update: We just hit 350,000. Please keep going. Let's deliver 500,000 vegan messages on Saturday!!
Ben Frost's excellent essay on the problems of petitions, on Ecorazzi.com
http://www.ecorazzi.com/…/signing-petitions-promotes-anima…/
