French Onion Soup is one of those classic dishes. This vegan version steps it up with a unique blend of amazing flavors that will keep you toasty during the chilly winter months. The addition of Asian-inspired ingredients like white miso and soy sauce makes this recipe unforgettable. Serve it hot, along with a fresh tossed green salad.
¼ cup olive oil
5 medium onions, halved & sliced finely
2 shallots, halved and sliced finely (or 1 more onion)
2 bay leaves
½ cup white wine*
5 cups vegetable stock
1 Tbs. white miso (optional)
1 Tbs. soy sauce
salt & pepper (to taste)
1 loaf crusty bread
*For a wine replacement, use ½ cup white grape juice with a splash of white wine vinegar.
Heat olive oil in large pot; add onions and sprinkle with salt; stir until onions are coated with olive oil; cover and cook over medium low heat, stirring occasionally, for 20 to 30 minutes, or until very tender.
Remove cover and raise heat to medium high; allow onions to caramelize, but not burn, for 15 minutes; add wine to onions and simmer until it is almost completely absorbed.
Add stock, bay leaves, and a good grind of black pepper; bring to a boil, cover and simmer for 30 minutes.
Meanwhile, cut bread into 1” thick slices; brush both sides with olive oil, and sprinkle with a touch of coarse salt; place on baking sheet; broil until both sides are golden and crispy, flipping the slices as they toast.
Remove cover from soup; add miso, soy sauce, and more salt and pepper if desired.
Ladle into deep bowls and top with a piece of toasted bread. Enjoy immediately!
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A diet rich in green leafy vegetables with a moderate intake of olive oil, could be the natural weapon against heart disease, according to a new study in the American Journal of Clinical Nutrition.
Researchers tracked nearly 30,000 women (average age 50) for a span of eight years. They found that women whose diet comprised of at least one daily serving (about two ounces) of green vegetables (a salad of raw lettuce or endives, or cooked vegetables like spinach or chard) cut their risk of developing heart ailments by nearly 40 percent compared to those who ate not more than two portions of vegetables in a week.
Also, women who consumed around an ounce of olive oil in a day reduced their risk of coronary heart disease by 44 percent compared to those whose intake was half an ounce or less every day.
Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So when he learned that some of his fellow Engine 2 firefighters in Austin, TX, were in dire physical condition – several had dangerously high cholesterol levels – he sprang into action and created a life-saving plan for the firehouse. By following Rip’s vegan program, everyone lost weight (some more than 20 lbs.), lowered their cholesterol, and improved their overall health. His plant-powered eating plan is based on a diet of whole foods, including vegetables, whole grains, fruit, legumes, seeds and nuts.
Firefighters are a brotherhood, so it’s not surprising that firefighters around the country are giving the Engine 2 Diet a try and seeing positive results. In Bethesda, MD, Fire Captain Stephen Snyder just started the program, along with five other firefighters. He says he hopes becoming heart-healthy will extend his career. "I have over 20 years on," he says. "I want to have 20 more."