Mindy is a baby boomer and the mom of a college graduate with whom she shares a vegan lifestyle. Mindy is also an animal rights activist. We’re excited she will be contributing some of her love of animals, passion for animal rights and healthier eating lifestyle. Her recipes and others can always be found in our World Recipes section below.
THIS IS MINDY’S STORY ABOUT BEING A VEGAN AND ANIMAL RIGHTS ACTIVIST.
Those are two subjects I’m extremely passionate about, and I love to share what I’ve learned over the years with anyone who’s interested!
I became a vegan in the fall of 2012 … having already been a vegetarian since 2004. My daughter and I were vegetarians since she was 13. Then, while in college, she went vegan, and I followed. Looking back now, I realize how simple it was to be a vegetarian. All you had to do was say “hold the meat.” Becoming a vegan on the other hand… was definitely more difficult! Not only do you have to eliminate meat from your diet, but eggs and dairy as well. It took some time, but I finally got the hang of the vegan thing, and found I really loved every aspect of it! But then, last year I went gluten-free, as well, when I started having bad reactions from wheat products. I know what you’re all thinking … “note to self… never invite HER to dinner!” While I admit it is challenging, it’s totally doable! I honestly feel like I now have a love affair and appreciation for organic whole foods that I never experienced in the past. It’s really kind of remarkable! Definitely one of the best things I’ve ever done for myself!
I’m lucky in that my daughter came home after college and I still have her living with me, as like many others, it’s more affordable to live at home. We shop and prepare most of our meals together, which makes it a lot more fun and enjoyable!
I want to share a recipe with you that’s so good, we love to make it every other week. It’s not only super nutritious, it’s addicting and delicious as well! Although it is a soup, I feel like it would be great all year round. It’s very light and flavorful.
This and all other recipes I post will be vegan, gluten free, and I promise – really delicious!
MUNG BEAN & COCONUT CURRY SOUP
4 T canola oil, or any other neutral flavored oil
1 T whole cumin seeds
9 cloves of garlic, crushed
1 14.5 oz can crushed tomatoes
2 T minced ginger (fresh or jarred)
2 T ground coriander
1 tsp turmeric
1 tsp sea salt
1 tsp cayenne pepper
4 cups water
1 ½ cup mung beans, well rinsed
1 cup of broken up raw cauliflower florets
1 can full-fat coconut milk
juice of 1 ½ large limes
In a large pot, heat the oil over medium-high heat.
Add the cumin seeds and cook for about 1 minute, until they just begin to darken. Add the garlic and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn.
Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Lower to medium heat.
Sauté this mixture for 5 minutes, stirring frequently.
Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes, stirring every so often.
Add the cauliflower and simmer for another 10 minutes.
Taste a few mung beans to make sure they are cooked. When they are, stir in the coconut milk, and increase the heat to medium-high.
Once everything comes to a boil, turn off the heat. Stir in the lime juice.
Ready to eat and enjoy!
* Adapted from The Muffin Myth’s blog
* This recipe freezes and reheats well.
* We double the recipe, so we keep half of it in the freezer for the following week. It’s perfect for a quick lunch. If you double the recipe, you’ll also have to add some cooking time.
* Shown topped with Simply Mills almond flour crackers, but just as good without!
Mindy Grusin’s Facebook page is dedicated to animal rights and being a vegan. Visit Mindy here: For The Animals