Vegan. Gluten Free. Paleo. Keto. Whole 360 – the whole galaxy of new age diets is promising – each in its own way 🙂
A new baby was added to my dictionary last week – Pegan Diet
What is Pegan ?? I was flummoxed too when I first heard of it, and turns out Dr. Mark Hyman (the proponent of
Vegan Pegan diet) created a mix of Paleo and Vegan (75% vegan and 25% proteins, which allows animal meat too) with a LOT of dos and donts 🙂
So Paleo + Vegan = Pegan. Simple ? Actually it is 🙂
Our blogger friend, Veena who recommended the theme for #184 Foodie Monday Bloghop also gave a sneak peek into what was allowed and what wasn’t and by the mid of last week, I wanted to cry as almost everything I thought could be used was in the no-eat category 🙂
My personal take on this Pegan diet is that unknowingly, most of the Sambhar, Rasam & kootu (especially made with keerai/ Greens and toor Dal / Masoor Dal especially), even our humble Methi-Chole are already Vegan / Pegan in its own way!! The Western world has however, glamourised this much like Yoga or Turmeric Milk Latte or Moringa, which are the rage now 🙂
While doing a month-long Proteins only Blogging Marathon that I did in 2017, I had learnt from here, here and here (to my utter delight) that both broccoli and cauliflowerhave more protein than a glass of milk, and have since then loved to make many many dishes using broccoli or even cauliflower as am veering to be a full vegan, and always on the look for non-diary / non milk substitutes for calcium and protein for the family and me.
As we don’t eat eggs too (for the protein component of Vegan diet which generally is meat based), I started at looking at plant based proteins and our dear friend Broccoli and almonds came to the rescue.
The kids still love their once-in-a-month-only paneer dish and as I haven’t warmed to Tofu / Tempeh as yet (or even the nut based milk) , for now these cruciferous veggies – Broccoli and Cauliflower + a handful of almonds go into today’s Vegan (and Pegan) dish.
Linking this to both the events :
Dish : Cream of Cauliflower Broccoli Soup (Pegan Recipe)
Prep time – 15 mins, Cook time – 10 mins , Serves – 2~3
Almonds (soaked in hot water) – 15 nos.
Cauliflower & Broccoli – 150 grams EACH – diced into florets
Onions – 1/2 minced fine – diced
Garlic – 1/2 large clove, minced dine
Homemade veg stock – 500 ml
Salt and pepper – to taste
Ground nutmeg – a generous pinch
Cold pressed Sesame oil – 2 tsp
PIN FOR LATER
Peel the soaked almonds and keep aside. In a pressure cooker / Soup pot, add the sesame oil. saute the onions, garlic, broccoli and the cauliflower. Reserve some suited broccoli for topping. Add the homemade veg stock, bring to a rolling boil . Add salt and pepper at this stage and pressure cook for just 1 whistles. Let the pressure come down on its own.
Drain the Veggies (reserve the water) and puree them WITH the almonds to a smooth paste. Return the puree to the cooked stock , let it simmer, add the reserved broccoli , nutmeg. Check for salt and spices and adjust accordingly.
Serve hot !!