Creamy Vegan Carrot Soup, Cholent, and Lo Mein | Chef AJ LIVE! with Alexandra Newman

SPECIAL BONUS OFFER: Send proof of purchase of the paperback, Kindle, or audiobook of Food Is Climate to [email protected], write CHEF AJ in the subject line, and you will be sent a bonus file of more than 25 low-fat, sugar-free, vegan recipes (in addition to the more than 65 in the book).

Alexandra Newman is the founder and owner of Resolve Health and Fitness, a company dedicated to teaching people how to live healthy, energized lives through plant-based nutrition and physical exercise. She transitioned from a standard American diet to a whole foods, plant-based diet (WFPB) in 2008 after reading the book The China Study. She found that the evidence-based research overwhelmingly demonstrates that a whole-foods, plant-based diet is the optimal diet for vibrant health and to prevent and potentially reverse disease.

Since then she has not only lost weight, but within one month of starting this lifestyle the ulcerative colitis she had suffered from for 14 years went into remission and has never returned. In addition to being a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine, Alexandra holds certificates in plant-based nutrition from eCornell University and the T. Colin Campbell Center for Nutritional Studies and in plant-based cooking from the Rouxbe School. She has also completed physical fitness personal training courses with the NCAA accredited organizations Action and the National Academy of Sports Medicine.

She is available to teach Food for Life classes as well as general classes about the WFPB lifestyle and also offers one to one consultation. Alexandra says “As a former steak and cheese lover, I can tell you that anyone can do this. It just takes resolve!”

Website: resolvehealthandfitness.com
Recipes: resolvehealthandfitness.com/blog
Products I love and use in my kitchen: https://www.resolvehealthandfitness.c...

The first recipe, Lo Mein Noodles, is published in Glen Merzer’s book, Food is Climate. The second two - Creamy Vegan Carrot Soup and Cholent - are for Chanukah

Lo Mein Noodles
Serves 4

This dish is an Asian favorite without all the oil that is typical of a Chinese restaurant meal. It is very simple to make once you have all the vegetables washed and chopped because everything is stir fried at once. You can actually use any vegetables you have on hand, but the fennel gives this dish a unique flavor.

12 ounces whole grain noodles of choice (I use brown rice spaghetti style pasta)
2-3 cups chopped green or Napa cabbage
1/2 Fennel bulb or more, including parts of green stalks, sliced thin
2 medium carrots, grated
1 or 2 inch piece ginger, peeled and grated or minced
1/2 cup onion, sliced or chopped
4 garlic cloves, peeled and minced
5-6 mushrooms, optional
12-16 ounces extra firm tofu*, cubed
1/4 cup low-sodium soy sauce or Tamari or coconut aminos (soy-free, gluten-free)
1/4 cup chopped fresh cilantro for garnish, optional

Cook noodles according to package directions. When noodles are done, drain and return to pot. Cover to keep warm while vegetables cook.

Heat a large frying pan over medium-high heat. When hot add all vegetables (cabbage through mushrooms) at once and stir fry 2 minutes. If vegetables begin to stick add a little water or vegetable broth.

Add tofu and continue to stir fry 2-3 minutes. Add the soy sauce, cover pan tightly, turn heat down to medium-low and cook 5 minutes. Add veggie/soy sauce mixture to the warm noodles. Toss to combine and serve at once garnished with cilantro (if desired). Serves 4-5.

*If you have a soy allergy or just don't like tofu, you can substitute a can of adzuki beans instead.

Creamy Vegan Carrot Soup
Serves 4 generously as a main course or 6 as a side dish

This soup is quick, easy, creamy, comforting and loaded with beta carotene! You can turn up the spiciness by increasing the amount of curry powder or turn it down by decreasing it. For a nut-free version, replace the cashews with cooked brown rice.

6 large carrots, diced
1/2 cup diced celery
1 large onion, diced
1 golden potato, peeled and diced
6 cups low sodium vegetable broth
3/4 cup raw cashews*
1 cup water
3 TBS low sodium soy sauce or Tamari or coconut aminos (soy-free, gluten-free)
1 1/2 teaspoons curry powder
1/4 cup cilantro (or parsley if you don't like cilantro), for garnish

In a large saucepan combine carrots, celery, onion, and vegetable broth. Cover and bring to a boil. Lower heat and simmer, covered, 25-30 minutes until all vegetables are soft.

While soup simmers, blend the cashews and water in a high power blender to a smooth and creamy consistency. Remove from the blender and set aside.

When vegetables are tender, stir in the soy sauce and curry powder and remove from the heat.

To blend the soup to a creamy consistency you will likely need to divide it in half as it will not all fit in a blender at once o…