Famed for her wit and wisdom on “The Howard Stern Show,” Robin Quivers visited Rachael Ray’s cooking show on October 29 to dish about her book, recipes and health.
Robin recently authored a new book that Rachael loves: “The Vegucation of Robin: How Real Food Saved My Life” (click for additional details). In addition to sharing recipes from it with Rachael (see below), Robin talked about the meaning of “real food” in the book title.
For Robin, plant-based diets are for more than appearance: They’re for health. She recently fought a battle with cancer, and believes that her healthy food choices played a role in her victory.
In addition, Robin fought a battle with food choices for many years. When she finally got fed up (literally) with the results of eating a diet dangerously high in sugar and other unhealthy carbohydrates, Robin sought to educate herself on how to enjoy food the right way through a vegan lifestyle. You can sample the results of her newly found plant-based wisdom in the recipes below and in her book.
Robin Quivers’ Cream of Mushroom Soup Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms cleaned and sliced (a mix of maitake, trumpet, enoki, shiitake and oyster)
- 1 cup chopped, well-washed leeks
- 3 cloves garlic, sliced
- 2 teaspoons fennel seeds
- 1 teaspoon coriander seeds
- 4 sprigs fresh thyme
- 1 bay leaf
- 2/3 cup raw cashews
- 2 1/2 cups water or low-sodium vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a large pot, heat the oil over medium-high heat. Add the mushrooms, leeks, garlic, fennel seeds, coriander seeds, thyme and bay leaf, and sauté until the mushrooms become soft, about 5 minutes. Add the cashews, water or stock, salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
Discard the thyme stems and bay leaf. Purée the soup in a blender, in batches if necessary, adjusting the consistency with more water or stock if desired.
Here’s a vegan recipe to serve with your favorite pasta. See if cheese lovers can tell the difference!
Robin Quivers’ “Cheesy” Sauce Ingredients
- 1 cup raw cashews, rinsed then soaked overnight with 1½ cups water
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
In a blender, puree the cashews and soaking liquid, nutritional yeast, and salt to create a smooth consistency. Add more water if necessary.