Our Overall Score: 2.0 Amanda: 2.0 | Sean: 2.0 Current Forks Over Knives Score Special Diets: Vegan, Vegetarian, Dairy Free, Gluten Free Overall Satiation: May or may not be enough Amanda: Satisfied | Sean: Still hungry Our Total Cooking Time: ~1 hour | Reported Cooking Time: 1 hour 10 mins Our Servings: 4 (2 meals each) | Reported Servings: 7 cups (can't compare apples to oranges) There's no photo for this one, because there wasn't really any way to make this one appealing. This week, Sean and I tried Forks over Knives' Garden Tomato Soup with Chickpeas. Ingredient breakdown (recipe| what we used (cost at Aldi via Instacart)):
Nutrition Breakdown Health-wise this dish is up there. The nutrition details below are based off the original recipe ingredients (not what we ended up purchasing) and the serving size that met our needs. About the Major Nutritional Benefits of this Dish In this section, I'm just going to point out the health benefits of the nutrients in green. Vitamin C According to a Harvard newsletter, Vitamin C is important for the immune system, bone growth, iron absorption and healthy skin. Our bodies are unable to produce our own Vitamin C, so we can thank tomatoes for providing with large amounts of it. The Recommended Dietary Allowance for vitamin C is 90 milligrams for men and 75 milligrams for women per day. One tomato, which weighs an average of about 0.125 pounds, has about 14 mg of Vitamin C, so this entire dish has about 477 mg of Vitamin C and a quarter of the dish (one serving for us) has at least 100 mg, more than enough of your daily dose, whether you're male, female or however you identify. Then, add the Vitamin C content from red bell peppers and you're set. Vitamin A (Provitamin A) Here, I specify provitamin A, which is unique to fruits, vegetables, and plants and typically exists as beta-carotene. Our bodies convert beta-carotene into Vitamin A, which then helps with the immune system, vision, reproduction, cellular growth and differentiation (https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/). For this recipe, we have the red bell peppers to thank for the high levels. According to the National Institutes of Health, 1 cup of red bell peppers provides 94% of your daily vitamin A, so if we divide this by 4, pretending that each serving had an equal amount of red bell peppers, we actually only get 23.5% of our daily vitamin A. So I'm having my doubts about the accuracy of this Happy Forks data *rubs chin while squinting*, if you can find the error, let me know in the comments below! Manganese Alright, hopefully this comes out supported, unlike the vitamin A. For this recipe, we can thank the pumpkin seeds for the manganese. Manganese is involved in numerous enzymatic reactions, and when combined with these enzymes, together they are involved with metabolism, bone growth, reproduction, and immune response. Our Thoughts
Described as a vibrant summertime soup, the only hint of summer was the call for a lifeguard to save this soup from drowning in itself. Demanding 3 pounds of tomato, which we thankfully fell short of by half a pound, this soup was just that, tomatoes. As Sean concisely put it, "too much tomato." Not even salt could save this sour sucker. I felt like crying while eating this sad, watery meal. Never again. Perhaps you love tomatoes, you might not after this one. I'm not sure if the type of the tomato would have a difference (if you're a more experienced home cook or an actual chef, comment and let us know), but Roma tomatoes definitely did not make the cut. The pumpkin seeds helped a little, but all I know is that Sean and I avoided eating leftovers for a full 24 hours. Instead, this whole mishap contributed to us spontaneously eating out for a few meals. The issue with this soup is that it needed more aromatics to detract from what it was - a blended mess of tomatoes. If you think about it, 3 lbs of tomatoes is equal to 48 oz, 1 cup of onions is about 5 oz and 1 cup of bell peppers is about 6 oz, so the base of this soup is 81% tomato ((48/(48+5+6)) * 100%), 8% onions ((5/(48+5+6)) * 100%), and 6% bell peppers ((6/(48+5+6)) * 100%). That's a whole lot of tomatoes. Some onions and garlic could have really helped this recipe, but the recipe creators were trying to avoid using oil, which making aromatics, well, problematic. Adding a base would have also helped to balance the high acidity of the dish. I wouldn't even try this one again, but that's our opinion. Maybe you give it a try and like it. Surely a few other people seemed to be okay with it, as shown in the Forks Over Knives rating. Comment below if you gave this one a try and what you thought about it. Heck, try to come up with a better metaphor than our lifeguard one, whether it's positive or negative. #pass #forksoverknives #tomato #chickpeas #soup #vegan #vegetarian #dairy free #gluten free
0 Comments
|
ArchivesCategories
All
|