Just put the garlic “in the oven and forget about it.” Piece of cake! We’ve got that part… Sierra also explains that healthy oils can be made unhealthy by cooking them at too high of a temperature turning them into a saturated fats.
Sierra shares her vegan journey with us which started when she was the young age of eleven, and her uncle shared the ethical issues surrounding animal agriculture with her. She went vegan four years ago when she saw a documentaries about meat consumption and the environment. She also read the book, “Eating Animals,” by Jonathon Safran, which helped her make the transition as well.
Sierra studied Urban Sustainability in school, and they neglected to teach her about the effect that animal agriculture has on the environment. When she found out on her own, she knew that in order to adhere to her beliefs she would have to stop eating animal products because it’s not sustainable. Her original love for animals helped her become a vegetarian, but her passion for sustainable life choices lead her to veganism.
Sierra loves eating at awesome vegan restaurants but she also believes in going to restaurants with vegan options and showing her support of those offerings by dining there. We agree at Jane Unchained that we should show the demand for vegan options at restaurants by going to those restaurants and buying them. The problem behind animal agriculture dwindles down to a consumerism, so we could not agree with Sierra anymore. Go to restaurants and ask for vegan options until they are put on the menu. Then tell everyone to come try them as well!
Check out the eco-friendly band, Blooming Fire, Sierra is a member of!
Roughly chop cauliflower and arrange on a baking sheet on top of parchment paper preferably. Drizzle with olive oil or coconut oil, salt and pepper. Also cut off the top of the whole head of garlic so each bulb is revealed, put it in a small piece of foil drizzle with a tiny bit of olive or coconut oil and close the foil. Bake the cauliflower and garlic for 30 minutes.
In a soup pot sauté the onion with a little bit of oil and salt until translucent, about 10 min.
Add celery and carrot, sauté for another 5 minutes.
Add the smoked paprika and sauce for 1 minute.
Add veggie broth and bring to a boil
Once boiling add your baked cauliflower and squeeze the garlic out of the head into the soup.
Reduce heat and simmer for 10-15 minutes.
Transfer soup to a high speed blender and puree until smooth
Transfer back to pot and add nutritional yeast, nut milk (if desired) and salt and pepper
Cook on low for a couple min, taste test and add any extra spices.
Serve (chopped parsley, cilantro or nuts are all great additions)
(The soup can be kept in fridge for 5 days or frozen for quick heat up meals for later)
Jane Velez-Mitchell is nationally known TV journalist and best-selling author. Winner of four Genesis awards from the Humane Society of the United States, Jane Velez-Mitchell covers crimes against people, animals, and the environment. She is known for speaking up for the voiceless!