I think I’ve mentioned previously that I’m experimenting with ketogenic-friendly plant-based recipes. My recipe taste-tester #1, my super supportive and super intelligent boyfriend, is not plant-based but he is fortunately open to try anything I put in front of him. As a doctor with a biochemistry background he enjoys reading and staying current on nutritional research. We’re both intrigued by the substantial research backed evidence of the ketogenic diet and it’s role in disease prevention/treatment and optimal athletic performance. So… my quest is to find recipes that meet in the middle, ketogenic for him and plant-based for myself.
This super creamy, earthy and bold mushroom bisque is truly the best of both worlds. I tried to create something that is easy but packing a ton of flavor with as much keto-friendly health fats as possible. It seems almost every recipe I find uses coconut cream or coconut milk but I wanted to try something a little different, meet macadamia cream. I had a good amount of raw macadamia nuts left over from my last plant-based cooking workshop and I thought, why not make a fresh macadamia cream. With that being said, if you don’t have a high powered blender like the Vitamix or don’t want to take the extra step you can easily swap in coconut cream.
If you’re interested in learning more about ketogenic diet I recommend the following books. Even though I’m plant-based I love reading books that challenge my point of view of nutrition. You can always find links and details of information I find useful on the Resources tab of this website.
- The Brain Warrior’s Way: Ignite Your Energy and Focus, Attack Illness and Aging, Transform Pain into Purpose
- Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy
- Head Strong: The Bulletproof Plan to Activate Untapped Brain Energy to Work Smarter and Think Faster-in Just Two Weeks
- 2 Tbsp Coconut oil for cooking
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb mixed mushrooms, if you can’t find mixed blends use baby bella
- 1/2 cup red wine (optional)
- 1 Tbsp Tamari or soy sauce
- 4 cups vegetable stock
- 1 bay leaf
- 2 tsp fresh thyme
- 1 cup macadamia nuts, soaked overnight
- salt and pepper to taste (for extra flavor use truffle salt)
- Heat coconut oil in a large saucepan over medium high heat. Add onions and saute until translucent, about 3 minutes. Add garlic and mushroom. Saute for another 3-4 minutes until mushrooms are just becoming soft.
- Add red wine and tamari to pan. Let cook until wine is reduced by half.
- Add vegetable stock, bay leaf and thyme. Reduce heat and let simmer for 10 minute.
- Meanwhile, prepare macadamia cream by adding soaked nuts and liquid from soaking to Vitamix or other high speed blender. Blend on high, scrapping down sides until thick cream is formed.
- Remove herbs from soup and add everything to blender (If you want soup to have actual mushrooms like the picture above reserve 1 cup of mushrooms and stock and add back after blending). Blend until smooth.
- Add salt and pepper to taste and serve!