The New York Times had this and others. A vegan diet was slightly better than the AMA recommended diabetic diet for diabetes.
Chilled Avocado Soup
2 large ripe avocados
3 cups good-quality vegetable broth
1/4 cup dry sherry, preferably fino
1. Cut the avocados in half lengthwise, navigating around the pits. Twist to split, then remove the pits and discard. Using a medium-size spoon, scoop out the flesh in large pieces, then cut into 1/2-inch pieces.
2. In a heavy, medium saucepan, combine the broth and 2 cups water. Bring to a boil, then reduce the heat to a simmer.
3. Add the avocado pieces and simmer for 2 minutes. Add 2 tablespoons of the sherry and cook 1 minute longer.
4. Remove from heat and let cool for several minutes. Transfer the contents of the saucepan to a blender. (You may need to do this in several batches.) Process until the soup is very smooth and creamy.
5. Add salt and freshly ground white pepper to taste. Stir in the remaining 2 tablespoons sherry and chill until very cold before serving.
Yield: 6 servings.
Mexican Tomatillo Stew
3 tablespoons olive oil
1-1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium vegetable broth
2 cups diced tomatillos
2 fully ripened avocados, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste
1. In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
2. Just before ready to serve, stir in 1 avocado and cilantro. Season with pepper, if desired.
3. Serve in bowls topped with remaining avocado, if desired.
Yield: about 10 cups.