It's dark and cold today, as cold as it can get in Davis, CA... Not cold enough to be a whiner, but cold enough to crave... soup! On a lazy day like this, I just wanna throw something together to make the insides feel good. As I revert to childhood and Mom's comfort foods, I remember the red and white cans of Campbell's chicken noodle glop, mixed with water and heated on the stove to form a piping hot, high-sodium bowl of MSG, mushy noodles, and ungenerous amounts of chicken bits. In need of a good vegspin? Desperately!
Ingredients I threw together:
-Chicken-style broth powder* (use @ 1 T. powder to 1 C. water)
-water
-chopped onions
-sliced carrots
-chopped bok choy
-vegan veggie ham (from the Asian market), cut into good sized chunks
-vegan ramen noodles
-salt & pepper to taste(I used unsalted broth powder)
-a little olive oil
*Unsalted Broth Powder (adapted from Bryanna Grogan's recipe)
This makes a good batch:
1 1/3 C. nutritional yeast flakes
1 T. soy protein flour
1 T. garlic powder
1 T. sugar
3 T. onion powder
1 T. poultry seasoning (dried flakes, not ground powder)
1 tsp. tumeric
1 tsp. ground black pepper
Spinz:
Saute the onions and carrots in a little olive oil until almost tender. Add broth powder and water and let come to a boil. Add bok choy, let simmer for a few minutes. Add veggie ham and ramen and boil for a minute or two, then cover and take off heat. Wait a little, but serve hot.
That sounds delicious, especially with the ham tube in it!
ReplyDeleteKris- nomnomnomblog.com
That soup looks amazing! Thanks for the broth powder recipe.
ReplyDeleteI bet it is better than Campbell! Love this recipe, wish to try in future....thanks for sharing it here, dear....keep up the good work!
ReplyDeleteHi Karma,
ReplyDeleteI came over from Bronwyn's blog. I like your dogs too. My dog (Cuddles), a male toy poodle also loves bread as we never have any meat ... he sometimes think tempeh is meat, I think.
Your soup is definitely better than Campbells!! Yum.
What do you use for your egg in your recipes?
Hi, Meg! There are several options for egg subs, and depends on the type of recipe. For baking, I have used a product called Ener-G Egg Replacer with good results, as well as ground flax seeds, soy yogurt, and silken tofu. If you're talking about traditional egg dishes, like egg salad and quiches, I use extra firm tofu. Thanks for commenting!
ReplyDelete