No Chicken Noodle Soup

I made this soup for my cross country team to eat for lunch before their meet later that afternoon. It is great for getting in your carbs and protein at the same time. For this recipe, I used chicken-style seitan which I shredded and diced up to look like real chicken.

INGREDIENTS
2-3 tbsp. olive oil
3 carrots, peeled and sliced into rounds
3 stalks celery
1 yellow onion, diced
2 cloves garlic, minced
1 package chicken-style seitan, shredded and/or roughly chopped (or any other imitation chicken you prefer)
salt to taste
pepper to taste
2 tsp. dried thyme
1 tsp. fresh tarragon leaves, chopped
2 tsp. fresh parsley leaves, chopped
2 quarts (2 boxes) Imagine No Chicken Broth
8 oz. dried pasta (see note below)

METHOD:
1. Heat oil in a large soup pot over medium high heat. Add the carrots, celery, and onion and saute until soften (about 5 minutes). Add the garlic and seitan and cook for two more minutes. Keep stirring the ingredients so that the garlic doesn't brown and stick.

2. Add the salt, pepper, and herbs. Cook for an additional minute.

3. Add the 2 boxes of broth and bring to a boil.

4. Turn down the heat and let simmer for about 5 minutes. Add in the noodles and serve when the noodles are cooked to desire.


NOTE:
For the pasta in the picture, I have found wavy noodles that look like egg noodles without the egg at my local co-op store. You can also use any desired pasta such as alphabets or stars for kids, regular spaghetti noodles broken into smaller pieces, or No Yolk Egg Noodles.

This soup will keep in the refrigerator for about a week. When you heat up the leftovers, make sure you add more water because the noodles soak up a lot of the broth. You will also need to add more salt to taste after reheating.

Smokey Split Pea Soup

A smokey flavored Split Pea soup without the ham bone!

INGREDIENTS:
14 cups water
2 medium onions, diced
4 stalks celery, diced
1 bunch green onions, sliced
2 cloves garlic, minced
2 large russet potatoes, peeled and diced
1/8 cup dried parsley
1/8 cup dried basil
3/4 cup green split peas
3/4 cup yellow split peas
1 vegetable bouillon cube
1 dried chipotle pepper
1/2 tbsp. liquid smoke (or to taste)
salt to taste
pepper to taste

METHOD:
1. Bring water to a boil in a large soup pot. Add all ingredients (except the salt, pepper, and liquid smoke) to the pot and stir around a bit. Cover and gently simmer for about an hour.

2. Remove the dried chipotle pepper and discard. Transfer 2/3 of the soup to a blender in batches. Blend into a nice puree, and mix back in with the remaining 1/3 of the soup that was not blended. (If you are lucky enough to have an immersion blender, this would be the best tool for this process).

3. Cover and gently simmer for about 30 minutes. You might need to add a bit of water depending on how thick you like your soup. Make sure that the soup does not come to a boil.

4. Season with salt and pepper and desired amount of liquid smoke. Serve and enjoy!

Makes six large servings.

"Eggs" Benedict

Before turning vegan, oh how I loved eggs benedict! Now, a version for vegans to enjoy as well :)

INGREDIENTS
2 English muffins, sliced and warmed in the oven (so you have 4 halves)
2 block of firm or extra firm tofu, drained and pressed (see method below if unsure how)
olive oil, for frying
2 cloves garlic, minced
1 1/2 tsp. turmeric
2 tsp. onion powder (or to taste)
salt to taste
freshly ground black pepper to taste
hot sauce, to taste
2 cups baby spinach
1 tomato, cut into thin circles
vegan hollandaise sauce, recipe below

METHOD:
1. Heat the oven to 200 degrees F - the oven will be used to keep all the ingredients warm. Place your english muffins on a baking sheet and in the oven.

1. Take a water glass or a biscuit cutter (something circular that will cut through the tofu) and press into each slab, cutting out two circles per tofu block. Now take both circles, and cut them in half so that you have four tofu circles. You can take the excess tofu and put it in a tupperware and save it in the fridge for later use. (I usually give it to the dog along with her dog food for breakfast)

2. Sprinkle each tofu circle with salt, pepper, and onion powder.

3. Heat the olive oil in a saute pan on a medium-high setting. Saute the garlic for about 1 minute, stirring and moving it in the pan so that it doesn't burn. Add a desired amount of hot sauce to the pan and the turmeric, cook for an additional minute. Place the tofu circles in the pan and cook on each side for 3-4 minutes or until light brown and crispy. When they are finished cooking, place them on a baking sheet and into the oven where they will stay warm until the assembling begins.

4. In the same pan, saute the baby spinach with a pinch of salt (saves on dishes!). You might want to add more olive oil if your pan is looking a bit dry. Make sure that you keep stirring the spinach so that it doesn't stick together and get brown - you want the spinach to become just a little soft and wilted, but also retain shape and color.

5. Take out the warm ingredients from the oven. On the english muffins, lay a slice of tomato, spinach, a slab of the tofu and top with the hollandaise.



HOLLANDAISE SAUCE
1/2 cup Vegenaise
2 tsp dijon mustard
lemon juice from 1 small lemon
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
approx 1/4 tsp turmeric (for color)

Whisk all the ingredients until combined.



TO PRESS TOFU:
Tofu has a good amount of liquid in it. Pressing out that water will make it easier to retain a marinade, and hold its shape. Cut the tofu out of the vacuumed sealed container and drain the water. Place tofu block on a clean kitchen towel and fold the cloth over to cover the tofu. Place a flat object, such as a heavy skillet or cutting board, on top of the covered tofu for 20-30 minutes. Be careful that the object is not too heavy, or it will squish and smash the tofu.

Vegan Mozzarella Cheese Sticks

Right before Daiya hit the grocery store shelves, I was about to give up on vegan cheese all together because the other products out on the market do not have the same texture and taste that you associate with real cheese. It just felt like empty calories to me, and took so much time (and patience) for the cheese to actually melt. There where many break-downs in the kitchen... not a good scene. Then along came Daiya. I was skeptical at first, but with a friend's urge to try it, I gave it a shot. Oh man... life changing and the possibilities are endless! I thought to myself, "vegan bar food here I come!". There is so much you can do with this cheese: Mac and Cheese, Quesadillas, Grilled Cheese, and of course Mozzarella Cheese Sticks.

INGREDIENTS
1 block of Daiya Mozzarella Cheese, cut into 3-4 inch long sticks.
1/2 cup of all purpose flour
2 tbsp. cornstarch
1/2 cup panko bread crumbs
1/4 cup italian flavored bread crumbs
1 tbsp. dried oregano
2 tbsp. dried basil
1 cup water
vegetable or canola oil for frying

METHOD:
1. Get out three medium sized bowls to work with. In the first one, fill it with water. The second, mix together the flour and cornstarch. In the third, mix the panko, italian bread crumbs, and dried herbs.

2. Dip each mozzarella stick one at a time in the water and then the flour mixture. Let the sticks rest on a cutting board or a plate to dry for about 5 minutes.

3. Take the floured sticks and dip them (quickly) in the water again. Some flour mixture will come off, but don't worry. After a quick dip in the water, toss them in the breadcrumb mixture and let sit and dry for about 3-4 minutes.

4. Repeat step 3 for a second time, letting dry longer for about 5-6 minutes.

5. While the sticks are drying for the finale time, prepare your frying pan. I didn't measure the oil for mine, but fill your frying pan up with oil so that it looks like 1/2 to 3/4 up the side of the sticks will be submerged. Get the oil nice and hot (the temp will be about 350-375 if using a thermometer).

6. Place the sticks in the oil with enough space between them so they are not touching each other. Fry on one side until golden brown (for me it was about 5 minutes or so). Flip and fry on the other side until golden brown.

7. Take out of the frying pan and put on a paper towel lined plate to cool. Serve with warm marinara.