Soup Season is finally here in our neck of the woods. In the warm weather it’s all I can do to get anyone in my house to eat soup even though it is just about my favorite kind of meal. Now that the weather has finally turned cooler soup season has arrived. We’ve managed to have some form of soup or stew almost every single evening for the last week and a half or so. We’ve done plain beans, recycled bean soups, vegetarian chili, potato soup and my new favorite – Chickpea Noodle Soup. This is from the much awaited new vegan cookbook Veganomicon that’s been making the rounds on many a food blog lately. We ordered our copy a couple of weeks back and although I haven’t cooked that much from it yet I can tell that Chickpea Noodle will quickly become a staple in our house this winter. Luckily the recipe is actually available on the web – it was one of several “preview” recipes that were posted on the Post Punk Kitchen before the cookbook was actually released. We’ve made this one twice so far and the whole family likes it – although the kids say it would be better without the mushrooms. I think the mushrooms totally make the recipe so don’t take their word on it. The thing I think is so nice about this one is that it is so open to variations. I believe this will be one of those soups you never make the same way twice and it will always be good. The first time I added chopped up bits of the leftover soy and seitan roast from thanksgiving – this was excellent. It made it almost seem like chicken noodle from the texture of the leftover roast. The second time I added some cubed tofu instead. Also very good but I preferred the roast. The recipe mentions that greens would also make a great addition – I haven’t tried this variation yet but it also sounds very good.
Just a little something extra here – homemade eggrolls. Hubby and I love eggrolls so I created these. They are a conglomeration of several different recipes. Primarily sautéed cabbage, grated carrots and crumbled tofu. I added some soy sauce and ginger along with some sesame oil. I wrapped them and then sprayed them with a little canola and baked them at 350 for 20 minutes flipping them after 10. Absolutely wonderful. I baked about half and froze the rest.
Comments