Monday, May 13, 2013

Chickenless Noodle Soup

My husband is a huge fan of chicken noodle soup, especially when he isn't feeling well. He generally resorts to the canned stuff, but I took pity on him the last time he felt under the weather, and made him soup. The fact that mine is cruelty-free AND delicious made the caretaker part of me smile. And the non-vegan husband's gobbling it down didn't hurt, either!

Chickenless Noodle Soup

4 c. vegetable broth
4 c. water
One package pasta, cooked according to package directions
2 cans chickpeas, drained
3 stalks celery, diced
3 carrots, diced
3 potatoes, diced
One onion, chopped
1/2 c.up fresh parsley, chopped
2 T. olive oil
2 t. salt
1 t. thyme
1 t. rosemary
1/2 t. paprika
1/2 t. black pepper

In a Dutch oven, saute onions, carrots and potatoes in the olive oil. Add celery, and cook for a few more minutes. Add chickpeas, broth, water, salt, thyme, rosemary, paprika and black pepper. Bring to a boil, cover and reduce heat. Simmer for about 15 minutes. Add the parsley and pasta and let simmer an additional 15 minutes. Serve. Enjoy!

Friday, May 10, 2013

Virtual Vegan Potluck - Black Pepper Tofu

Today I am participating in a very exciting project - The Virtual Vegan Potluck! This is my first time and I am so thrilled to be a part of it.

Thank you, Annie, at An Unrefined Vegan, for holding my hand as I prepared for the big event! There will be everything from appetizers to desserts. I'm bringing a main dish to this shindig. So bring your plate and help yourself!

Black Pepper Tofu

One package extra firm tofu, frozen in package, boiled, pressed and sliced into thin squares 
Olive oil
Vegan butter
One shallot, diced
3 cloves garlic, diced
1 T. fresh ginger, diced
Crushed red pepper flakes
2 T. kecap manis (sweet soy sauce)
2 T. soy sauce
2 T. dark soy sauce (recipe follows)
Crushed black peppercorns
Green onions, chopped
Place the tofu squares in a ziploc baggie and sprinkle in some cornstarch. Zip the baggie closed and shake it to coat the tofu in the cornstarch. Heat the oil in a skillet and add the tofu. Cook the tofu until it is crispy and golden, and put on paper towels to drain. Set aside.

Drain any leftover oil and put the skillet back on the burner. Add some vegan butter and let it melt. Add the shallots, garlic, ginger and a few shakes of crushed red pepper flakes and saute until softened. Add the tofu back to the skillet with the three different soy sauces and a few twists of the peppercorns. Stir to evenly coat the tofu.

Serve the tofu on top of steamed white rice and sprinkle on some of the green onions. Enjoy!

Dark Soy Sauce

1/4 c. water
1 c. dark brown sugar
1/2 c. soy sauce

Mix the water and brown sugar together in a pot over high heat, stirring constantly. Bring to a boil, then reduce to medium low. When the brown sugar has all dissolved, pour in the soy sauce, stirring again to mix well. When heated through, remove from heat and let cool. Store in the refrigerator.

I cannot say how delicious this was! Even my non-vegan non-tofu loving husband had two servings and told me this was a keeper! High praise from him for tofu, I have to say!

Make sure you sample the other offerings on the potluck!

You can travel backward and forward through the blogs to see what everyone is bringing!

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