Jan 3, 2009

Better Than Campbell's


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.

5 comments:

  1. That sounds delicious, especially with the ham tube in it!

    Kris- nomnomnomblog.com

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  2. That soup looks amazing! Thanks for the broth powder recipe.

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  3. I 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!

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  4. Hi Karma,
    I 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?

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  5. 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!

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