Vegan Hot & Sour Soup & The Breadmaker “Aha” Moment

It’s Somer Saturday and I figured 6 days in the raw was plenty. I admit I did end up sneaking a slice a toast, but I will tell you more about that in a minute. Part of my motivation for going raw was that my kids and I got pink eye, a vomiting bug and colds all in one week (maybe it was some insanely mean super virus?)….And my husband was out of town for most of it (lucky him). I’m pretty sure that if I hadn’t eaten raw I would have laid in bed most of the week, but instead I was able to function fairly well. Then the icing on the cake, Friday afternoon while playing on the play-set swings in my backyard with my 3 year old, we had a collision of sorts and I ended up nearly putting my tooth through my bottom lip. I shall spare you the gory details, but let you know that I typically handle other people’s injuries amazingly well, I’m like a superhero and always know what to do with a calm and collected manner. However, when it comes to my own blood, especially copious amounts of it, not so much… it’s like kryptonite. I get woozy, and I nearly faint. Anywho….It was this “kick in the head” that motivated me to break the raw fast and eat something warm, comforting and easily slurpable past a fat lip.

Vegan Hot and Sour Soup

4 C. Vegetable Stock

2 T. Bragg’s Liquid Aminos (or soy sauce)

1 T. miso (I used yellow, pretty sure most varieties will do)

dash or two of cayenne pepper

1 C. shitake mushrooms, slivered

2 T. Cornstarch

1/2 package Mori Nu silken tofu (extra firm) cut into 1/2 inch dice

2 T. finely grated ginger

3 scallions, sliced on the diagonal

3 T. rice vinegar

1 small can bamboo shoots, drained

1 small can water chestnuts, drained

1 t. sesame oil

pinch raw sugar

2 T. wood ear mushrooms (Chinese fungi, if you can’t find them, just omit them)

Method: Add all ingredients to soup pot. Bring to a low boil then let simmer for 10 to 15 minutes over low heat. Great for a swift kick to the head, colds or whatever else ails you.

Now for the Breadmaker “Aha” moment. My friend Emmy at emmycooks.com posted a breadmaker recipe this week. In her post she asked if anyone had a 100% whole wheat breadmaker loaf, and if they would like to share the recipe. Well, as you know I had posted a 100% whole wheat sandwich loaf recipe earlier this week. I decided to scale it down and test it out start to finish in my breadmaker to see how it would fare, on the express function. That’s right folks, 100% whole wheat vegan sandwich loaf in less than an hour flat (58 minutes to be precise). It would take more time, money, stress and gas $$ to drive to the store,  select the loaf, pay for it, and drive home. FOR REALS. Now you know why I had to cheat on my raw food week and have a slice of toast. AMAZING! Here is the scaled down version in case you don’t want to do the math 😉

Breadmaker Express 100% Whole Wheat Vegan Sandwich Loaf

1.5 C. warm water

2 C. whole wheat flour (from hard red winter wheat)

1 C. white whole wheat flour or whole wheat pastry flour

2 T. agave or pure maple syrup

1.5  heaping t. yeast (each measured and heaped individually)

2 T. vital wheat gluten (great for higher rise, less dense bread)

1.5  t. kosher salt

1.5 t. lecithin (make sure yours is soy based, makes bread soft without the addition of oil)

Method: Dump all ingredients into a bread-maker. Press express function. Walk away. Return in 58 minutes for delicious hot bread. Huzzah!

Surprisingly Fullfilled

I am on day 13 of whole food/plant protein diet and I realize these last two weeks I have felt very “satisfied.” Not only is my belly full, I feel full. In the past it seemed like I could stuff myself with protein and still not feel satisfied–I was still looking for something. The past two weeks, I have made the Smokey-cheesy-spicy Black bean soup, The Lentil soup and the African peanut stew. Every dish has not only been delicious but also beautiful. I especially love the colors in the African peanut stew. My body feels so happy!

We had friends over for dinner Sat night and I fixed Coconut Curry soup. I have made this one a few times, it is a favorite. Our friends are meat eaters, but loved it, four of us finished the entire pot. We followed it with some coconut ice cream (recipe adapted from the vitamix recipe book)

Coconut Curry Soup

Adapted from “reader recipe” by Tina Washburn

4 C water

3 c spinach (I did 5 to up the greens)

½ lb snow peas  trimmed and cut crosswise (I didn’t have any snow peas this time so I used snap peas, it was good, but I prefer the snow peas)

1 (5 3/4 ounce) package pad thai noodles (wide rice stick noodles)

1T canola oil

¼ c thinly sliced shallots (I left these out)

2 t red curry paste

1 ½ t curry powder (I have some I bought with my Vitamix I used)

½ t turmeric

½ t ground coriander

2 garlic cloves minced

6 cups broth (I used “Better than Bullion Vegetable base”)

1 (13.5 ounce) can light coconut milk

1 brick firm tofu  ½ cubed

½ c chopped onion

2 T sugar (I used evaporated cane juice)

½ cup chopped fresh cilantro

Lime wedges

Bring 4 cups of water to boil in large sauce pan. Add spinach and peas to pan, cook for 30 seconds. Remove vegetables from pan with a slotted spoon, place in large bowl. Add noodles to water, cook 3 mins. Drain add noodles to spinach mixture in bowl.

Heat canola oil in pan over medium heat. Add shallots and the next 5 ingredients (though garlic) to pan, sauté 1 min stirring constantly. Add broth to pan, bring to boil. Add coconut milk to pan, cook for 2 mins. Add tofu, onions and sugar cook for 2 mins. Pour broth mixture over noodle mixture in bowl. Stir in cilantro Serve with lime wedges. Yields 7, 2 cup servings

Smokey Vegan Split Pea Soup

My mom emailed me and asked me for a split pea soup recipe a month or so ago. I had always made split pea in the past with a ham bone and didn’t know how I could make one without it that would compare. So I forgot and never emailed her back. I was looking in my pantry last night, saw the split peas and thought, why not? I concocted this recipe for last nights dinner.

I hit the vegan fake meat flavor jackpot! My daughter said “Mom, I thought we weren’t eating meat anymore, why does this have HAM in it?!” HA! My son said, “Good soup Mom” and then ate every bite and licked his bowl….A rare occurance around here! I liked it so much I ate it again for breakfast this morning. Ok, enough bragging, here it is:

Smokey Vegan Split Pea Soup

1 red onion, diced

4 carrots, diced

3 cloves garlic, minced

1 large russet or red potato, diced with peel on

1 t. dried thyme

8 C. water
2 T. Better than Bullion’s NO chicken base
1 T. Liquid smoke (yes, it’s vegan)
16 oz. (1 lb) green split peas
1 bay leaf
Water saute the onion, carrots, garlic and potato and thyme in large saucepan with 1/2 C. water until the onion is translucent. Add all the other ingredients. Simmer over low heat with the lid on for 30-40 minutes, until peas are very tender. Remove bay leaf. Serve as is, blend until smooth or pulse a few times with a stick blender (my favorite method) for a slightly thickened but still chunky soup. The liquid smoke really gives it the ‘ham’ flavor! It is much thicker the next day, those peas keep expanding!
This recipe can also be made in a Crockpot. Just stick in all the ingredients and let it cook all day.