Month: October 2021

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To continue with a classic soup I can’t help but mention the heart warming old stand by, chicken noodle soup. I have made this with all kinds of substitute for a vegetarian friendly versions but I think this one is just about as close to classic meat version.

Now I don’t know if all the benefits of actual chicken soup applies because the meat is not present so you don’t get the benefit of the marrow but this still has the carrots, potatoes, celery, broth and herbs. It still lifts the spirit and warms the heart, plus it still counts as a great soup for certain diets.

All you need is a few ingredients and voila you have a quick comfort soup. I did make my own egg dumpling noodles but you can just as easily use packaged noodles.

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Vegetarian Chicken Noodle:

Makes 3-4 servings

6 cups of water

2 -3 Tablespoons of veggie chicken broth base (you can use vegetable bouillon but I and liked the vegan chicken broth for this.)

1-2 carrots cut into bite size pieces

1 small potato cut into bite size pieces ( I’m a savage and did not peel it)

1 small onion diced

1-2 stalks of celery diced

2-3 cloves of garlic diced

1 tablespoon of olive oil

Per your taste, black pepper, salt (unless your bouillon is salty then leave out the salt) 1-2 bay leaves, rosemary and parsley

2 Quorn meatless fillets

egg noodles per you taste

In a large pot on medium/high heat add oil, onion, celery and garlic. Sauté until the onion is almost translucent. Add water, bouillon and remaining ingredients bring to a boil then turn to low and simmer for about 15 minutes remove fillets cut into bite size pieces, return them to the soup add noodles and cook for 15-25 more minutes depending on the type of noodle you are using. ( if you are using package noodles please follow the directions on the package.)

Remove from heat and serve, enjoy!

Basic Noodles:

2 1/2 cups of flour

Pinch of sea salt or pink Himalayan salt

2 eggs

1/2 cup of milk

1 tablespoon of butter

I like to do this on the counter but if you like you may use a bowl. Add flour and salt mix together then make a well in the center of the flour add eggs and mix well start folding in flour mixture just a little at a time then stop add butter then mix more flour and finally add milk folding and mixing in remaining flour mixture until you have a ball.

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I love potato soup! It is one of the best soups in my opinion so when the weather gets cool I am always making it but I don’t usually veer off  from the old stand by recipe but when I wanted to use my crockpot and I had a can of Campbell’s cheddar soup I thought I would try something different and I am so glad I did!

Todays recipe is definitely not a healthy recipe by any stretch of the imagination but it’s so very good, plus easy with such little clean up and a great hot meal to come home to or maybe get up from the couch when binge watching your favorite streaming service.

Crockpot potato soup:

4 medium to large potatoes cleaned and cut up in bite sized pieces (also pealed if you prefer)

Milk (enough to cover cut up potatoes) I used alternative to dairy but any will be good

1 Tablespoon of Butter

2 Tablespoons of cornstarch

Salt, Pepper, Garlic and Onion powder, dried Parsley all per your taste

1 can of Cheddar soup

In crockpot:

Place cut potatoes in crockpot then cover with milk add butter, cornstarch and seasoning. Cover and simmer on low for at least 6 hours or when potatoes are almost tender. Add can of cheddar soup stirring well then cover with crockpot still on low for 1 more hour.

The soup will come out so creamy and ready to eat,  serve with additional grated cheese on top of soup if desired then enjoy by its self or a nice warm piece of bread. This is such a great meal on a cool day/night.

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I think you either like meatloaf or loathe it and think it taste like the medieval dish some say it came from. I am one of those that really enjoy it and being a vegetarian I am always looking for great ways to make it, from beans and legumes to whey and other protein. Some of these would turn out great while others would fall apart or not taste so great. So when I came across a new but processed meatless meat I thought I would try it out for meatloaf. I kept the recipe for this meatless meat loaf classic all except the fact it is vegetarian friendly.

To go along the meatloaf is a great twist to comfort food side dish instead of rice or potatoes, it is cauliflower rice with broccoli and instead of cheese from cows this cheese is still creamy but from cashews. Now before I loose you with that just read the recipe and hopefully try it but if all else subsite with real cheese, I am sure it will still be delicious.

Meatless Meatloaf:

1 14 ounce pack of shredded meatless ground ( I used Meatless Farm)

1 large egg

1/2 to 2/3 cup of breadcrumbs ( the amount is up to how firm your meatless ground is)

1 small white onion minced

3-4 cloves of garlic minced

1 tablespoon of Worcestershire sauce ( if you don’t eat meat make sure you use a vegetarian friendly version)

Salt, black pepper, onion and garlic powder per taste

Ketchup for on top

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In a bowl add all ingredients except ketchup, mix well, form into a loaf then place into a lightly coated (spray or greased) loaf pan. Poke three holes down the center pour ketchup on top spread around. Bake covered for 35-40 minutes then uncovered for 15 minutes.

Cauliflower Rice Broccoli Gratin:

3/4 cup raw cashews

1/4 cup + 3 tablespoon nutritional yeast

3/4 teaspoon sea salt

1/4 teaspoon garlic powder

1 medium cauliflower (3 cups) ( can use already frozen cauliflower rice)

2 tablespoon olive oil

4 cloves of garlic chopped

1/4 cup arrow root ( can use cornstarch)

2 cups unsweetened almond milk

1/2 black pepper

2 cups chopped broccoli

To make vegan cheese – cashews, yeast, salt, garlic powder in a food processor blend together, then set a side. ( omit this step if using other cheese)

Turn cauliflower into rice or if you are using already frozen cauliflower rice move on to next step.

In sauce pan add oil, arrow root (cornstarch) then milk. Stirring some while it thickens then add cheese. In lightly greased 9×13 pan add cauliflower rice and broccoli pour over the cheese sauce. Bake at 375 for 25-30 minutes

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Remove meatloaf and cauliflower rice dish from oven, slice/scoop and enjoy!