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Well, my cooking has been about as lazy as my blogging this week!! We've all been feeling a bit under the weather at one point or another, and after taking care of sick children, and then being sick myself, well, my menu didn't quite pan out as planned this week.
So, after a short hiatus, here's Wednesday's dinner. We had Chickpea Noodle Soup from Veganomicon.
Unfortunately, I made this on the first night I was not feeling well, and I didn't enjoy it as much as I was hoping I would. It was very delicious, but my stomach just couldn't handle it. Stella and Rob also approved (although, I had to serve Stella's before I added the miso, so it was slightly different). As a matter of fact, Rob enthusiatically approved of this soup, and he's usually one to turn his nose up at soup (which is unfortunate for him, since I'm a huge soup fan and make LOTS of it in the winter months).
The soup did not capture the essence of chicken noodle soup, like I had hoped it would. I have to admit, chicken noodle soup is one thing I'm sure missing so far this winter, and I was hoping this would be my replacement. I'm going to have to keep looking I think. I had big plans for making some Chicken Noodle soup with some No-Chicken Broth and some chicken style seitan, but after the seitan incident of last week, I'm not sure if I can stomach it or not. Perhaps I'll try the recipe without the seitan and see how it goes.
Chickpea Noodle Soup will definately be made again this winter. However, next time I think I will use regular spaghetti instead of the soba noodles. The brown noodles really freak Mairin out(I have to cover our whole wheat spaghetti with sauce so she doesn't know the noodles are brown!!), so I think regular spaghetti will ensure she will at least try it. Other than that, the recipe is practically perfect.
3 comments:
I wanted to say something on your other post but couldn't figure out how, your comment button wasn't there.
Have you ever tried baking your seitan in a log? I have a couple of recipes on my blog but the original is from the Post Punk Kitchen forum if you search for "seitan o greatness" it should come up. But you basically roll the gluten ball into a bon bon shape and bake it. It's much denser and there's no risk of sludginess or puffiness that you can get with simmered seitan.
Keep experimenting! It took me ages to get it just the way I like it. And that way you can have "chicken" noodle soup :D
carrie: I also have missed chicken noodle soup. I've thought about using the no-chicken broth, carrots, celery, onions and noodles. I would like to get some protein in there, though.
DM: this week coming up is going to be a crazy one for me, and I'm only going to be cooking maybe twice, but the following week I am planning to try out another replacement for chicken noodle soup, so I'll let you know how i goes.
vegetation: I'm sure I'll get brave enough to try again, but first I think I'm going to try some of the pre-made seitans at my grocery store before I put so much time into it. I'm going to have to figure out how to make good seitan though, our little one has a soy allergy and can't eat tofu and most other processed meat substitutes.
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