Wednesday, December 17, 2008

No chickens harmed in the
blogging of this blog

Weather well below zero, and a "wind advisory" (which means the wind chill is so dangerous that you shouldn't go outside if you can avoid it), point to the necessity for soup-making. Although I was sort of flying by the seat of my pants when I made a vegan "chicken" and rice soup this afternoon, it turned out great. Hot and heavenly. In a soup pot.

Vegan “chicken” and rice soup
2 T. olive oil
1 small onion, diced
1 carrot, diced
1 medium potato, peeled and diced
5 c. water
2 T. Better Than Bouillon vegan no-chicken base
¾ c. cooked rice (3/4 c. when cooked)
1 t. salt
½ t. garlic powder
1/3 t. ground pepper, or to taste
1/3 c. TVP
2 cloves garlic, chopped fine or minced
½ c. chickpeas, cooked and rinsed (optional)
1/3 c. fresh baby spinach, chopped

In a stock pot, sautée the onion, carrot, and potato in the olive oil until the onions are translucent. Add water and bouillon. Stir to dissolve bouillon. Cover, turn heat up to high, and bring to boil. Add rice, salt, garlic powder, pepper, TVP, garlic, and optional chickpeas. Reduce heat to low, cover again, and allow to simmer 20 minutes or until potatoes are tender. Add spinach a few minutes before serving.

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