Showing posts tagged fake meat
Sick Girl Soup Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings. Ingredients: 1 yellow onion 2 T fresh ginger, chopped finely 1 pod star anise 1.5 T veggie bouillon 1-2 carrots 1 head broccoli Handful of mushrooms Dash of Sriracha or other hot sauce Splash of brown rice vinegar Smidgeon of Tamari or soy sauce 1 green onion, chopped veggie protein, sauteed (I used mock duck) Rice noodles, cooked To make: Sautee onion, ginger and star anise until onion is translucent (about 3 min)  Add bouillon and water, bring to a boil Add carrots, cook for a few min Add broccoli, cook a few more minutes Add mushrooms When all veggies are cooked, turn off heat Add Sriracha, rice vinegar and Tamari Ladle over rice noodles, top with veg protein and green onions  -E View high resolution

Sick Girl Soup

Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings.

Ingredients:

  • 1 yellow onion
  • 2 T fresh ginger, chopped finely
  • 1 pod star anise
  • 1.5 T veggie bouillon
  • 1-2 carrots
  • 1 head broccoli
  • Handful of mushrooms
  • Dash of Sriracha or other hot sauce
  • Splash of brown rice vinegar
  • Smidgeon of Tamari or soy sauce
  • 1 green onion, chopped
  • veggie protein, sauteed (I used mock duck)
  • Rice noodles, cooked

To make:

  1. Sautee onion, ginger and star anise until onion is translucent (about 3 min) 
  2. Add bouillon and water, bring to a boil
  3. Add carrots, cook for a few min
  4. Add broccoli, cook a few more minutes
  5. Add mushrooms
  6. When all veggies are cooked, turn off heat
  7. Add Sriracha, rice vinegar and Tamari
  8. Ladle over rice noodles, top with veg protein and green onions 

-E

Lunch Time

Oh, how I love going to the grocery store. Nay and I went together today, then returned to my house to annihilate what we’d just bought. After much debate (so many options!), I finally decided to have one of my all time favorite lunches: veggie sausage and a salad.

I am a humongous fan of Turtle Island Foods’ Tofurkey Sausages, in particular their Beer Brats. I like to slice these suckers in half and char them on my iron skillet. I then slather a piece of toast (too cheap for buns) with ketchup, Sierra Nevada’s Porter and Spicy Brown Mustard, and a generous helping of Berkeley’s own Cultured Sauerkraut.

I accompanied my beer-themed meal with a big salad of green leaf lettuce, apples, cheddar and sunflower seeds. I topped it off with my favorite homemade dressing, inspired by a recipe our dear friend (and all-star cook) Shirley taught us years ago.

Shirley’s Balsamic Vinaigrette:

1. Combine:

  • 2T mustard
  • 2T maple syrup
  • 2T fruit juice (Any kind works- I’ve made this with orange juice, lemon juice, lime juice, and cranberry juice)
  • 1/4c balsamic vinegar
  • 1/4c red wine vinegar

2. Add salt and pepper to taste

3. Stir vigorously, then taste for balance. Mess around a bit, I usually find it needs a little more sweetener or juice or something.

4. Once you’re satisfied, stir in as much olive oil as you like (I usually add an amount equal to the vinegar mixture). 

Enjoy! -e