Saturdays are Soup, Salad, and Sandwich days! Here’s the first entry for a soup recipe!
This soup is the perfect sick day soup. The jackfruit shreds in the soup just like I vaguely remember the real deal to be like. You can add vegan oyster crackers and some nutritional yeast flakes into the soup like I did if you wish. It’s made in the crockpot to make it less time consuming and easier. It takes 6-7 hours to finish, so make sure you time it appropriately.
- 1 can young green jackfruit in brine, drained and rinsed, chopped slightly
- 3 stalks celery, chopped
- 10 baby carrots cut into thirds
- 1 large onion cut into rings
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp turmeric
- Salt and pepper to taste (I used 1/2 tsp salt and 1/4 tsp ground black pepper)
- 1/2 tsp dried rosemary crushed between fingers
- 1/4 tsp celery seed
- 2 tsp dried parsley
- 4 cups veggie broth
- 2 cups water
- 5-6 sprigs worth of leaves from fresh thyme
- 1/2 lb noodles of choice (I used spiral noodles)
- Vegan oyster crackers or saltines (as a side or to stir into the soup)
- Nutritional yeast (optional)
- Place jackfruit, celery, carrots, and onions in bottom of crockpot.
- Pour olive oil on top and stir.
- Add all the spices and herbs except for the thyme and mix with a spoon to coat the veggies.
- Add broth and water.
- Add thyme leaves and give it a good stir.
- Turn the crockpot to low and simmer for 6-7 hours. Go about your business until then.
- When your soup is pretty much all ready, add the noodles and turn the crockpot to high heat, let it cook for about 10-15 minutes until the noodles are tender.
- Turn the crockpot off, taste and adjust seasonings if desired.
- Serve the soup in big soup bowls with saltines or oyster crackers, with some nutritional yeast sprinkled on top if desired.
- You can easily freeze this in a big container for when you get sick or want it in the dead of winter but don’t feel like cooking…just defrost and reboil or even place back into the crockpot until it’s boiling on high…
Enjoy! Hope everyone’s Vegan MoFo 2014 is going well! Thank you for commenting and being so kind. I try to look at other people’s blogs who are participating but I just started going to school full time and so I don’t have the most time to do that/remember. But I hope to be able to keep discovering more blogs that I like when I do have time!
I have been craving a peanut butter and fluff sandwich for awhile, and finally tonight was the tipping point. But, the store near me that carried a vegan fluff alternative stopped carrying it, and I never liked the taste and texture of that product anyhow.
There’s a recipe in Betty Goes Vegan, but the description explained how difficult it was to get right, and I also didn’t have much time to make it, I wanted it right away.
So I created my own with a little idea. It took less than five minutes. I kind of whipped everything together without thinking about it, so the proportions may be off a bit in this recipe.
1/2 cup brown rice syrup
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp vanilla almond milk
- Stir all ingredients with a spoon in a bowl.
- If needed, add more powdered sugar or rice syrup to make a consistency to your liking.
I have been trying to have a salad every day (or a meal comprised mostly of raw veggies…) and so I may have by default reduced the amount of meals I cook in a week…although usually lunch is pretty easy regardless of salads…so maybe it is essentially the same.
This week I made three things:
1. Good Gravy Bowl from Isa Does It! (the cookbook by Isa Chandra Moscowitz)
Instead of putting rice in the bowl, I made mashed potatoes and put that at the bottom, it was really good, savory, and comforting. It is not something that really has a huge “wow!” factor to me but it’s definitely tasty and something I would make again! I’m going to give it 4 good bananas, 1 bad since it lacks the real wowieness…
2. Butternut Squash Soup made in the crockpot from this recipe
I may have ended up altering this recipe as I didn’t know weigh my squash and had no idea if was a pound, but assumed it was less, and so I reduced everything. For this reason (since I do not know if it was accurate to the original recipe or not) I am not going to give it a rating since I could have changed the flavors a lot. It was good, but I may have put too many carrots into it as the butternut squash flavor seemed weak…I also wished the coconut milk was more smooth in it, but I think that was also due to error on my part maybe.
3. Brace yourselves–Baked Vegan Mac ‘N Cheese Bun Sliders–My own original recipe (to be posted here tomorrow or possibly later on tonight)
Oh my goodness, have I created a monster! I loved this and I am so proud of myself for pulling it off. It’s been something that has been in my arsenal for awhile now since seeing this on Pinterest. I wanted to create a version that A) was vegan and B) was baked, not deep fried. It’s possible to make it gluten free, and some of the processes that go into making it are fun to involve kids (plus the recipe itself is very kid-friendly!)
That’s it! I will be back here shortly to post the recipe for the Mac ‘N Cheese Sliders soon…