Wednesday, December 26, 2012

Late Night Musings from the Flu Stricken - Or my un-chicken noodle recipe

I'm on day 4 of having the flu. I'm achey, have a fever, am coughing and sneezing and would frankly prefer spending my holidays doing other things than being sick. But, alas, both my beau and I were struck with a very virulent form of influenza, which we suspect originated from a certain office Christmas party...

In one of my feverish bouts, I found myself craving chicken noodle soup. But, I'm a vegetarian, I wouldn't actually want to eat that. So after a few inconclusive searches online, I decided to whip up my own.

Here's my delicious take on that. If I could come up with a brand new recipe, at least my holidays won't have gone to complete waste...Although I have done some important catching up on my reading too. ;)

Vegan Chicken Noodle Soup

I eyeballed this recipe and realized I was missing a few of the staples but I'm sure you can make it work for yourself. For example, garlic and bay leaves are conspicuously absent. I didn't have garlic on hand and forgot the bay leaves.

The ingredients:
-2 large onions, cut in half then sliced lengthwise (for mouthfeel)
-4 large carrots, peeled and sliced in the food processor (lazy, achey, wanting to get it done with)
-4 celery sticks, washed and sliced in the food processor
-1 package dry TVP nuggets (it was originally suggested for "beef burritos" but it worked great here)
-1 inch of fresh ginger, grated
-Handful of linguini or spaghetti - broken into 3 or 4 segments
-No-salt seasoning
-Vegan Chicken Broth
-Vegetable Broth
-Olive oil
-Boiling hot water (about 2 liters)

In a large dutch oven, heat up the olive oil on medium and stir in the onions. Cook until translucent. Add in the carrots and celery and stir in to cover with oil and onions. While that sweats on medium heat, in a large bowl, place the TVP bits, 2 tablespoons of each kinds of broths and the no-salt seasoning. Pour the boiling water (all of it) on the TVP and stir to dissolve the broth. Set aside.

Once the carrots and celery have softened, add in the ginger and stir. Then gently pour in the broth water with the TVP bits into the dutch oven. Mix up and bring up to a boil, add in the broken pasta, and once the soup boils again, set to simmer and cover for about 30 minutes. You may want to add water if you find that it's looking more like a stew than a soup.

At this point, you'll want to taste the broth. If it's missing seasonings, you can add in some salt, pepper or other spices.

Saturday, December 01, 2012

Back to the hearth after a long hiatus

Hello my darling vegetarian friends,

I haven't fallen off the map... Well, perhaps, but I've had far less time to write up about food and my love of cooking. To make a long story very short, I changed jobs, I stopped travelling so much and found myself entertaining new hobbies... and moving to the suburbs. So the Montreal/Ottawa vegetarian experience has changed since I'm now an official "Hubertine", living in St-Hubert.

I've found myself relying a lot on my old classics, and not being so inventive in the kitchen. But after reading through a few of my recipes, I find myself inspired again.

I know I've posted this recipe before but I recommend that you give it a try, with this cold winter weather. I promise it will warm you and your home right up.


Vegetarian Pot Pie Recipe by Terri Wise.

For the authentic experience, have a glass or two of wine as you cook. With substitutes for the butter, this could be veganized.

Preheat oven to 425F.


  • 2 leeks, sliced
  • 2 cloves garlic, minced
  • 10 oz. button mushrooms, sliced
  • ½ (or so) of a large butternut squash, ½-inch cubed
  • 1 stalk celery, diced small
  • 1 parsnip, diced small
  • 1 potato, diced
  • 1 carrot, diced
  • 2 cups veg broth
  • Olive oil
  • butter
  • 1/3+ cup cream sherry
  • Roughly 2 T fresh sage, coarsely chopped
  • ½ teaspoon dried thyme
  • 2 pinches nutmeg
  • Salt and pepper
  • 3 T flour
  • 1/3 cup cold water

Pastry  (Blogger's note: I cheated and used Pillsbury Multigrain Crescent Roll Dough...)

  • 1 cup flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 4 T butter
  • 4-5 T ice water

For the pastry:
Mix flour, baking powder, and salt. Cut in butter until mixture is crumbly. Slowly mix in water to make dough. Refrigerate until ready to use.

For the filling:
Saute butternut squash in olive oil 10-15 min, ‘til softened but not completely cooked. Set aside.

Saute celery and parsnip in olive oil for 5 min, set aside.

Saute leeks, mushrooms, garlic in 1 T butter, about 5 min. Stir in herbs and continue cooking 1 to 2 mins. When mushrooms start giving off liquid in earnest, add sherry. Add a little more if you like—go with the aroma. Saute 2 min. more, then add all of the other veggies (including those you’ve set aside) and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, until all veggies are tender, about 10 minutes.

Return to a boil. Mix flour and cold water and stir it into the veggies. Boil, stirring until mixture thickens. Season to taste with salt and pepper. Spoon into pie plate.

Roll out pastry into a circle and place it on top of the pie plate. Crimp edges and brush with milk if you like. Poke some holes in the top of the crust to vent--make a little design if you like.

Bake pie at 425F until pastry is browned, 20-30 mins. Cool 5 mins and eat!