Recipe for Mock Turkey Noodle Soup (Vegan)

Mock Turkey Soup
Here is another one of the Cooking School demo soups.  If you are feeling the lack of a turkey soup the day-after the festive occasion, this is fast and easy to throw together!  And tasty, of course.  And healthier than the real bird (see this video by Dr. Michael Greger about eating poultry)


IN SOUP POT:
3 Qts. Water
1 C. slivered or chopped Celery
1/2 to 1 C. chopped Carrots
1/2 C. Onion Flakes
2 cubes Organic Herbal Bouillon or 4 T. Homemade Broth/Bouillion
Other veggies, as desired, such as sliced mushroom, green peas, green beans, etc.

BRING TO BOIL

TURN DOWN HEAT TO SIMMER for 5 Minutes

ADD:

2 C. diced Firm Organic Tofu
2 T. Chicken-style Seasoning (No MSG)
Other seasoning and salt/pepper to your taste
Approximately 4 C. cooked Pasta

Tofu Mayo Recipe: Vegan, Gluten-Free, No Oils

This is a purist, classical tofu mayo recipe-- something perhaps your Mom whipped up back in the day (and I mean, "whipped" in that perhaps she used a beater instead of a blender?)  It is creamy, rich, thick, and stick-to-your vegan sandwich content (tomato? tempeh? burger?)

Once you have the ingredients and have mixed it up a few times, you can embellish in the way you might want it to taste (with relish? garlic? pepper?) (See some ideas below the recipe)

If you have some kind of trendy take on tofu-- that it is not the great high nutrient food that it is-- you might want to check out the Tofu topics by Dr. Michael Greger, the much-esteemed M.D./Science Researcher and founder of NutritionFacts.org .    Just a sample of the great work he does to keep us motivated to keep eating healthy can be found in this video:

You can download Dr. Greger's app for his 'Daily Dozen' free to your android/iPhone

TOFU MAYO RECIPE:

INGREDIENTS

  • 350 g/ 12 oz. medium/firm Organic Tofu (broken in chunks)
  • Juice squeezed from 1 fresh organic Lemon
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Maple Syrup (optional)

Put all of the above into your blender and process until smooth and silky.  A high-speed blender with a tamper (Vitamix) really helps to make this a quicker process, but any blender will work.  Add a bit of extra fluid if you find that it is really heavy going (water, lemon juice, plain almond milk).  Refrigerate in a glass container with a lid for up to a week.  

Compare the above Vegan ingredients (i.e., no cholesterol) to what you will find in Hellman's REAL Mayonnaise: CANOLA OIL, WATER, LIQUID WHOLE EGG, VINEGAR, LIQUID YOLK, SALT, SUGAR, SPICES, CONCENTRATED LEMON JUICE AND CALCIUM DISODIUM EDTA 

You may feel virtuous.  And on the high road to good health!


SOME POSSIBLE ADD-INS for your MAYO


I suggest you try one or two of the following items in about a quarter of your recipe (above) and not make the whole recipe over to something that might not be the tastiest that you are hoping for.  Experiment, but be minimalist, knowing that Less is often More.  Have fun!  Please let me know about any successful yummy combos you come up with in the Comment section below!
  • Chopped Chives
  • Minced Garlic
  • Minced Horse Radish (the root of the plant)
  • Thyme, Salt and Pepper
  • Dill and Garlic
  • Honey and Lime Juice
  • Garlic and Apple Cider Vinegar
  • Chopped Capers
  • Pesto
  • Various other herbs, chopped: tarragon, chervil, basil, you pick your fave
  • Chopped Olives and little olive brine
  • Finely chopped chipotle or other pepper (be careful not to OVER-add)
  • Kimchi, drained (start small)
  • Ginger, grated with Gomashio (ground sesame and sea salt)
  • Chutney (your choice)
  • Small quantities of fruits such as cranberries, pineapple, etc.

Click above to order Dr. Greger's best-selling book:
"How Not To Die: Discover the Foods
Scientifically Proven
To Prevent and Reverse Disease"


OTHER RECIPES USING TERRIFIC TOFU:
Tofu Cheesecake

TOFU SCRAMBLER

Jamaican Potato-Chick Pea Curry (Vegan- Gluten-Free- Soy-Free - Nut Free)



Here is another recipe for a delicious, hearty, healthy vegan Curry-- this one featuring potatoes, chick peas, onion, garlic, ginger, some curry spices (the Caribbean kind), tomato, carrot and green peas.  Coconut Milk makes the big difference to making it creamy and fullsome when you aren't falling back on using dairy.




This dish is going with me to a Church Potluck (or Fellowship Dinner, whichever you like).  If it is the main dish at your family table, it will feed about 6 people.  If you take it to a smallish gathering at a fellowship dinner, it should stretch to allow 8-10 people have a pretty generous helping.

Click above to see the video 

As with yesterday's recipe for Curry Cabbage (did you try it yet?  It is splendid-- I could have eaten it for several meals) this recipe is found at the Healthier Steps site where cookbook author and Adventist healthy nutrition advocate, Michelle Grubb Blackwell.  Michelle lives in the Southern USA now, but grew up in Jamaica which explains her fantastic vegan recipes with that Caribbean taste!  Go to Healthier Steps to get the recipe details for JAMAICAN POTATO CURRY!




Curry Cabbage Recipe- Vegan, Gluten-Free, Soy-Free, Plant-Strong

Curry Cabbage recipe by Michelle Grubb Blackwell (see below)  The sausage chunks are vegan!

Lovely Mild Curry Cabbage-  This is what I made today for supper for my husband and I.  I know that it is meant to serve 4, but alas, I am pretty sure that the two of us will render it left-over-less.

                                               
HUMBLE CABBAGE



The cabbage is the epitome
       of all ethnicity
uniting across all foodie lines....

Giant heads in
greens and reds
are truly the tie that binds

Us together 
as  human beans...

~Cynthia Zirkwitz ©2018

I remember cabbage-- corned beef-n- -- from my not-vegan childhood at my Irish-y Grandma's place.  And the wonderful cabbage rolls of my Ukrainian friends' mothers-- rolled up tight as a thumb, they would say.  And of course, borsch.  

And coleslaw-- I especially love the little piquant serving that comes with peppery Mexican food in some restaurants (of course!  In Mexico, chefs need cooler weather to grow lettuce, our North American salad green go-to-- or at least until the latest outbreak of Salmonella it was the 'go to'.)  

 Then there is the wrinkly Asian Cabbage (example: Nappa) that is so delicious cooked in a stirfry or in a salad with nuts and raisins.

Or sauerkraut.  

There are so many versions of cabbage, in so many different ways of cooking from different countries all over the world, my petit chou.

The recipe above for Curried Cabbage comes from the website of  Michelle Grubb Blackwell, an Adventist sister who grew up in Jamaica and brings a Caribbean flavour to many of her delightful vegan and gluten-free recipes.  Michelle has published a great recipe book called "Healthier Steps" which is also the name of her website!  Go and catch this recipe for Curry Cabbage and take a look at her other healthy, delightful recipes HERE.  (She has scads more delish cabbage recipes on her site).






Best Scramble Tofu Mix - vegan, gluten-free

If you have ever made yourself some tofu scramble with the expectation that it will be a great sub for your favourite scramble eggs back in the day, well, you know that disappointment.

I have to say, though, that there is a new kid in town!

I don't know where I actually got this recipe from.  I just found it in scribbled into a book on my never-ending quest to quell the clutter in our home.  I think it may be out of a library cookbook, or maybe someone dictated it to me.  In any case, I apologize if it is your precious recipe.  I have changed some of the wording, and some of the ingredients.


So, the glory of this actual recipe is in the mixture that you make up in advance and always have on hand when the urge for a tofu scramble hits!

The flavour blend is outstanding.  I also like how the mix is set up to provide just enough of its herby deliciousness (1 1/2 Teaspoons per serving) so that there is not an imbalance in either flavour or moistness.

Blend the following in a blender or food processor:

1 Cup           Nutritional Yeast
5 T. + 1 tsp.  Onion Powder
4 tsp.             Curry Powder
4 tsp.             Sea Salt 
4 tsp.             Ground Turmeric
4 tsp.             Ground Cumin

Store in the fridge in a covered jar.  I use a good old all-purpose mason jar and write "Scramble Mix" in permanent marker on the lid so as not to mistake it for something else.

When you are ready to make some scrambles, the following makes one serving:

4 oz.            Extra Firm Tofu (Costco has a good deal on organic tofu)
1 1/2 tsp.     Scramble Mix 
2 T.              Water (or Soy Milk)

I combined the mix and the tofu in a food processor, but you can do it by hand in a medium size bowl.  

Cook in a frying pan, stirring constantly, over medium heat.  When it is the desired consistency, serve it up.

Looking for a sensational Thanksgiving vegan Dessert Recipe? How about Pumpkin Cheesecake (Vegan).  Click HERE to go to that recipe.

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