Chickenless Noodle Soup

This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood. Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's. 

I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start. 

I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version. 

My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.

This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!

Chickenless Noodle Soup

Serves 6

• 1/2 Tbsp. olive oil
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 medium yellow onion, diced
• 8 cups vegetable broth
• 1/4 tsp. ground black pepper
• 2 celery stalks, sliced
• 3 large carrots, sliced
• 1 heaping cup dried pasta
• 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
• 1 Tbsp. fresh parsley, chopped (optional)

Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.

In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.

Now, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.

Cook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley. 

Serve hot!

[soundcloud url="https://api.soundcloud.com/tracks/115988061" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='69']Inspired by Campell's and my little broheim 

Lentil Shepherd's Pie

We're always dealing with stuff. Life is full of stuff. Some say that's all it is really. Literal stuff, figurative stuff, stuff stuff. Good stuff, bad stuff, everyday stuff. While running yesterday, I was watching Doctor Who and I heard a quote, "Pain and loss, they define us as much as happiness or love." It may be silly for such a quote to stick with me, but it really did, and it kept me thinking. It's pretty cheeseballs, I know. Yet, if you've got some bad stuff or sad stuff going on in your life, sometimes it's good to have a grounding quote in the back of your brain to remind you of the big picture. So I am gifting this one to you. Thank you Doctor Who, and all your infinite wisdom. That's all. Okay, moving on to what's reaaally important in life. Food...obviously.

I've been wanting to make a shepherd's pie for quite some time now. My family never really made it, but I did spend half my childhood at my BFFs' house (a five minute walk up the road). My second Dad, as I call him, made shepherd's pie on occasion and I loved it. Although his was different than this recipe, as it involved white potatoes, peas, and meat if I am remembering correctly. My lentil shepherd's pie has strayed from the white potatoes and meat, but it still conjured up some good childhood memories.

Sweet potatoes replace the white variety and hearty mushrooms replace the meat in this non-traditional shepherd's pie. Rich and savory flavors are complemented by the honeyed taste of the fluffy sweet potatoes perched atop. If you want to try a scrumptious little spin on regular ol' shepherd's pie then look no further! No animal friends' flesh necessary, I promise you. 

It's been a warm, yucky and wet January here in Alaska. Perfect weather for a good, filling shepherd's pie if you ask me.

Lentil Shepherd's Pie

Serves 8

• Sweet Potatoes:
• 4-5 medium sweet potatoes
• 1/2 tsp. Herbs de Provence 
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 cup plain/unsweetened non-dairy milk (I used soy milk)
• 1 Tbsp. nutritional yeast
• Pie:
• 1 cup dry red lentils
• 3/4 cup dry steel cut oats
• 1 bay leaf
• 1 tsp. kosher salt
• 5 cups water
• 1 Tbsp. olive oil
• 1 lb. cremini mushrooms, half quartered and half diced 
• pinch of salt
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 3/4 cup vegetable broth
• 1/4 cup vegan red wine (you'd be shocked that most are not)
• 1 Tbsp. tomato paste
• 1 Tbsp. soy sauce
• 1/2 Tbsp. Worcestershire sauce
• 2 tsp. paprika
• 1/2 tsp. Herbs de Provence 
• 1/4 tsp. ground black pepper
• 2 Tbsp. nutritional yeast
• 1/4 cup fresh parsley, chopped

Yikes! It seems like a lot, but it's mostly seasonings. Don't fret!

Preheat the oven to 400 F. Wash the sweet potatoes and prick each several times with a knife. Place on a baking sheet and roast in the oven for about 1 hour, or until very soft when poked with a knife. Once done, remove from oven and set aside to cool.

Meanwhile, in a medium saucepan combine the lentils, oats, bay leaf, salt, and water. Bring to a boil over high heat, stirring occasionally. Turn to low, cover partially and simmer for about 20 minutes or until the lentils are cooked. Drain well and set aside until ready to use. 

While the lentils are cooking, in a large saucepan, heat the olive oil over medium-low heat. Chop half the mushrooms in quarters and mince the other half. Add the quartered mushrooms and a pinch of salt to the oil and saute until they have darkened and become fragrant, about 5-8 minutes. Then, add the minced mushrooms, onion, celery, and garlic. Saute until the onions begin to brown. 

Add in the remaining ingredients for the pie, including the lentil/oat mixture but excluding the nutritional yeast and parsley. Stirring occasionally, allow to cook for about 5 minutes. Remove from heat and stir in the nutritional yeast and chopped parsley.

Coat a 9x13 inch casserole pan with a nonstick cooking spray and spread the pie mixture evenly on the bottom of the pan. 

By now, the sweet potatoes should be done, maybe even cool. If they aren't quite tender enough, you can pop them in the microwave for a few minutes. Once they are cooled, you'll want to peel the skin off. Don't worry this is very easy as it should just slip right off. Be sure to cut the tips off either end first. 

Put the peeled sweet potatoes in a large electric stand mixer bowl and beat on medium until mashed. Then, add in the remaining sweet potato ingredients and continue to beat for a few minutes, until fluffy and soft. 

At this point you can either compost the skins or if you like the skins (like me!), just chop them up and scatter them over the pie mixture. 

Preheat the oven to 350 F. Spread the mashed sweet potatoes evenly over the pie mixture and bake at 350 for about 35 minutes or until the edges of the potatoes become slightly browned.

Slice up and serve hot.

This little ditty always makes me smile for some reason. [soundcloud url="https://api.soundcloud.com/tracks/95403702" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='68']

Spiced Chai French Toast

This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken. I'm sorry, I'm just the messenger. Have you had vegan french toast? No? Better get on it! Gosh, I'm sooo bossy today.

Ooooo, I am so excited to share today's recipe with you! This is the most delightful breakfast ever.  When I worked up at Hatcher Pass Lodge (see cool photos here), I was a french toast making extraordinaire. I learned how to make the most splendid and lavish french toast.

And I have to tell you, if you're making french toast with regular ol' sammy bread...you're doing it wrong. Just STOP. No more, I forbid it. Once you make french toast with actual french bread (well, french "style" bread)...oh gosh, just...if you haven't, you need to. This is not The Depression. Make it with french bread, not sandwich bread. Sandwich bread is for sandwiches and french bread is obviously for, well, french toast. 

Also, you have to wear your fancy pants when you eat these.

Oh, also...we slathered ours with birch syrup. If you're in Alaska (like me) and have a small fortune to squander (unlike me), it's time to get yo'self some birch syrup. I think it's, please excuse my contrived snootiness here, richer and way more complex than maple syrup. It's has so much more going on. It's darker and more caramelly (it's a word, I checked). If you get the chance to try it, please do!

Spiced Chai French Toast

By Katie Henry - Produce On Parade

This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken.

Ingredients

• 1 cup unsweetened plain plant milk (I use oat milk)
• 2 Tbsp. all purpose flour
• 1 Tbsp. nutritional yeast
• 1 Tbsp. maple syrup
• 2 tsp. chai spice
• 1/2 tsp. ground flaxseed or ground psyllium husk
• 1 tsp. vanilla extract
• pinch of salt
• 1 lb of french bread, about 6 1 inch thick slices

Ingredients

1. In a liquid measuring cup whisk together all the ingredients except for the bread then transfer to a shallow rimmed dish, like a pie dish.
2. Coat a large frying pan with nonstick cooking spray and heat over medium-high heat. Dip each slice of bread in the french toast liquid for about 5-10 seconds on each side. The bread should feel slightly heavier but not soaked completely through. That's the trick!
3. Cook the slices for about 2-3 minutes on each side or until deep golden brown.
4. Serve hot; drench with maple (or birch!) syrup, vegan butter, and topped with powdered sugar and strawberries, or whatever your favorite toppings are!

Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 3-4 servings

This french toast means business. 

Listening to Electric Guest – This Head I Hold