खेचारि (lutin) wrote in vegancooking,
खेचारि
lutin
vegancooking

dinner with grandma





"Oh, Kashy, I'd become vegetarian to eat soup like this everyday!"




Smoothie
two peaches
two handfuls of blueberries
a handful and a half of strawberries
mango sorbet
ice
soya milk

Soup
one half purple onion
one half yellow onion
4 celery stalks
2 large carrots
4 little brown mushrooms
some kale
some corn
udon noodles
one quarter pound tofu

turmeric
ground black pepper
vegesol
paprika
ground sage
twice ground mustard
ginger
celery seed
parsley

olive oil
rice vinegar
vegetable bouillon

Boil enough water to cook 2 ears of fresh corn. Cut the onions, and place them in a soup pot with a lot of olive oil and black pepper over medium heat. Cut tofu into long strips. Add the tofu to the onions. Add black pepper and vegesol to taste. Cut the mushrooms. Add to the soup pot. Add black pepper. Cut the celery and the carrots. Add to the soup pot. Prepare the kale and a bit of corn (we had cooked corn on the cob sitting in the refrigerator. I cut the corn off the cob and used that), and add to the soup. Add a bit of water, rice vinegar and olive oil. Cover. Remove cooking corn, and set aside. Cook udon noodles in the corn pot. When ready, add noodles and broth to soup pot. Prepare boillon (2 cubes) with 2ish cups of water, and add that. Add spices. Boil. Enjoy!


Also!, thank you to everyone who suggested the VeganMania snickerdoodle recipe to me today; it's wonderful!
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