Mock Chicken Noodle Soup

 These past few weeks have just flown by as the weather gets cooler and cooler. I haven't really felt like cooking anything lately. This time of year is kind of a down time for me emotionally; or as I like to call it, "I'm on the bipolar rollercoaster!"  I'm working on getting through it and coming out the other side. I am looking forward to cooking with the VegCookbookClub again in November. We will be cooking out of Isa Does It! I told myself I wasn't going to buy any more cookbooks but my willpower was weak one day and I broke down and ordered it from Amazon. I've been watching her cooking videos on her site. Love them! I really want to try the Rosemary-Chocolate Chip Cookies; they sound so interesting and daring.  

This is another soup recipe from Vegan Soups & Hearty Stews for All Seasons by Nava Atlas.

The recipe calls for baked tofu but I used the rest of my seitan that I had frozen; time to make some more! I cubed the seitan, sprinkled a little Chik-Style Seasoning on them and browned in a little oil.

For the 6 cups broth I used Better Than Bouillon No Chicken Base. It gives the soup an authentic 'chicken-y' color and flavor.  I used broken-up fettuccini noodles which were a little thick; next time I'll try and use a finer noodle. 

Mmm~  Love the No Chicken Broth; it tastes just like good old fashioned canned chicken noodle soup my mother always fed me when I was sick! The seitan gives it the needed meaty chunks without using any chicken. The hubby gave this one a thumbs up! Maybe he'll be getting this kind of chicken noodle soup the next time he's sick. Hehe!

Thai-Flavored Coconut Vegetable Soup

It's finally cooling down for some soup weather; still wearing shorts and tank tops though! This recipe is from Nava Atlas' Vegan Soups & Stews for All Seasons. Lots of great ideas for soups and stews. There are even recipes for muffins and breads to accompany the soups. I wanted to try this one because I had two cans of coconut milk getting ready to expire in my pantry. It called for light coconut milk but I only had the full fat kind-oops! What's a few extra coconut milk calories. 

Simmering the veggies in the coconut milk broth.

Optional ingredients I added were cilantro and red curry paste.

This soup only takes about 25 minutes to make and it's so creamy and delicious. I served it with some vegan garlic naan bread. Well, I enjoyed it anyway.  The hubby didn't really care for it so I'll be eating left-overs for lunch!

A New Cookbook & My Favorite Breakfast!

Well, my first attempt at Vegan MoFo was not quite a success. I did well up until the last week of September and then just fell apart. I think I just ran out of things to say and got tired of cooking. Also, I have a problem with authority; hehe , I don't like being told when to do something and how to do it. Eh, I gave it a shot. Anywhoo, I really, really needed another vegan cookbook (wink, wink). Blame it on VegNews. I like to read their book reviews and this one sounded too good to pass up. I like funky, fun cookbooks and this one fits right in. I'm not a wrestling fan nor am I into punk; I just like a different perspective on life! Bake and Destroy-Good Food for Bad Vegans by Natalie Slater:

I always like to try the tofu scramble recipes in any new cookbook. Plus, I was really hungry this morning! This recipe "The Non-Cop-Out Tofu Scramble" has lots of yummy ingredients and spices. Italian seasoning, garlic, nutritional yeast, sun-dried tomatoes, kalamata olives and spinach. Extra, extra flavorful!

My favorite toast toppings~Earth Balance margarine and Mango Chutney.

Tofu Scramble with hash browns and mango chutney toast. 

I ate every bite!