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!