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Vegan Chicken (Not!) Soup

We’re getting some lovely, warm weather for November here in New Hampshire (you know, 55 degrees Fahrenheit). Duly inspired to get out of the house despite an insomniacal night that left me kind of tired, I rang my Mom and Al at 10 AM asking if they’d like some company. Absolutely, was the answer. :)

We spent the day outdoors, getting things ready at their place for “the longest season,” a series of tasks known as “winterizing,” sharing a beer with my step-dad, and generally just shooting the schiznit. Typically, if we don’t have plans to dine out, I bring something along for lunch, and we all fend for ourselves. Today was no different.

Here’s what I whipped up in a jiff. As I was rushing out the door, I neglected to take a pic, but I assure you the results were delicious (not to mention low-calorie, low-fat, low-sodium, and high protein), and you’d never have guessed it only took fifteen minutes from start to finish!

Bring 3-4 cups water and 16 grams Chicken(Not!) Chunks from Dixie Diner to a boil and let it continue while chopping veggies: 1/2 large onion, 1 jalapeno, 2 large carrots, 1.5 cups (5 ounces) broccoli, and 1 small summer squash. After five minutes of boiling/reconstituting the soy chicken, reduce to a simmer. Add onion and jalapeno.

Open a can of tomato paste, add 3 ounces to soup and stir in well, save the rest for another meal. Sprinkle in rosemary and oregano. Simmer, simmer, simmer, eat some of the veggies you chopped, and turn off the heat. Thicken with a dusting of konjac flour (glucomannan powder) and stir.

Add the remaining chopped veggies. (They’ll warm up slightly and be infused with the flavors on your drive — especially the summer squash — yet stay crunchy and raw. If you prefer a softer carrot and sweeter soup, you can add the carrots earlier.)

If you’re traveling with it as was I, find a 1 quart glass Ball canning jar with plastic screw lid. Fill it to the top, wipe off any spills, and you’re good to go. Careful it’s hot! Otherwise, pour it into a big bowl and enjoy.

Speaking of staying up late, Friday night, into the wee hours of Saturday morning, was another one for me as I watched the free, preview web broadcast of David Wolfe from the Longevity Now Experience. Looks like it was a great time. If anyone attended live in California, please do tell.

2 Responses to “Vegan Chicken (Not!) Soup”

  1. Irit says:

    Erin
    you marvelous chef! can you also do the soy chicken in a microwave? I’d like to order some from dixie diner (thanks to you informing me) but am lazy – so if it isn’t microwavable – I don’t do it!
    could you send me a copy of your response to my private e-mail also – I sometimes forget to check this site
    thanks
    Irit

  2. Erin says:

    Just looked at the packaging and there are indeed cooking instructions for the microwave. (PS – There’s a cool little subscribe link under the Submit Comment button that’ll notify you of new comments to a given post.)

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