Vegan Curried “Chicken” Noodle Soup

Ah, cooler weather. I’ve missed you. And what could be better than a quick and easy soup?

Mmmm, soup

32 oz light colored vegetable stock

Orichetti or other small, spoon-size pasta, enough to fill small saucepan halfway

1 cup water, or enough to keep your pasta covered

1 cup coconut milk (save until your noodles are cooked)

8 oz canned corn (no need to drain)

8 oz canned carrots (no need to drain)

1/2 cup frozen peas

1/2 cup chopped zucchini (or whatever vegetables you have handy)

1/4-1 tsp curry powder (or more to taste)

1/4-1 tsp turmeric

1/4-1/2 tsp ginger

1 Tbs teriyaki sauce (or you could eliminate this, if you’d prefer)

salt and black pepper to taste

Boil noodles in vegetable stock until noodles are al dente, adding peas and zucchini while they boil to cook them slightly.

Add the coconut milk after the noodles and vegetables are cooked to desired tenderness, serve.  Ours came out tasting very much like chicken noodle soup.

Waldorf Style Blocks

Or, mulberry log slices.

This is our block city.

The kids love playing with seashells.

They’re not perfect, and we’ll be making more, but here they are!

The real trick to making “branch blocks” or “natural log blocks” or whatever these are, is curing the wood. “Curing” the wood really means heating and drying it out to kill bugs/bug eggs, as well as to prevent warping and mildew.

To cure the wood, you can either bake your wood in the oven at 175˚F – 200˚F for a few hours. I hear you can also microwave the wood for 1 minute. I preferred the oven, because that meant I didn’t have to cut the blocks while the wood was still moist and green, so I just put a couple logs in the oven to cure before they became blocks.

Sometimes simplicity is easy to find.

More to come.

Vegan Peanut Butter “Crackle” Bars and Vegan Magic Shell

Whoa, mama.

I really stumbled upon the best idea today.

For those of you following along back home: I have a lot of allergies to various foods (all very recent and alarming, but not my point right now) which means since November of last year, our family has been eating (pretty much) strictly vegan.

Reading labels of foods at the store has been such a chore, so processed foods are just not a thing we eat anymore.

But man, do I miss chocolate bars.

Cue today’s  brain wave.

I was at the store, getting one of my pre-approved treats, wishing it was chocolate.

Sigh. Good, but not chocolate.

Then it hit me.  Hey! Isn’t a rice cake a lot  like the stuff inside a Krackle bar?

Yep.

Recipe below:

Chocolate: 

  • 1/3 Cup Creamy Peanut Butter
  • 3 Tablespoons Coconut Oil, melted
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Cocoa Powder
  • 3 Tablespoons Maple/ Agave syrup

Melt all ingredients in microwave-safe bowl, stir to combine evenly until the chocolate is smooth and silky. Crumble rice cake (I only used about 1/3 of 1 rice cake for the amount of chocolate bars I made) into the molds and spoon liquid chocolate into the molds. For best results (I didn’t do this, but I totally should have), spoon a bit of chocolate into the mold before adding rice cake crumbles, to ensure a nice finish. Put your molds in a level place in the freezer to harden your chocolate. Makes roughly 2/3 cup of liquid chocolate.

The resulting chocolate is very quick to melt, and will absolutely melt in your hands, not just your mouth, so it’s best to keep them in the freezer.

See? Not the prettiest. But sooo tasty.

I think it’s also good to note that this lovely concoction is a perfect “Magic Shell” on ice cream. My kiddos love this stuff on frozen fruit, especially blueberries and bananas.