Recipes from Total Body * Total Mind
Vegan “Chicken” Noodle Soup
There’s nothing better than a bowl of warm chicken soup on a cold winter day — for vegans, here’s a way to savor the warmth sans the chicken and broth. This thick and tasty soup is almost like real chicken soup and will appeal to all. The protein is a soy protein called Textured Vegetable Protein or TVP. You can find it at Whole Foods, Wild Oats, or your local health food market.
(Makes 4 cups)
- 4 c. vegetable broth (Frontier makes a dry powder you just add water to or try pre-made brands like Imagine Foods)
- 1/2 c. carrots, sliced thinly
- 1 stalk celery, thinly sliced
- 1/2 t. granulated onion
- 3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
- 2 1/2 T. plain TVP bits (not chunks)
- 2 scallions, thinly sliced
- 1 T. minced fresh parsley
- Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
- Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
- For a thinner soup, increase the amount of vegetable broth.
Calories: 71, Protein: 4g, Total fat: 5g, Carbs: 13g, Cholesterol: mg, Sodium: 554mg, Fiber: 3g, Sugars: 4g.
Adapted from 4/07 Vegetarian Times
Chocolate Swirl Dessert Pizza
- Canolli Cream
- Pizza dough
- 5 c. ricotta cheese
- 1 2/3 c. sugar
- 1 t. vanilla extract
- Chocolate sauce
- Mix ingredients and chill below 37°F (average refrigerator temperature) before using.
- Spread the cannoli cream on the pizza dough, bake, and then swirl warm chocolate sauce (not syrup) and sprinkle dark chocolate chips on top. Bake the pizza at 500°F for approximately 8-10 minutes (depending on how evenly your oven cooks).
*You can add swirl another sauce (i.e. raspberry, caramel, etc.) to this dessert for added decadence.