Posts tagged vegetables

Soup, soup, a tasty soup, soup

Today’s post is brought to you by p-p-p-p-p-p-procrastination.

Soup #1: Alphabet soup

Alphabet soup

Alphabet soup

I recently purchased Bob’s Red Mill Vegi Soup Mix in an attempt to broaden my dietary range of proteins. It is a simple mix of “green split peas, yellow split peas, barley, lentils and vegetable pasta”. If you do not have to worry about cross-contamination, I would suggest making your own mix from bulk goods to save a little money.

Ingredients (2 servings):


1. Sauté onions and garlic until transparent. (I did this with water instead of oil.)
2. Add water or broth, tomato, other vegetables and the soup mix. Bring the mixture to a boil.
3. Reduce heat, cover and simmer for 60 minutes.
4. Add salt and pepper to taste.

Other vegan vegetable soup recipes:

Soup #2: Black bean soup

Black bean soup

Black bean soup

Black beans are an excellent source of both protein and fibre. Although black beans and other legumes are an incomplete source of protein, one can easily combine them with grains to form an excellent source of complete protein.

Ingredients (2 servings):

  • ½ c onion, coarsely chopped
  • 2 cloves of garlic
  • 1 c black beans, canned
  • 1 tomato, coarsely chopped
  • 1 c zucchini, cubed
  • ½ c corn
  • 1 c water or vegetable broth
  • 3 T nutritional yeast
  • 1 t cumin
  • garlic salt and peper
  • ½ avocado


1. Sauté onions and garlic until transparent. (I did this with water instead of oil.)
2. Add the beans and a little bit of water. Fry for a few minutes.
3. Add water or broth, tomato, other vegetables, cumin and 2 T’s of yeast. Bring the mixture to a boil.
4. Reduce heat, cover and simmer for 30-45 minutes.
5. Add remaining yeast. Add salt and pepper to taste. Garnish with avocado slices.

Other black bean soup recipes:

– Aly

Articles of interest:

PS Let me know if you have an awesome soup recipe that should be included!


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Wow, I’m a slacker

I can’t believe I haven’t posted in almost 2 weeks! There were a couple things driving that. First of all, my camera done busted. Actually, Microsoft Vista, in all it’s exceedingly user-unfriendly glory, stopped recognizing my camera. Second, life in Toronto is a rollercoaster of events, appointments, things, places, people, etc, and I haven’t had much time for cooking. Thirdly, I no longer have O.B. here to consume all of my experiments and so the fridge is slow to deplete. And fourthly, living in the suburbs, I can’t walk to the grocery store so my creative recipes (previously envisioned at work, planned on the way home, and prepared with a quick trip to the nearby grocery store) have sort of dried up.

Yet, I do still have SOME creations.. here we go :-)

Minestrone soup from here, garnished with pre-slivered carrots.

The first of many salads… I’ve sort of become a nutter over salads these days. Must be all the fresh produce.

Left, another salad creation using Byward Market vegetables (this was a couple weeks ago when I was in Ottawa) and Soy & Ginger salad dressing. The mixed greens are from a stand that sells bagged mixed salad with sprigs of dill (YUM!!!) for $2.50 a bag. On the right, oh god oh god oh god, I can’t even look at this soup without gagging. It’s Cream of Leek soup from the Bulk Barn which I bought because there was no cream in the ingredients… which is a little fucked up, don’t you think? Anyway it tasted ATROCIOUS, I had to brush my teeth for an hour afterwards. *Gag*

Speaking of the Byward Market, it was so great to see all the stalls open and all the produce out. I can’t wait to check out the St Lawrence Mkt in Toronto. Here are some Byward Market pics:

But anyway, back to the food:

I LOVE this green bean recipe. This recipe comes from my mother, who is kind enough to share the recipe:

Oriental Green Beans

1 ½ pounds green beans, trimmed
3 tbsp soy sauce
1 tbsp oriental sesame oil
1 tsp sugar
4 garlic cloves, minced (I use 1 teaspoon chopped garlic from jar

1. In a large pot of boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in a small bowel combine soy sauce, oil and sugar; stir and set aside.
3. Drain beans, set aside.
Spray wok or skilled with nonstick cooking spray; place over medium heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

Again, with the salad creations:

I’ve become totally obsessed with mango/strawberry/dill-containing salads.

I like communal fridges for the variety of random salad ingredients found within. Here again, is another mixed green salad with mango, kiwi, strawberries, dill, sunflower seeds, papaya, and bean sprouts.

Rice paper rolls! AKA “Summer rolls”. I loooove these things, esp dipped in plum sauce.

Here’s what they look like being made:I ususally throw in avocado, slivered carrots and cucumber, cilantro, green onion, sprouts, pepper, etc.

A big stir-fry for some packed lunches, with my favourite noodle, UDON!! I also added grilled herbed tofu, frozen vegetables, VH Teriyaki sauces, and sweet thai chilli sauce.

Sorry for the blurry pic, but this is a slice of spinach-red pepper pizza from a downtown eatery (wish I could remember the name!).

That’s all for now! I’ll catch up on all your blogs later today.


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Happy 2000!

Today Mad About Udon cracked it’s 2000th visitor. Yay! Alison and I are so proud of our little blog. That’s more visitors than I thought we’d ever get. I hope that means that people are enjoying our posts and passing on the link; if you haven’t done so, please do! We love visitors and commenters. I don’t know about Alison, but with this school year tying up very soon, I’m sooo ready to start experimenting in the kitchen and posting all of the results!

Here is a recipe for Vegetable-Fried Quinoa that I modified from the Fat Free Vegan Kitchen.

1 cup quinoa, rinsed well
2 cups water
1 clove garlic, chopped
1/4 teaspoon salt
1 teaspoon ginger root, minced
1/2 cup vegetable broth
12 ounces bok choy — about 6 stalks or 5-6 cups chopped
2.5 cups diced carrot
1 block firm tofu
2 tablespoons soy sauce
1 teaspoon white vinegar

Bring water to a boil. Add quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

Wash each stalk of bok choy, and chop or rip the green parts into bite-size pieces.

Heat a frying pan on the stove and add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 10 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, about 10 minutes

Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 10 minutes. Fluff the cooked quinoa and add it to the vegetables. Mix well, and cook until heated through.

(The FFVK original recipe calls for a LOT less cooking time at each step… I found everything took a lot longer to cook.)

This is everything but the quinoa

The finished product.

I liked how it turned out but as you can see, the prep was a lot longer that I had expected, so I’m not sure I’ll be repeating this anytime soon.

This post has been brought to you by this fellow:

– Maureen

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Curry in a hurry

In case our readers haven’t caught on, Alison is more of a make-it-from-scratch kind of eater than me. I don’t mind using vegan pre-made sauces in my recipes. In fact, my bottom line is not creativity and taste, but mostly economics. I love to spend $5-10 on ingredients and cook 12-15 portions. In fact I feel like I’m channelling my Eastern European grandmother circa WWII. Time is also a major prohibitive factor, since I have none. So I have to mention Glico Curry, a product which actually has honey so not all vegans may be able to eat this.

Glico is a Japanese curry. I buy it in Chinatown for $2.29/110g or $4.09/220 g. It comes as a clay block which you melt in water, et voila–curry sauce. I melt the 220g block, pour it over a large mixing bowl full of veggies, and portion this out into dishes of half curry mixture, half brown rice. At those proportions, it’s about 50 cents a meal, but a bit more if you add tofu which I usually don’t. It also freezes well. The perfect recipe for exam period!

Don’t be fooled my the murky brownness. It’s supremely delicious. Looking at these pics, I see that the missing ingredient is BEANS. I’ll be sure to add a can or two of black or kidney beans next time.


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