vegetable soup from Potbelly’s (it’s good) and 2 packs of oyster crackers (no oysters were injured in the making of these crackers). I had the manager show me the ingredients for the veggie soup and it is vegan (at least at the store by my work- Dupont Circle).
I made the chickpea salad from By Any Greens Necessary. I varied the proportions and used dried basil instead of fresh. It was pretty good, but I don’t know if I like my chickpeas creamy (unless I making vegan chicken/ tuna salad or something like that).
peanut butter sandwich
cotton candy flavored Dum Dum
soba vegetable soup Click for the recipe.
about 1/2 inch ginger
3 garlic cloves minced
1/4 tsp crushed red pepper
about 2 tsps veggie oil
I used dried shitake mushrooms (about 1/2 a cup- probably not enough). If you use fresh you should use about 4 ounces (make sure you remove the stems). slice
4 cups nappa or green cabbage (I used green because it was on sale for 20 cents a pound)
1 block tofu cubed (I used silken, but you can use whatever you like)
1 cup shredded carrots
about 3 tsps soy sauce
about 2 tsp rice vinegar
1 tsp seasome oil
1-2 tsp mirin (my soup was bitter becaus I didn’t use enough veggie broth, so I added mirin)
4 ounces soba noodles (or pasta of your choice)
1/2 bunch of scallions chopped
cook soba noodles (or other pasta)
while the noodles cook heath the oil in a large stock pot. cook the mushrooms (if fresh) until tender then add the cabbage.
meanwhile simmer the broth and add the ginger, garlic and crushed red pepper. because I used dried mushrooms I added them to the broth and let them rehydrate instead of sautéing them.
add the cabbage/mushrooms to the broth. simmer until the cabbage is tender and the broth flavor has intensified. then add the tofu, carrots, soy sauce, ringer, sesame oil and mirin. once the flavors have blended and you like the taste add the cooked soba noodles. enjoy.
an apple and a few grapes
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