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chvegan noodle soup

From: CalebKent
Sent on: Sunday, March 9, 2008 7:11 PM
hey, i sent this to one of the members, dane, and thought i should  
share it with everyone.

these are a few of my thoughts on making a vegan noodle soup and meat  
substitutes in general:



how about a french noodle soup..

key components:

mirepoix - that's carrot, onion, and celery.  you saut? them in a  
skillet.  i like to use coconut oil, but Earth Balance gives it a  
nice buttery flavor.

saut? them so they absorb some oil repelling the water in the soup  
from making them all mushy.

also, we can throw in some garlic

what's gives this a french quality is lots of Tarragon and Garlic.

so, the soup base is the above with salt and black pepper, and water.

as far as the noodle, anything can be used.  i think its important to  
cook the noodles separately and add them in right before serving with  
fresh parsley on top.  i also prefer rice noodles.


after the mirepoix is done, then we can saut? the chik'n in the now  
savory oil.

possible chik'n options:

Wheat Gluten - White Wave make a great one
Tofu - i like to take firm tofu and freeze it.  it gives a great  
chickeny texture and a lot of the water falls out after it thaws  
allowing you to marinade it.  cutting it in slivers gives more of a  
realistic experience instead of cubes
Any Variety of chick'n substitutes that are usually a blend of Soy  
and Wheat Gluten
Mushrooms - oysters are great for chick'n.  i sliver these, too.   
dried are great because you can soak them in salty sagey water or soy  
sauce.

the two main aspects to vegan meat substitution are texture and taste.

mushrooms are the best in my opinion. there is such a wide variety  
and have no health consequences like soy and wheat products.

soy with fuck you up!  and wheat will make you fat.  but hey, every  
now and then...

as far as taste, meat flavor is easy.  most of what we think of as  
meat flavor is really just salt, fat, and spice.  the spices were  
used to actually mask the flavor of bad or old funky meats.

sage is good for poultry
sea weed (dulce) and dill  and lemon for fish
soy sauce, liquid smoke, and maple syrup for ham
steak sauce for beef
and BBQ sauce on just about anything

also, if you use a lot of 'buttery oils', salt and sugar and saut? or  
broil you substitute until is decomposes a nit, you'll get a great  
caramelized flavor.

-C

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