Faux Chicken Dumpling Soup

My perfect meal would include soup, garden salad, and fresh baked bread. With a husband and two children who are not fond of soup, it is seldom I indulge in this combination. However, one soup they eat without complaint is a Faux Chicken Dumpling soup that my friend Brianne passed along to me some time ago. With this crisp Winter air, this is a perfect soup to warm you up!

Enjoy!

Ingredients:

DUMPLINGS:
1 cup flour
1/2 Tbsp. baking powder
1/2 tsp. sea salt
1/8 cup olive oil
1/4 cup plain or unsweetened soy or almond milk

SOUP:
2 Tbsp. Earth Balance
1/4 cup leeks
2 stalks of celery, cut on the bias
1 tsp. garlic
2 carrots, medium diced
1 bay leaf
1 cup green beans
Seitan or chicken substitute (I like to use May Wah Healthy Vegetarian Foods Chicken Balls -Vegetarian, not Vegan)
8 cups of water
4 cubes of faux bouillion (Organic Gourmet makes a great one)

DIRECTIONS:
In a soup pot saute leeks, celery, garlic and carrots with the Earth Balance. Allow them to sweat for 5 minutes.

Add bay leaf and water and bring to boil. Allow to simmer for 10 additional minutes. Stirring occasionally.

Add green beans, chicken substitute, and bouillion cubes. Simmer for 8 more minutes.

While the soup is simmering, prepare the dumplings. In a bowl, combine your dry ingredients: flour, baking powder, and sea salt. In a separate bowl, whisk together olive oil and milk substitute. Combine together.

Form small balls (the size of a golf ball) with the dough and drop them individually into the soup. They should float to the top.

Allow to cook for another 8 minutes. A perfect accompanyment to a garden salad and baguette

**** I like to add either noodles or precooked brown rice to this soup to make it heartier

Happy New Year

Another year, another resolution! With a handful of friends referring my blog to their acquaintances, and with no new updates, it is a resolution of mine to get back into the swing of things after being away.

Intending to keep up with my blog while pregnant with my third daughter, I found it harder than expected, as I was sicker than ever during this pregnancy. The thought of of food made me woozy.

My youngest daughter, Matilda Mae, is now 3 months and growing happier and healthier daily. I am still recouping from pregnancy and the additional responsibilities I have taken on. With work and three kids, I have missed writing. So, without further adieu, I promise you, my readers, a fresh start to kick off this New Year.

Happy New Year!

Q.Bel, the way to go!

Who didn’t love Kit Kats or still does? It’s that wafer and chocolate combination that is quite a winner. Though as I have gotten older and savvier to higher quality ingredients, I prefer to avoid this tasty treat and instead partake of a great competitor.

I came across a company called Q.Bel. It’s an all-natural wafer bar that comes in a few flavors including dark chocolate mint chocolate. Truly, these have made their way into my shopping cart on most every visit to my local health food store.

Q.Bel does not use artificial ingredients, colors, flavors, or preservatives. Additionally, they have no use of corn syrup or hydrogenated oils as does other chocolate bars. It’s a winner all around!

Check out their website at http://www.qbelfoods.com

Apologies, Apologies at the lapse in articles with my blog. It has been a frustrating 4 months now with a limited flavored diet. This little gem inside is wrecking my culinary desires. I did find a wonderful product though during this time, and baking is beginning to become commonplace again. So without further adieu, I want to introduce you to my newest staple.

I am sure by now you have either seen articles about or products from Gardein- garden products. Mostly, I see them at Fresh and Easy or health food markets. But, I spotted this particular product at Ralphs. I have not been impressed at all by their other products, finding them to lack flavor and desirable texture. However, an exception came along with their Seven Grain Crispy Tenders. Seriously speaking, I have NOT been able to find a good chicken nugget substitute except when dining at Native Foods. These Crispy Tenders are just that; flaky, tender and with a crispy "skin". A very good replacement for those inferior products I find elsewhere. My kids love them!

Retailing for $3.99, which serves 5 (well our four), that's about a $1.00 per meal. I typically stock up on them for usage in sandwiches, to dip in sauces, or to serve as an entree.

We think they're great, I think you will think so too.

Tea and Scones- The Perfect Combo!

Coming in from outside, after playing snake-in-the-grass with bare feet, and the sun shining on my back, I relished the cold chill of my moms sun-made Lipton's tea; I was eight.

At ten, I thought I'd grown up. So, I began taking pleasure in a mug filled with warm tea alongside my mom and her guests; my snoopy mug being my favorite. From chamomile to mint and even robust black tea, I began sampling.

I always thought it was quite elegant to drink from nice China teapots with cup and saucer. Of course my mom was nice enough to oblige me with this indulgence, often allowing me to hold my own tea parties well into college with her dainty antique plate ware accompanied by lovely cloth napkins. It's a fond memory of mine.

Though I dabbled for a year or two with a coffee fascination, it never quite suited me. My love of tea continued. Also reaching adulthood, I wanted something to accompany my tea drinking. So, I began making biscottis and scones. To me, the slight sweetness of these pastries are a great pair; not to mention their crumbly texture.

To this day I keep a well stocked assortment of tea for my own guests pleasure, and am known for my own sun-brewed peach iced tea. It's also a joy to watch my own children enjoy a tea party with their friends the same way my mom allowed me to.

The scone recipe I have included for your enjoyment was one I adapted to being Vegan from the 2000 December issue of Bon Appetit: Chocolate Chip Scones. Though I have plenty of flavor varieties, these satisfy me with my sweet craving. They marry well with a nice English Breakfast tea. Find what suits you. Happy tea drinking. I hope you enjoy the scones.

CHOCOLATE CHIP SCONES:
(yield: 6-8)

2 cups unbleached all purpose flour
1/3 cup plus 2 Tbsp. organic cane sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
6 Tbsp. chilled Earth Balance
1 tsp. grated lemon peel
3/4 cup dark chocolate chips
3/4 cup almond milk
1 Tbsp. lemon juice
1 Emergen-C egg Replacer egg
1 tsp. vanilla extract

Almond Milk and 2 Tbsp.organic cane sugar for glazing

Directions:
1. Preheat oven to 350 degrees.Pre-line baking sheet with Parchment Paper, unless you have scone making pans (oiled/dusted
with flour). Sift 2 cups flour,
1/3 cup sugar, baking powder, baking soda, and salt into large bowl.
2. Add Earth Balance and lemon peel; with a pastry whisk or fingertips until Earth Balance is reduced in size.
3. Mix in chocolate chips.
4. Whisk almond milk, along with lemon juice, Emergen-C egg replacer egg (follow box directions), and vanilla in a small bowl
to blend.
5. Add milk mixture to dry ingredients; mix until dough comes together in moist clumps.
6. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer
wedges to prepared baking sheet or scone pans and form.
7. Allow scones to bake for 10 minutes, brush scones lightly with milk and sprinkle with remaining 2 Tbsp. sugar. Bake until
scones are crusty on top and tester comes out clean.
8. Serve warm alongside your choice of tea (or coffee)

Vegetarian Pregnancy

I thought I was done. In fact, my husband had three appointments to get the ole' snip snip. But, we find ourselves now seven weeks along expecting our third child. Three kids. Never thought I'd be having "a" kid, let alone three. As a young adult, I never wanted them, however I now can't imagine life without them, and look forward to meeting my third.

I praise God for giving me two relatively healthy girls. As I embrace my fifth pregnancy, I hope for the best. Having had two miscarriages, I had people automatically jumping to the conclusion that I had them because of being Vegetarian. Not the case. It's hereditary. Since no one else in my family (either mom or dad's side) is a Vegetarian, that theory was put to rest; along with the DNA testing that followed suit.

So with that said, I wanted to be a little bit of a spokesperson for the Vegetarian mom, or one that may be expecting soon.

I realize everyone has their own opinion, and without being a doctor, I only express my opinions from my own experience.

During my pregnancies carrying my two daughters, I couldn't stand the smell of garlic, nor the taste of vegetables. I only craved cheese. So, my main staple was quesadillas. Normally, I can't stand the milk laden, chewy, stringy, by-product of a cow. So, I was flexible.

Having gained a doctor approved 17 pounds with my first and 19 pounds with my second, I am curious what this third will bring on. I know my muscles are already relaxed and remembering that form. The feeling of "all jelly, no toast" sitting around my mid-section is a constant reminder as well as the nausea setting in.

The difference this time around is that Lent has started, and I took a self vow to omit sweets from my diet, and not partake in Facebook usage. So, I will still be blogging, but not about desserts. But I promise, after these 40 days (tomorrow 34) pass, I will once again provide you with new product reviews and dessert recipes.

Until then, stayed tuned....if my tastebuds cooperate, I will bring you some new recipes soon!

Blessings to you all!

Wheat Berry Cranberry Salad

I always like to share recipes, whether they are my own, adapted, or passed along. Additionally, with most people knowing this, I am often a recipient of these things.
My friend Amy graciously sent me a recipe for Sweet Wheat Berry Salad. I have to admit, I usually use my wheat berries in a savory way, and wasn’t sure what to expect from this recipe. However, I was drawn to try it because of some dearly loved ingredients, and because I trust my friends tastebuds!

The cranberries, sweet and tart, simmered in a reduced maple syrup sauce, coated the nutty flavor of the wheat berries perfectly.

This Sweet Wheat Berry Salad was served alongside Salsibury Seitan with a Golden Gravy, Mashed Cauliflower and Potatoes, and Steamed Brussel Sprouts. It was a harmonious blend of sweet and savory.

ENJOY!
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
_. 1 1/2 cups uncooked wheat berries (hard winter wheat)
_. 1 teaspoon salt, divided
_. 1 cup fresh cranberries
_. 1/4 cup maple syrup
_. 1/4 cup cranberry juice
_. 2 tablespoons olive oil
_. 1 tablespoon white wine vinegar
_. 2 teaspoons Dijon mustard
_. 1/4 teaspoon freshly ground black pepper
_. 1/2 cup diced celery
_. 1/3 cup thinly sliced green onions
_. 1/3 cup chopped fresh flat-leaf parsley
_. 1/3 cup chopped pecans, toasted
Preparation
Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.
Nutritional Information
Calories:
223 (31% from fat)
Fat:
7.6g (sat 0.9g,mono 4.6g,poly 1.7g)
Protein:
5.3g
Carbohydrate:
36.9g
Fiber:
5.8g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
248mg
Calcium:
23mg
Jackie Mills, Cooking Light, NOVEMBER 2006

Wheat BerryCranberry Salad


Wheat BerryCranberry Salad from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545744