Broke-ass January Broccoli Slaw Soup

2 02 2012

It’s still January and I’m still a little broke.  Broccoli slaw was on sale at Loblaws and I thought it would make for great stir fries for a lazy girl.

I was mistaken.

When I use the broccoli stalk, I normally cut the tough outer edges off but apparently when prepared commercially, they don’t always take all the tough edges off.

My remedy was to cook the slaw into soup.

I was uncertain about whether it worked until I tested it on my neighbours who thought the soup was delicious.  Normally I’d be a little hesitant to accept their feedback at face value, but they’re pretty honest with me.

Broccoli Slaw Soup

1 bag broccoli slaw

6 cups of water – at least

2 vegetable stock cubes

1/4 to 1/2 cup soy cream

salt and pepper

In a large pot or dutch oven, empty your bag of broccoli slaw and add 6 cups of water and soup stock cubes – this should cover the broccoli bits.  Turn heat to medium-high and allow to simmer for 30 – 45 minutes.

I’m not joking about that length of time.  With all the really tough bits in the bag, you want to let it simmer, giving the tough bits a chance to break down.

Transfer soup in batches to a food processor or blender, and whiz it around until it’s really smooth.  Return to pot and heat to serving temperature but not to boiling.  Stir in soy cream, season with salt and pepper and voila!

NOTE: Soy milk and soy cream are not huge fans of being boiled, so avoid using high heat to reheat your creamy, delicious, cost effective soup that’ll feed an army.


Not your mama’s TVP Loaf

29 01 2012


I’m going to keep this short because I’m about to head out the door and go cross country skiing.

1.  This is not your standard TVP loaf.

2.  You could turn the mix into burgers instead of loafing it up.

3.  It’s bruschetta inspired.  And you know how much you love bruschetta.


Bruschetta TVP Loaf

1 cup TVP granules

1 cup vegetable broth

1/2 cup  vital wheat gluten flour

1/2 cup tomato paste

1/2 cup nutritional yeast

1 cup Bruschetta topping (here’s a recipe you can use)

Salt and pepper

Preheat oven to 350ºF.  Grease a 9 x 9 pan or prepare a baking sheet with parchment paper if you’re making burgers.

Boil vegetable broth in a pot, remove pot from heat, add TVP granules, and allow to sit for at least 10-minutes so that broth can be absorbed.

Combine the reconstituted TVP, gluten flour, tomato paste, nutritional yeast, Bruschetta, and salt and pepper.  Use your hands to really mush it all together.  Press into 9 x 9 pan or form into 6 patties and place on the prepared baking sheet.

Bake for  45 minutes if you’re making  a loaf.  If you’re making burgers bake for 15 minutes, then flip and bake for another 15 minutes.

Enjoy with more Bruschetta and steamed greens!


Sugar-free Muffins for V

15 01 2012


V slept over last night and we had a girlie night in.  We drank wine, ordered talk-away, painted nails, did face masks, and played Wii video games before falling asleep in front of the television watching movies.

An excellent evening that required an excellent breakfast start that wasn’t too fussy.


As I’ve mentioned in many a post, it’s January and not only am I broke but I’m trying to get out of the bad habits I developed over Christmas: eating lots of cookies, having chocolate for breakfast, and not caring about what I was eating at all.

You have nothing to feel guilty about with these muffins.


Sugar-free Oatmeal Muffins

1 cup rolled oats

1 cup unsweetened apple sauce

1/2 cup soy milk or almond milk

2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)

2 Tbsp ground flaxseed (yup, more flax)

2 Tbsp canola oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 cup whole-wheat flour

1/2 cup dried cranberries.

Preheat oven to 375º.  Prepare muffin tins with paper liners or cooking spray.

Combine oatmeal, applesauce, soy milk, flax eggs, flax and oil in a bowl; stir and allow to rest.  In a separate bowl, combine the remaining dry ingredients, including dried cranberries.  Combine wet and dry ingredients together until just mixed.  This is one instance where a wooden spoon is the tool of choice over an electric mixer.

Portion your batter into the muffin cups, filling 2/3 full.  I use my ice cream scoop for consistent portions.  Bake for 15 – 20 minutes and allow to cool before eating.  Serve with coffee and enjoy with a good friend.

Broke-ass January

11 01 2012


Remember when everyone was all festive and happy about Christmas and giving and winter?  Seems like only yesterday, but actually it was about 2-weeks ago.  Now, if you’re like me, you’re broke and are making overly ambitious plans to pay off your credit card.

$50 for food, gas, and entertainment for 12-weeks – that’s TOTALLY doable.

I have mixed beans in my cupboard, one of those “multi bean soup” deals.  Instead of making soup I made this: something from the staples I have kicking around in my kitchen.

Bean Stew

2 cups mixed beans, soaked

1 large can diced tomatoes

1 pkg chopped frozen spinach

1 Tbsp curry powder or masala spice mix

1/2 tsp salt

pepper to taste

In a large pot, cover beans with water and cook.  Check on the pot semi-frequently (15 – 20 minutes) to make sure there is still enough water left.  The beans will take 45 – 60 minutes to cook.  Once cooked, drain, rinse and return to pot.

Add diced tomatoes to beans and simmer on low heat until the tomato liquid has reduced by half.  Stir in curry or masala, and salt.

Turn heat to low, add frozen spinach and pepper, then cover.  The spinach should take 10 – 15 minutes to warm through and thaw.  Stir occasionally to help with the thawing process.

Once the spinach is warmed through, dinner is ready!

Feel free to liven this dish up with some garlic, onion, carrots, or frozen peas!

Catastrophic Waffles

9 01 2012


When I moved to the east coast, my brother bought me a waffle maker.  It was amazing, we had top notch waffles and they tasted delicious.  Then one day the waffle maker decided to hate me and never let go of the waffles I tried to cook.

I read the web sites and tried the tricks to not have sticky waffles.  Nothing worked.

For a year (or more), my waffle maker has been stashed in the cupboard, silently repenting for all it’s sins.  Yesterday I brought the beast into daylight to try out  Alicia Silverstone’s rice waffles from The Kind Diet.  I had hoped that maybe bygones could be bygones and everything would turn out waffalicious.


I was mistaken.  The carnage was quite severe.


This is a small sample of the wreckage, a tasty-tasty piece of wreckage.

So, although my waffle maker still hates me, the recipe is delicious.  The miso is not over powering and could easily allow these waffles to sway to the sweeter side of life, or remain on the veggie side.  (At the bottom you can see my attempt at salvaging the batter for pancakes – it kinda worked.)


Rice Waffles

2 cups cooked brown rice (I used black rice)

1 cup whole wheat flour

1 Tbsp miso paste

Get your waffle iron hot because this batter will take you two seconds to get ready.

Stuff everything into a food processor and whiz it around.

Cook waffles as per your waffle makers instructions.

*Note: Alicia Silverstone’s recipe actually says to just mix these things together in a bowl, but I like processing my food… which could be part of the reason why my waffle maker hates me.


Lazy cabbage lunch

7 01 2012


I hate to alarm you folks, but the holiday season has now passed, unless of course you celebrate Orthodox Christmas, in which case Christmas to you today!

When I buy parsley, cilantro, carrots, broccoli or cabbage I usually clean it all up in one go and then store it in containers in the fridge.  This saves me the constant effort of cleaning and cutting, or the ability to make excuses not to make something sensible:

But cutting the vegetables takes so much time and I wanna eat NOW… so I’m gonna order pizza and wait 40 minutes for it to get here.

Anyway, I had left over macaroni noodles in the fridge, which I wanted to eat.  I also had sliced up cabbage in the fridge, which I wanted to eat (When I am old I will wear purple, in the mean time I’m just gonna eat purple stuff).  So I decided to eat them together.  The resulting car-accident was a delicious and satisfying meal for one on a cold January day.


Noodly Cabbage

1 – 1.5 cups sliced or chopped red cabbage

1/4 cup apple juice

1 tsp cumin

1/2 cup cooked macaroni

salt and pepper to taste

Put apple juice  in a non-stick frying pan on medium-high heat.  When the apple juice is nearly ready to simmer, throw your cabbage and cumin into the pan and give it a stir.  Allow cabbage to cook for 5 – 6 minutes, stirring occasionally.  If you apple juice is evaporating too quickly, you may need to add a splash more – just enough to keep from burning your cabbage.

When the cabbage is very nearly done, stir in the macaroni.  Once the macaroni is warmed through and you’ve added what salt and pepper you would like to enjoy with your meal, lunch is ready!

Grab a plate or bowl and a fork or spoon and dig in!

I’m sick and I want soup

1 01 2012


At first I thought it was just muscle soreness but then my bones started aching, that’s when I realized I was actually getting ill.  Honestly, I should have clued in when I wasn’t interested in eating – I’m ALWAYS interested in eating.

Too much water, dosing up on vitamin C, oil of oregano, and echinachea, along with lots of rest, and soup: That’s my wellness action plan.

Operation: STOP BEING A LAZY BABY is underway and it’s starting with soup.

The only upside to all of this is that the next time I play Pandemic I’ll get to go first.

Green Vegetable Soup

3 – 4 cups vegetable stock

2 Tbsp chopped onion

1 cm fresh ginger, thinly sliced

1/2 cup tofu

1/2 cup chopped broccoli

1/2 cup chopped zucchini

1/4 cup sliced mushrooms

1/2 cup chopped baby bok choy

1 – 2 Tbsp rice wine vinegar

1 – 2 Tbsp Braggs or tamari soy sauce (depending on how salty your broth is)

Did I mention I was feeling ill when I made this soup?  Well, the cooking process was the lazy bones way of making soup because I wasn’t interested in faffing about in the kitchen when I could have been curled up on the couch, wallowing in self pity.

So, I guess that means step one is to put your lazy pants on.

In a medium to large soup pot, bring broth, onion, and ginger to a boil, then lower heat to a simmer (medium heat).  If you don’t like eating ginger, this is the time to fish out your ginger slices, otherwise you can leave them in there to let the magic ginger heal your head cold.

Stir tofu into soup broth, wait a minute.  Stir broccoli, zucchini, mushrooms, and baby bok choy into soup, wait 2 – 4 minutes, until the green veggies are luminous green.  Now is the time to stir in rice wine vinegar and Braggs.


Divide soup into 2 – 4 bowls, depending on how what kind of soup greed has taken hold of you in your feverish state, return to couch to wallow in self pity with a piping hot bowl of soup.