This recipe is called “No-Bird Noodle Soup” in the book from which it hails, Eat Like You Give a Damn: Recipes for the New Ethical Vegan by Michelle Schwegmann and Josh Hooten. Before we get into the recipe that I’m featuring today, I must spend a few moments telling you how FANTASTIC this cookbook is!!! Seriously fantastic. Must-end-up-in-your-collection fantastic.
The authors are the creators of the Herbivore clothing line and the owners and proprietors of the Herbivore shop in Portland, Oregon. If you’re ever in Portland, you’ll be happy if you make a point of visiting their store, which is full of their creations, as well as other snazzy vegan finds such as bags, belts, wallets, jewelry and quite possibly the most comprehensive vegan cookbook selection on the planet. Luckily for you, you can also visit them online:
On a recent visit to Portland, I picked up the Eat Like You Give a Damn book at the store and I am thrilled that I did. I have now made eight recipes from the book, and all eight are spectacular. Not just pretty good, GREAT! That’s an abnormally high ratio of awesome. To make your mouth water, I will tell you that I’ve made the Brussels Sprouts Slaw with Walnuts, Apricots, and Garlic Aioli; the Smoky Cauliflower Soup with Fennel, Carrot, and Potato; the Herbivore Chili (that is so good my daughter, who doesn’t really like chili, had two bowls for dinner and then asked for it in her lunch the next day); the Savory Chickpea Pancakes; the Curry-Barbecue Soy Curls Bowl; the Classic Skillet Cornbread; and the Don’t-Be-Blue Cheese Dressing.
And, of course, the No-Bird Noodle Soup that I want to share with you today. The flavors in this recipe come together to create a wholly satisfying bowl of deliciousness, one that is very reminiscent of my (somewhat distant) memories of what chicken noodle soup is supposed to taste like. All I know for sure is that I loved it and my family happily slurped it up. Let me walk you through the components, and there’s a link with specifics at the bottom…
Standing in for the chicken chunks are some tasty, happy, cruelty-free tofu chunks that have been sizzled with nutritional yeast and tamari.
Next you’ll be creating the comforting soup base, with its herbed broth and chunks of carrots, celery and onion. To this, you will add angel hair or spaghetti.
The last step is to add in the tofu cubes and any nice brown bits from the pan, and you will end up with a delicious bowl of soup that resembles this:
I found the recipe at this blog, which seems to be authorized (the blog’s author received an advance copy to review), so I’m sharing it here. But PLEASE, run don’t walk to your nearest bookstore and get this book! I guarantee you won’t regret it.