Archive for the 'Noodles and Pasta' Category

Canned Tomato Leek Couscous Recipe: Zero Bark In Every Bite

Written by vegoftheweek on Tuesday, August 26th, 2008 in Noodles and Pasta, tofu.

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Inside The Oven: Why a leek’s bite is better than its bark. Week Links: Black Owned Restaurants Go Vegan In South L.A. Our very first vegetarian spider.

Fresh is always better, right? Actually, not always. Take tomatoes, for example. Research shows canned varieties contain more of the antioxidant, lycopene. And lycopene has been shown to reduce the risk of all sorts of maladies, including cancers and macular degenerative disease.

While I like to think of the many benefits of lycopene being the reason behind me buying canned tomatoes for cooking, usually I’m just plain lazy and don’t want to bother chopping and dicing. Of course, there’s also the bonus of buying them already seasoned. I don’t know how many recipes have called for garlic or basil and I’ve easily grabbed a can of Muir Glen versus attempting the mountainous and annoying task of peeling garlic. Yes, I know there are gadgets for that, but I’m convinced that any pain involving using whole garlic cannot be eased with something from Kitchen Contraptions.

To me, leeks are like big dogs with no bark or bite. Get recipe for Canned Tomato Leek Couscous and find out why leeks don’t bite after the break… (more…)

Chow Mein Noodle Recipe: Also functions as toupee

Written by vegoftheweek on Sunday, June 22nd, 2008 in Appetizers, Noodles and Pasta, Snacks.

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Inside The Oven: Make model home with chow mein noodles. Week Links: What’s Vegan Momma Up To These Days?

 


The above is a photo of:

A. A creative model of a future TLC “Trading Spaces” project.
B. One of Donald Trump’s toupees.
C. My chow mein noodle hut before it’s broken down into smaller chow mein noodle pieces.

If you guessed C, you’re not only a genius, but also recognize good art. You see, I must admit, the model chow mein noodle hut was not completely my idea. Rather, I was inspired by an interesting and beautiful photo stock pic of rice noodles. The noodles were stacked high in an elegant fashion as if they were ascending to a veggie heaven only the purest of vegan, raw foodies, and greenies could ever dream of. Go ahead, take a look. But come back.

Now that you’re back, you don’t have to smother on the compliments. I know, I know. I am quite the sculptor. Really, it’s nothing but a natural gift that I couldn’t possibly take any excessive pride in…

Regular chow mein noodles I’ve seen in the grocer’s Asian or ethnic section will often have one of the 7 deadliest sins, “Trans-fat.” (I don’t know what the other six are, but I was hoping we could have a contest one day and decide.) These homemade noodles nix that problem and allow you to have a unique experience with udon. Recipe for Chow Mein Noodles after the break… (more…)

Ever Consider Dr. McDougall’s Soups?

Written by vegoftheweek on Saturday, April 5th, 2008 in Noodles and Pasta, Pre-Packaged: Shelf, Soup.

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Inside the Oven: “Meat free since 1983″-a veggie restaurant’s anniversary, vegan cheesecake recipe, benefits of a vegan, gluten-free diet on rheumatoid arthritis in Week Links.  Dr. McDougall’s Hot Soups.

A quote from drmcdougall.com

Ever consider…

Diet vs. Drugs

Oatmeal vs. Obesity

Peas vs. Pills

Cabbage vs. CABG (Coronary Artery Bypass Grafting)

Supper vs. Surgery

Then consider meeting Dr. McDougall

I’ve never met Dr. McDougall, but I’ve certainly became acquainted with his vegan soups. Questions posed on the McDougall website are certainly no brainers-I’d take peas vs. pills and supper vs. surgery any day. But there are deeper, earth shattering, Nobel Prize questions to be thrown down and answered

Hot and Sour vs. Miso

Pad Thai vs. Tamale with Baked Chips

Split pea & Barley vs. Ramen with vegetarian Chicken Flavor

Since I can’t answer these questions, I usually end up buying all of them. Ahem…I’m also convinced this is why I haven’t won any Nobel Laureates yet.


 

A good pre-packaged vegan soup is hard to come by at times. Whether it’s the presence of dairy, “natural flavors” that don’t list the source, anonymous “spices”, the list goes on and on. At $1.79 per bowl, the price is perfect who anyone on a budget that doesn’t want to give up taste, health, or their eating ethics. My personal favorites would have to be the Hot and Sour and Pad Thai. When I say they are good, I don’t just mean good enough to fill you up, good enough to make you think it’s not healthy, but good as in worthy of an Andy Warhol print on the kitchen wall good.

It’s been said that there’s no wrong way to eat a Reese’s (unless you’re a vegan of course, then any way is horrible), and I’ve found the same to be true with these soups. I never put water to the “fill” line as I prefer the broth to be very concentrated. I’ve also tossed in extras like green onions to add some flavor twists. Is there a way you prefer to eat Dr. McDougall’s soups? Have you ever met him?


 

Co-founded by Dr. John McDougall, a nutrition expert who promotes better health through adopting a vegetarian diet, McDougall’s Right Foods offers a variety of prepared vegetarian dishes, that are both pleasing to the palate and meet strict dietary guidelines: 10% or less of calories are from fat, cholesterol free, and even a separate line of light sodium soups. The full list is as follows:


 

Regular:

Black Bean & Lime

Minestrone & Pasta

Pilaf Vegetable Chicken Flavor

Split Pea with Barley

Tamale Soup with Baked Chips

Tortilla Soup with Baked Chips

Curry with Brown and Wild Fruited Pilaf…

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