Soup is a great way to make use of various wilty produce in the crisper, and almost empty bags of grains in the pantry. This soup has no name, but maybe it should be called "a mish-mash of whatever" soup. Rolls off the tongue, doesn't it?
Here's what I do to make a mish-mash of whatever soup and manage to keep it somewhat healthy. Start with eight cups of veggie broth, stock, or water with vegan bouillon. Then add the following:
Pick one handful from the grain category (any grain you like will do):
Pick at least one from the protein category:
Pick several from the produce category:
tomatoes- canned, fresh or sundried
And pick plenty from the extra flavor category:
siracha sauce or other hot sauce
rice wine vinegar
Heat everything up in a soup pot for 45 minutes to 1 hour, depending on the type of grain. Season to taste and eat every day for the rest of the week until you're sick of it.
Here's my last batch of soup. Collard greens, turnip greens, chickpeas, Soy Curls, corn, pasta, tomatoes, in a base of veggie broth seasoned with soy sauce, siracha, and black pepper. Blurry soup. I really should use a tripod after 8pm.
Not soup related. Cookies! Specifically, the Peanut Better Cookies from Vive le Vegan stuffed with some of that cream filling from the oatmeal cream pies a few weeks ago. These were great. The cookies are nice and soft (and refreshingly free of any margarine), and the cream was no-too-sweet. Love!