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JIMDAB's Photo JIMDAB Posts: 4,647
4/20/10 10:16 A

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I just made two gallons of vegetable stock from frozen scraps I have been saving. We're talking onion skins, ends of carrots, celery cabbage, asparagus,tomatoes, bell peppers, etc., the stuff you don't normally use in your meals.

It tastes awesome and I know what's in it. I froze it in small containers and will be using it in my soups and crockpot meals. It tastes great and is convenient and--oh yeah-- free!

Anything you can conceive and believe you can achieve...


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DS9KIE's Photo DS9KIE SparkPoints: (242,473)
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1/3/10 11:13 P

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I made butternut squash and blend it in my blender. I also made veggie soup in my crock pot. Both turned out good.

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HIGHVELOCITY's Photo HIGHVELOCITY Posts: 749
1/1/10 7:09 P

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Just made a cream of tomato soup based on this recipe

food.ivillage.com/recipefinder/displ
ay
/0,,g9dw,00.html


But I added a few things. Here is the recipe I used...

Dairy-free Soy Tomato Soup

Served hot or chilled, this soup is so creamy, you won't believe it's non-dairy!

Serving: 3
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS:

just enough oil to sautee onions
1 medium onions,diced
1 cup soymilk
1 10-ounce package firm tofu
1 28 oz can organic diced tomatoes
1/2 T chopped garlic
1 t basil
1 t oregano
couple dashes cayenne pepper
1/2 teaspoon black pepper



DIRECTIONS:
1. Sauté onion in sauce pan in oil until slightly golden

2. Add tomato and garlic, continuing to sauté for 2-3 minutes.

3. Add basil, pepper, oregano, cayenne pepper and black pepper

4. Blend in soymilk.

5. Cook, stirring constantly, for one minute.

6. Remove from heat and cool briefly.

7. Add in tofu.

8. Transfer to a blender and puree until smooth (working in batches)

9. Pour it back into the pot and reheat


Mmmm!

Sandy


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KARYANCA Posts: 31
1/25/09 2:26 P

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I haven't tried any non-chicken broths yet. I have tried some herb and mushroom bases.

However, I am trying to avoid the added salt and other stuff. So, because it is cold and I do want to eat soup, I've been throwing a bunch of vegetables (today it was onions, garlic, red bell pepper, napa cabbage, zucchini and carrots), water, herbs and spices into a pot; boiling; throwing in cooked beans to warm; and then blending most or all of the soup. I think it's pretty good, but it would probably be even better with onions, spices and some of the vegetables sautéed in oil first and with salt added.

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OMA2008's Photo OMA2008 Posts: 99
1/21/09 10:58 A

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Have you tried using any of the vegetarian non-chicken broths out on the market? One of my favorite things is Better Than Bouillon brands vegetarian no-chicken chicken base. They also have awesome no-beef base, vegetable base, and a mushroom base that is out of this world.

I didn't stop eating meat because I didn't like meat. I stopped eating it because of the welfare of the animals and not wanting to support an industry that can be so cruel. So, there are times that I like to have the flavor of meat.

Ann

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CASUALHANDIWORK's Photo CASUALHANDIWORK Posts: 62
1/19/09 11:54 P

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I usually just make it the same way I'd make regular chicken noodle soup but make a vegetable stock instead - it's really good if you use some lemongrass when doing this - and add tofu instead of chicken.

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ABRACAPOCUS's Photo ABRACAPOCUS Posts: 37
1/19/09 4:35 P

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hmm....i don't know why, but i've never tried one. i've heard good things about this matzo ball soup:


www.theppk.com/recipes/dbrecipes/ind
ex
.php?RecipeID=147


you could just use noodles instead of matzo balls. or even add chicken style seitan to get closer to that chicken noodle soup feel.

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I_NEED_TO_STOP's Photo I_NEED_TO_STOP SparkPoints: (0)
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1/19/09 6:22 A

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Since we've been in a cold snap here in the northeast, how about we try soups?

I've been looking for a vegetarian "chik'n" noodle soup. Anybody have any recommendations?

Renee


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