"Mauve"lous Miso Soup

I have discovered that I really like miso, especially in soup!  It makes a delicious stock no matter what else I add to the pot.  And since realizing this, I have started playing around more with miso in my cooking.  It certainly doesn't hurt that soup is so easy to ad-lib.  It is forgiving enough a category as to inspire my timid culinary heart.  Besides, it's pretty darn hard to botch a soup, miso or not!  Therefore, this recipe is the result of such open creativity. 

This soup is very simple.  It's not going to win an award or anything.  But it is warm and yummy all the same.  What surprised me and made me smile was that when it was finished simmering, I lifted the lid to give it a final stir and low and behold, my creation had turned pink!  A pink soup!  Even the tofu turned pink!  What an unusual sight, yet still absolutely charming, artistically accented by green peas and flecks of parsley!  I simply fell in love with it, in appearance and in taste.  Funny thing is what else could I expect!  When you see a certain something in the ingredient list below you'll understand why.  :)  

When I shared my miso soup with my mother, she immediately approved and deemed it "mauve"lous.  So that's how it came by it's clever name.  "Thanks Mom!"  I hope you find it "mauve"lous as well.  :)

"Mauve"lous Miso Soup
Makes four large servings

Organic Ingredients:
4 cups water
1 small onion, chopped
2 cloves garlic, minced
1 cup red cabbage, chopped
7 oz. (1 cup) extra firm tofu, cubed
4 tbsp Bragg's Liquid Aminos
4 tbsp mellow white miso
1 tbsp dried parsley
1/2 cup peas
black pepper, to taste

Instructions:
Heat water to a boil.  Add onion, garlic, cabbage, tofu, and Bragg's.  Stir.  Adjust heat to low, cover, and simmer for 15 minutes.  To the pot, add miso, parsley, peas, and black pepper.  Stir.  Simmer for another 5-10 minutes.  Serve and enjoy!

Brandi's Italian Stuffed Shells

I'd been wanting to try out my best bloggie friend, Vivacious Vegan's "Italian Stuffed Shells" recipe.  And I did!  It was fun to make!  And easy!  Which surprised me because I've never fixed stuffed shells before.  The nice thing about this recipe is how you simply open up some of your favorite pantry standbys and layer everything together.  And disguising the tofu as ricotta is pure genius!  Why did I never prepare this before?!  I should do it again!  It was yummy!  I am excited to try out variations on the theme!  The possibilities are endless!  But I need a few vegan pointers.  So...  

How do you like to spice up a stuffed shells meal?  I want to hear your ideas!  

Thank you, Brandi, for the inspiration! 

Miso Happy Soup

My blogging friend, Michal, inspired this mild, tummy-warming broth.  She calls it "Miso Happy Soup"!  Cute and clever, huh?!  Me so happy I found Michal!  Me so happy Michal makes delicious soup!  And although I did not follow her list of ingredients or ratios to the letter, the heart of this recipe still belongs to her.  In honor of this, I will continue to call the meal by it's witty nickname!  Thank you for the inspiration, "Earth Muffin!"  Makes four full bowls.

Miso Happy Soup

Organic Ingredients:
4 cups distilled water
1/8 cup Bragg's Liquid Aminos
1 clove garlic or 1 tbsp garlic powder
1/8 tsp black pepper
1/2 cup onion
2 carrots, sliced long and thin
1 russet potato, cubed
6 ounces firm tofu, cubed
1/2 cup peas
4 tbsp mellow white miso
1 tbsp parsley

Instructions:
Heat the water at low simmer.  Season with the Bragg's, garlic, and pepper.  Add the onions, carrots, and potatoes.  (If you're using a leftover baked potato, you can add it later with the tofu and peas, since it only needs to be warmed up, not cooked through.  Same if using leftover cooked carrots or onions.)  Simmer on medium-high heat for 15 minutes.  Now add tofu and peas.  Simmer 5 more minutes.  Add miso and parsley, and give the pot another minute to assimilate the miso.  Now it's done and ready to serve!  Enjoy!

Sweet and Sour Rice

I don't usually prepare dinners that mix fruit with the meal...  but what of it.  This Chinese-inspired recipe makes a great garnish for rice!  And the addition of crunchy chow mein noodles makes it fun!  My mom has been fixing this dish ever since I can remember.  I believe she modified the recipe from a page fallen out of an old Better Homes and Gardens cookbook.  More recently, we gave it a few simple vegan adjustments, and that's what you'll see here.  I find it interesting that while growing up, Sweet and Sour didn't appeal to me much.  Perhaps it's an acquired, adult flavor, because I know I enjoy it now!  Plus, it gets me away from my ordinary pasta rut; a taste of Asia is a delightful experience once in a while!  To create a truly ethnic atmosphere, remember to use chop sticks!  Makes enough to feed 6 hungry people, approximately.

Sweet and Sour Rice

Organic Ingredients:
2 cups uncooked brown rice
1 12 oz. bag of chow mein noodles (optional)
3 tbsp cornstarch
1/2 cup brown sugar
2 6 oz. cans of pineapple juice
scant 1/2 cup apple cider vinegar
1 tbsp Braggs or low-sodium soy sauce
1 tsp sea salt
1 20 oz. can pineapple tidbits in juice
1 green bell pepper, chopped
1 sweet onion, chopped
1 8 oz. Soy Deli brand, savory flavor baked tofu, chopped
1 8 oz. can of sliced water chestnuts (optional)

Instructions:
Before anything else, begin cooking the brown rice.  It will need about an hour, so don't leave it till the end!  Use the instructions on the rice box or bag to get started.

Get out a lovely bowl and empty the bag of chow mein noodles into it; this is a secondary garnish.  Set aside to serve with the finished product.

This next step takes about 10 minutes.  In a small, one quart saucepan, mix the cornstarch and brown sugar.  Continue adding pineapple juice, vinegar, Braggs, and salt.  Also, open the can of pineapple chunks and drain the juice into the quart pan, but leave the tidbits behind.  Stir completely.  Now cook the syrup-like mixture on high setting.  A few minutes later, after it boils, turn down the heat to medium-high.  Stir regularly to avoid lumps.  When mixture turns shiny, it is a sign of completion; wisk 30 seconds more then remove pan from heat.  Set aside.

Final step: Get out a large skillet.  Fill it with the pineapple tidbits, pepper, onion, tofu, and perhaps water chestnuts, then pour the syrup mixture on top of it all.  Stir together.  Set the pan to high heat, just until it boils.  When it does, put the lid over it and turn the heat down low until it is gently simmering.  Cook another 5 minutes, then remove from stove.  (Hopefully the rice is done also!)  You're ready to eat; serve straight out of the skillet!