Wednesday, October 15, 2008

I forewent breakfast today and instead made vegan chicken noodle soup. No cookbooks I have, vegan or otherwise, have a recipe for anything related, so I used Better than Bouillon, fettuccine, some more defrosted tofu (cubed and sauteed with onions, which also went in the soup), some olive oil, and a handful of frozen parsley. It didn't seem to "pop" quite enough so I added some paprika and nutritional yeast.

The soup turned out a bit salty (for me, not for my roommate who also ate some) because of the bouillon, but I called my grandmother and she said that it could be remedied by putting some potato in when I reheat it.

I still have a cold, at any rate.

1 comment:

Adam said...

soup for breakfast. Neat.