Vegan “Chicken” Noodle Soup

There’s nothing better than a bowl of warm chicken soup on a cold winter day — for vegans, here’s a way to savor the warmth sans the chicken and broth. This thick and tasty soup is almost like real chicken soup and will appeal to all. The protein is a soy protein called Textured Vegetable Protein or TVP. You can find it at Whole Foods, Wild Oats, or your local health food market.

(Makes 4 cups)

Ingredients

• 4 c. vegetable broth (Frontier makes a dry powder you just add water to or try pre-made brands like Imagine Foods)
• 1/2 c. carrots, sliced thinly
• 1 stalk celery, thinly sliced
• 1/2 t. granulated onion
• 3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
• 2 1/2 T. plain TVP bits (not chunks)
• 2 scallions, thinly sliced
• 1 T. minced fresh parsley

Directions

1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
2. Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
3. For a thinner soup, increase the amount of vegetable broth.

Nutritional Information

Per Serving
Calories: 71, Protein: 4g, Total fat: 5g, Carbs: 13g, Cholesterol: mg, Sodium: 554mg, Fiber: 3g, Sugars: 4g.

Adapted from 4/07 Vegetarian Times

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Chocolate Swirl Dessert Pizza

Ingredients

• Canolli Cream
• Pizza dough
• 5 c. ricotta cheese
• 1 2/3 c. sugar
• 1 t. vanilla extract
• Chocolate sauce

Directions

1. Mix ingredients and chill below 37°F (average refrigerator temperature) before using.
2. Spread the cannoli cream on the pizza dough, bake, and then swirl warm chocolate sauce (not syrup) and sprinkle dark chocolate chips on top. Bake the pizza at 500°F for approximately 8-10 minutes (depending on how evenly your oven cooks).
   *You can add swirl another sauce (i.e. raspberry, caramel, etc.) to this dessert for added decadence.