From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well!
From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management."
From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside.
From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive."
This is my girlfriend Lisa's creation that tastes really similar to chicken soup. She makes it for me whenever I'm under the weather because it's comforting and it has miso, which is excellent for your immune system. She says this soup is "very nice."
This recipe is easiest when you're trying to use up some leftover chili (or I suppose you could use some from a can). If you want to be an overachiever serve this in a tortilla bowl (I say this lovingly since I'm lazy and secretly wish I did this) or just put it on a plate.
We use all vegan alternatives for the ingredients (vegetarian salsa, vegan sour cream, cheese, etc.) but I purposely chose to omit them from the recipe to make it less scary to non-vegans!
My girlfriend modified this vegan chicken salad recipe from Robin Robertson's "Vegan Planet" by using tofu instead of tempeh. Can easily be made more accessible to non-vegans by using ordinary mayonnaise. I imagine this would be great with actual chicken in it as well in place of the tofu. We serve this in pita pockets.
A really, really (really) simple soup my girlfriend always makes me when I'm under the weather. It's a nice tweak on the vegetable-boullion-with-pasta-star-soup I normally request. From "Vegan Planet" by Robin Robertson.