January 22, 2008
Chickpea Noodle Soup and Apple Mango Crisp
Our house is freezing. We’re always complaining about it and sitting about shivering, but we don’t want to turn up the heat and we can’t keep piling on the sweaters. The only solution seems to be consuming hot liquids in large quantities.
Thus we’ve been having soup and tea by the gallons. And what better winter comfort food than chicken noodle soup? I can think of one: chickpea noodle soup, from (surprise surprise) Veganomicon. It’s got the usual suspects, like carrot and onion, but also includes soba (Japanese buckwheat) noodles and miso paste. (Plus I added some kale—it’s hard for me to resist putting leafy greens in everything.) It’s exactly what we wanted it to be, though, and tastes down-home and simple. One of the things I really like about the recipe is that it has the flavor of celery from celery seed, but doesn’t have actual celery, whose texture I’m not crazy about. My mom especially loved this one.
Speaking of my mom, look at the apple mango crisp she made! She made a vegan adaptation of the Apple Crisp from Vegetarian Cooking for Everyone, our tried-and-true vegetarian starter book. We didn’t have enough apples so she added mango. Doesn’t it look crispy and delicious?