Hello friends and not yet friends,
welcome to another what I ate Wednesday.
The weekly show where I share all my vegan eats in a day here on Mary's test kitchen.
The other night I experimented with making Chinese crullers so obviously I was going
to have some for breakfast.
Instead of congee, which I would normally have with Chinese crullers, I went for another
common Chinese option: soy milk.
Now is dipping deep-fried dough into vanilla soy milk a very healthy breakfast?
Of course not.
But it is delicious.
Kind of like donuts and coffee.
I guess this is slightly healthier than donuts and coffee.
Ok, I admit, I felt a little bad for my indulgent breakfast choice on a weekday.
Friends, you know I'm totally cool with a little junk food now and again but first thing
in the morning on a weekday ...well...
let's just say I was trying to make up for it with this navel orange.
Nice and juicy, sweet and delicious.
But the orange membrane was pretty tough.
Not my fave but it would do.
Staying on the healthy theme, I decided to use up the veggies I had withering in the
back of my fridge.
First up, a little oil to saute the chopped red onion.
Let that cook over medium heat for 5 minutes or so while I chopped up the other vegetables.
Which included a carrot.
Even though I'm not a big fan of carrots.
They do add sweetness to soups.
I started to add cabbage...but then changed my mind.
I didn't want the cabbage too get too soft.
No danger of that with raw beets.
This was just one small beet.
Been in the fridge for at least a month so it was about time to use it up.
Then some vegetable stock.
Vegetable stock is one of the greatest things to keep on hand in the kitchen.
A fast way to make tasty soups; you can water saute with it, mix it with gluten to make
flavourful seitan, cook seitan in it, all sorts of things.
I let that cook over high heat for about 7 minutes.
Then I thought, better add a cup of lentils.
Because protein.
And lentils makes things really filling.
Then in went half a head of chopped cabbage.
More vegetable stock.
And half a can of tomatoes.
Then more vegetable stock because I wanted soup, not stew.
Plus a couple bay leaves for flavour.
Once that came to a boil, I lowered the temperature to medium-low, set a timer for 25 minutes
and let that simmer while I did some work on my vegan chicken shwarma video which is
finally up btw so please check that out after this video.
When the lentils were soft, the soup was almost done.
Time for a taste and some adjustment.
The beet added a really earthy flavour, kind of almost too earthy-- like dirt so I added
lemon juice to brighten things up and it helped a lot.
This day was a chilly fall day so this was perfect for lunch.
The combination of cabbage, onions and carrot added so much sweetness.
The broth was light but flavourful and the lentils added bulk.
I did end up having two bowls to fill me up though.
When I'm eating food that's so water-rich and full of veggies, I have to eat more volume
to get full and stay that way until my next meal.
Which ended up being more soup at dinner.
Why make something new for dinner when I had this huge pot of delicious soup.
I did add a bit of balsamic vinegar to it and it was even better that way.
And that was my food day.
How was yours?
Well friends, thanks for watching this video.
Please give it a thumbs up if you liked it and let me know in the comments below how
you use up limpy vegetables from the back of your fridge..
Bye for now!