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Category Archives: Food

Soup has always been a super easy dish to make. However, through the ages companies have made it easier with the bouillons and the pre-made broths. The problem with those two things is that they are not only extremely high in sodium, but they also have MSG in them too! There’s a solution. For the meat eaters out there you can boil some bones to make the broth (I’ll cover this later in another soup post). Tonight, I decided to try something different, I used water. That’s it! Some cultures such as the Thais use coconut milk, which is really awesome. (This will be made in another soup saga chapter page thing :P)

So tonight I made a veggie tofu ramen soup! 2206335694179558749-account_id2

7860660902989550793-account_id2Now I know what you’re thinking, “Andrew, how the hell did you do it?” The answer is simple, very simple! So let’s begin this soup recipe dance, shall we?

First you’ll need a pot to put all this stuff in, I used one that’s about this big:286234781140428882-account_id2

Standard sized pot right? Simple! Okay next I filled it halfway with water. Then I put it on that stove in the picture and turned the heat on medium. While the heat was on, I took 1 white onion (you can use sweet too), 3 carrots, 4 celery, 1 cabbage, 8 cloves of garlic and I went chop chop chop chop! 1_6

Okay maybe not that skillfully, but I basically chopped about a cup of onion, and two cups of cabbage along with the other stuff. I started with the onion first (I needed to cry first you know, make emotional soup), then the garlic and I tossed both of those in while the water was starting to bowl. This is where the base of your flavor comes from so it’s good to start with those two! Then I did the carrots and celery and tossed those in. After that, I chopped up the cabbage into shards and after putting that into the mixture I covered the pot for 20 minutes. While that was happening I did an exciting happy dance:snoopy-dance-gif-image-x2witl-clipart

Then after the 20 minutes were up, I put about 1 tablespoon of sea salt, 1 tablespoon of black pepper and 1 punch of Italian Seasoning. After this give it a good stir, go on use those muscles! Then place the cover back on the pot so it can continue to boil. While the veggies are continuing their meeting inside the pot, get a package of ramen noodles. Since I avoid wheat and gluten stuff, I used these: 3741848368233928214-account_id2 Lotus Foods Ramen noodles are also vegan too! So this is perfect to pair with my veggie soup. After 5 minutes I tossed the noodles in. This gave me 25 minutes left! So while the noodles were introducing themselves to the rest of the gang inside the pot, I took out a package of tofu. I used Nasoya  extra firm tofu and used half the package. After giving this a good chop, I tossed that into the pot too. 20 minutes left!

I waited…And I waited…Finally after the 20 minutes were done! It was time to serve! 7494599269273422521-account_id2

I waited a few more minutes for it to cool and bam yums! I hope you enjoy this soup if you do make it. Here’s a list of everything you’ll need, cooking time takes an hour.

Here’s what you’ll need:

  1. A pot
  2. Water to fill half the pot
  3. An onion (you’ll need a cup so prepare your eyes)
  4. 3-4 carrots
  5. 4 celery
  6. 8 cloves of garlic (trust me you’ll like it, good for your heart too)
  7. 2 cups of cabbage (fun note, if you use purple cabbage your soup will turn purple!)
  8. 1 package of tofu
  9. Ramen
  10. 1 tablespoon of sea salt
  11. 1 tablespoon of pepper
  12. 1 punch of Italian Seasoning
  13. A bowl and a spoon, or a spork. I love you spork!
  14. A lime, this is a secret ingredient, I sliced two slices and squeezed their sweet juices into the soup before serving.
  15. Be sure to stir often too!

 

So today I made some fried and breaded shrimp tacos. Now if you’ve been reading my previous posts you know I don’t eat typical bread derived from wheat or potato starch. I avoid that like a three year old avoids most veggies. But I found this awesome breading that is not only friendly for peeps with PS, but it’s also gluten free! That’s a bonus folks! The box I used is this: box

The brand is called Kinnikinnick and I feel like I need six tongues to say their brand name. Either way this stuff is awesome, six tongues or not! Here’s a list of the ingredients: ingredients

It’s pretty straight forward and the best part is there is no MSG, especially since this is a Panko type of mix too! Now to make this it’s very simple.

First you have to buy some shrimp. I recommend Tiger Prawn Shrimp istock_000003770297small-tiger-shrimp

You have to remove the shell and feet prior to cooking them. Next get a small saucepan and fill it with oil. I used this oil: 20170111_201150

This oil is great because not only does it have a high viscosity, but the coconut gives the breading a sweet taste.

I filled the sauce pan with just enough oil to where the shrimps are almost halfway submerged, but not over the top since that causes burning and makes em oily too. I cracked two eggs, and mixed the powder with some sea salt and black cracked pepper. You can add garlic powder too or spicy stuff if that’s your thing. I can’t tell you how much breading to use since I have no idea how many shrimps you’re using! I had about 8 shrimps so I used a cup and a half of the breading mixture with the spices. After beating the egg up in a small bowl, I placed a shrimp in the egg mixture with my fingers, then scooped it out with some thongs into the breading mixture. There, I tossed the breading on both sides and then with the thongs I dropped the shrimp into the oil. I cooked each side for about 3-4 minutes, depending on how brown and crispy I wanted it. I recommend doing no more than 5 minutes or else it’ll be pretty burnt! Then take the shrimps out and dry any excess oil with a paper towel.

Next I got some corn tortillas and tossed them on the burner like this: 17o89pn5iqmonjpg

Okay if you don’t have a gas grill don’t fret, you can always steam or put the tortilla in a saucepan to make it soft. After the tortillas are ready, place them on a plate using thongs or your hands if you’re fire resistant, put whatever toppings you want, I used Tofutti Sour Cream vegansourcreamas a base on the tortilla then placed (using thongs) the shrimps on the tortilla along with lettuce and lime. This is the final result:

Shrimp Tacos.jpg

Close up of Shrimp.jpg

It was really crispy and delish! Here’s a list of what you need to help you sort out a grocery shopping list:

  1. Tiger Prawn Shrimp (depending on how many people 6 shrimps to a pound)
  2. A box of Kinnikinnick breading  I don’t recommend getting them from Amazon since it’s too expensive, this is just an example of where you can get it along with the reviews.
  3. 2-6 eggs depending on how many shrimps, 2 eggs is good if it’s 8-12 shrimps
  4. Sea Salt
  5. Black Pepper
  6. Paper Towels
  7. Tortillas
  8. Lettuce
  9. Lime
  10. Coconut or Avocado oil for high viscosity
  11. Whatever else you want

Enjoy!

One of my favorite soups that I really love is a Thai soup called Tom Kha Phak. Sometimes when I say the name of it I feel like I am saying something vulgar at someone named Tom, but no really this soup is pretty awesome.

I am not sure if any of you have ever had Thai soups but most of them use coconut milk as a base. Coconut milk is pretty good since it is not only healthy but it’s also a pretty good laxative (at least that’s what I learned when watching Castaway, though at least you don’t have to cut the coconut! ).

The soup also consists of carrots, sweet potatoes, shallots, ginger and lime leaves. Though there are variations to it too. This soup is perfect for any Vegans and anyone with auto immune disorders. Here’s a recipe I found online for you! http://www.connoisseurusveg.com/gai-tom-kha-thai-coconut-and-lemongrass-soup/

If you are too lazy to make the soup I also recommend purchasing this, http://www.amys.com/products/product-detail/soups/000513 It’s pretty tasty and I always mix it in with white rice.