Chicken or Vegetable Noodle Soup


I know this warm weather isn't going to last! Pretty soon it's going to start cooling down and soup season will be in full swing. So, here is an easy recipe for noodle soup. I know everyone one has their own way of cooking this but I thought I would share mine! Enjoy!


2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, cut into 1/2-inch-thick slices
1 cup peas
2 bay leaf
4 quarts rich veggie or chicken stock
13 ounces rice noodles
3 cups shredded cooked chicken (can be omitted just increase veggies by 3 cups)
sea salt and freshly ground black pepper


Place a soup pot over medium heat and coat with the oil. Add the peas, garlic, carrots, celery and bay leafs. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. 

Pour in your stock and bring to a boil. Add the noodles and simmer for 5 minutes until tender. 

Now put in your chicken and simmer for another couple of minutes to heat through.

Season with salt and pepper. 

Sweet Utopia Sticky Toffee Pudding Rave and Review


We have a birthday coming up in few months and as Mom I get to try out new cake recipes with just cause! In my quest for the perfect vegan desert for my soon to be 3 year old, I came across this amazing recipe in a book called Sweet Utopia. This book is full of amazing and delectable desserts for people who are vegan and since my son is allergic to dairy and milk this book is also perfect for those with allergies!

Now about the cake it amazing light and rich topped with a warm and sticky brown sugar sauce. Now, I am not one to go back for seconds but this cake is so addicting everyone ate seconds and then we finished the whole thing up within 4 hours of being made! Yeah, I know we sound crazy but it really is amazing and was truly simple to make! 


Date Mixture:
2 cups chopped dates
2 cups water

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups powdered sugar
1/2 cup vegan butter substitute, at room temperature
1/4 cup soymilk
1 teaspoon white vinegar

Sticky Sauce:
2 1/2 cups brown sugar
1 cup vegan butter substitute
1 cup vanilla soy creamer, or 1 cup plain soy creamer plus 1/2 teaspoon vanilla extract


To make the date mixture, combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool; do not drain. When cool, process in a blender or food processor until smooth.

To make the cake, preheat the oven to 350 degrees and oil and flour a 9 x 13-inch baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until fluffy. Beat in the soymilk and vinegar. Stir in the flour mixture and date mixture and mix until smooth. Pour the batter into the prepared pan. Bake for about 35 minutes, or until the cake is light brown and a toothpick inserted into the center comes out clean.

To make the sauce, combine the sugar, vegan butter substitute, and half of the soy creamer in a medium saucepan and mix well. Bring to a boil, stirring often with a wooden spoon. Remove from the heat and let cool slightly. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.

To serve, poke many holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon over the warm cake. Sotre leftover suace and cake tightly covered in the refrigerator.

Seitan Cutlets


Some people have never tried seitan for a number of reason such as the term wheat meat sounds unappetizing. I am here telling everyone... ITS NOT GROSS! The first time I prepared this dish I was asked what "it" was by my boys and I simply said meat (passing on the word wheat)! Not a single person said it tasted funny, that the texture was weird or anything. Everyone liked the wheat meat and now I keep vital wheat gluten as a staple in my pantry for a quick, easy meal! Depending on how you season these, seitan can be used in a variety of ways. You could use seitan for tacos cut up or ground, cutlets, soups, breaded and fried or on sandwiches!

Here is a very basic recipe that makes 12 oz. You can make 4 medium cutlets or 6 small cutlets. I prefer making 8 since I have kids it makes portioning easier.


1 cup vital wheat gluten
2 tbsp nutritional yeast
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 warm water mixed with a heaping tsp of better than bouillon vegetable base


Place the dry ingredients in a food processor and pulse so everything mixes well.  Add wet ingredients.  Blend until you have one large ball which is soft seitan dough.  Divide the dough into 6 cutlets. Wrap each cutlet loosely in foil and press it a down a bit to thin them out. Steam for 20 minutes. Your cutlets are now ready to eat or be used in a recipe!

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