Vegan Chickpea and Dumplings Soup

This recipe tastes so much like chicken and dumplings soup that I would have thought it was made with chicken if I hadn't prepared it myself.

You can use canned chickpeas in a pinch, but I really do recommend that you use dried.  The chickpea cooking liquid is used as the soup base here.  It gives it a little more "chicken" taste.

INGREDIENTS: 

The Soup:

• 3 cups cooked chickpeas
• 1.5 liters chickpea cooking liquid (if you don't have that much cooking liquid left over, add water to the chickpea cooking liquid until you reach 1.5 liters)
• 2 spring onions, chopped
• 1 medium carrot, chopped
• 2 stalks celery, chopped
• 1 cup fresh or frozen peas
• 2 tsp poultry seasoning or hierbas finas
• 1 bay leaf
• 1 sprig fresh parsley
• 1 chile, finely chopped (optional)
• 2 tsp MSG
• salt to taste

The Dumplings:

• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1 TB minced fresh parsley
• 3/4 cup soy milk (you can also use regular milk here for a non-vegan version)
• 1/4 cup canola oil

PREPARATION:

1. Put all soup ingredients in a large pot and bring to a boil.  Lower heat and simmer.  While the soup is simmering, prepare the dumplings:
2. Mix dry dumpling ingredients and fresh parsley together.  Add milk and canola oil and mix with a fork.
3. Let dumpling mixture sit at least 5 minutes, until the vegetables in the soup are cooked through.
4. When the soup vegetables are cooked through, turn the heat up on the soup to bring it to a rapid boil.  Drop spoonfuls of the dumpling dough into the boiling soup.
5. Cover the soup, lower the heat so that the soup remains at a simmer, and simmer for 10 minutes.
6. Ladle two dumplings and soup into bowls.

Serves 4-6.

Vegan Un-Chicken Barley Soup

I knew this soup was a winner when my husband tasted it and exclaimed, "Wow! This really does taste like chicken."  You see, my husband is a meat-eater.  But not just any old meat-eater.  He was raised in a town where the only meat you can find is fresh, never frozen.  So when he thought my Un-Chicken Barley Soup actually tasted like chicken soup, well, I think that says something.

Most un-chicken soups I've seen assume that cooks have access to fancy condiments like vegetarian chicken-flavored bouillon.  Not in Mexico.  

However, in Mexico we do sometimes have access to this soup's secret ingredient: MSG.  I found some in a little stand that was part of a Chinese food restaurant in a tiny mountain town where I used to live.  If you are lucky enough to come across MSG, buy a bag.  You can also purchase MSG online.  It's cheap and lasts forever because you use so little in every recipe.

Scared by the anti-MSG hype?  I can't find evidence that a little MSG every now and then causes health problems in adults.  However, feel free to use the comments section to argue otherwise.

INGREDIENTS:

• 3 liters water
• 1/2 cup onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 chile, chopped
• 3 cloves garlic, chopped
• 1 handful (about 1/3 cup) texturized vegetable protein (TVP)
• 1/2 cup pearl barley
• 2 TB dry parsley or 2 stalks fresh parsley
• 1 1/2 tsp poultry seasoning (sold as hierbas finas in Mexico)
• 1 TB soy sauce
• 3 tsp MSG
• 1 bay leaf
• salt and pepper to taste

PREPARATION:

1. Put water in a large pot to boil.
2. Add remaining ingredients.
3. Simmer until vegetables are soft and barley is cooked (about 30-45 minutes).
4. Adjust salt to taste and serve.

Serves 4-6.

Lentil Soup, Gringa Style

This is your basic gringo lentil soup recipe. Mexicans have their own way of preparing lentil soup, but that's another recipe for another day.  This recipe is cheap, filling, and easy to prepare--the perfect meal for economic recession.

INGREDIENTS:

• 250g or 1/2 lb. brown lentils
• 5 cups water
• 1 bay leaf
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 small-medium onion, chopped
• 2-3 cloves garlic, minced
• 2 sprigs fresh parsley, or 1 heaping tb dried
• dash of pepper
• salt to taste

PREPARATION:

1. Put lentils and bay leaf in a medium pot with water.  Let them come to a boil while you chop your other ingredients.
2. Add remaining ingredients except salt.
3. Simmer, covered, 30-40 minutes, until lentils are cooked through.  You may need to add more water during the cooking.
4. When lentils are cooked, add salt to taste and letter simmer 2 more minutes.
5. Serve with warm corn tortillas.

Serves 3-4 as a main dish.

Vegan Split Pea Soup

En español

This recipe was inspired by Leftover Queen's Easy PEAsy Vegan Split Pea Soup.  I've tweaked it a bit and added a pressure cooker variation.  The pressure cooker speeds up cooking (reducing your gas use) and eliminates the need to dirty your blender because the pressure pulverizes the split peas.

Every vegetarian should own a pressure cooker, and I can't stress that enough.   The pressure cooker in this recipe reduces cooking time from 40 minutes to 10.  Need I say more?

This split pea soup has a secret ingredient: a single chipotle pepper.  A chipotle is a smoked jalepeño.  It gives the soup a smokey flavor that is reminiscent of the flavor ham would give it.  Don't worry if you don't like spicy food; it hardly gives the soup any spice.

INGREDIENTS:

• 3 TBS olive oil

• 1/2 large white or yellow onion, diced
• 
2 large carrots, diced

• 5 cloves of garlic, minced
• 
2 bay leaves

• salt and pepper to taste
• 
2 cups dried split peas
• 
5 cups water
• 
1 canned chipotle pepper

PREPARATION:

Conventional Stovetop Method:

1. Heat oil in a large pot. 
2. Add the onion, carrot, garlic and bay leaves. Sautee together until onions and carrots are soft. 
3. Add chipotle pepper, peas, and water to the pot. Bring to a boil, then lower the heat and let simmer, stirring often, until the peas are soft (about 40 minutes). 
4. Place about half of the soup in a blender or food processor and blend until smooth. Add it back to the pot and then add salt and pepper to taste. 
5. Stir together and cook for about 10 minutes. 

Pressure Cooker Method:

1. Heat oil in the pressure cooker. 
2. Add the onion, carrot, garlic and bay leaves. Sautee together until onions and carrots are soft. 
3. Add chipotle pepper, peas, and water to the pot. 
4. Place lid on pressure cooker and cook under high pressure for 12 minutes.  Then turn off heat and let pressure come down naturally.
5. Remove lid and stir with a big spoon to mix split peas into a thick creamy soup.  
6. Add salt and pepper to taste and serve.