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.