With the change in the weather and everyone spending more time inside, it is inevitable that someone in the family brings home some kind of bug. Be it the flu or the common cold. Did you know there are over 200 different types of viruses that cause the common cold. With that in mind – just think of your family members when they leave the house, how many things do they touch before they come home? We try as parents to stress the importance of hand washing and using antiseptic wipes/gels when you can’t. Don’t touch your face, eyes or mouth, try not to touch the door handles, bathroom doors etc. But as careful as we are, someone picks something up.
So, when I hear the “I don’t feel so well” or “I have a really sore throat” I shelve my dinner ideas for another day and make a hearty soup with bread. Nothing feels as good to me than a nice hot bowl of soup. It soothes my head and my makes my stomach happy too.
One soup I like and make frequently (even when we are perfectly healthy) is vegetable barley soup. To me it is the vegan version of chicken noodle soup. Soothes you when you’re not feeling well, like a warm blanket or a big hug. Simply put – comfort food.
Barley Soup
From Meatless Cooking by Jean Paré. Part of the Company’s Coming series.
Makes 8 cups. ~6 servings.
6 cups water
2 tbsp instant vegetable stock mix
1/3 cup pearl or pot barley
1-14oz canned diced tomatoes with juice
11/2 cup chopped onion
2/3 cup chopped celery
1 cup grated carrot
1 cup grated potato
1/2 cup grated turnip
1 tbsp tamari sauce
1 tsp salt
1/4 tsp pepper
1/2 tsp agave
Chopped parsley or chives, for garnish if you like.
Combine first 13 ingredients in a large stock pot or Dutch oven. Stir. Heat to boiling. Cover and boil slowly for about 1 hour, stirring occasionally. Garnish if you like and serve.
Barley Soup
This goes great with a nice crusty bread or biscuits, like these from Happy Vegan Face gluten-free buttermilk biscuits, recipe here. And you will notice she also has a wonderful gravy recipe that you could make and have biscuits and gravy plus this soup. Talk about comfort food. Wow!
Vegan Gluten-free Buttermilk Biscuits
I felt supercharged yesterday, so I tried the “gluten-be-gone” homestyle chocolate chip cookie recipe from this post by Dreena Burton’s a contributor to True/Slant. She is also author of three of my favorite vegan cookbooks, The Everyday Vegan
"Gluten-Be-Gone" Homestyle Chocolate Chip Cookies
So I made these cookies. The recipe called for amaranth flour. I only had amaranth grain and my trusty coffee grinder. The little grinder did its best, but it wasn’t as fine as I would have liked. But I made the cookies anyway. They taste great! Very much like a chocolate chip cookie, but look a little funny. Not as mouth watering as Dreena’s cookies, but like I said very chocolate chip cookie like – Yummy! Next time I will use amaranth flour!
More picts:
