Thursday, August 06, 2009

Soup Into Salad

I saw a recipe on Johanna’s blog for Mexican Rice Soup and thought it looked so yummy. Without complaining again about the tortuous heat, there was no way I was going to make soup, so I decided to turn it into a salad! I just omitted the broth, and I took some shortcuts by using prepared salsa and frozen corn. The first night I ate it as is.



And the second night I put it atop some greens.

It was just perfect! I thought I was so clever and began looking through Vegan Soups by Nava Atlas for more ideas. Oh, the possibilities! You have your ingredients and spices all worked out for you, so even when it’s not soup weather you can still enjoy Johanna’s and plenty of Nava’s recipes in salad form. And if it IS soup weather where you are, be sure to check out Johanna’s recipe and remember to pull out your copy of Nava’s book of delicious soups.


I have a couple of other bloggers to mention. I made Vegetation’s Chickpea Tofu. I don’t tolerate soy, and I get so envious when I see all the wonderful tofu creations you all get to enjoy. Now chickpea tofu is not as firm as the soy variety, but it is really delicious and quelled my tofu envy both in taste and appearance. It just requires a quick mix, like making polenta. Then you let it set up.


Once set, give it a quick sear in your sauté pan and add it to your veggies.


A long long time ago, Amey sent me several packages of allergen free baking mixes. One morning before the thermometer reached 95 degrees (that would be 10 am, but, again, I’m not complaining) I decided to bake myself some treats and pulled out this mix.


I also decided to experiment again with replacing the margarine with beans. Kinda ironic the package says “bean free.” Anyway, I prefer fatfree, so I mixed up some drained and rinsed white beans and added enough applesauce to replace the ¾ cup oil.



I know some of you are still having a hard time believing bean brownies and cookies don’t taste like beans, but I swear you would never ever know! And see, they turned out perfectly.



Sometimes I don’t eat all my broccoli so I'll have room for cookies.

16 comments:

Andrea said...

I've been wanting to try the chickpea tofu for a long time but haven't gotten around to it yet. It looks so interesting.

But the beans. Hmmm. I know everyone says it works great but I have a lingering memory of making a Japanese sweet with aduki beans, and it was awful! I should just force myself to try using white beans and get over it!

Ricki said...

Chickpea tofu sounds like brilliance! As does adding beans to your baking. :)

I saw Johanna's recipe, too, and would never have thought to convert it to salad--great idea!

Judy said...

Wow, I would love to try chickpea tofu, I have never even heard of that before. Did you link the recipe, or where do I get it? I tried black beans in a brownie recipe a long time ago, and I didn't like them at all - the texture was very beany and there was definitely a bit of flavour too. Maybe you have some kind of magic bean mixing abilities.

Sal said...

good idea turning the soup into salad. I love rice salads!

I need to try that chickpea tofu too.

the cookies look awesome. I love bean brownies, they have such a great texture.

Jackie said...

The chickpea tofu sounds very interesting, will take a look. I love chickpeas in any form.

One thing I have found being Vegan is how things can be adapted, the same ingredients can often make a soup, salad or stir fry depending on what you feel like.

Nava Atlas's recipes are always wonderful. I have tried many of hers I have found on the net over the years and always been happy with the results.

miss v said...

i love the idea of turning soup into salad! awesome. and i'm glad you found a nice tofu substitution. although i can eat the regular stuff, this sounds interesting enough to try.

Hannah said...

Chickpea tofu reminds me of panisse, just cut into smaller cubes. It's delicious anyways, so I love the idea of using it as a soy-tofu substitute! Definitely should be watching my soy intake more than I currently do, too...

Bianca said...

Chickpea tofu!!! Sounds (and looks) delicious. And I'm amazed about the beans as butter too. I'd be too scared to experiment like that because I literally cry when baking experiments fail. But thanks for trying it first.

Erica said...

I am going to try that!!! I saw Melody do with with green pea flour and thought "hm", but you know if Diann does it, it means I must as well :)

Jes said...

The chickpea tofu is so amazing! I'm going to have to try that out soon!

bazu said...

whoops- I think blogger swallowed my comment! just wanted to say that I could really for for that soup into salad idea- genius!

Eatiing Raw Foods Info said...

What a good idea! I would have never thought about doing that, but summer is not a great time to make soup. So make a salad!

Veg-a-Nut said...

BRILLANT! I have that same soup book! What a great idea. I am going to have to break that open this week. Too hot here to cook much. We have been out of tofu and I have been craving it. Hmmm...that chickpea tofu substitute might just do the trick. Thank you for an awesome post. Hugs!

Vegetation said...

Being a bit of a soup hater but loving a lot of the flavours of soup recipes I look at I am LOVING this idea!! I can't wait to start trying some!

I'm glad you liked the chickpea tofu :) (I'm glad it set for you! I had one batch that didn't once, it was terrible!)

Usha said...

Soup as a salad sounds like a wonderful idea especially for summer, looks very inviting too...loved the idea of chickpea tofu, can't wait to try both :-)

Johanna said...

great transformation - must look at my soup recipes to see what else can be transformed into summer fun - and I wont to have this version of the medican rice soup once summer comes around