Chilly First of November

I’ve just returned from a whirlwind weekend trip to sunny California, so now the below-60 degree temperature in Cincinnati feels extra cold. This was one of those trips were I probably tried to do too much in too little time, and this was a trip that leaves me hungry rather than stuffed with good food. Hungry and cold, it was an easy choice to have soup full of vegetables for my first meal back at home.

I rehydrated dried mushrooms in hot water that forms the stock for the soup, and then I toss in the rest of my vegetables. This time I had fresh mushrooms, celery, carrots, cabbage, snap peas, green onions, and soba noodles and white miso. I tried not to put in too many vegetables because I’ve had so many soup pots and stir fries grow out of control when I keep adding everything I like. I managed to keep this to two really hearty servings.

Served with a side of baby bok choy, sauteed and seasoned with garlic and soy sauce, I feel like I’m caught up on my need for green vegetables. I’m warm and happy and just hoping I can adjust back to eastern time, get to bed early enough, and wake up and go back to work tomorrow.

Yeah, the trip? I was going to a football game with my brother and sister-in-law. We geared up in Titans wear and saw them fight it out but ultimately lose. By now, that’s nothing new as I generally choose the losing side. It’s different though, taking flack from the sore winners.

Here we are slightly sunburned but smiling after the game.

I’m also excited to participate in Vegan MoFo! Last year, I read lots of blogs but did not participate. Before that, I had no idea it existed. But I’ll be showing lots of stuff I make for myself that I don’t usually consider blog-worthy, just to show a more complete picture of regular life. I’m also going to try lots of new recipes and do something completely new at least once a week. I’m setting the bar low to guarantee success; it might be more often than that. Right now, I’m excited to see my reader fill up with great posts from other bloggers! I’ve said it repeatedly: reading blogs has been most helpful to me in finding new foods to eat and new ways to cook.

Soupy Soba and Broccoli Stems

Is there any reason that the tastiest foods don’t make for good photos? Maybe cupcakes and pizza and fresh whole fruit pose well, but soups and pastas just don’t.

I might be making several soups in the next few days while Alex is recovering from having his wisdom teeth extracted. This soup, though, was something I wanted to do for me. (I’ve already made a big batch of mashed potatoes for him.) Plus it feels healthy after a bad week for food so far. Last night for Alex’s last meal before the oral surgery, he chose Mac’s Pizza Pub so I enjoyed another delicious vegan pizza and some Magic Hat #9.

This soup is made from dried mushrooms and the soaking liquid, plus all my favorite soup vegetables, like cremini slices, carrots, celery, nappa cabbage, and broccoli.

I even used the broccoli stems, which I’ve never done before. I peeled them and sliced them like carrots – they were perfect and not too tough as I had always thought. I finished off the soup with some white miso, bean sprouts, and sriracha.

How did I forget to mention the soba noodles? I was worried that these noodles would soak up all my broth and become mushy, but they were perfect soup noodes.

I wanted to make this quick as I’m headed into work for a half day today, but I’m honored to have received a Most Versatile Blogger award from Bianca and Vegan Crunk. Super! I’ll think of a few things to share about myself and a few bloggers to pass this along to soon. Can you handle the suspense?