Chickpea Noodle Soup Recipe

Ingredients

1 tablespoon olive oil

1 medium onion, diced

5 carrots, sliced

4 stalks of celery, sliced

3 cloves of garlic, minced

2 tablespoons of fresh sage

2 teaspoons of fresh thyme

2 tablespoons of fresh parsley

2 quarts of water (or vegetable stock)

1 cup of peas

2 cans of chickpeas

Salt and Pepper, to taste

½ package noodles

Directions

Heat olive oil in stock pan.  Add diced onion and allow to sweat for a few minutes until slightly browned and translucent.

Add carrots, celery, and garlic and sauté for 5 minutes.  Add herbs, vegetable stock, peas, and chickpeas.  Add salt and pepper to taste.

Simmer for 40 minutes.

Add noodles and cook until the noodles are fully cooked (follow the directions on the noodle package).

Serve hot.

Vegan "Buttermilk" Biscuits

 

Ingredients

1 cup soy milk (or almond milk), chilled

1 tablespoon apple cider vinegar

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

4 tablespoons vegan margarine, chilled

Directions

Preheat oven to 425 degrees.

In a small bowl, combine soy milk and apple cider vinegar and allow to sit for five minutes.  The soy milk will separate and begin to clump.  It actually ends up looking and tasting a bit like buttermilk.

In a large mixing bowl, sift together flour, baking powder, baking soda and salt.  Using a spoon or your fingers, quickly rub margarine into the dry ingredients until the mixture begins to look like crumbs.  (The faster the better, you don't want the fats to melt.)  Pour in the soy milk/vinegar mixture.  Stir just until the dough comes together. The dough will be very sticky.

Dump dough on to a heavily floured surface and dust the top of the dough with flour.  Gently fold the dough over itself five or six times.  Roll out to about ¾” - 1” thick.  Cut dough into 2” circles using a cutter (or the lip of a water glass).

Place biscuits on a greased of lined baking sheet so that they just touch.

Reform scrap dough, working it as little as possible and continue cutting. Biscuits from the second batch may be a little malformed after they’re baked, but they’ll still taste good.

Bake until biscuits are light gold on top, about 15 to 20 minutes. 

The recipe makes 9-12 biscuits.

This recipe is based on Alton Brown's Southern Biscuit Recipe from http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html