Snack Time!

I hope everyone is enjoying the holiday season! New York is looking festive and beautiful as always during this time. I can't wait to go see the tree at Rockafeller Center and bake some cookies this weekend.  Nothing like a little snack to hold you over! Cheddar cheese from The Laughing Cow, Kashi Seven Grain Crackers, Sabra Hummus, and delicious marinated spicy lives with hot peppers from the Euro Market in Astoria.

Vegetarian Pho

Pho (pronounced fuh) is a common dish in Vietnamese cooking.  It is a delicious soup, but often very difficult to get without beef broth.  Just check out this video of Anthony Bourdain and how delighted he is with eating Pho.  You can imagine how happy I was when last week at Whole Foods I saw this:

As far as broths go, Pacific is not my "go to" brand.  I find that their soups and broths have a pretty strong onion flavor and are a bit too rich.  However, I couldn't pass up a vegetarian Pho soup base that was even organic. I gave it a try and it was pretty good.  You'll need:

- 2 cups of Pacific Organice Soup Starter Vegetarian Pho Soup Base

- 1 handful of rice noodles

- 1 large carrot, peeled and grated

- A generous handful of a mix of Thai basil, mint, and cilantro

- 1/2 tsp. of chile garlic paste

- Chopped vegetables like sliced mushrooms, bean sprouts, and scallion

- Lime wedges

Boil water and cook rice noodles for about 2 minutes. Don't overcook! Strain and set aside to cool. 

Prepare the carrots and wash and chop the herbs. 

Place carrots, chili paste, and broth in a pot until it comes comes to a boil.  Skim any foam from the carrots.  Remove from heat and pour over a bowl you have prepared that is filled with the rice noodles and vegetables (I didn't have the mushrooms and bean sprouts).  Top with the herbs and a squeezed wedge of lime.

Applesauce

Most store-bought applesauce has tons of sugar and/or corn syrup in it. It is always best to buy non-sweetened and add your own cinnamon and sugar if you like.  I even like to heat it up with dried cranberries or cherries.  They get nice and plump and warm when you heat up the applesauce.

Even better is making your own applesauce.  I had some leftover apples from when I went apple picking.  The apples weren't as crisp as when I picked them, but I didn't want them to go to waste.  Perfect time to make applesauce! It is so easy, delicious, and good for you that I don't know why I don't make it more often.

Sorry I don't have exact measurements...

I added about a half a cup of apple cider and around four peeled and chopped apples to a pot. 

Turn the heat on medium heat and add a few shakes of cinnamon and a tiny bit of sugar.  You won't need to much sugar because the apples and the applesauce are sweet on their own, and the cinnamon cuts the need for too much sugar.  You could add agave nectar instead if you like.  Let this cook until it starts to boil pretty hard, then lower it to low heat and partially cover with a lid.  You can add more apple cider if it looks dry.  Let the apples cook until they are tender, then with a potato masher, mash up the apples.

This is so delicious and easy! It takes no time and can be eaten in the morning, with a meal such as pierogies and fried onions, or as a late night healthy snack that is filling.

Cranberry Sauce

Every Thanksgiving, my Aunt Rae cooks up an amazing meal to a packed house of family and always a few friends.  She cooks and prepares virtually every single thing that goes on that table from scratch.  It is a delicious meal and transitions from antipasto, to stuffed mushrooms, to artichoke pie, to the main meal of turkey and about 9 vegetable dishes, and then down to dessert, she always makes an assortment of pies.  The only two things that are allowed outside of what she prepares are the cranberry sauce (made by me) and the apple pies (made by my mom).

People who don't eat meat don't understand how vegetarians can enjoy Thanksgiving. They equate turkey with Thanksgiving.  But really, there are so many things to eat, the turkey is a small portion of what actually goes into your belly.  Thanksgiving has been a particularly important tradition and holiday in my family, going all the way back to my grandfather, who was a butcher and chef. My Aunt Rae has taken over his role and makes the meal just as my grandfather would have.

Thanksgiving is about eating.  That eating is what nourishes the togetherness and the cultivates the conversations that take place all day (well, the wine also helps). That's what Thanksgiving is really about.  Being thankful for loved ones, and always remembering those who have passed, reminding you to be thankful for the ones who are still there.

I have been making this cranberry sauce for years, I can't remember how far back.  The recipe has never been told before.  I hope you and your loved ones also enjoy it. Happy Thanksgiving.

- 2 12oz. Bags of whole fresh cranberries

- 2 Apples (preferably McIntosh, because they just melt into the sauce)

- 2 Navel oranges

- 1 Cup of cold water

- 1 Cup of orange juice

- 2 1/3 Cups of sugar (preferably vegan)

- 1/2 Tsp of vanilla extract

- 1/2 Tsp of ground cinnamon

First wash the cranberries in a strainer and take out any of rotten ones and remove any leftover stems.

Then cut some of the zest of the oranges off with a vegetable peeler.  Try not to get much of the white part, because that will make it bitter. 

Now remove the rest of the orange peel by cutting off both ends of the orange and using a knife, slice of the peel and all white parts off.  Save the peels on the side! 

Chop the orange into small pieces and place with the cranberries and orange zest in a bowl.  Next, peel both apples and chop into small pieces.  I unfortunately had to use Gala apples this time and the apples didn't cook into the sauce as well as they do with the McIntosh.  Set apples with the cranberries and oranges. While your dog stares at you because she loves apples, try not to give her too many, because you don't want to mess up the recipe.

Into a dutch oven or large pot, add the sugar, orange juice, and water.  Squeeze all of the juice out of the orange peels/ends that you cut off into the pot and any juice from the cutting board.  Throw out the orange peels.  Let this come to a boil while stirring a few times.  Make sure all of the sugar has dissolved.

Now add the bowl of cranberries, apples, oranges, and orange zest.  Stir and allow to come to a boil.  You will want to simmer this on low until the cranberries have popped and the apples are cooked (about 15-20 minutes).  Right before the sauce is done, add the vanilla and cinnamon and stir.  Turn off the heat.  This will continue to cook for a while, so stir it every so often until it cools down and you can add it to containers to be refrigerated.  Remove the orange zest and discard.

Quick Pita Pizzas

Yesterday I made one of those Boboli pizzas with olives. I used the thin crust one and it was pretty good.  I had a bunch of pizza sauce left over and so today I halved some little pitas and made pita pizzas.

You'll need:
- two small pitas cut in half (you can also use English muffins)
- about a 1/3 can of Muir Glen Organic Pizza Sauce
- a mixture of mozzarella and parmesan cheese
- extra virgin olive oil

Muir Glen Pizza sauce has all the right spices, so if you are just using plain tomato sauce or bland pizza sauce mix in a little sugar, oregano, basil, and a dash of garlic powder.  Halve the pitas or english muffins and spread a little extra virgin olive oil. Spread on about a tablespoon of pizza sauce and cover with cheese.  You can also add other toppings such as mushrooms or olives. Place in toaster oven or regular oven at 450 degrees until the cheese and crust starts to brown a bit (anywhere from 5 to 9 minutes depending how big your pizzas are).

"Comida Corrida" Chile Soup

In Mexico, especially in Oaxaca, they have this wonderful thing called the comida corrida.  Comida corrida translates to "fast food", but it's not the type of fast food by U.S. terms.  For around four dollars, you can get a three or four course meal, with a homemade drink.  It is usually composed of some kind of light soup, main entree, and dessert, and also comes with some type of water-based drink (such as water mixed with tamarindo pulp, watermelon juice, hibiscus, or citrus). It is the economical way to eat lunch in Mexico while getting some variety in your lunch.

This soup reminds me a lot of the type of soup that can be served with the comida corrida (minus all the tasty toppings).  I won't lie, this soup was a bit labor intensive.  You will need:

- 2 dried guajillo chile peppers
- 2 fresh poblano chile peppers
- 1/2 onion, chopped
- 2 Mexican calabaza (or two small zucchini), chopped
- 3 cloves of garlic, crushed
- 2 cans of Goya tomato sauce, Spanish style
- 1 tsp of oregano (preferably Mexican)
- half of a box of elbow macaroni
- one large plum tomato, chopped
- 9 cups of water
- 2 vegetable bouillon cubes
- handful of chopped cilantro
- extra virgin olive oil
- salt and pepper to taste
- toppings: avocado, lime wedges, croutons or tortilla strips

Place the two poblano peppers over a low flame on the stove, turning until blistered on all sides.  Place into a large ziplock bag.

Start with a dutch oven or a large pot and coat the bottom with extra virgin olive oil.  When the oil is hot, saute the onions and calabaza for three minutes, then add the garlic and saute for another two minutes.  Add chopped tomatoes and oregano, then sprinkle with some salt and pepper and cook for another minute, being careful not to burn the garlic (add more olive oil if it's dry).  Add the water, tomato sauce, half of the cilantro, dried guajillos and bouillon.  Cover and bring to a boil.

While waiting for the soup to come to a boil, remove the poblanos from the bag.  Remove skin and seeds from the poblanos, chop, and add to soup. Simmer on med to low heat for about 45 minutes to an hour. While soup is cooking, boil the pasta but don't add to soup.  When the soup is done, remove from heat and add the remaining cilantro and remove the guajillo chiles.  Blend some of the soup using a hand blender.  If you don't have a hand blender, put half of the soup and vegetables into a blender.  You want to blend the soup to make it a bit thicker, but so that there are still some chunks of vegetable left over.

To serve add a half of a cup of the macaroni to each bowl (you want to always keep the pasta separate, so it doesn't get soggy if you are saving some leftovers).  Add soup, top with chopped avocado, squeeze of lime juice and either croutons or tortilla strips.  This soup is entirely vegan, but you could also add some parmesan cheese, queso fresco, or shredded jack.  Add more salt and pepper to taste. 

I'm Back!

Hello friends. Sorry I have been MIA for quite some time.  Some exciting things have been happening in my life, but now I am back.  Today I am getting a refrigerator delivered, as I only have a mini-fridge in my new apartment. It doesn't work so well and is only big enough for condiments.  I haven't cooked a single thing in almost three weeks and I am excited to start some new recipes. It was my birthday this week and I went to two amazing places, Blossom and Casa Mezcal.

Blossom is rated one of the best vegan restaurants in NYC. I liked it even better than Candle 79, where I went for my birthday two years ago.  For appetizers we had these Porcini Cigars that were amazing! Porcini mushroom, tempeh, almonds, wrapped in phyllo dough with this cashew pesto all over it.  Next we had Ravioli filled with smoked tempeh, spinach, pine nuts, and crimini mushrooms. The whole thing was topped with this creamy cashew sauce. The last appetizer was a watercress and arugula salad with cherry tomatoes, fava beans, and white asparagus.  This was tossed in a lime-peppercorn vinaigrette. My main meal was a Seitan Scaloppini. The Seitan cutlets were in a delicious lemon and caper sauce on top of mashed potatoes and sauteed kale. Blossom has a few other restaurants in NYC, and now I want to check them all out!

On my actual birthday, I went to Casa Mezcal. I remembered to take a picture this day, because my tlayuda was so beautiful!  They have some vegetarian options here and I loved my tlayuda, topped with black beans, cheese, avocado, tomato, peppers, onions, and mushrooms. I have been to Oaxaca, Mexico a few times and in my opinion Casa Mezcal is most reminescent of authentic Oaxacan food. Their hot sauces, guacamole and chips were great.  This place has one of the most beautiful bars and they have such a diverse variety of beverages. I love the hibiscus salt they put on my margarita.

Pasta with Chickpea and Mushroom in White Wine

I'm moving to a new apartment soon. I am pretty excited to get away from some bad neighbors, but also really sad about leaving the good ones. This week I spent some time with two of my favorite neighbors and at 2am decided that since we were all hungry, I would cook for us. This dish came out really good, even while sipping vodka/cranberry drinks.

- 3/4 can of chickpeas, rinsed and drained (I like Goya)
- One tomato, diced
- 3 cloves of garlic, crushed
- 1 tsp of red pepper flakes
- 4 button mushrooms, sliced
- 3 large pads of earth balance butter
- Extra virgin olive oil
- Handful of chopped fresh parsley
-3/4 cup of white wine (I used Yellow Tail pinot grigio)
- Freshly grated parmesan (nice handful)
- Juice of one lemon
- Salt and pepper to taste
- 3/4 of a box or fusilli pasta, or whatever kind you like

Have a large pot of water boiling and cook the pasta while making the sauce. Start with a large saucepan or frying pan, coated with some extra virgin olive oil. Add crushed garlic and red pepper flakes and cook at a very low level until garlic is cooked but not burned. Next add the sliced mushrooms and one pad of butter. Add some salt and pepper, but do not keeping stirring the mushrooms. Let them lightly brown. Next add the chopped tomatoes and cook for 2 minutes.  Add the white wine, chickpeas, lemon juice, 2 pads of butter and cook until alcohol is evaporated.  Next, add the drained pasta to the pan, along with the parsley and some more salt and pepper to taste.  Cook in the sauce for about 1 or two minutes. Turn off the heat and add the cheese and drizzle with extra virgin olive oil.

Dress Up Your Mac and Cheese

OK, so I know this post has a Sandra Lee-type feel to it. I'm really not a big fan of her Semi-Homemade show, but when when you have a box of Mac and Cheese, there are some things you can do to make it really tasty. This should be by no means regarded as a healthy recipe, but it tastes yummy.

-1 box of Mac and Cheese (I used Trader Joe's Wisconsin Cheddar)
-1/2 cup of Bread Crumbs
-2 or 3 tbsp Olive Oil
-Handful of shredded cheddar/jack blend
-1/4 to 1/2 cup of milk, depending how thick you want it
-2 pads of butter (I use Earth Balance vegan butter, it tastes just as good)
-3 heaping tbsp freshly grated parmesan cheese or pecorino romano
- 1/2 tsp of garlic powder
- 1/4 tsp of cayenne Powder
-Freshly ground pepper
-1/2 tsp of dry Mustard

Preheat oven to 475.  In a small bowl, mix the breadcrumbs, parmesan, and olive oil. Cook the pasta to al dente, drain and set aside.  In the warm pot, pour in the milk, cheese powder packet from the box, 2 pads of butter, and the handful of shredded cheddar/jack blend.  Stir until cheese is melted.  Then add the spices. Stir and add pasta until coated.  Pour into a buttered baking dish.  Sprinkle the top with the breadcrumb mixture and place in oven until the breadcrumbs start to brown.

**If you use the Trader Joe's Mac and Cheese it already has butter in the mix, so you can omit the butter if you would like.

Chickpea Salad and Baby Quiche

This chickpea salad is quick, quite flavorful, and easy to make. It is nutritious and filling, and doesn't cost a lot of money.  You could eat this on top of rice, make a wrap with avocado, or put on top of lettuce.  You could even add pasta to make it a pasta salad.  This will stay good in the frig for a few days, so you can mix up the way you eat it.

-1 can of chickpeas, drained and rinsed
-1 carrot, peeled and chopped REALLY tiny
-1 small celery stalk, chopped
-3 chopped scallions, green and white parts
-1/4 cup of orange or red bell pepper, chopped
-1 serrano chile, chopped very tiny
-1 2.25 ounce can of sliced black olives
-1 kirby cucumber, peeled and chopped
-1/4 tsp of garlic powder
-about 4 or 5 tbsp of extra virgin olive oil
-salt and pepper to taste
-juice of one half of a lemon


I ate this with vegetarian baby quiche by The Filo Factory.  I love to eat quiche with greens so I topped some mesclun greens with mushrooms and balsamic italian dressing.

For The Italian In Me

It's been pretty dreary here in New York.  I was headed out the other day to grab some sushi before work and the second I got outside it started pouring.  I turned right back around and decided to make some comfort food.  My favorite food is spaghetti with fried eggplant.  I didn't have time for all of that in one meal so here are are two separate meals I had this week. First I made some homemade sauce with thick spaghetti.

Make sure to top it off with some extra virgin olive oil, freshly grated cheese, and fresh basil.

Earlier on in the week, I made a fried eggplant sandwich. For this sandwich you will need:

-Two fried eggplant slices

-Two slices of swiss or provolone cheese

-Thinly sliced tomato

-Thinly sliced cucumber

-Thinly sliced onion

-Whatever kind of roll you like

-Italian balsamic dressing

Tofu Stir-Fry

I'm not a HUGE fan of tofu, but made this way, it's not mushy and it really has a lot of flavor. Here is one of the few ways I like to make it:

-1/3 package of extra firm tofu, cubed and patted dry
-2 carrots, shredded
-2 or 3 heaping tbsp of chopped cilantro
-1 tbsp of toasted sesame seeds
-11/2 cup of chopped snow peas
-5 tbsp of low sodium soy sauce
-1/2 tsp of garlic chili sauce
-1 packet of chinese take-out duck sauce
-1 tsp of sesame oil
- 1 scallion, chopped
-1/2 tsp garlic powder
-2 tsp of olive oil
-fresh ground pepper
-White rice or lettuce leaves for wraps

Use a non-stick pan and toast the sesame seeds under low heat.  Take the sesame seeds out when golden and wipe the frying pan.  Place the patted dry tofu with the olive oil in the pan and cook until the tofu is browned. Then, add the carrots, snow peas, soy sauce, sesame oil and duck sauce.  Add more soy sauce if it looks dry.  Also add the garlic powder and some black pepper.  Cook the vegetables a few minutes until a little tender but so that the snow peas are still crispy. Add the scallions and cilantro.  Mix and turn the heat off.  Scoop on top of white rice and sprinkle the sesame seeds.  You can also wrap these in lettuce leaves.

Arugula, Chickpea, and Apple Salad

I made this salad two days in a row.  Arugula has a peppery taste, so it is really delicious when paired with the sweet apples.  It is a really good option to use instead of regular lettuce, because it has a lot more flavor.  Arugula is a good source of vitamin A and C. The chickpeas have protein, fiber, calcium, and iron. Apples have fiber and vitamin C.  Almonds are excellent sources of vitamin E, B vitamins, protein, fiber, and they are a cancer fighting food. If you want a more filling meal, you can eat this with some bread, crackers, or even add croutons.

Salad:
2.5 ounces of Arugula
Half of one apple, sliced thin
1/4 cup of canned chickpeas, drained and rinsed
1/4 cup of sliced and toasted almonds
2 slices of swiss cheese, chopped thinly

Dressing: Whisk in a separate bowl
1 tbsp of agave nectar
Juice of 1/2 lemon
4 tbsp of extra virgin olive oil
salt and pepper to taste

Farmer's Market

Jackson Heights has a great farmer's market on 34th ave, between 77th and 78th streets. If you live in New York, there are many farmer's markets, and about nine in Queens.  Today I picked up just a few tomatoes, cucumbers, chiles, apples and peaches. 

I also bought some juice from Red Jacket Orchards.  If you live in New York, you have to try this juice.  Their Cranberry Apple Cider is so delicious.  They also make nectars, apple sauce and jams.  Today I bought just regular apple cider. Check out their website for all the info.  Aside from farmer's markets, they also sell their products at some stores in the city.  Last thing I bought was a sweet potato knish. It tasted ok, though the corn in it kinda threw me off.  This was nothing compared to the sweet potato knishes at Katz's Deli that I dream about.

Vegan Potato Salad

This recipe is easy, tasty, and especially awesome for people who don't really like mayo. There are no measurements here because you can adjust the amount to how many people you are serving or to your own taste, depending what type of ingredients you like the best.

-Yukon gold or red potatoes, chopped into large bite-sized pieces
-Fresh serrano or jalapeno chopped small
-Celery, chopped small
-Carrot, shredded
-Fresh chopped basil, you could also use fresh dill or parsley
-dill pickles, chopped
-tbsp or two or pickle juice
-salt and pepper to taste
-chopped scallions, or you could use red onion
-Dijon-Style Nasoya Nayonaise

Start with cold water and the chopped potatoes. Boil until tender. Drain and add to the bowl of vegetables. While still warm, add the Dijon-Style Nayonaise and the pickle juice. Stir and add fresh herbs, salt and pepper. Stir again.

Naysoya Dijon-Style Nayonaise tastes so good, you really dont need to add that many other ingredients.  It makes this recipe so easy and tasty. I also make a macaroni salad using it.  If you dont like spicy, omit the chile peppers.  If you like bacon in your potato salad, add some bac-os bits.  If you dont like pickles, you can omit these also, but it's my favorite part of the recipe.

I paired the potato salad with an avocado/tomato/swiss sandwich, topped with new orleans muffaletta olive spread.

Wrap It Up!

I've been making a lot of sandwiches and wraps lately. Buying some ingredients for wraps or sandwiches can save you money on lunch, and they take no time to make. I've been using Mission Multi-Grain Flour Tortillas. This one has swiss, tomato, arugula, orange bell pepper, hummus, and some Paul Newman's Balsamic Dressing.

Here is another one, with some of that Tabbouleh from yesterday, feta cheese, and hummus.

Tabbouleh

I mentioned on this blog once before about how delicious tabbouleh is.  It is a really great Middle Easterm salad, that is super easy to make and so good for you.  Bulghur is a good source of protein, iron, and fiber, and doesn't need to be cooked.  It is made similar to couscous. Lemon and parsley are excellent cleansing foods.  I eat it with chickpeas, hummus and pita, and sometimes feta cheese.

Here is my recipe:
1 bunch of parsley, cleaned and dry, chopped
1/4 cup of chopped mint
1/2 large tomato, chopped with the seeds out
1 persian cucumber chopped with skin and seeds
1/4 of a red onion, chopped small, or two chopped scallions
1 lemon
1/2 cup of bulghur
1/4 to 1/3 cup of olive oil, depending on your liking
1/2 tsp of sumac
salt and pepper to taste

Place the bulghur in a bowl and squeeze the juice of half of a lemon.  Pour 1/2 cup of boiling water on top nd let it sit until it is all absorbed.  While the bulghur is being absorbed by the water and lemon, in another bowl combine all vegetables and herbs.  When the bulghur is absorbed, add everything together, including the olive oil, sumac, the juice of the other half of the lemon, and salt and pepper. You can add more lemon if you like.

A few notes...if you don't have sumac, it's ok to omit it.  It adds a bit of lemony taste.  If you don't have persian cucumbers, just take the skin off and the seeds out before chopping.  Scallions are good to use instead of onion if you just want a mild onion taste. This is best after it has been sitting in the refrigerator for a few hours and has had time to aborb the flavors.

I Love My Rice Cooker

Kitchen appliances often clutter the kitchen, and most of them are unnecessary. Do you really need a sandwich press, waffle iron, George Foreman grill, and three types of blenders? I try to keep my kitchen appliances to a minimum ( I don't even own a microwave), but one thing I love is my rice cooker.  I have had this rice cooker for over ten years.  I bought it when I was living in the college dorms at Hunter College, and since then it has moved with me about ten times, across the country twice, through grad school, rested in storage, and is still going strong. One of my favorite things to eat is a big plate of warm white rice, topped with plantains and fresh vegetables. I like to drizzle it all with olive oil and add lemon juice or vinegar.

For this plate I used:
1 1/2 cups of rice
1 tbsp of sofrito, I used Goya
1 chopped serrano chile
1 persian cucumber, sliced
1 tomato, sliced
1/2 of an orange bell pepper, chopped
1 tbsp of spanish green olives
1 egg
4 slices of Tropical Queso de Frier (Frying Cheese)
2 tbsp of fresh chopped cilantro
vegetable oil
olive oil
fresh lemon juice or red wine vinegar
salt and pepper to taste

The great part about a rice cooker is that you can do other things, like take a shower or walk the dog, without worrying about ruining your rice.  The rice comes out perfect each time.  Drop the rice in the rice cooker and stir with enough olive oil to coat the rice, then add the sofrito and the serrano and 3 cups of water and stir.  While the rice cooker is doing its magic, chop up your vegetables and fry your plantains in enough vegetable oil to cover one side. 

When the rice is almost done, fry an egg to your liking and then the cheese until is is just brown and soft.  Top the rice with all of the vegetables, egg, cheese, and plantains.  Drizzle wth olive oil, salt and pepper.  Add either lemon juice or red wine vinegar.

This type of dish is so easy and versatile.  Sometimes I add avocado instead of the egg.  You can also add other vegetables or use other types of cheese, such as feta.

Top Ramen Can Be Classy

It's 4a.m. I am home from work and I am hungry. You can't go to sleep hungry...What to make....? Ramen Noodles!  I like to "dress up" my ramen noodles so that they taste better and I get some actual nutrition (besides the 10% of daily iron in them).  Make sure if you use Top Ramen, use the Oriental flavor (wow what a politically incorrect way of naming noodles), because it is the only one that doesn't use meat broth.  Of course you can always use a healthier and more expensive version, such as Thai Kitchen Mushroom Noodle Bowl, which is advertises itself as vegan.

Put some water on to boil. I like to add more water than it calls for. While the water is boiling, chop up the vegetables and herbs and place them in a large bowl. Cook the noodles with their flavor packet and add some hot sauce or chili garlic sauce. Pour the soup over the raw vegetables that are in the bowl and add ground pepper. You can also add a dash of soy sauce and/or hot sesame oil. Tonight I added shredded carrots, snow peas, and cilantro.  Sliced mushrooms and red bell pepper are also great additions.

Now, does this have tons of sodium and MSG? Yes. Is this HEALTHY? Not really. But does this taste good and satisfy your appetite in a short amount of time? Yes.