BROCCOLI SLAW SALAD

[Guest guest]

This will be an interesting group to be in. If nothing else, I will

learn some of the challenges of being vegetarian in a omnivorous

world. The following recipe is not spicy, but I think with a little

imagination it would lend itself to being " kicked up a notch " or

two. Also, the recipe calls for ramen noodle soup. The unfortunate

part about that is the seasoning packet has dried chicken and/or

beef and, of course, the ever nebulous " spices. " So, I will give

you what I can off of the packages and I would love to see how

others might adjust. I assume you can get the noodles without the

soup mix to make it easier.

 

BROCCOLI SLAW SALAD

 

1 pkg broccoli slaw

1 pkg regular slaw

1 C. sunflower seeds

1 C. slivered almonds

2 pkg. Ramen Oriental Noodles, crushed and not cooked

 

Combine the above.

 

Combine for the Dressing:

 

1 pkg oriental soup spices

1 C. oil

½ C. sugar (I used Splenda)

1/3 C. vinegar

 

Add dressing to salad mix ½ hour before serving.

 

The seaoning mixes use sugar, salt, soy sauce power, MSG, hydrolized

soy, corn, and wheat protein, " spices " , celery powder, dehydrated

leek, tumeric color, and a bunch of other stuff that no one wants

anyway. There is also the chicken/beef powder and fat, but there

appears to be vegetarian chicken flavoring (I'd love to know more),

so omitting this should be no problem.

 

Again this is not spicy but it is good. I'd love to hear what

spices people would add to this and more about vegetarian chicken

flavor.

 

I hope I did not deviate from the group topic too much, but this is

a learning experience for me and a challenge to others.

[Guest guest]

Hello Doug: The Vegetarian Bouillon Mix, Chicken Flavor ia a non-meat

based flavor enhancer. It is from a company called 'Harvest 2000'. It

is fat free soup base with no MSG or preservatives. I am fortunate in

having Vietnamese, Japanese, Chinese and Mid-Eastern stores within 15

miles of me.

 

Jim

 

" Same white, menopausal, mendacious men now ruling the planet earth;

differant year " .

 

 

 

 

 

 

 

 

, " Doug " <cyclist451>

wrote:

> This will be an interesting group to be in. If nothing else, I

will

> learn some of the challenges of being vegetarian in a omnivorous

> world. The following recipe is not spicy, but I think with a

little

> imagination it would lend itself to being " kicked up a notch " or

> two. Also, the recipe calls for ramen noodle soup. The

unfortunate

> part about that is the seasoning packet has dried chicken and/or

> beef and, of course, the ever nebulous " spices. " So, I will give

> you what I can off of the packages and I would love to see how

> others might adjust. I assume you can get the noodles without the

> soup mix to make it easier.

>

> BROCCOLI SLAW SALAD

>

> 1 pkg broccoli slaw

> 1 pkg regular slaw

> 1 C. sunflower seeds

> 1 C. slivered almonds

> 2 pkg. Ramen Oriental Noodles, crushed and not cooked

>

> Combine the above.

>

> Combine for the Dressing:

>

> 1 pkg oriental soup spices

> 1 C. oil

> ½ C. sugar (I used Splenda)

> 1/3 C. vinegar

>

> Add dressing to salad mix ½ hour before serving.

>

> The seaoning mixes use sugar, salt, soy sauce power, MSG,

hydrolized

> soy, corn, and wheat protein, " spices " , celery powder, dehydrated

> leek, tumeric color, and a bunch of other stuff that no one wants

> anyway. There is also the chicken/beef powder and fat, but there

> appears to be vegetarian chicken flavoring (I'd love to know more),

> so omitting this should be no problem.

>

> Again this is not spicy but it is good. I'd love to hear what

> spices people would add to this and more about vegetarian chicken

> flavor.

>

> I hope I did not deviate from the group topic too much, but this is

> a learning experience for me and a challenge to others.