Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 In another note, it was mentioned that that if you had cravings, someone could suggest alternatives. I really miss eating cream of chicken soup. I don't have the resources to buy expensive alternatives. Ideas? Cece Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 How about a vege broth seasoned with 'chicken-style bouillon powder' (just google it, you'll find a recipe, or maybe someone here can recommend a recipe) and thickened with pureed white beans? alice > > > I really miss eating cream of chicken soup. I don't have the > resources to buy expensive alternatives. Ideas? > > > > Cece > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 CeCe Sweet wrote: > In another note, it was mentioned that that if you had cravings, > someone could suggest alternatives. > > > > I really miss eating cream of chicken soup. I don't have the > resources to buy expensive alternatives. Ideas? Our local store sells a very good vegan " chicken " powdered broth mix that reminds me of Lipton cup-a-soup cream of chicken flavor. Would that work? If so, I'd be happy to send you some, and/or try to find out the brand name so you can look for it in your town. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 On 7/23/08, Alice Leonard <alice wrote: > How about a vege broth seasoned with 'chicken-style bouillon powder' (just > google it, you'll find a recipe, or maybe someone here can recommend a > recipe) and thickened with pureed white beans? Ooh, good suggestion. Here in the U.S. we have Chik'nish seasoning (not sure if I spelled that right) that's vegan. I was thinking Lite silken tofu and unsweetened soy milk for the " cream of " part but pureed white beans would be a good option, too. I make a " cream of tomato " soup that's very simple but I think tastes better than my memory of Campbell's. It's simply a can of organic low sodium tomato sauce put into a pot and then the can filled with unsweetened soy milk and added to the pot. That's it. And for being so simple, it's very good! And, of course, it can be jazzed up with cooked brown rice, minced garlic, etc. as desired. But I also love it with just the two ingredients - quick comfort food. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 I’ll reply to you offlist because I do have a recipe I use when I want cream of chicken soup. Now this is in recipes, I’ve not tried just eating it, and the reason I’m not posting it here is it’s far from fat-free. But you might like it. Anna On 24/7/08 8:04 AM, " CeCe Sweet " <CeCeSweet wrote: In another note, it was mentioned that that if you had cravings, someone could suggest alternatives. I really miss eating cream of chicken soup. I don't have the resources to buy expensive alternatives. Ideas? Cece Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 I'm new to the group, but could you send the recipe to me too? Thanks! - DJ-----------------------Always remember: Today's mighty oak is simplyyesterday's nut that held its ground . . . On Behalf Of CoopThursday, July 24, 2008 2:02 AM Subject: Re: Substitutes Needed I’ll reply to you offlist because I do have a recipe I use when I want cream of chicken soup. Now this is in recipes, I’ve not tried just eating it, and the reason I’m not posting it here is it’s far from fat-free. But you might like it.AnnaOn 24/7/08 8:04 AM, "CeCe Sweet" <CeCeSweet > wrote: In another note, it was mentioned that that if you had cravings, someone could suggest alternatives. I really miss eating cream of chicken soup. I don't have the resources to buy expensive alternatives. Ideas? Cece Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 >I really miss eating cream of chicken soup. I don't have the resources to buy expensive alternatives. Ideas? From the old VegSource message boards: * Exported from MasterCook * Cream of " Chicken " Soup Concentrate Recipe By : Chef Deb Serving Size : 4 Preparation Time :0:00 Categories : Vegan Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy milk 2 Tbs cornstarch 4 tsps vegetarian " chicken " bouillon powder 1/4 tsp celery seed 1/2 tsp poultry seasoning 1/2 tsp sugar -- or other sweetener 1/4 cup textured soy protein -- chicken flavored 1/4 cup boiling water Soak TVP in boiling water 15 minutes. Put remaining ingredients in saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Stir in rehydrated TVP. Continue cooking, stirring constantly, until mixture is very thick. Use in casseroles, or thin with more soymilk to make soup or gravy. Copyright: " 2002 " - - - - - - - - - - - - - - - - - - - Per Serving: 106 Calories; 3g Fat (20.0% calories from fat); 13g Protein; 10g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 5451 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 Newbie question here.. Is it possible to substitute almond milk in recipes like this? I am soy-allergic so can't use soy milk. I'm just wondering if the two are usually interchangeable. Thanks! Leann in IL(new to the list and to a vegan diet)On Thu, Jul 24, 2008 at 12:12 PM, Sue in NJ <sue_in_nj wrote: >I really miss eating cream of chicken soup. I don't have the resources to buy expensive alternatives. Ideas? From the old VegSource message boards: * Exported from MasterCook * Cream of " Chicken " Soup Concentrate Recipe By : Chef Deb Serving Size : 4 Preparation Time :0:00 Categories : Vegan Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy milk 2 Tbs cornstarch 4 tsps vegetarian " chicken " bouillon powder 1/4 tsp celery seed 1/2 tsp poultry seasoning 1/2 tsp sugar -- or other sweetener 1/4 cup textured soy protein -- chicken flavored 1/4 cup boiling water Soak TVP in boiling water 15 minutes. Put remaining ingredients in saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Stir in rehydrated TVP. Continue cooking, stirring constantly, until mixture is very thick. Use in casseroles, or thin with more soymilk to make soup or gravy. Copyright: " 2002 " - - - - - - - - - - - - - - - - - - - Per Serving: 106 Calories; 3g Fat (20.0% calories from fat); 13g Protein; 10g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 5451 0 0 0 0 0 Messages in this topic (7) Reply (via web post) | Start a new topic Messages | Files | Photos Check out our recipe files at http://www.fatfreevegan.com . Change settings via the Web ( ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group | Terms of Use | Un Recent Activity 23 New Members Visit Your Group Sitebuilder Build a web site quickly & easily with Sitebuilder. Ads on Learn more now. Reach customers searching for you. Check out the Y! Groups blog Stay up to speed on all things Groups! . __ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 I use McKay's Chicken style seaoning - make sure it is the vegan one as they have many different ones available. My local health food store starting carrying it after I asked them to. A lot of people who take my cooking classes use it regularly. You can find it on ebay if nothing else. We like it the best and use it for all different things. No other brand even comes close for our tastebuds. I would mix some soy/almond milk with the chicken style seasoning, add in some Wondra quick dissolve flour (so it won't lump) and add any vegetables you might want in your soup. Heat and stir until it thickens. Just add the right amount of flour for the amound of liquid. I normally use 2 T flour with each cup of liquid. Hope that helps Nancy Walker www.Veg4Health.com , Serene <serene-lists wrote: > > CeCe Sweet wrote: > > > In another note, it was mentioned that that if you had cravings, > > someone could suggest alternatives. > > > > > > > > I really miss eating cream of chicken soup. I don't have the > > resources to buy expensive alternatives. Ideas? > > > Our local store sells a very good vegan " chicken " powdered broth mix > that reminds me of Lipton cup-a-soup cream of chicken flavor. Would that > work? If so, I'd be happy to send you some, and/or try to find out the > brand name so you can look for it in your town. > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 Leann L wrote: > Is it possible to substitute almond milk in recipes like this? I am > soy-allergic so can't use soy milk. I'm just wondering if the two > are usually interchangeable. Thanks! Yep. I also like cashew milk, or, for a lower-fat alternative, rice milk. I make rice milk by blending 1 cup cooked brown rice with 4 cups water, then letting the rice pulp settle before pouring. Some people strain out the pulp, or add salt/sugar, but I don't bother. It keeps a few days in the fridge. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 I'll check out the archives to see the recipe. But like I mentioned it's hard for me to find something that I can eat because it may have corn, gluten, or some other ingredient in it that I can't eat. Thanks, Cece Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 I guess that's the big question mark.....4 tsps vegetarian "chicken" bouillon powder and the chicken flavored tvp. Unless I can read the ingredients and verify no allergies, those kinds of things won't work. I know that I can use arrowroot for cornstarch, but the other is suspect. CeCe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 > Is it possible to substitute almond milk in recipes like this? Any non-dairy milk whose flavor you think would be appropriate will do. I, personally, usually use rice milk when a recipe calls for soy, except in baking, when the milk needs to be curdled. Rice milk just doesn't curdle, no matter how much vinegar or lemon juice is added. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 >I guess that's the big question mark.....4 tsps vegetarian " chicken " bouillon powder My HFS has about 5 different brands of vegetarian chicken bouillon, and I frequently make my own from a recipe once posted to Bryanna Clark Grogan's blog. (recipe at end of this message). Just read labels and find one that has the ingredients you're allowed. > and the chicken flavored tvp. I haven't owned chicken flavored TVP in a few years and usually just use unflavored. And here's the " broth " recipe I use. Where it says " protein powder " I use the organic powdered soy milk I got from http://www.healthy-eating.com . Because I usually cook salt-free, I omitted all the salt in the recipe and it tastes just like the salt-free bouillon I buy in the store. I buy all my spices in bulk either from the HFS or Penzy's and this smells fantastic when freshly made. This is copy/pasted from the blog post, so all notes are Bryanna's, not mine. Sue in NJ BRYANNA'S HOMEMADE VEGAN " CHICKEN-STYLE " BROTH POWDER NOTE: I used to call for 1 Tbs. powder per cup of water, but have found that 2 tsp. works just fine! I invented this broth powder when I was having trouble finding a natural broth powder here in Canada that actually tasted good! It's cheap and easy to make and has excellent flavor. You need to use twice as much of this homemade broth powder as Seitenbacher, but the sodium comes out about the same. Yield: 1 1/4 cups or 30 cups of broth 1 1/3 cups nutritional yeast flakes 3 Tbs onion powder 7 1/2 tsp (2 1/2 Tbs) sea salt 1 Tbs soy protein powder 1 Tbs vegan sugar 2 1/2 tsp. garlic granules or powder 1 tsp dried thyme 1 tsp finely crumbled dried sage (NOT powdered) 1 tsp paprika 1/2 tsp turmeric Blend in a dry blender or food processor until powdery. Store in a dry, airtight container . Use 2 level teaspoons per cup of boiling water. Nutrition (per 2 tsp. serving): 28.4 calories; 10% calories from fat; 0.4g total fat; 0.0mg cholesterol; 475.3mg sodium; 163.9mg potassium; 3.6g carbohydrates; 2.0g fiber; 0.7g sugar; 1.6g net carbs; 4.1g protein; 0.2 points. http://veganfeastkitchen.blogspot.com/2008/02/homemade-veggie-broth-powder-big-b\ atch.html Quote Link to comment Share on other sites More sharing options...
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