Is it just me or is summer the most manic season ever? What happened to this whole concept of “lazy summer days”? Sheesh.
Today, alone we have eaten waffles, swam until our skin shriveled, cleaned the house 82 times, visited the library, grocery shopped, cooked dinner, watched two movies, and hunted for new homes. I was sitting on the couch, balls of my feet aching, head fuzzy with a lack of cohesive thought, and wondered if I should go to the doctor and get a blood test. Why am I so tired? I asked myself for 34 seconds straight. And then I typed out that list of today’s to-do’s and was like…oh.yeah.
So I stunk it up big time on cooking last week. There was just waaaay too much chaos to also cook. But this week, I’ve got lists and schedules and a table in Google docs planning out so many healthy, plant-based summertime recipes you might just have to sit at your computer screen and wait for the posts to come it. Yup. That good. Worth waiting for.
Prepare thyself. And I’m going to go prepare myself for bed. Because, holy cow. I am summertime sleeeeepy.
Ginger Chickn Noodle Soup
- 1 tablespoon coconut oil
- 1 small purple onion
- 3 cloves garlic chopped
- 4 stalks celery diced
- 2 tablespoons shredded ginger
- 1 red pepper diced
- 1 yellow pepper diced
- 5 cups veggie broth
- 1 can coconut milk
- 1 tablespoon green curry paste optional
- 4 ounces soba noodles uncooked
- 1 ½ teaspoon salt
- 1 ½ cups fresh corn about 4 ears fresh corn will yield the right amount
- ½ cup fresh basil and/or cilantro chopped
- ½ cup scallions diced
- 1 small pouch Gardein Chick'n strips or Quorn chick'n tenders, but they aren't vegan
- 1 cup shelled edamame
- In a large pot, melt the coocnut oil over medium-high heat.
- Toss the purple onion and garlic into the coconut oil. Cook for 1 minute, then add the celery and ginger. Cook and additional 1 minute or so, then add the peppers, curry paste, veggie broth and coconut milk.
- Bring to a boil. Add the soba noodles and salt. Cook for 6-7 minutes, or until the noodles are softened.
- Remove from heat and toss in the corn, basil, scallions, chick'n strips and edamame. Stir and serve immediately.