Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

P-P-Pizza - What better way to warm up?

I have been remiss. Nichole is COMPLETELY carrying the blog lately. But, I'm back! And, very excited to share my current cooking obsession: pizza.

While it's nowhere near as cold in California as it is in the 'burgh, I have had to break out the winter coats for those 38 degree beach mornings.

Nichole, you and J are total geniuses. Your pizza recipes have revolutionized my pizza making and made me, if not Italian, at least an honorary Italian. It turns out that the trick really is in the dough. You have to put in the work to make really kick-ass dough in order to have a great final product.

green peppers, red onions, gouda, and tomato garlic sauce

I've experimented a couple of different ways. I'm not as ambitious as Nichole, so I don't make my own pizza sauce. There's a great generic brand called Safeway that makes some amazing sauces. I really hate sauces that are labeled as "pizza" sauces, so I tend to stick to the regular pasta sauces. My favorite? Safeway's artichoke pesto, which is a red sauce with a delicious artichokey bite.

before the oven

Next step: the cheese. Nichole is right that fresh mozzarella is delicious. But, I am completely in love with gouda cheese. On a pizza, it is totally to die for. The trick is to put it on the pizza in the beginning and not wait until halfway through the baking process like you would with mozzarella. It gets bubbly and slightly burnt, which is perfect. Once, I also added some Jarlsberg. Jarlsberg melts really well in grilled cheese and melts just as well on a pizza.

red onions, basil, gouda, Jarlsberg, and artichoke pesto sauce

My can't-live-without-it topping is red onions. Onions are sort of a miracle food. They can make your eyes water but can also become perfectly sweet when baked or carmelized on the stovetop. They are incredibly amazing on pizza. Same goes for green peppers, which become a bit sweet. And basil gets crispy and delicious. My mouth is watering just thinking about it.

Bon appetit!

Holiday Cook Book

Posted by Nichole Leigh

Izzy's Ready for the Holidays!

Readers, prepare yourselves. Veggie Horizons is about to get FESTIVE!!! Below you'll find the Veggie Horizons Holiday Agenda.

December 10th-21st: The Twelve Days of Christmas Cookies! 

This year marks the first year of a new tradition in Nichole's house: Christmas Cookies! They're not just for Grandma anymore.

December 22rd: Preparing a Vegetarian Christmas Part 1: Appetizers and Dinner

What types of sides and entrees can you offer to your vegetarian guests during the holidays? Well... let's just say I have some ideas. 

December 23th: Preparing a Vegetarian Christmas Part 2: Desserts and Cocktails

And to finish off your holiday menus, a little dessert (as if the cookies weren't enough) and some delectable cocktails.

December 24th-25th: Christmas Holidays

Holiday wishes and perhaps a surprise or two! 

December 26th-29th: Home Away From Home 

Hopefully Joey's mom (my culinary inspiration) will share some of her special recipes with us! 

December 30th-31st: New Recipes for a New Year

Tips and recipes for a happy New Year's Celebration - veggie style!

  

Best Vegan Cupcakes - Experimenting with Vegan Baking

Nichole inspired me to start baking again. And that can only mean one thing: vegan baking! I have always loved to bake, but Nichole inspired me to learn a new, cruelty free way of baking. Ever since, I have been attempting to learn and experiment with classic vegan baking.

Of course, my favorite vegan baking cookbook is the previously mentioned Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The first recipe I made was the Brooklyn Brownie Cupcakes, which includes delicious ingredients like bourbon and soy yogurt. Um, yum.

Last night, I decided to go a bit more classic, but with a twist. I made the basic chocolate cupcakes that Nichole shared with us earlier, but made the frosting with a bit of a twist.

For half of the cupcakes, I made peanut butter frosting and topped them with chopped Reese's cups. For the frosting:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp peanut butter

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, peanut butter, and soy milk, and beat for another 5 to 7 minutes until fluffy.

For the other half of the cupcakes, I made strawberry frosting and topped them with pink sprinkles:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp strawberry preserves

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, strawberry preserves, and soy milk, and beat for another 5 to 7 minutes until fluffy.

I think I have created some vegan baked goods lovers at work!

Moooo-tacular Dairy - The Glory of Lucerne and Organics

I have never tried to go vegan. I know that Nichole was for a while, and I have a few other friends who have attempted the noble lifestyle. Unfortunately, I could never in a million years pull it off. I am just too much of a dairy consumer. Milk and cheese are staples in my diet.

But I never want to consume dairy products made with growth hormones. There is something slightly seedy about the milk and cheeses on our shelves, the ones that aren't organic. The population growth and limited resources have led to dairy products laced with rBGH and IGF-1. Thankfully, organic products have come onto the scene and are more readily available than ever.

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Of course, organic is often synonymous with expensive. They don't call it Whole Paycheck Foods for nothing. But Safeway brand has come to the rescue with Lucerne brand and O Organics dairy products.

Lucerne and O Organics are generic brands carried in Safeway stores, including the Vons near my apartment. Both brands produce organic products, which I find especially important in dairy products. And...they're reasonably priced!

The O milk is usually at least 30 cents cheaper than Horizon. The Lucerne cheese is actually cheaper than Sargento and other brand names. I feel good about what I'm eating and my wallet doesn't suffer.

For me, quality ingredients are everything. Our country has allowed some pretty heinous things to taint our food, and some pretty inhumane things to happen to the animals that provide the food. I think that the generic organic brands are a huge step in the right direction. It makes eating smart affordable and simple. Why not choose the organic product when it's best for your body and your bank account?

Bento Baby: My First American Bento

I have a new obsession! While perusing cookbooks on Amazon, I stumbled across a book entitled Just Bento, by Makiko Ihto and the associated blogs: Just Bento and Just Hungry. I am a sucker for cover art, and this cookbook mesmerized me: cute, color-coordinated, and veggieful! So, of course, I bought it immediately.

The purchase is indicative of more than just my impulsive spending habits, however. A quick glance at the product description and Ihto's blogs reminded me of a few important things:

1. I have a stash of under-utilized Japanese ingredients residing in my pantry,
2. I have terrible lunch-packing habits ,
3. It would be fun to make nutritional lunches every day, and
4. Veggie Horizons is seriously lacking in lunch recipes (probably because of #2)

So, I've decided to jump on the bento bandwagon and make it happen!

But First, What is Bento?

According to Ihto, bento is simply a meal served in a box. There is a long and storied tradition of bento in Japan, but I think that I should let the experts tell you about the history and philosophy of bento-making, rather than trying to appropriate a tradition that I may not fully understand. 

So, with a nod to my cultural limitations, it seems that most anything can be a bento box, or go inside of a bento box. Personally, bento-making appeals to me because the process places an emphasis on utilizing a variety of textures, colors, and techniques to make a highly nutritious and attractive lunch. The concept of constructing a satisfying meal while incorporating many different vegetables is enticing to me, since I rarely eat an honest lunch as it is. Furthermore, one has to fit all of one's lunch into a relatively small container (See this article to help you determine what size of bento box is right for you), helping to control portion size. What could be healthier (physically and psychologically) than a vegetable-based lunch that's compact enough to fit comfortably into your purse? Nothing.

Photo courtesy of: A Basic Bento in 20 Minutes - JustBento.Com

Besides, making bento looks so darn fun!

Note: Ihto discusses at length something called "Charaben" or "Cute Bento," which are elaborately decorative bentos made by competitive Moms and Bento Artists. Though I am certainly in love with such culinary craftiness, I highly doubt that I will have time to make anything like this before work in the morning.

My First Bento

Well, here it is! I know it's not as cute or exciting as the bento on Just Bento. Also, the components are not Japanese at all. However, I think this bento box respects the principles of bento-making pretty well. My first attempt features three kinds of vegetables, a serving of whole grain, and a serving of protein, though it omits the cornerstone of the Japanese Bento (rice).

The two teir bento box I got on Amazon.com for $7.00!!!

A very American but delicious bento combination!

Contents:

1/2 Cup Chopped Baby Carrots

2 Tablespoons Smuckers All-Natural Peanut Butter

1 Whole Wheat English Muffin (click for recipe)

1/2 Cup Raw Cauliflower

1/2 Cup Sautéed Swiss Chard with Garlic

Though I suspect that getting into the habit of bento-making might be easier if I start off by using ingredients and combinations with which I'm already familiar, I'm hoping to make Japanese Rice Balls (onigiri) sometime this week, and then try out an authentic Japanese bento combination!

October: Vegetarian Awareness Month!

World Vegetarian Awareness Month

Hello Readers! As you're probably aware, October is Vegetarian Awareness Month, and October 1st was World Vegetarian Day (to be celebrated with Vanilla-Cardamom Cupcakes with Rosewater Icing, obviously).

As for myself, today I would like to engage in a little bit of self-indulgent reflection. First, I'd like to share some specific reasons that I believe the vegetarian lifestyle is a good choice for me. Secondly, I would like to write very candidly on the real challenges that I face on a daily basis. In short, let's talk about veggie motivation and veggie reality.

First things first. The reasons to go vegetarian are almost too numerous to name (but we'll give it a shot).

Physical Benefits: Vegetarian diets are some of the healthiest diets in the world.

• Vegetarians are at lower risk for obesity, cardiovascular disease, hypertension, type 2 diabetes, diverticulosis, renal disease, some cancers (including lung and breast), and gallstones (Source).
• A vegetarian diet decreases exposure to food-borne illnesses and damaging free radicals (Source).
• Vegetarians consume larger quantities of vegetables, legumes, fruits, and grains, thereby increasing their consumption of many essential vitamins and minerals, fiber, and antioxidants (Source).

Environmental and Social Benefits: Vegetarian diets reduce the negative impact of man on the environment, and help funnel resources to those that need them most.

• Farmland used for meat production produces millions of tons more carbon dioxide and methane than does farmland used to produce vegetable foodstuffs (Source).
• Each animal slaughtered for food consumes 16 pounds of edible vegetable food stuffs (corn, grain, soybeans, etc.) for every pound of edible flesh. This grain would be put to better use feeding human beings (Source).
• Here is a great article from Green Living Ideas that sums up many studies of energy consumption for food production, particularly as it relates to livestock. It includes many links to relevant, peer-reviewed research studies.

Morality: This is perhaps the trickiest motivation of them all, and perhaps the most compelling. However, if you just don't care about the suffering of animals....then you don't care. But if you do care, this argument is pretty compelling. (Warning: This Video Contains Graphic Material)

When taken together, I think that the combination of these facts is so compelling that it would be difficult to defend an omnivorous diet. In fact, it might be difficult to defend anything but a vegan diet under these terms. (Visit PETA for a comprehensive if somewhat impassioned explanation of all of the above phenomenon.)

So........... why is it so hard then?

For me, the desire to consume meat (or the lack there of) has never been much of a factor in determining whether or not I will maintain a veggie lifestyle, or whether I will backslide into meat consumption. That's not to say I haven't enjoyed well-prepared meat in the past, but I don't crave it regularly (probably due to the fact that I've either been, or nearly been, a vegetarian since I was 14 years old).

The Context of Food
The real issue is, and always has been, social pressure. Personally, I believe that the resistance from friends and family comes out of three fundamental social contexts:

(1) Meat Eating and the Herding Culture

Meat eating is the keystone of herding culture (of which the Abrahamic cultures are descendant). This sentiment is particularly explicit in the creation myth of Adam and Eve, wherein God grants the infamous progenitors lordship over all the creatures of the Earth. Therefore, in the Christian (and Judaic and Islamic) tradition, man is not only destined by divine right, but obligated by the creator, to dominate animals. In this context, man has the right and privilege to use animals as he sees fit, without any obligation to the animal.

(2) Concept of "Man as Hunter"

One of the most frequent nonsectarian arguments against vegetarianism comes from the idea that man has been hunting and consuming meat since time immemorial, and thus meat consumption is biologically and evolutionarily predestined. In the world of Anthropology, this is a hotly contested issue. However, after having read many books on the subject (see the bottom of the post for a list), I think that there is ample evidence to challenge this age-old assumption. Some of the most compelling arguments questioning the identity of "Man as Hunter" include: fossil and biological evidence that links the human digestive system more closely to that of fruit eating apes than that of wolves or tigers; the relatively late appearance of the tools man uses to hunt in the archaeological record; and archaeological evidence that indicates a high predation rate among early humans (i.e. people were being eaten by animals more frequently than they were eating animals). All that aside, the "Man as Hunter" argument resembles (or perhaps follows from) the first in that it considers the use of animal bodies for consumption as the natural right of man as an omnivore.

(3) Habits are Hard to Change

Contexts (1) and (2) are really important, but they operate mostly in the background of people's everyday lives. If they're invoked at all, it's usually only to defend the continuance of habitual action. Consider this: if you've spent your whole life communing and taking pleasure at a dinner table that features meat and animal products, it's not only difficult, but perhaps even painful to move away from the habits and nostalgia of meat eating. If you come from a family where food is important, this can be a very big deal. For example, when I went Vegan for a couple of months, both my Dad and my boyfriend were very upset with me, for different reasons. My Dad felt that by rejecting meat, I was rejecting his personal food tradition, ruining all of our future holidays, and trying to push my strange morality onto everyone else. My boyfriend was frustrated because he didn't know what to make for dinner on a daily basis, and felt that my choice made it difficult for him to eat the things that he liked to eat (read: bacon).

That's why it's hard to be a vegetarian. It's hard to act against society's deeply rooted ideas, assumptions, and habits, especially when they manifest in the feelings of the people that you love. It's hard to face your parent's anger and frustration when they don't understand why you are being "difficult" and "picky." It's hard to say no to the pot roast that your grandmother lovingly prepared for you. It's hard to make one dish for you, and one for your spouse, every night of the week. It's much easier to take the path of least resistance and do what they ask of you.




Making it Happen
But no one said it would be easy. So, a couple of pieces of advice for World Vegetarian Awareness Month, from a very human vegetarian:

• No one's perfect. I know that I've had my share of back sliding over the years (mostly in the form of prosciutto and fresh mozzarella). If you fall off the wagon, watch that PETA video, take a deep breath, and get back on. One slip up doesn't mean that everything is lost.
• Sometimes people in your life will be supportive of your choice, sometimes they will not be supportive of your choice. Remain calm, try not to argue about it, skip the turkey, and bring sweet potato casserole to Thanksgiving.
• Try to be as compassionate to people as you are toward animals. Be patient and respectful of people who do not understand or accept your lifestyle, and demand that they respect and be patient with you as well. Lead with your fork by making delicious vegetarian food.
• Have fun! Vegetarianism isn't all doom and gloom! It's a celebration of life! Think about all of the delicious food that you can eat! Check out the Recipes tab for some of the food that Carrie and I make on a regular basis, and explore the web! There are a zillion delicious vegetarian options out there, so don't be afraid!

Additional Reading:

• The World Peace Diet
• Man the Hunted: Primates, Predators, and Human Evolution
• The Third Chimpanzee: The Evolution and Future of the Human Animal
• The Omnivore's Dilemma: A Natural History of Four Meals
• Eating Animals
• Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry
• The Ethics of What We Eat: Why Our Food Choices Matter
• Dominion: The Power of Man, the Suffering of Animals, and the Call to Mercy
• The Sexual Politics of Meat: A Feminist-vegetarian Critical Theory
• Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals
• The Horse, the Wheel, and Language: How Bronze-Age Riders from the Eurasian Steppes Shaped the Modern World
• The Meat You Eat: How Corporate Farming Has Endangered America's Food Supply

In Conclusion: Happy October! Happy Harvest! Happy Vegetarian Month!

Grow Pittsburgh Grow!

Image Courtesy of WDO Photography LLC on Facebook

It is my opinion that Pittsburgh's foodie scene continues to transform itself into an ever-more exciting environment. Yes, I said it.

Image Courtesy of Grow Pittsburgh on Facebook

Readers, I sense you're incredulous. I know, I know..... the Burgh doesn't have the greatest gastronomic reputation. The only national attention our restaurant scene receive involves the manner in which we put french fries on our beef and fried egg sandwiches, and how many hot dogs we sell. But those of us living here know that something else is happening, and the proliferation of farmers' markets and organizations like Pittsburgh Slow Food and Grow Pittsburgh are proof!

Image Courtesy of Grow Pittsburgh on Facebook

Pittsburgh is growing....... vegetables, that is. The Burgh is getting a food face-lift from urban farming and the people who support it. These organizations are planting gardens in abandoned lots, teaching children about the origins of the food they eat, and imparting to urban communities a greater measure of health, self-sufficiency, social empowerment.

I was lucky enough to attend the Grow Pittsburgh's "A Taste of Grow Pittsburgh" Fundraiser on Sunday, September 18th, and it was a wonderful experience. The Mattress Factory, an incredible and unique installation art museum in Pittsburgh's North Side, hosted the event, which featured food, wine, and beer from Grow Pittsburgh's restaurant partners.

Image Courtesy of WDO Photography LLC on Facebook

Participating restaurants either purchase fresh ingredients from Grow Pittsburgh's farms, or support the organization financially. The fare was awe inspiring, and included everything from spicy vegan sushi and fresh mushroom quiche to gourmet cupcakes and scones.

Image Courtesy of WDO Photography LLC on Facebook

Local breweries, wineries, and co-ops came out in spades, and the Armadillos, an indie-folk band, set a warm and relaxed atmosphere .

Image Courtesy of WDO Photography LLC on Facebook

Not only was "A Taste of Grow Pittsburgh," a gastronomically exciting event, but it shows the myriad of culinary possibilities available to communities that value local foods, and work together.

Image Courtesy of Grow Pittsburgh on Facebook

For more information on how to support Grow Pittsburgh and its programs, visit the Grow Pittsburgh Website. To view more photos of the event, visit WDO Photography LLC on Facebook.

Mom Knows Best

Don't get too excited, Mom.

But, when it comes to cooking, my mother is Queen. She's a goddess. She should have statues erected to her and churches built in her name. Or maybe restaurants. The only meat I miss is her paprika chicken from Julia Child's cookbook. The point is, she is a FABULOUS cook, and a great baker, too.

Oh, and she's a pretty great mom as well. :-)

So I don't know why I even tried that other marinara sauce. After making it two times, I got sick of it and needed to go back to momma's cooking. So I nagged until she emailed me the recipe, and promptly made the sauce yesterday afternoon.

Ingredients:

• 2 28 ounce cans of crushed tomatoes
• 1 12 ounce can of tomato paste
• 1/3 cup snipped parsley
• 2 Tablespoons brown sugar
• 3 Teaspoons dried, crushed oregano
• ¼ Teaspoon Thyme
• 2 Bay leaves
• 3 Cups of Water

I was surprised to find that I didn't have thyme, so I used basil instead (I need to get on that). Also, instead of three cups of water, I used 2 1/2 cups of water and a 1/2 cup of red wine. Totally recommend it.

So, how you make this fabulous sauce:

Saute the garlic and onions in olive oil until the onions are tender.

Add the rest of the ingredients, stir, and simmer for 4-5 hours. Make sure there are little bubbles in the center, as Mom says.

Your house will smell great. You will be thrilled with this sauce, I swear. I put it over four cheese tortellini from the refrigerated section of the grocery store (yeah, I copped out there). A great, easy, satisfying Saturday dinner!

Thanks, Mom. You're the best!

Never Will I Ever Buy Bread Again

Nichole has been so sweet to feature some recipes inspired by my cooking. And let me just say that the best food that I make comes from her recipes (and of course, yours too, Mom).

One area where Nichole has cornered the market is bread. This girl can bake breads like no one I know. In fact, she brought be half a loaf of her flaxseed bread once that I proceeded to eat. All in one night. It was gross, but I couldn't stop myself. (But I don't recommend it. Bread has yeast in it, you know?)

photo courtesy thefatlossauthority.com

The other day, I ran out of bread. And since my adorable but slightly maladjusted dog can't be left alone yet, I found myself sort of trapped. Until I remembered that I had just stocked up on flour and yeast. Lucky!

So I trolled Veggie Horizons and found Nichole's recipe for easy, can't-mess-it-up bread. And oh. My. God. So good. So very good. And EASY! Why doesn't everyone make their own bread?

Probably because many of us (myself included) can be lazy, and while the recipe is simple, it does require two rises, meaning time. So you have to plan ahead!

But this bread is worth every minute of the rising and proofing stages. I made hummus sandwiches as well as tuna salad sandwiches. I actually cut the recipe in half as well, so that I was only making one loaf instead of two. I vow to never (well, almost never) buy bread again!

As I've mentioned, Nichole's English muffins are an obsession. I make them every weekend.

And I've written about the vegetarian times cinnamon rolls before. Well, last time I made them without baking powder because I was out, and I also didn't roll them to the correct thinness. Well, I was much more careful this time. And...voila!

They were so delicious. And it's great that they are pretty low cal! The glaze is totally amazing as well. The lemon adds a tangy freshness. I like to add about a 1/4 teaspoon of vanilla extract as well for extra flavor.

I used to love those Pillsbury ones, but they are REALLY unhealthy and no where near as tasty. These cinnamon rolls are simple and have a denser, dare I say bread-ier taste. Worth the extra ten minutes they take compared to the Pillsbury rolls!

So the moral of this Friday story is: never buy bread products. Make your own. They are much tastier and healthier, I swear.

Vegetarians Get Sick Too (And Eat Tomato Soup)

Vegetarians get sick too, and chicken soup is not on the menu.

So, as cold and flu season approaches, it's time to create a vegetable-based "get well" soup plan. Buying, preparing, and eating vegetarian soup can be as simple or as complicated as you like. Here are some ideas for creating vegetable-based soup back-up plans, long term solutions, and quick fixes.

The Back-Up Plan: Prepared Vegetable Soups and Soup Stocks
If you're so sick that it would take Herculean effort to crawl out of bed and slice a vegetable, then you might need to heat up some nice, prepared soup. Most grocery stores stock a large variety of vegetable-based canned soups and pre-made vegetable stock.

However, there are some things for which you might want to keep an eye out. Many "vegetable" soups are made with meat broth, or contain other unsavory ingredients like high fructose corn syrup, hydrogenated oils, and other odd preservatives.

There are some wholesome brands you can count on, and most of them are found at stores that carry other natural and organic foods. For example, Trader Joe's (which provides complete Vegan and Vegetarian Product Lists) carries 13 types of Vegetarian soups and broths. Other brands include Organic Imagine Soups, and Wolfgang Puck Organic Tortilla Soup.

Fruits and vegetables lose a lot of their nutritive value in the canning/boxing process, but they can certainly sooth frazzled nerves in an emergency.

The Long-Term Solution: Making Your Own Vegetable Stock
If you have an open Sunday afternoon, I highly reccomend preparing some vegetable stock and freezing it in convenient portions. I don't want to get your hopes up, but this is possibly one of the most delicious vegetable stocks out there. The roasted vegetables give it a rich and delicious flavor.

Roasted Vegetable Stock

Ingredients

• 12 ounces shittake or cremini mushrooms, Chopped
• 2 Large Onions, Chopped
• 2 Cups Carrots, Chopped
• 1 Cup Parsnips, Chopped
• 4 Cloves Garlic, Chopped
• 1 Red or Orange Bell Pepper, Chopped
• 2 Large Tomatoes, Chopped
• 3 Fresh Sprigs Thyme
• 3 Fresh Bay Leaves
• 1/2 Cup Dry Wine (Red or White)
• 3 Quarts Purified Water
• 1 Teaspoon Salt

Directions:

1. Pre-heat the oven to 425°F. Cover a large baking sheet with aluminum foil.
2. Toss the chopped vegetables and thyme in the olive oil. Spread the vegetables out on the baking sheet in an even layer. Place in the oven, uncovered, and allow to roast for 35-45 minutes, or until the vegetables turn a golden brown.
3. Remove the vegetables from the oven, and transfer into a 4-qt saucepan. Add the bay leaves, wine, water and salt. Bring to a boil, cover, then lower the heat and allow to simmer for 45-60 minutes, stirring occasionally.
4. Strain the stock through a fine mesh seive. Press the vegetables to get out as much liquid as possible.
5. Cool completely, then divide the stock up into the portions of your choosing. Store in airtight containers. Stock can be frozen for up to 1 month, and kept in the refrigerator for up to 1 week. Use for soups and sauces.

The Quick Fix: Nichole's Quick Tomato Soup

So, here's the secret about vegetable based soups: you don't necessarily need to use stock or broth to make a delicious soup. You need delicious vegetables. Sure, stock is great when you have it, but don't despair if you're out and too sick or time strapped to make some. The following is my go-to recipe for feeding sick family and friends. It is garunteed to make them feel better in no time.

Quick Tomato Soup

Ingredients:

• 1 TBS Olive Oil
• 1 Large Onion, chopped
• 2 Shalots, diced
• 3 Cloves Garlic, diced
• 3 Large Celery Stalks, Chopped
• 3 Medium Tomatos, Chopped
• 1 6oz. Can Tomato Paste
• 1 28oz Can Diced Tomatoes
• 20oz. Purified Water or Roasted Vegetable Stock
• Salt and Pepper

Directions:

• Heat the olive oil on medium in a large pot. Add the onions, garlic, shallots, and celery. Allow to cook for 8-10 minutes, or until the onions become transluscent.
• Add the chopped tomatoes and continue to cook for another 5 minutes.
  

  

  
  
• Add the tomato paste and toss to coat the vegetables. Cook for 5-7 minutes, allowing the tomato paste to carmelize on the vegetables.
• Add the diced tomatoes, water (I usually just fill the tomato can part way with water and pour it in the pot) and salt and pepper to taste. Bring the soup to a boil.
  

  

  
  
• Turn down the heat and allow to simmer for 20-30 minutes, stirring occasionally
• Transfer soup to a blender, and blend until smooth. Return to the pan, and heat for another 5 minutes.
• Serve warm with croutons or bread crust.