Friends,
The day I’ve been looking forward to for a month has finally come–I am in Ann Arbor, visiting my BFF! We shall soon be leaving for the city’s best vegan restaurant, Seva, so I have to make this short.
In honor of VeganMoFo, I made one of my favorite and easiest soups today–no-chix soba noodle. It’s a lightning-fast make: I started at roughly 12:22 and we sat down to eat just before 1! I used organic carrots, local celery & onions, TVP from Dixie Diner reconstituted in organic Frontier chix broth, organic soba noodles, organic purple heirloom garlic from a church friend’s garden, and lots and lots of organic dried herbs from Frontier–marjoram, basil, oregano, and thyme. Oh, and some frozen, pre-crock-potted organic chickpeas.
Most of the items came from either the local co-op, Clear Creek, or the Saturday morning farmer’s market here in Richmond. And as you probably noticed from the frequently use of the modifier, I use mostly organic ingredients and locally-sourced items whenever possible. It’s going to get difficult as the growing season draws to a close; I hope to be able to do a little canning soon. (More midwestern housewifery…sigh.)
I took a great picture of the soup that I’ll post when I return to Richmond.
Edit (5 Oct 09):
Til then!
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