Guest guest Report post Posted May 28, 2004 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. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 28, 2004 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. Quote Share this post Link to post Share on other sites
