Comments on: Vegan Polenta Soup (And The Parsnip That Got Away. . .)

By: moonwatcher

moonwatcher — Wed, 05 Mar 2014 03:49:03 +0000

Thanks Lee! It IS a nice (and easy) way to get a creamy soup without high fat. And so happy you found the parsnip beautiful!

By: veggiequest

veggiequest — Wed, 05 Mar 2014 03:15:22 +0000

Maria, this looks delicious! I never thought of using polenta in a soup, but I bet it makes it creamy and delicious. Also, I’m so very glad the parsnip didn’t end up being cooked–what a beautiful drawing!

By: moonwatcher

moonwatcher — Tue, 04 Mar 2014 16:17:39 +0000

Hi Nicole! Thanks for sharing your vote of confidence in the “strategy-over-recipe” approach, and how well it’s worked for you. I love how you write that it’s so much more “engaging” than following a recipe. In a way, it’s like being in a theater group and being given a situation to improvise. You never know quite what’s going to happen, but often the results are magical! I’m glad you liked the idea for no corn in a “polenta” soup too! As for not burning the soup, I have to say it did get a bit sticky on the bottom, but nothing beyond the pale. I was very very lucky. . .I, too, have burned lots of pots while “concentrating” elsewhere. . .but going down the rabbit hole of drawing is probably the worst offender. . .so this was another sort of miracle, I’d say. 🙂 xo

By: Nicole O'Shea

Nicole O'Shea — Tue, 04 Mar 2014 14:52:54 +0000

I totally agree with Pam about the strategy-over-recipe style of cooking. I have The Joy Of Cooking and used to use it regularly, following every direction to the letter. Things came out great of course!

But with so many limitations on my diet, there is not a recipe anywhere that takes my whole situation into account, except perhaps, ” Wash single vegetable. Steam until done” LOL

This makes cooking now a truly creative endeavor, so much more engaging than following a recipe, and so much more appreciated when things turn out tasty. Like you said, if you cannot use corn, try quinoa with a bit of sweet potato for the sweetness. Brilliant!

Love the parsnip. I am beyond impressed that no burning happened whilst you drew. I have ruined many a pot….

xoxoxo

Nicole

By: moonwatcher

moonwatcher — Tue, 04 Mar 2014 04:58:07 +0000

Welcome. Shawn, and thank you so much for this vote of confidence about the recipes and the artwork!!

By: Shawn

Shawn — Tue, 04 Mar 2014 04:15:08 +0000

You’re fantastic-no -soy-I love your blog & recipes! Plus your artwork-your recipes have inspired me thx many times over

By: moonwatcher

moonwatcher — Tue, 04 Mar 2014 00:26:32 +0000

Hi Veronica–so glad this sounds good to you. It was an experiment that turned out to be worth repeating–at least in my kitchen. I’m happy you liked the parsnip too. It was definitely a win-win situation! 🙂

By: moonwatcher

moonwatcher — Tue, 04 Mar 2014 00:21:41 +0000

Hi Shona, and welcome! The poultry seasoning I get comes from Frontier and has the following spices in it: Organic Sage, Organic Thyme, Organic Onion, Organic Black Pepper, Organic Marjoram, Organic Celery Seed, Organic Cayenne. These are spices traditionally used to cook poultry, but you can use them for anything else you want, too. I imagine your vegetable bouillon has some of these same spices, so it would probably work fine. The thing I like about this particular poultry seasoning mix is that it’s salt free.

By: Shona

Shona — Mon, 03 Mar 2014 23:04:14 +0000

Hi, what is in poultry seasoning? I only use vegetable bouillon, will that do?

Thanks

Shona

By: Veronica

Veronica — Mon, 03 Mar 2014 21:54:29 +0000

Polenta soup! I will definitely have to try this. I’ve been on a big soup kick lately, and am ever expanding methods and ingredients. Thanks much! And the drawing of the parsnip is great! Glad you got that and the soup. 🙂