I considered using a different noodle instead of the egg noodles that the recipe called for but chose to stick with the recipe....somewhat. Since I absolutely hated the texture of the vegan chicken in the chicken noodle soup I chose not to use it like the recipe suggests. I opted for vegan meat crumbles instead because I wanted to have some type of texture in the soup and to make it a little more filling. Daughter didn't care for the soup...I was SO surprised. Hubby liked it but said that the flavor was a little sweet which wasn't really appealing to him, but he really liked it overall and said that he would like to have it again. Part of the way I judge how good meals are is by whether or not it's something the family would get excited about having again...Silly huh?
Oh and don't let me forget the salad. It came from the salad book I blogged about several weeks back. I was a little skeptical...again with the chicken texture, but I stuck to the recipe on this one, using vegan chicken of course. I seasoned the chicken lightly and stir fried it in olive oil and then tossed it in the salad. It was so good. I was a little surprised at how much I enjoyed it. I'm glad I chose this one because, to me, it complimented the soup perfectly.
|boiling the coconut milk so that it separates|
|coconut milk with remaining ingredient combined|
|garnish for the soup|
|Chinese Chicken Salad|
|Close up of soup. Delicious!!!|
So folks...there you have it. A perfect end to an almost perfect week. Glad I saved this one for today. I'll most likely be back tomorrow with a new soup since we have NO leftovers. I was kind of looking forward to a break this weekend but it doesn't appear I'll get one. Oh well. Wishing everyone a fun filled enjoyable weekend.
Peace and Blessings!!!