h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

That said... (I had to break away briefly to stir dinner)

I was never a fan of chicken or beef soups anyway so I probably wouldn't use the flavored broth cubes.

I agree that the ideal situation would be to have never tasted flesh and to have been exposed only to vegetables, so that I'd never get one of those cravings. But I'm glad I've figured out how to replicate those things. And my dietician assures me that mock meats are much healthier than the real thing, even if they are a bit "processed", as long as they're not loaded with preservative. So K's happy to eat the mock meats instead of the real thing, too.

Has anyone ever tried making brussels sprouts soup? I've been thinking of doing so but am not sure how it'd turn out.

Was thinking of using barley and maybe some sage...

I doubt we'll ever agree on that, PC - but whatever floats your boat

And sprouts are horrible in any form . So I wouldn't, if I were you.

I doubt we'll ever agree on that one, either, but that's OK. You like me anyway.

You really don't like sprouts? I absolutely love them, but I bought way too many.

Ah brussel sprouts(& yes speaking of not agreeing...well, agreeing with you I guess P/C)-I've really developed a liking for them, although that said I haven't made them a regular part of my diet yet. On the topic of soup though, last time I was grocery shopping I sampled & bought some Orange Soup(it's a marketing thing, essentially butternut squash, carrot & ginger soup)- http://www.knorr.ca/en/products/productsColourSoups.asp?productid= . I'll add baby brussel sprouts, potatoes & possibly either kidney or black beans.

Brussels sprouts are OK in a satay-type sauce. It makes them taste less god-awful.

Thanks for all the comments on pretendy animal flavours. It does strike me as odd, that vegetarians could be thought to want some sort of not-cow to add to a soup... I've been wondering who the target market is. Vegetarian cooks who have to feed the sort of omnivore who thinks there *must* be flesh at every meal, maybe? It would save the cook from having to touch dead things at least.

Though I can understand that Notbacon and Notsausages and other forms of Notfood might have some sort of a role in a veggie diet - well, personally, if I'm avoiding some substance or other I find it simpler to go without rather than use an imitation.

'course I like you anyway, as long as you're not a sprout...

It is simpler to go without than to imitate. It's useful to be able to imitate sometimes. You know, I've only recently incorporated mock stuff (I don't consider tofu to mock meat- it resembles it in no way and has always been, to me, a veggie supplement, if you know what I mean) since K's cut down on his consumption, both for my sake and for his kidneys. It's a sort of compromise.

Plus I really missed corn dogs...

I promise you all I'm not a sprout! I just think those of you who dislike them are weird. I did actually make a soup with some of them, with barley and carrot, shallot and a ton of garlic. It's pretty good, actually.

I hope you all realize I try not to argue the merits of meat/veg/mock stuff in general because I don't want to seem like I mean to preach at or convert any of my omnivorous friends- I only answer about certain things if expressly asked why I do or don't use something- and I hope I'm succeeding at not seeming to pick on you lot. I like you guys, even if you don't like sprouts.

I quite understand. Similarly, just because I think tofu is one of the world's most bizarre things and frankly rather distasteful, it doesn't mean I have any right to hoot with derision when other people say they like it...

Sprout soup.......... Sprout soup? Sprout soup?!!! (closest I could get to a picture that says bluuuurrrggghhhh!!!) You need your head seeing to lady if you like sprouts!

there's always

I don't eat sprouts either. Or olives or anchovies.
I test myself every now and then to make sure I'm not being entrenched or silly and so far I have been unable to persuade myself to change my mind.

Thanks Ismarah, that one is more accurate!

The sprout soup was tasty- we finished it tonight with more crusty, warm baguette.

So there.

I also rather like tofu these days. I hated it when I was younger, but I like it if it's well prepared, like a scramble, or marinated then toasted in the oven, or in stir-fry or sukiyaki.

I also like both black and green olives. So much so that sometimes when I am making puttanesca sauce or something else with olives in it, K and I will eat one for every one we slice, and then be too full to eat the meal.

Never liked anchovies, though, even when I ate fish...

Another 'channel' I'm enjoying on Miro is http://www.uktvfood.co.uk (click on 'Meat-free meals').

I like sprouts but sprout soup?! It certainly is soup season; I managed to sneak a bowl of my mother's leek and potato soup the other day and it was yummy. My favourites are celery soup (though I never seem to be able to make it right) and lentil and bacon

The fake veggie stuff has always seemed a bit odd to me though I wonder how much of it is targetted at people who have become veggie and miss meat? I find most veggie sausages ok and it's handy for my bro (who is veggie) and me to have a fry up after a heavy night (veggie sausage, veggie bacon, beans, hash browns etc) because it works for both of us. Generally I prefer things like cheese and onion potato cakes and roasted veggies. I try to be meat-free two days a week but I find little inspiration in my cookery books so I tend to make pasta sauces or roast a mix of vegetables.

Anyway, back to the soups, I forgot to say in my favourites: oxtail soup and french onion soup (with melted cheese croutons)

I'm really hungry now I've talked so much about food

I think I'll be making potato soup with spring onions and walnuts tonight

i hope my mum makes some soup whilst i am home at the weekend, actually i will be sorely disappointed if she doesnt!

mini

I made a huge batch of vegetable soup last night. Enough for 6 helpings so I can put some in the freezer!

I reckon one of the few good things about the cold weather is snuggling up with a scrummy bowl of soup.

I made another pot of soup this weekend. Simple veggie soup- onion, lots of crushed garlic, carrots, parsnips and turnips. Some fresh thyme and sage, salt and pepper, a bay leaf, a half dozen frozen stock cubes and a splash of sherry. Oh, and more barley.

There are some dishes that I'd missed until I found mock versions- corn dogs, stroganoff and macaroni and cheese. Oh, and the veggie rueben they serve at the Chicago Diner. In fact, it wasn't till we started visiting the Diner more frequently that I started making my own seitan. I'd never even tried it, to my knowledge, until a few years ago.