I was not feeling up to cooking today. I had the day off from school, it was cool and rainy out, and I preferred spending the afternoon on my screened porch reading kabbalah to scurrying around my kitchen. I’ve done a lot of (I think) good cooking lately, so I took a brief holiday from being experimental and dedicated and had that long afternoon of tea and Abulafia.

But I can’t take a break from food altogether. I thought about ordering Chinese, and I thought about throwing together a macaroni salad, but the all-day rain put me in the mood for soup. I put together a simple vegan version of chicken noodle soup while watching the Food Network and wearing very soft pajama pants. One carrot, 1/4 cup chopped sweet onion, two cloves of garlic, diced chicken-style seitan, whole wheat spaghetti broken into little pieces, olive oil, crushed red pepper, and faux chicken boullion. Done. That’s it. Just like mom used to make, only with no dead birds. And no celery, because (I’m sorry, I know it’s part of the Holy Trinity) I hate celery with a passion.

I hadn’t used seitan in any soup or stew applications yet, and I was a bit worried that it would break down. No chance! Boiling only gave it a very realistic texture, which took some getting used to. Why did I wait so long to try making my own seitan?

On the side, I had a toasted bun with Smart Balance and garlic salt. Sometimes a simple, straightforward dish is exactly what I want. Now I’m going to kick back in my bathrobe with a mug of rooibos and wait for House to come on.

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