"Chicken" Noodle Soup

This soup is better than what mom used to make, and is the perfect meal when you are feeling a little "under the weather."

2 to 3 Tbsp. olive oil
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)
Salt and pepper, to taste
1 lb. faux chicken, torn into bite-size chunks (try Morningstar Farms Meal Starters Chick'n Strips)
2 Tbsp. fresh parsely, minced
1/2 lb. eggless flat noodles (try Mueller's "dumpling" noodles)

• Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.

Remove the bay leaves and serve.

Makes 4 servings

Mardi Gras... Minus the Meat!

Planning a Mardi Gras party? PETA knows how revelers can celebrate “Fat Tuesday” without putting on the pounds themselves. How? By trying these delicious vegan versions of traditional New Orleans favorites like jambalaya and dirty rice. For more Cajun cookin’, check out Donna Simón’s Good Time Eatin’ in Cajun Country, an all-vegetarian cookbook that includes recipes for gumbo, etouffée, po’ boys, beignets—even blackened tofu! To order, click here.

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