The (Truly) Starving Artists’ Vegan Cookbook – Pt. 6 – Rain Willow

This past month has been a tough one for my feline friend, Joe, and myself. Having a sick (but on the mend) kitty is stressful and when your body is under stress it need proper nutrients to cope. However, I am currently not just a starving artist; I am a starving artist with pricy medical bills to cover (we are grateful to our Vet who has been awesome about reducing some of the fees for us).

Most of the cash these days has been going towards feeding and healing Joe, and while he is well worth it I, too, need to survive (otherwise, who will buy the kitty kibble?). Here’s where being creative comes in handy. A few simple ingredients, 10 minutes at the stove and – WHOOSH!

Noodle Bowl a lá Joe

Small Handful of Dry Pasta (buckwheat soba, whole wheat udon, and rice vermicelli are my favourite varieties)
½ to ¾ vegetable buillon cube
1 to 1½ cup water\1/4 to 1/3 block firm or extra-firm regular tofu
Half large carrot, sliced
6 individual stalks of Kale, ripped

Cook pasta as per usual in saucepan. When al dente, drain and return to covered pot. Set aside.
In separate saucepan, boil water, reduce to simmer and add vegetables to cook. Cover pot.
After 4 or 5 minutes, crumble in buillon cube and stir until dissolved.
Add crumbled tofu and simmer another 2 to 3 minutes.
Stir in pasta and simmer for 30 seconds to a minute.
Pour contents of pot into large bowl and enjoy with chopsticks (or, if preferred, some sort of Western utensil).

HINTS: Buy pasta in bulk at health food stores. Most will also carry boxes of six (6) buillon cubes for approximately $2.50.

Produce is cheaper at local, independently owned-and-run markets. Vegetables can be varied based on taste, availability, and your budget. I used tri-coloured, heirloom carrots grown in Ontario (high in vitamins A and C to start with, but the dark purple carrots have decent iron levels, too) and Kale (high in calcium and iron), both of which added amazing flavours to the broth.

HIGH FIVES: Lots of love to Dr. Kent, Dr. Stuart, and the staff at King West Vets.