Cheap Eats: Vegan Bachelor Soup

The Topic: Eating on the cheap with Managing Editor Elizabeth Castoria

The Dish: Virgil once wrote,"Fortune favors the brave," and he could not have been more right—especially when it comes to dining inexpensively (which, I'm sure, is exactly what he had in mind at the time). Should fear rob you not only of delicious meals, but also of your cold, hard cash? Heck no! Go boldly into your kitchen, like you've never gone before! (Really, if anyone comes to mind when you think of Virgil, it's Shatner.)

I was richly rewarded by inquiring once about what my friend Joelle was eating. Joelle is something of a culinary genius, and is the embodiment of fearlessness in the kitchen. She'll put spirulina on anything. She'll whip up seitan in five minutes flat. Sometimes she'll get a little extra crazy and create something truly magical, and sometimes—very rarely—she'll wind up with a dud. But, that's the cost this culinary adventurer pays for all her stellar successes. So, she was once dining on a bowl of soup that looked, well, sort of like what you'd expect to find floating along the coast during a red tide. When I asked her what it was, she said, "Bachelor soup. It's my specialty." The "bachelor" part comes from the fact that this dreamy dish takes all of three minutes to make, and can be eaten straight from the pot while standing over the stove, like a barbarous bachelor. She was generous enough to share some with me, and ever since, I've been hopelessly hooked. I could eat this garnly looking soup day and night for the rest of my life.

Joelle's Bachelor Soup

Serves 1

What You Need:
6 cups water
1/2 tablespoon Tom Yum paste
1/2 cup frozen rice cakes
1/8 cup dried seaweed (we like wakame)
8 ounces tofu (or 1/2 asceptic package)
1/2 cup vegetable stock

What You Do:

1. In a medium pot over medium-high heat, bring water to a boil. Add Tom Yum paste and rice cakes, and boil for 1 minute.
2. Reduce heat to medium. Add seaweed, tofu, and vegetable stock, and simmer for 2 minutes, or until seaweed is soft. Serve in a bowl, if you must.

The Final Word: The seaweed is easily the most expensive item in this soup, and that can be lessened by buying in bulk from your local health-food store. Check the "ethnic" section of any major grocery store to find Tom Yum paste, or head to your local Asian grocery. Be bold. Enjoy this awesome, cheap soup. See if luck doesn't find you.

Herbed Sandwich Spread

The Topic: Carb Counterpart

The Dish: My favorite food would probably have to be carbs. Okay, I realize that's not exactly one food, but seriously, what's better than fresh-baked rolls, tortillas, crackers, bagels—I could go on forever. Forget low-carb nonsense—give me my bread. Not only do I love them because they're delicious, but also because they serve as the perfect medium for my second favorite food group: condiments. While my fridge is full of favorite standbys (including at least three kinds of hot sauce), sometimes I crave a fancy upgrade. The perfect catch-all condiment? This awesome herbed spread crafted by my favorite chef—Mom, of course. It comes together in no time, uses simple ingredients, and is much cheaper than buying pre-made varieties.

Herbed Sandwich Spread

What You Need:

1/2 box silken tofu

1 tablespoon minced garlic

2 tablespoons olive oil

Juice of half a lemon

1 teaspoon herb of choice (parsley and chive work great)

1/4 teaspoon pepper

Salt to taste

1 tablespoon minced onion

1/2 cup shredded vegan cheese (optional)

What You Do:

In a food processor, add tofu, garlic, oil, lemon juice, herb of choice, pepper, and salt. Process until smooth, and transfer to a small bowl. Add onion and cheese (if using), mix well, and cover. For best results, refrigerate overnight to let the flavors combine.

The Final Word: Use this spread to spruce up a veggie burger or as the perfect dip for sesame crackers—I'll pretty much eat it on anything. Like all recipes, it's super versatile, too. Try adding basil and walnuts for a pesto-style dip. Now if you'll excuse me, I have a sandwich to make.