Mushroom Vegetable Soup
--4 cups of vegan "beef"-flavored broth
--1 cup elbow noodles
--1 can corn, drained
--1 cup frozen mixed vegetables (broccoli, cauliflower, and carrots)
Bring the broth to a boil, add the elbow noodles, lower heat to medium. Add the corn and mixed vegetables. Eventually bring to medium-low to simmer. Chop up mushrooms (I used 2, but I'm not sure what that came out to, measurement-wise, maybe about 1/2-3/4 cup worth?) and add to the soup. Finally, add about 6 T spaghetti sauce. Simmer for a little while longer, and then serve with rolls or crackers.
I enjoyed it, but the soup tasted different (from the vegan versions we've made before). Next time I'll make sure to dig out the recipe beforehand, and to make sure that I have a can of mixed soup vegetables on hand so I don't have to make do with corn and frozen mixed vegetables. Also, adding the mushrooms was an interesting experiment, but it might not be one that I repeat for some time, as I didn't really enjoy the texture/taste. So, all in all, it worked, but I wasn't thrilled with it, so I might still label this as a recipe fail. Ah well, that's what experimenting is all about.
And now some photos of cat-acrobatics...
...also known as the cat-pretzel.