Chili Noodle Soup

(Vegan)

By Robyne Gray

• 1-28 oz. can chopped tomatoes with juice
• 1 qt. water or more as needed
• 1- 14 oz. can Chili Man chili or your favorite vegetarian chili
• 1 Tbs. McKay’s Chicken Style seasoning
• 2 Tbs. barley
• 2-4 Tbs. Quinoa
• Several shakes of garlic salt or to taste

Bring above to a boil in a large pot then simmer for 45 min. Add 3 C. wide noodles for the last 20 minutes. I use Ronzoni Healthy Harvest whole wheat blend pasta. This tastes great with corn bread.

Corn Bread

• 1 C. cornmeal
• 1 C. whole wheat flour
• 3 TBS. sugar (you could try splenda)
• 1⁄2 tsp. salt
• 4 tsp. baking pwd.
• 1 egg or 1⁄4 C. soft tofu - blended up with the milk
• 1⁄4 C. shortening
• 1 1⁄2 C. milk or non-dairy milk

Mix dry ingred. and cut shortening into dry ingred. Add milk and egg and mix. Pour into a greased loaf pan and bake at 425 degrees for 30 min.