Recipe: No Chicken Noodle Soup (Gluten-Free + Vegan)

April fool meat eaters with this delicious no-chicken-noodle soup. No one’s actually gonna be fooled, but it tastes good enough that no one will care.

This recipe is great to throw together for someone with a cold, including yourself – prep is v easy and the soup comes together in about 20 minutes. Sluuuurp. Enjoy!

Ingredients

1 T olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 15 oz cans of chickpeas, rinsed and drained
1 T tamari
3 carrots, chopped
3 celery stalks, chopped
1 t dried thyme
4 c vegetable broth
sea salt, to taste
black pepper, to taste
1 zucchini, spiralized

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté onion, garlic, chickpeas, and tamari for about four minutes, until onion starts to soften.
  2. Add carrots, celery, thyme, sea salt, black pepper, and vegetable broth.
  3. Bring soup to boil, then lower heat and cover pot with a lid. Let soup simmer until the vegetables are tender, about 20 minutes.
  4. Add zucchini noodles and stir about 1-2 minutes, until zucchini is wilted and tender.

Store leftover soup in an airtight container in the fridge.

Adapted from Vegetarian “Chicken” Noodle Soup.

More on Bummed Out Bailey:
Recipe: Enchilada Soup
Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)
Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)


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Recipe: Roasted Tomato Basil and Rice Soup (Gluten-Free + Vegan)

Normalizing psychiatric care is vital and there are some things everyone should know. I’ve previously discussed stigma and today I wanna address…

Accessibility and Connectivity

Finding a psychiatrist you connect with is like dating, only the stakes are higher. Not only are you looking for someone you get along with personally, you’re searching for the right fit medicinally. You want to be in someone’s care who takes more than 20 minutes every 4-6 months to understand the inner-workings of your mind and know what meds would best compliment your brain chemistry. The consequences of faulty prescription can be lethal.

Couple this ideology with the fact that a new psychiatrist = a fresh emotional upheaval. You’re having to hash out and essentially relive everything that may be helpful for a doctor to know in order to assess your mental health needs. This requires a verbalized excavation of traumatic experiences and it is draining. If the psychiatrist isn’t a good fit, or you move away, or your financial situation changes, or anything happens that causes you to change psychiatrists, the cycle has to start all over again.

Another disconnect that, to me, causes an egregious margin of error is the psychologist / psychiatrist team up. This model has a patient seeing a psychologist frequently who then communicates their thoughts to a psychiatrist who then prescribes you meds. Psychologists cannot prescribe meds and are often cheaper and therefore more accessible. It’s most certainly better than nothing, but to me this kind of one-two punch care leaves too much room for poor communication and faulty, insufficiently monitored RX prescriptions.

The current mental healthcare situation in the United States is dire. Receiving adequate care is a privilege, even a luxury, and that is so, so wrong. Have mercy towards those struggling with mental health issues in the U.S. The system is not currently equipped to support those of us who do, and it is extremely disheartening for folks just trying to live their best life like anyone else.


Stay warm with this delicious, hearty, and healthful tomato soup.

Ingredients

1 1/2 c cooked brown rice
4 1/2 lb plum tomatoes, quartered
10 garlic cloves
3 T olive oil
~1 1/2 t sea salt
1 t black pepper
1 large yellow onion, thinly sliced
1 T cane sugar
4 c vegetable broth
1 t thyme
~1/2 c basil leaves

Instructions

  1. Prepare brown rice.
  2. Preheat oven to 400°F.
  3. Arrange tomatoes cut side up onto two large, foil-lined baking sheets and drizzle them with two tablespoons of olive oil. Using your hands, stir tomatoes around to coat them well. Sprinkle tomatoes with sea salt and black pepper and place garlic cloves in between them.
  4. Roast the tomatoes for 50 minutes, until browning and juicy. Remove from oven and set aside.
  5. Heat remaining olive oil in a large pot over medium. Add onions, a big pinch of sea salt, and the cane sugar to pot and sauté for about ten minutes, until the onions are golden.
  6. Add roasted tomatoes and garlic (along with all their juices), the vegetable broth, and the thyme to the pot. With a potato masher, mash the tomatoes a bit to help release their liquid.
  7. Bring mixture to a boil and reduce to a simmer. Uncovered, simmer for 15 minutes.
  8. In batches, transfer soup to a blender or food processor. Add basil, and puree until smooth.
  9. Return soup to pot and taste. Add extra sea salt and black pepper to taste, if desired.
  10. Finally, stir in rice.

Serves 4-6.

Leftover soup will keep in the fridge for up to five days or freezer for up to two months.

Adapted from Roasted Tomato Basil and Rice Soup.


Today’s my brother’s birthday, and I like him a bunch. Here’s a touching photo of the love we share, featuring approximately one mullet.

More on Bummed Out Baker:
Recipe: No Chicken Noodle Soup
Recipe: Enchilada Soup
Recipe: Shepherds Pie


Do you love Bummed Out Baker? Want to help keep it going? Support me on my Patreon. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.