Dr. McDougall's Online Discussion Board

Cool! Congratulations Kai.
It's what's for lunch... I can't wait.

I just made it for lunch. My spouse said it smells like walking into my mother's house. Yumm! I only used 1/4 cup of the yeast, but think I will try the whole 1/2 cup next time.

Fulenn

I made it for lunch. My husband and I loved it-we ate 2 bowls each. I even blogged about it on my blog. Here's the link:

http://ruthsvegetablesoup.blogspot.com/ ... -good.html

I made this today, but used a whole carton of Imagine Low Sodium vegetable broth and also used what are probably medium sized potatoes instead of small. I still used the 1 can of Great Northern beans, though, and a little extra garlic. I left out the broccoli, and plan to use the remaining ingredients as a sauce/topping for meals. That's cause my lunch & supper usually consist of a starch (brown rice, potatoes, etc.) with some type of frozen veggies (I like the southwestern/Mexican that have broccoli, corn, onions, peppers, sometimes beans) on top of the starch and then add a topping over everything. I also think I may add a little mustard to the next batch. Oh, and I left out the salt, since I try to keep my diet very low sodium.

The experiment was very good, and I really thank you, Kai, for posting this.

NellieC

I do not like nutritional yeast very much. But, I made this last year for my Grandaughter when she was sick and she loved it. So, did I. She is a very picky eater and found this to taste real good. So, you might want to try it.

Broccoli and Rice Cheeseless Soup
(serves 4 to 6 people)

1 medium potato, peeled and chopped
2 carrots, sliced
1 teaspoon onion powder or 1 onion, chopped
1 teaspoon Mrs. dash garlic/herb seasoning
12 oz. Mori-Nu lite silken tofu
1/2 cup nutritional yeast
1 cup Westsoy unsweetened organic soymilk
3 cups chopped frozen brocoli, cooked
2 cups cooked brown rice
1/2 teaspoon dill weed, optional

Cheese mixture: Boil the potatoes, carrots and onion powder or onions in a saucepan with 1 cup of water. I used my pressure cooker and pressure the ingredients for 8 minutes. Puree the tofu with soymilk, nutritional yeast and Mrs. dash seasoning. Add the cooked vegetables w/all of the water from the pressure cooker. Puree.

Add all together: the cooked brocoli, rice and tofu/veggie mixture (and dill weed) in a large saucepan. Heat for a few minutes, stirring occasionally.

Note: I didn't use all of the cheese mixture with the brocoli and cheese mixture. I had about 1 cup left over. I think this cheese mixture would taste good on macaroni for "cheeseless macaroni". I loved it!