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Şehriyeli Sebze Çorbası or Vegetable Soup with Turkish Vermicelli

I adopted this recipe from a non-vegan one by leaving chicken and chicken stock out and replacing them with vegetables and Massel chicken style stock powder. For extra flavour, I use Continental Stock Pot Vegetable which comes in a pack of 4 little pots and one pot is enough for this soup.  Make sure you use good quality water as water is your biggest ingredient in soups.  If you use tap water, the chlorine in water dominates
the taste and it intensifies during the cooking process.

Ingredients:
1 small carrot
1 small potato
1/3 cup Şehriye (Turkish vermicelli that can be purchased from Gima in Auburn)
2 teaspoon Massel Stock Powder Chicken Style
1x Continental Stock Pot vegetable
1 litre drinking water
1 tablespoon corn oil
1 teaspoon corn starch
3/2 bunch continental parsley
½ teaspoon freshly cracked black pepper
1 teaspoon sweet paprika
1 lemon

Method:

  • Peel both potato and carrot and grate.
  • Wash and finely chop parsley. Set aside.
  • Heat oil in a large pot and add grated potato and carrot. Sprinkle them  with chicken style stock, pepper and sweet paprika until the vegetables are slightly cooked. If you are using stainless steel pot and your vegetables stick to the bottom don’t worry as they will release themselves when you cover with
    boiled water.
  • Boil 1 litre water in kettle and add hot water to the pot along with stock pot vegetable gradually. Make sure that stock pot dissolves completely.
  • In a small bowl mix corn starch with cold water let it dissolve. Set
    aside.
  • Add şehriye to the pot and cook for 5 minutes. When şehriye is cooked, give corn starch another stir and add gradually.  This will thicken your soup.
  • Bring the pot to boil. Before you remove the soup from heat add finely chopped parsley and divide your soup into 4 large soup bowls.
  • Drizzle with freshly squeezed lemon juice.

Tel Şehriye – Turkish Vermicelli

tel sehriye (1182x1280)Tel Şehriye or Turkish vermicelli is actually a kind of pasta. Used in pilafs and soups in Turkish cuisine.

Produced by one of the oldest pasta factories in Turkey from durum wheat semolina by; Nuh’un Ankara Makarnası (a pack of 500 grams) can be purchased from Gima (a supermarket in Auburn for $0.99.

You could add tel şehriye to your pilaf directly or fry it in oil or margarine so the colour turns brown which in return creates a contrast to the colour of rice. Another way of using it to simply add it to your soups.

Vegetable Soup with Turkish Vermicelli or Şehriyeli Sebze Çorbası in Turkish.

Cruelty Free Festival, Sydney

Cruelty Free Festival, Sydney

We planned to get to Belmore Park early in the morning for the festival but when I woke up in the morning, I decided not to take my grey hair with me. So, I quickly coloured my hair, washed it and had a short cut around styling it by using some cruelty-free hair products. It was just after 11 when we finally parked the car and walked to the park. The weather probably sent a few different messages between the time we left home and
arrived at our destination. At some stage, it was even spitting but luckily after a few drops it stopped and the sun was shinning for the bigger portion of the day.

After checking the stalls, we have decided to have something to eat. My husband had vegan Pad Thai and I had a duck salad which was quite spicy but I still loved it! By the way, no one can beat my husband’s vegan Pad Thai.

We talked to Young Lawyers and patted Frankie. As my husband would like to get involved in tenancy laws around pets, we also chatted with people from Cat Protection Society. I picked up a sample vegan dog food for Olly from Veganpet and Vegeset -a vegetarian setting agent-, soymilke -condensed soy milk- and Soyatoo! from Vegan Perfection. Had a lovely chat with Jessica from The Cruelty Free Shop.

Quickly found Vegan Society’s stall. While my husband was chatting with Greg, I joined the society- one of the things I have been wanting to do. Lovely ladies from the stall gave me the spring issue of Living Vegan and a DVD called Our Diet -Leading to a Sustainable Future or Killing Our Planet? by Dr Aryan Tavakkoli. In the end John got himself a book called But You Kill Ants by John Waddell which answers all those stupid questions asked by non vegetarians.

One of the disappointing aspects of this event was that I was hoping to find some interesting ingredients to buy at the festival but the whole emphasis on vegan food was mostly around sweets and snacks.  Still, it was good to be there.