Not That Serious: recipe #1

an introduction to our newsletter and vegan chicken pot pie soup

Hi and welcome!

This is Not That Serious. If you’re wondering why you’re getting this (ouch), it’s because you were previously on our mailing list back when we were @vibing_vegans. While our social media handles have changed, we still make and share plant based recipes. We just decided to break free from any labels, HSM style.

Now, if you couldn’t tell, we started a newsletter where we’ll be sharing exclusive recipes and other fun content just for this community. We hope you’ll stick around, but if not - it’s not that serious! Just kidding, this is actually the only serious part.

Get Into It (Yuh):

We’re starting off with a recipe for Capricorn season. This isn’t just for Capricorns, but rather anyone who wants to embrace the cosmic seasons and use the energy of that ambitious little goat. Astrology is the study of energy patterns. Food is energy. Astrology and food are connected. You can use that to your advantage by making our soup. It’s as simple as that. If you want a geekier explanation (I love you), read to the end of this newsletter.

Capricorn, a sign ruled by Saturn, loves structure and loves protein. The vibe is ‘meat and potatoes’ and the food should ‘stick to your ribs.’ While these wouldn’t make for the best party themes (or would they?) they’re exactly what you need to fuel the Capricorn drive in the dead of winter. Warming soups, stews, casseroles, and curries provide long lasting sustenance. On that note, introducing this week’s recipe:

Vegan Chicken Pot Pie Soup

It’s hearty, satisfying, warm, creamy and packed with protein. It contains healthy fats (cultured plant based butter) and mineral-rich root vegetables for extra nourishment. Astrology aside, it’s downright delicious and we ate it for 4 nights in a row and still wanted more.

Watch the recipe video HERE.

Recipe for Vegan Chicken Pot Pie Soup

Ingredients (serves 4):

• 8 ounces vegan chicken (we used Daring)*

• 2 tablespoons vegan butter (we used Miyokos)*

• 1 large yellow onion, chopped

• 2 large carrots, chopped

• 2 ribs celery, chopped

• 6 cloves garlic, chopped

• 1/4 cup flour

• 1 teaspoon dried oregano 

• 1 teaspoon dried thyme

• 1/4 teaspoon dried rosemary 

• 1 teaspoon freshly cracked black pepper

• 1/4 cup dry white wine

• 5 cups vegan chicken broth (we used No Chicken Bouillon)*

• 1/2 cup full-fat coconut milk or other creamy plant milk

• 2 bay leaves

• 2 medium Yukon gold or yellow potatoes, diced (about 2 1/2 cups)

• 1 cup frozen peas

• Juice of 1 lemon

• Salt, to taste

• Optional: 1 teaspoon dijon mustard or white miso paste

• Optional: 1/4 cup fresh parsley

Method:

1. Cook the vegan chicken and heat the butter: In a large pot or Dutch oven, cook the vegan chicken according to the package instructions. Set aside. In the same pot you cooked the vegan chicken, on medium heat, add the vegan butter.

2. Sauté the vegetables: Once the butter foams, add the onions and sauté for 2 minutes. Add the carrot, celery, and garlic and cook for another 2-3 minutes until the vegetables are just translucent and the garlic is fragrant. 

3. Add the flour and spices: Add the flour, dried oregano, dried thyme, dried rosemary, and black pepper. Stir constantly for 1 minute until the vegetables are coated in flour. Just as the flour begins to brown, deglaze the pan with white wine.

4. Add the broth, coconut milk, potatoes, and bay leaves: Add the vegan chicken broth and coconut milk. Use a whisk to combine and make sure the flour gets incorporated. Add the potatoes and bay leaves.

5. Bring to a boil, then simmer: On medium high heat, bring the soup to a gentle boil (uncovered). Reduce to a simmer and cook for 20 minutes, or until the potatoes are fork tender and the soup has thickened slightly.

6. Add the peas and vegan chicken: With the soup on low, add the frozen peas and cooked vegan chicken. Cook for a few minutes, until the peas are bright green and warmed through.

7. Add lemon juice and optional finishes: Remove from heat and add the lemon juice and optional mustard/miso and fresh parsley.

8. Season and serve: Season with salt, to taste. Remove the bay leaves and enjoy with crusty Italian bread or fillo dough (pictured).

Substitutions - feel free to use:

• Olive oil instead of vegan butter

• 1 can of cannellini beans (in with the potatoes) instead of vegan chicken

• 1 tablespoon poultry seasoning instead of the dried oregano, thyme, and rosemary

• Vegetable broth instead of vegan chicken broth

• And if you prefer a thicker soup, use less broth or simmer for longer

For those that are interested in connecting food and astrology, charge on!

How can a recipe be “for” an astrological season? The zodiac signs are ruled by planets, and the planets rule different food groups and characteristics. So depending on the ‘ruling planet’ and other energetic characteristics of the zodiac sign, there are different foods and ways of eating that are recommended. 

Continuing with our Capricorn example: Saturn rules Capricorn. What does it mean that Saturn rules it? The characteristics of Saturn (rigidity, structure, discipline, boundaries, integrity) heavily influence Capricorn. Saturn's macronutrient is protein, meaning it’s important for people with a Saturn-heavy chart to be aware of their protein intake. Saturn also rules specific foods like root vegetables, spinach, and anything pickled or fermented. Saturn foods are sour, bitter, and usually dark in color (ex: seaweed and beets).

It’s important to know your own complete astrological chart to really ‘eat for your astrology’ (more to come on that…) but you can also use the current astrological season to align yourself with the cosmos through chicken soup. See, it’s really not that serious.

p.s. An amazing reference for this information is Body Astrology, by Claire Gallagher.

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