Hot and sour soup

This soup is very low-calorie, low fat, high in protein, and packed with vegetables.

Another perk? The ginger and the shiitake are said to be a boost to the immune system.

Hot and sour soup (makes 4-6 servings)

1/2 cup dried shiitake mushrooms, soaked for 20 minutes in hot water and drained

4 ounces seitan, cut into thin strips

a 6-ounce can of bamboo shoots, drained, rinsed, and cut into thin strips

2 garlic cloves, minced

1 tablespoon peeled and minced ginger

4 cups vegetable stock

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon hot chili paste

salt and pepper, to taste

2 eggs, beaten (vegans can just leave these out; they are not even in the original recipe)

1/2 cup frozen peas, thawed

2 tablespoons chopped scallions

1 tablespoon toasted sesame oil

1.) Place all ingredients except the eggs (if using), peas, scallions, and sesame oil into a slow cooker.

2.) Cook on low for 6 hours. At the end of that, stir in the remaining ingredients.

Note: The original recipe for this comes from Fresh from the Vegetarian Slow Cooker.

Bonus weekend recipe: Fried rice

To go with the lemongrass beef, I fried a little broccoli and carrot with brown rice left over from yesterday. Here's a basic recipe for fried rice, and you can substitute different veggies for the ones I used. I like to pass a little hot chili sauce on the side for this one. (Otherwise, I hate to admit, it tastes a little dull.)

Vegetable fried rice

1/8 cup peanut or canola oil

1/2 cup broccoli florets

1/2 cup sliced carrot (about 1 medium carrot)

1/2 cup sliced green onions

2 cups cooked brown rice

1 egg, beaten

1 tablespoon soy sauce

Heat the oil on high heat. Add the broccoli and carrot and cook, stirring frequently, about 4 minutes. Add the rice and heat through. Turn the heat down to medium, add the beaten egg, green onion, and soy sauce, and cook until the egg sets.