Miso Soup

Its easy, its fast, and its a traditional staple of Japanese dining. Here is your most basic miso soup base with seaweed and tofu. If you are feeling extra hungry add some rice noodles, mushrooms or anything else you crave....then get a slurpin'. (And if you add noodles...remember...the louder you slurp, the more polite :) )

4 cups water

4 Tbs miso paste 

Tofu

Seaweed

Green onions, chopped

Heat water and miso paste till miso has dissolved. Add tofu, onions and seaweed, and continue to cook for 1 more minute. Remove from heat & devour! 

Now how easy was that!?

Spicy Mushroom Sushi Bowl

I may be a tall blonde born and raised in California, but if you know me you know I strongly believe I am half Japanese. Not only am I obsessed with their culture, the language and fashion but I am a devourer of japanese food multiple times a week. So here is my vegan spin on a sushi bowl, simple, easy fast and delicious

....Use as much rice, mushrooms etc. for as many people as you want to serve. 

Mixed mushrooms- I used Enoki and Oyster

Sesame Oil

Sriracha 

Sushi Rice

Rice Vinegar

Nori (seaweed paper)

Ginger

Sesame seeds

Bring water to a boil and add rice. Cook till soft. Once cooked add a splash of rice vinegar to the rice and stir to mix. Spread the rice out on a big platter to cool. 

While cooling, heat the sesame oil and saute the mushrooms till soft. Remove from heat and toss with sriracha ( amount depending on how spicy you want it). In a small bowl line with Nori, spoon in rice, top with mushroom mixture and top with fresh ginger and sesame seeds & Devour. Done and Done! 

Vegetable Goyza

Since I was a little kid, pot-stickers have been one of my favorite Asian foods. Unfortunately, most places only make/sell them filled with yucky animal, such as pork or chicken. For all of you out there in the same frustrated boat as I am in, here is a vegetarian version that will make your bellies smile! You can even make a trillion of them and freeze them for later use. You may thank me veggie-world, now or after you are in food coma. 

1 cup green cabbage, finely chopped

1/2 cup carrot, grated

1/3 cup onion, finely chopped

1/3 cup shiitake mushrooms, finely chopped

1 Tbs lemongrass paste

1/2 tsp soy sauce

2 Tbs sesame oil

1 package goyza wrappers

2 Tbs agave nectar

Mix all ingredients (except for agave and goyza) together and place in a large frying pan. Cook over medium-high heat till veggies are soft, yet still have a bit of a crunch to them. Remove from heat. Lay out goyza wrappers and place about 2 tsp of cooked vegetable filling on each wrapper. Place a tiny bit of water around the edge of the wrappers, fold wrapper and seal by pinching the edges together. After all goyza have been made, preheat frying pan with about a Tbs more sesame oil. Place goyza in pan and allow to cook till wrapper gets golden brown. Once all have been cooked, place on a plate and drizzle with agave nectar for a little bit of a sweet kick & Devour!

Wasabi Ginger Pea Dip

Whenever you are in the need of a ass-kicking dip, here is the recipe. Its bright green color looks straight out of a Dr. Seuss book, and the flavors give that powerful kick with every bite. My mom's always whipping this up for holiday appetizers, or just family gatherings. Spread it on a sandwich, use it as a dip with some crackers or veggies, or just eat it with a spoon....

1/4 cup oil

2 scallions, sliced

1 jalapeño, mined

1 lb frozen peas, thawed

1 Tbs. fresh ginger, chopped

3 Tbs miso

1 Tbs wasabi paste (or more depending on desired wasabi-ness)

1/4 cup water

Heat the oil in a large skillet. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant. Add the peas, stirring occasionally, until tender, about 3 minutes.

Transfer the pea mixture to a food processor and let cool slightly. Add the miso, wasabi and 1/4 cup of water and puree until smooth. Serve & Devour!

Coconut Pho Noodle Stir Fry with Veggies

Inspired from Vietnam cuisine with the bold flavors of Indonesia, this dish is extremely simple to whip up and tastes like it took hours. Since it is made with Pho noodles, which are made of simply rice and water, it makes in gluten free and vegan! 

2 Tbs sesame oil

1 cup snow peas

1 large carrot, sliced

3 cloves of garlic, minced

1 inch of fresh garlic, chopped

1 red pepper, diced

1 lime

1 tsp coriander

1/2 tsp turmeric

6 oz pho noodles

3/4 cup coconut milk

2 Tbs soy sauce

1 Tbs curry

1 tsp miso

1 tsp molasses

1/4 cup basil, chopped

In a large frying pan, heat sesame oil. Add carrots, red pepper, snow peas,  garlic, ginger, zest of the lime, coriander & turmeric. Stir fry till vegetable are crispy. In another pot, bring water to a boil and cook pho noodles according to package until tender, drain and rinse. In another bowl wisk together coconut milk, soy sauce, miso, molasses, and curry. Stir the noodles and wet mixture into the vegetables. Cook until sauce boils and add in the juice from the lime. Sprinkle with basil, serve & devour! 

Mochi with Kale, Carrots and other good stuff

Here is one more of my household staples. I can't get enough of this veggie packed, rice "poofed", soul warming meal. Not only is it vegan and gluten free, but you pretty much sautee any vegetables together, bake some mochi and have a pretty darn delicious and hearty dish! 

1 package of mochi 

olive oil

1 head of kale, ripped and destemed

3-4 carrots, thinkly sliced

1-2 Tbs sesame seeds

and anything else your heart desires...

such as mushroom, squash, sun dried tomatoes, corn, onion blah blah blah...

Preheat oven to 350 degrees. Prep your kale, carrots and all your vegetable choices. Cut mochi into squares and place on a parchment lined baking sheet. Saute vegetables in oil until cooked and sprinkle with sesame seeds. Remove mochi from the oven when the mochi has puffed up and looks like it has "exploded" (you will know they have puffed when you see it, its pretty obvious). Cut open mochi and fill with vegetable mixture & Devour!

Vegetable Pie Empanada...things

A mistake can actually not be a mistake at all!  This recipe started out as Provencal Vegetable Tarts, which then turned into vegetable pie empanada things; and amen because this recipe adventure/mistake is phenomenal.  These are filling, mouthwatering and filled with a rainbow of veggies! Play around with the recipe and throw in what ever you have in your kitchen, and have fun devouring! 

For the dough:

1/4 ground hazlenuts

1/2 cup flour

1 cup whole wheat flour

1/2 tsp salt

3 Tbs grapeseed oil

1/2 cup ice water

For the filling:

1 Tbs olive oil

1 cup onion, chopped

1/2 medium eggplant, cut into 1/2in cubes

2 yellow squash, cut into 1/2in cubes

2 zucchini, cut into 1/2in cubes

1 Tbs rosemary

1 cup tomatoes, diced

2 cloves garlic

1/2 cup fresh basil, chopped

Grind hazelnuts in a food processer till coarsely chopped. Add in both flours and salt and slowly drizzle in grapeseed oil. Add 7 Tbs of ice water and pulse till combined. Scrape out dough onto floured surface, and   divide dough into 4-6 balls and flatten. Place on a parchment paper covered cookie sheet and refrigerate. 

Heat oil in a large frying pan. Add onions, and sauté till translucent. Add the rest of the vegetables and sauté till soft. Add rosemary, tomatoes and garlic and stir till it starts to thicken a bit. Remove pan from heat and allow to slightly cool. 

Remove dough from fridge and mound vegetable mixture in the center of each pie circle and sprinkle with fresh basil. Fold dough over and press edges together, being careful not to tear dough. Cut slits on top of each "empanada" and place on a cookie sheet. Bake in the oven for 15-20 minutes or until golden brown. Remove from oven and allow to cool for at least 5 minutes. 
Serve & Devour!

Garlic Lentil Hummus

I love me some hummus, but some days i can eat one more damn chickpea! This recipe is killer with some crackers or veggies, on a sandwich or just on a spoon. And for all you haters who are obsessed with the question, "You don't eat meat! But where do you get your protein?" Well here you go, 30% of lentils calories are from protein, the 3rd highest protein content of all legumes and nuts. Plus, Health magazine picked lentils as one of their top 5 healthiest foods! So go inhale some Garlic and Lentil Hummus, and while you are at it, make 2 batches cause its that darn delicious! 

1/2 cup of lentils (I use a mixture of red and green)

1 1/2 cups water

6 cloves of garlic, minced

3 Tbs olive oil

6 Tbs lemon juice

6 Tbs tahini paste

1 pinch of cayenne pepper

Put lentils and water in a pot and bring to a boil. Reduce heat and continue to cook lentils for about 30 minutes, or until soft. Place cooked lentils, garlic, and 1 Tbs of olive oil in a  food processor, or vita-mix, and process till smooth. Add the remaining olive oil, lemon juice, tahini, and cayenne pepper. You can add extra lemon juice or olive oil to make it to the consistency of your choice. Drizzle top with olive oil & devour! 

Vegan Pesto

Pesto is to me like shrimp was to Bubba. I love pesto on any food you could imagine. I can eat it by the spoonful, I use it the way most people use ketchup. If I lived in a house made of pesto, I would be homeless. I don't know how else to say I am head over heels in love with pesto. But sadly, most pestos out there are filled with globby cheese. Not in my recipe, indudge yourself and Ill meet you on the dark side. Well...pesto side. Nom Nom Nom

3 cups fresh basil

1/3 cup pinenuts

3 garlic cloves

1/2 cup olive oil

1/2 tsp salt (optional)

Put all ingredients in your vitamin or food processor. Slowly add olive oil while blending. The End...now Devour!

Kale Chips

Kale chips have been a weekly recipe for years in my house and now are suddenly all the rage! When I first started making kale chips I remember being so shocked that I could devour an entire bunch of kale in one sitting. This recipe is so simple, delicious and nutririous that you will suddenly find your fridge constantly stocked with kale. You will Now mama won't be yelling at you to eat your greens anymore!

1 bunch of kale

Olive Oil

Sea Salt

Preheat oven to 400 degrees. Rip the leaves off a bunch of kale, taking out the thick veins. Drizzle with olive oil and sprinkle with salt. Toss leaves on a baking sheet and bake in the oven for 12-15 minutes or until crunchy. Serve & Devour!

Indonesian Fried Rice

One year ago today I was cruising forests on scooters, exploring hindu temples, and watching surfers appear out of wave barrels in Bali, Indonesia. Besides the amazing site seeing, the Indonesian cuisine is to absolutely die for. So here is a vegan-ized Indonesian fried rice, no rubbery eggs found in this dish! 

1 cup basamati rice

1/4 cup vegetable stock

2 tsp cornstarch

1 Tbs soy sauce

1 Tbs sesame oil

1/2-1 red pepper, diced

2 small carrots, diced

2 garlic cloves, diced

2 tsp curry powder

3 Tbs fresh basil, chopped

1/2 cup cashews, slightly chopped

Cook rice in a  rice cooker or on the stove till fully cooked and fluffy. In a small cup mix together veggie stock, cornstarch, and soy sauce. In a large frying pan or wok heat oil over high heat. Add bell pepper, garlic and carrots and sauté till softened. Add curry powder and mix till fragrant. Stir in the stock mixture and stir until thickened.  Stir in the cooked rice and stir till fully coated and warm throughout. Add the basil and cashews. Grab those chopsticks & devour!

Miso Veggie Noodle Bowl

While watching a Ed Hardy Tattoo documentary, I got a massive craving for some japanese cuisine. With barley any food left in the house, i found some miso soup, soba noodles, and some veggies, and decided to make a little asian meal for me and the man. Buckwheat is actually a fruit although sometimes categorized as grain. Since it is not technically a grain, it can be devoured by all you who happen to have celiac disease or are sensitive to wheat! So this is what i came up with...hope u enjoy this fast & easy, gluten-free and vegan noodle bowl! And remember in Japan, the louder you slurp, the better!

1/2 bag of Soba Noodles

1 Tbs sesame oil

1 cup shiitake mushrooms, sliced

2 small zucchini, sliced into 1/4 circles

1/2 onion, diced

2 tbs sesame seeds

1 tsp ginger powder

2 cloves garlic, diced

1/2 bunch of kale leaves, ripped into pieces

1-2 cups miso soup, depending on how soupy you want it

Cook soba noodles in boiling water for about 6 minutes or until soft. Make 1-2 cups of miso soup or instant miso soup. Heat sesame oil over med-high heat and add veggies and spices, but not the kale. Cook till onions are almost translucent and mushrooms are cooked, and stir in kale. Cook until kale is wilted. Place noodles in 2 bowls, add veggies and pour miso soup over the top. Grab some chopsticks & Devour! 

Lentil Tacos

Move over refried beans, these lentils will kick your @#S! These lentil tacos are vegan and gluten free and will never make you want foul meat filled tacos ever again. Serve them with fresh avocado, Daiya cheese, White Girl Salsa, lettuce, or just the plain ol' lentils themselves. Dig in world, and you can thank me later!

4 cups water

1 cup lentils

2 Tbs olive oil

3 Tbs tomato paste

3 Tbs onion, diced

1 garlic clove, minced

dash of cinnamon

Corn tortillas

Salsa (Always using my White Girl Salsa!)

Avocado...etc. (optional)

Bring water to a boil, then add lentils and onion. Return to a boil and then reduce heat, cover and simmer for about 40 minutes or until lentils are soft. Drain any remaining water. Put 1/2 of the lentils into a food processor and puree while drizzling olive oil into the lentils. Add tomato paste, garlic and cinnamon and process till combined. Mix processed lentils with the remaining lentils. Heat up corn tortillas, and spoon in lentils and top with salsa, avocado, and what ever else tickles your fancy & devour!

Red Lentil, Turnip & Kale Soup

Here you go..one more soup for ya. The fact that is has some of the best veggies ever, including my all time fav Kale, it needs no other words. Let you belly tell you the rest! 

1 1/2 cups red lentils

3 cups water

2 Tbs olive oil

1 onion, diced

3 garlic cloves

2 stocks celery, chopped

2 carrots, chopped

1 1/2 cups tomatoes, chopped

1 turnip, peeled and sliced

1 1/2 great northern beans

4 cups vegetable stock

5-8 pieces of kale, ripped and deveined

Place water and lentils into a pot and bring to a boil. Reduce heat to simmer, and cook partially cooked till soft. Remove from heat. In a larger pot sauté onion, garlic, celery & carrot in oil till soft. Add in tomatoes, turnip and beans. Add cooked lentils and vegetable stock. Bring to a boil and simmer, covered for 20 minutes. Add in kale and continue to cook till kale is a bright green. Remove from heat & Devour. 

Vegan Sheperds Pie

3-4 large potatoes, peeled and cut into large cubes

Fresh chives to taste, chopped

Splash of rice milk

2 Tbs olive oil

1 tsp curry powder

5 cloves garlic, minced

3/4 cauliflower, cut up into very small "trees"

3 carrots, cut into coins

1 zucchini, chopped

1 yellow squash, chopped

14 oz diced tomatoes

1 cup vegetable broth

1 Tbs balsamic vinegar

14 oz can garbanzo beans

Bring a large pot of water to a boil. Add the potatoes and boil till potatoes are soft and easy to pierce with a fork. Remove potatoes. With a hand mixer, mash potatoes, splash of milk, pinch of salt till smooth and creamy.

While Potatoes are boiling, preheat oven to 350 degrees and heat the olive oil in a large pan. Add the curry & garlic. Then add all the vegetables.  Continue to cook till veggies for about 5 minutes

Add the canned diced tomatoes, vegetable broth and balsamic vinegar. Bring to a simmer and let broth reduce till most is gone and is more of a thicker consistency. Remove from heat and add the garbanzo beans.                                                                                                                                                      Pour the vegetable mixture into a casserole dish. Spoon mashed potatoes on top of the vegetables. Sprinkle with a chives. Bake sheperds pie in the oven for 15-25 minutes or until pie is bubbling and fully heated. Serve & Devour!

Vegan Winter Veggie Ragout

Crockpot to the rescue! This colorful soup is so flavorful and delicious, and is so simple a 3 year old could make it. Make this before work (Cook on a lower heat) and come home to dinner already ready, or throw it all in the pot a couple hours before dinner and finally make dinner easy on yourself! 

1.5 pound butternut squash, peeled and cut into cubes

2 Tbs grapeseed oil

1 1/2 Tbs garlic, minced

1 onion, chopped

1 bulb fennel, cut into inch pieces

1 red pepper, chopped

1/2 cup white wine 

1 can white kidney beans

2 cup vegetable broth

1 1/2 cup water

1/2 cup sun dried tomatoes, chopped

1 bunch of rainbow chard leaves, de-stemed

1 Tbs oregano

1 Tbs fresh sage, chopped

Throw all of the ingredients into a crock pot, cook on high for about 3-4 hours, or until squash is soft. Serve & devour!

Vegan & Gluten Free Sweet Potato Lasanga

This lasagna is a cheese-less spin on a traditional meal. And trust me, you won't be whining that there is no globby cheese smothering the whole dish! Plus you don't have to pre cook the noodles, they will cook in the oven!! This recipe is slammed filled with vegetables, whole grains, and nuts! You can even cut this recipe in 1/2 and still have enough to feed an army!

1 onion, chopped

1 head of garlic, chopped

8oz mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

1 red bell pepper, chopped

1 cup corn

2 tsp basil, chopped

1 tsp rosemary

2 jars pasta sauce

2 boxes Tinkyada rice lasagna noodles

2 cups spinach

2 sweet potatoes, cooked and mashed

6 roma tomatoes, thinly sliced

1 cup raw cashews

Preheat oven to 400 degrees. Saute onion and garlic in a pan over high heat. Add mushrooms and cook until onions are limp and mushrooms are cooked. Add broccoli, red pepper, carrots and corn and sauté till all are cooked. 

Cover the bottom of a 9x13 casserole pan with a layer of tomato sauce. Cover with uncooked noodles (They will cook in the oven, yay for saving energy and time!). Top noodles with another layer of sauce. Spread vegetable mixture over the sauced noodles. Add another later of noodles and then another layer of sauce. Add a layer of spinach and then a layer of mashed sweet potatoes. Add another layer of sauce, and again, with a layer of uncooked noodle. Finally top with the last of the sauce. Cover lasagna with sliced roma tomatoes. Bake, covered in foil, in the oven for 45 minutes. Top lasagna with cashews and return to the oven for 15 more minutes. Allow to cool for 10 minutes and Devour!

Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced

3/4 cup raw cashews

6 cups vegetable broth (I used a mushroom based broth)

3 potatoes, chopped

3 carrots, chopped

1 onion, finely chopped

1 red bell pepper, chopped

Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour! 

Vegan & Gluten Free Spring Rolls with Plum Sauce

In honor of my obsessive love for asian food, and my trip planned to Japan next month, I had to make some Vegan and Gluten Free Spring rolls with a sweet plum sauce. These are perfect for a refreshing appetizer, or devour them for lunch! These can be made in advance and stored in the fridge till your belly roars. (Just beware of the avocado turning brown). 

8-12 spring roll rice paper wraps

4 cups boiling water

1 1/2 cups jasmine rice

3 carrots, thinly sliced

1 cup bean sprouts

1-2 avocados, sliced

1 cucumber, thinly sliced

Plum Sauce

2/3 cup plum sauce

1 Tbs Soy Sauce (optional)

2 Tbs rice vinegar

1 Tbs ginger

1 T Agave

Cook rice and prepare all vegetables. In a bowl, pour boiling water and one at a time and soak rice paper wraps till soft. Pat wraps slightly dry and fill with rice and veggies. Roll tightly, similar to a burrito (all sides should stick to each other when done), and place on a plate, not touching, or they will stick together. In a small bowl, whisk together the plum sauce ingrendietns. Dip spring rolls in the sauce & devour!

Vegan Lentil & Sweet Potato "Meat Loaf"

Lentils, Sweet Potatoes, Walnuts, and Oats. Thats all I have to say about this delicious comfort food. Pair those words with caramelized Brussels sprouts, and you have my heart. I would not even go close to brussels sprouts until I tried them this way at a restaurant in Denver, and instantly had to make up and vegan-ize their recipe, and these ones are pretty darn addictive. 

Vegan Lentil & Sweet Potato Loaf

1 Tbs coconut Oil

1 stick of celery, chopped

1/2 white onion, chopped

3 garlic cloves

1 Tbs fresh minced ginger

2 3/4 cup vegetable broth

1 cup green lentils

1 large sweet potato (I use white sweet potatoes, but im sure yams would work) grated

1/2 cup walnuts, chopped

1/4 cup tomato paste

1 1/2 tsp dried basil

1 cup rolled oats

Heat coconut pil in a large pot. Saute onions and celery until soft. Add ginger & garlic, and saute for about 3 minutes. Add lentils, veggie broth and sweet potatoes. Simmer until most of the broth is absorbed, and lentils are cooked (about 25 minutes). Stir in walnuts, tomato paste and basil, and cook for another 3 minutes. Stir in oats ad remove pot from heat. Throw half of the mixture in your vita-mix (or food processor) and process until smooth. Stir the smooth mixture back with the non-processed mixture. Press firmly into a lightly oiled loaf pan. Brush top with either a ketchup & hot sauce mixture, or your favorite vegan smokey bbq sauce. Bake in oven 40-45 minutes. Serve warm with caramelized brussel sprout & Devour!

Caramelized Brussels Sprouts
1lb brussels sprouts, trimmed
2 Tbs Olive Oil
1 lemon
Coarse salt, to taste

Steam the brussels sprouts for about 6-10 minutes, or until bright green and tender. When cool enough to touch, cut each into half lengthwise. Heat olive oil in a large skillet over medium heat. Place the sprouts cut side down in the pan, and cook for about 4 minutes, allowing them to brown. Resist moving them, unless to check how much they have browned. When browned, flip sprouts to other side for about 3 minutes till slightly browned. Remove sprouts, and sprinkle with the salt, and drizzle with freshly squeezed lemon juice. Devour!