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! 

Almond Plum Crumble

A friend tossed some plums my way the other day and I decided to make a sweet dish that can be devoured for breakfast or dessert. Not only is it vegan but it is gluten free and sweetened with agave- so no sugar crash :) 

Filling

10-12 plums

1/2 cup sliced almonds

3 dashed cinnamon

pinch of sea salt

1/4 cup agave nectar

1/4 cup rice flour

Crumble

1 cup almond flour

1 cup rice flour

1/4 cup sliced almonds

pinch of cinnamon

pinch of sea salt

1/4 coconut oil, melted

1/2 tsp vanilla 

Preheat oven to 350 degrees. Halve plums, remove pits and slice into thin wedges. Place in a mixing bowl and add almonds, cinnamon, and salt. Stir to combine. Add agave and rice flour until plums are evenly coated. Pour into 8x8 casserole pan. In a separate bowl combine almond flour, rice flour, almonds, cinnamon and salt. Add the melted coconut oil, agave and vanilla and stir till crumble is well combined. Pour over plum mixture. Bake in oven for 30-45 minutes or until crumble in golden brown and plums are soft. Let crumble slightly cool & devour. 

Coconut Banana Chia Pudding

When I think of Chia seeds, my mind instantly wanders to the sight of my fro-growing Obama Chia Pet or makes me gag when I think back to all of the putrid foul chia seed recipes I have tried. But after dry heaving enough times, I have finally made a recipe that gets you that healthy dose of Omega-3's and fiber and will have you craving bowls and bowls. Sprinkle a touch of cinnamon, add some luscious berries or drizzle with Manuka Honey to reap even more benefits and make it taste that much more delicious.

2 cups rice milk

4 Tbs whole Chia Seeds

1 banana, mashed

1/2 cup shredded coconut

1 tsp vanilla

1 Tbs agave nectar

Place milk and chia seeds in a saucepan over medium heat and bring to a simmer, while occasionally wisking. When the mixture begins to thicken add the banana, coconut, vanilla and agave and simmer for 5-10 minutes, stirring occasionally. Remove from heat and place in 4 small serving dishes, and cool in the fridge for at least 1 hour. Sprinkle with cinnamon, add some berries or any other garnish you may crave & devour!

Butternut Squash & Basil Soup

Its freezing cold, my refrigerator has broke, and I just happened to have these ingredients lying around. 

1 Tbs Olive Oil

2 lbs butternut squash, chopped into cubes

1 medium onion, sliced

3 garlic cloves, chopped

2 carrots, chopped

1 quart vegetable broth

1 cup fresh basil

2 tsp cinnamon

salt and pepper to taste

In a pot, heat oil then add onion, garlic and carrots. Sauté for about 5 min or until soft. Add butternut squash, vegetable broth, cinnamon and basil. Bring to a boil then reduce to simmer till squash is soft, about 30-40 minutes.

 Remove from heat and place in Vita-mix, or other blender or food processor and puree till creamy. Allow to cool a bit & Devour.

  

Wham-Bam-Thank-You-Ma'am

Im over being MIA..Im Back!

I have been a bad bad girl. I have been missing out on filling these pages with recipes for you all to devour. I hope you did not starve while I have been gone. Since last time...I had been busy busy. I happened to do that marriage thing and tied the knot with Mr Patrick Milbery. We met 5 1/2 years ago and have been best buddies/lovers/crazy together since that day and then one day decided to get permanently stuck to each other, so we got married. On Sept, 29th 2012 we ran up into the hills of Golden Colorado with all our friends and family and had a laid back country wedding in the middle on nowhere! 

And yup I of course wanted to do my own wedding cake. You always say it wont be a big deal, till the clock seems to jump 10 days and suddenly you have a million things to do plus your wedding cake. But my dumbass was stubborn and did my cake myself. So instead of spending time getting dressed...I had my hands covered in buttercream 15 minutes before walking down the isle. ...enjoiiiiii

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!