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!

Vegan Green Tea Ice Cream

One of my favorite desserts, once again, was impossible to find anywhere vegan style, so i broke down and had to make it myself! With some stashed up free rewards I bought an ice cream maker, so the light bulb went off in my brain and this recipe was born. Feel free to experiment with different milks, different flavors (like cocoa instead of matcha powder). 

1 1/2 cups coconut milk (from a can) 

1/4 cup agave nectar

1 1/2 tsp vanilla extract

1 heaping tablespoon matcha powder

Wisk all ingredients together till smooth. Turn on ice cream machine, add mixture and sit back and wait till some ice-cream appears. My machine took about 20 minutes till it turned into creamy goodness. Scoop out & Devour! 

one love <3

Wedding Cake on August 11th 2012

This weekend I was able to once again, do what I love to do-wedding cakes! For a local Denver couple, I made a 3 tiered cake plus 2 full sheet cakes, some vanilla with chocolate, chocolate with white chocolate, and lemon poppy with fresh strawberry and buttercream. NOM NOM NOM. I handmade  the white rose out of gum paste.  Her beautiful, slightly-rustic wedding was held at Mile High Station, right next to the Broncos Stadium.

Pictures of her parents and their parents on their wedding day were scattered around the cake. The topper was her great grandmothers as well. 

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 Waffles

This fast and simple recipe is awesome for breakfast, lunch, dinner or even dessert. Since mochi is made simply of whole grain brown rice, it is gluten free and vegan! Get ready to devour one mouth watering waffle!! 

Package of Mochi (I use Grainaissance- Cinnamon Raisin)

1/4- 1/2 cup pecans

Agave Maple Syrup

Preheat waffle iron. When ready, put mochi in the waffle iron and cook until it looks like a waffle, it will take about 5 minutes till it poofs up. When ready sprinkle with crumbled pecans and drizzle with agave maple syrup & Devour! 

Vegan Pineapple Upside-down Cake

With summer time approaching, it was time to veganize a classic refreshing dessert. This sweet and sticky deliciousness is not filled with sugar, only natural sugars from pineapple, maple, and coconut. Nom Nom Nom

6 Tbs Earth Balance margarine

1 cup coconut sugar

1 fresh pineapple

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup maple syrup

1/4 cup vegetable oil

1/2 cup coconut yogurt

2 tsp egg replacer

1 tsp vanilla extract

Preheat oven to 375. Wrap tin foil around the bottom of a round springform pan then melt margarine by placing in oven till melted.  Remove and sprinkle coconut sugar in the pan. Set aside and cut the fresh pineapple into 3/4'' thick slices, and remove the core. Place pineapple in the bottom of the pan. 

In a bowl mix together all the dry ingredients except for the egg replacer. In another bowl, mix all the wet ingredients and egg replacer together, stir until smooth, and then add to the dry ingredients bowl and stir till well combined. Pour batter into the springform pan and bake for about 50-60 minutes or until a toothpick comes with with moist crumbs. Let cake cool for about 10 minutes. Run a knife around the edge of the pan. Flip the pan onto a plate and unlock the side. Let the cake cool & Devour!

Vegan Double Chocolate Covered Strawberries

Whats more romantic, or delicious, than a large plate filled with rich chocolate covering juicy strawberries? Vegan double chocolate covered strawberries of course!  They are fast, easy and taste like heaven in your mouth. The amount of ingredients really depends on how many you want to make. Just make sure you have more than enough chocolate because you want to be able to get a good dipping' on those berries! Now go make this yummy dessert and feed them to the one you love <3 

....Amount of ingredients varies depending on how many you want....

Vegan chocolate chips 

Vegan white chocolate chips

Strawberries

In a double boiler melt the dark chocolate while constantly stirring. Dip strawberries into the dark chocolate and place on wax paper and allow to cool completely. While dark chocolate is setting, clean double boiler and then melt the white chocolate. Dip the strawberries into the white chocolate leaving a but of dark chocolate at the top. Again, allow to cool completely & then devour!

Raw Carrot Cake

Raw, Vegan and gluten free dessert!?!? Yes please! This carrot cake is made up of clean foods and tastes quite naughty! No guilt after devouring these little balls of deliciousness and you can keep them in the fridge and pop one out whenever you get the craving! NOM NOM NOM

Carrot Cake

2 cups shredded organic carrots

½ cup dates (about 6 pitted)

½ cup walnuts

⅓ cup dried apricots

½ cup unsweetened shredded coconut

¼ cup raisins

1 teaspoon cinnamon

½ teaspoon nutmet

¼ teaspoon ginger

1 teaspoon vanilla

Grate carrots in food processor.  Set aside.

In food processor with the glad attachment, blend the dates, walnuts, apricots and raisins until combined, but not a paste.  Add the shredded coconut, spices and carrots.  Pulse, then blend until the mixture comes together and holds it's shape.

Using a ⅛ cup ice cream scoop, measure out into balls and then flatten.  Frost each cake with a heaping tablespoon of cashew frosting.  Chill for 30-minutes and service.

Creamy Frosting

¾ cup cashews (soaked for 1 hour & drained)

¾ cup macadamia nuts

½ cup coconut milk

½ cup agave

1 tablespoon vanilla

¼ teaspoon salt

½ cup coconut oil, melted

In blender, mix all ingredients except coconut oil, until smooth.

Add coconut oil and continue to blend until creamy.  Chill for 30 minutes in refrigerator until spreadable.

Cake time @ Ellery & Bryces Wedding...

One day Ellery and Bryce became Mr & Mrs. Ford. 

Awww... she nicely paints his face with cream cheese frosting...yum! But she forgot...

...Payback is a bitch...

<3 

Love u both!

Vegan, Gluten Free & Agave Doughnuts!!

Yup, here you go, you may thank me after you inhale every last crumb. I made these ones with blueberries mixed into the batter, but you can add another kind of fruit or nothing at all! :) Dip them into a chocolate glaze, or roll them in cinnamon sugar, the options are endless. And the kiddos love them since they look like a doughnut, but don't realize they are actually pretty darn healthy for ya! 

1/2 cup coconut oil, melted

3/4 cup rice flour

1 1/2 cups gluten free flour mix.... 

1/4 tsp xanthan gum (if not in your flour mix)

1 1/2 tsp baking powder

1/8 tsp baking soda

3/4 cup agave nectar

6 Tbs unsweetened applesauce

1/4 cup vanilla extract

1/4 cup hot water

*berries, chocolate chips etc, to your hearts desire

Preheat oven to 325 degrees. In a bowl mix together all dry ingredients, and then mix in the wet ingredients. Pour ingredients into a doughnut mold pan. Bake doughnuts in oven for 12-16 minutes or until golden brown. Let cool, remove from pan & devour!

Love from the So-Gnar Crew...

Build Locally, spread globally!!! Those words to live by are from the one and only So-Gnar Crew. A local Colorado company that is more creative than Martha Stewart and more inspirational than the Dalai Lama, that is constantly spreading love and support for kids and communities all over the country and even the world. For the past couple years I have been filling the bellies of the snowboarders when they are on tour, and making mouth watering desserts for them to constantly devour while working their butts off.....Here is a little blog post they did on Devour Bakery...check it!

SO-GNAR DEVOUR BAKERY POST

One Love <3

Gluten Free & Vegan Mixed Berry Scone-kinda things

This gluten free and vegan "scone muffin top kinda thing" is a killer breakfast and keeps you full for hours. It tastes greats days after baking and is the perfect grab and run kind of breakfast. Play around with the ingredients and use bananas and vegan chocolate, or cinnamon apples instead of berries. 

1 1/4 cup sorghum flour

1/2 cup potato starch

1 1/2 tsp cream of tartar

3/4 tsp baking soda

1tsp xanthan gum

1/4 tsp salt

4 Tbs sugar

4 Tbs vegan butter

2/3 cup coconut yogurt

1 Tbs ground flaxseed

3 Tbs water

2 Tbs Coconut or almond milk

Berries

Preheat oven to 400 degrees. Combine flaxseed and water in a  small bowl and let sit. Mix together all the dry ingredients together in a bowl. Add in the butter, and then add the yogurt and flaxseed mixture. Fold in your berries of preference (I used blueberries and raspberries). Place balls of the dough onto a parchment lined or greased cookie sheet. Brush tops with milk and bake for 10-15 minutes or until lightly golden brown. 

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!

Gluten Free and Vegan Sweet Potato Carrot Cake

Here it is, a 100% vegan and gluten free cake that is moist beyond belief, warms the soul and makes you eat two extra servings of vegetables during dessert! Gluten free or not, get ready to inhale some delicious cake, without the sin! 

For the Cake...

2 cups Gluten Free Baking Flour (maybe a Devour GF Flour soon!?!)

2 Tbs baking powder

1 tsp baking soda

3/4 tsp salt

1 1/4 tsp cinnamon

1/2 cup coconut sugar

1/2 cup sugar

1 cup canned sweet potato 

3 Tbs maple syrup

1 cup almond milk 

1 Tbs vegetable oil

2 tsp vanilla

1 Tbs apple cider vinegar

2 Tbs egg replacer

3 Tbs water

2 1/2 cup carrots, grated

1/2-1 cup walnuts (optional)

For the frosting...

8 oz vegan cream cheese

1 cup vegan butter

2 Tbs almond milk

1 tsp vanilla

4-6 cups powdered sugar....I eye ball it, but you can make it as runny or stiff as you'd like :)

Preheat oven to 350 and grease and flour 2, 9'' round pans. Mix together all the dry ingredients (except for egg replacer), then add the wet ingredients (except for water). In a small bowl mix together egg replacer and water, then add to cake batter. Fold in carrots (and walnuts), then transfer batter to the greased cake pans. Bake for about 35-40 minutes or until light browning around the edges. Allow cakes to cool. 

Mix the first 4 ingredients for the frosting in a small bowl with a mixer (hand or kitchenaid). Slowly add powdered sugar, till frosting is your desired consistency. Once the cakes have completely cooled, frost the two cakes & Devour. 

Bryce & Ellery Ford's Wedding

This past weekend I headed to my 1st hometown of Santa Barbara, California for my friend Bryce & Ellery's wedding at the Fess Parker's Doubletree resort. I have known the groom since the day I was born and I was lucky enough to be asked to make their wedding cake and cupcakes. The tiered cake was a Red Velvet and Cream Cheese Buttercream with handmade gumpaste flowers and the cupcakes were Double Chocolate, Vanilla Vanilla and a Lemon with Lemon Cream Cheese frosting. Nom Nom Nom. 

I am so extremely honored to be able to provide some extra sugary love to peoples special days, and it was extra rad to be able to attend the stunning wedding and catch the love happy couple smush cake in each others faces and watch the crowd devour every last crumb. If only they knew it was vegan cake! :)...and check the video link at the bottom.... 

 <3

All 3 cupcakes

Gummpaste flowers...handmade by me

 Nighttime

 

Nom Nom Nom

Santa Barbara...aint no fake background! 

 Smooshhhhh! 

Lemon with Lemon Cream Cheese Frosting 

And if you are having a bad day...watch this video because you won't be able to not smile! Love the panning cake shot!!!

http://vimeopro.com/aquavivus/bryce-ellery/video/41325123

Vegan Tapioca Pudding

No eggs in this classic creamy tapioca recipe! Add some vanilla bean if you have the sudden urge, or lemon zest, or even chocolate, what the hell. Go pretend you're a grandma, sit in a rocker and indulge in some good ol' tapioca pudding'!

1/2 cup tapioca pearls

2 cups water

3 cups almond or coconut milk 

2/3 cup sugar

1/4 teaspoon salt

1-2 teaspoon vanilla extract

*optional 1 tablespoon cornstarch to make the pudding thicker

Place tapioca pearls and water in a bowl and let soak for 2 hours then drain excess water. On the stove, heat milk, sugar, salt and tapioca pearls on low heat, constantly stirring for about 15-20 minutes or until balls turn translucent. Add vanilla as mixture thickens. If you desire a thicker pudding, dissolve cornstarch in a bit of water and pour into tapioca, stirring until thickened. Refrigerate till desired temp, or eat it hot; simply 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!

Agave Candied Pecans

I absolutely love these pecans, either to add a kick to a salad, or just pop them in my mouth as a snack! They are simple, delicious and a hell of a lot better for you than grocery store candied pecans (Only 4 ingredients-yup that's right!)

3/4 cup pecans

1 Tbs agave nectar

1/2 Tbs olive oil

dash of salt

Preheat oven to 350 degrees. Coat pecans in agave nectar and olive oil and sprinkle with salt. Bake in the oven for 10-15 minutes. Allow to cool & devour!! 

Gluten Free and Vegan Flax Pancakes

These vegan and gluten free pancakes are the most killer sweet and savory pancakes I have ever devoured; with the nutty hints of flavor from the flaxseeds mixed with the sweet and crisp hints of coconut. With pancakes like these, breakfast might be coming a new favorite food course!

2/3 cup rice flour

1/4 cup coconut sugar

3 Tbs potato starch

3 Tbs corn starch

6 Tbs ground flaxseed 

6 Tbs water

2 tsp baking powder

1/4 tsp salt

1 1/4 cup almond milk

1/4 cup coconut oil, melted

Mix 4 Tbs of ground flax seed with 6 Tbs water and set to the side for at least 3 minutes. Mix together all dry ingredients in a bowl. Add milk, coconut oil, and the water and flaxseed mixture, and wisk all ingredients together. Preheat your griddle, and pour batter to make pancakes. Allow pancakes to cook until small bubbles appear, then flip to cook other side until golden brown. Transfer to a plate, smother with syrup or fresh fruit & 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!