Loaded Miso Soup

Vegan Mofo

This recipe is super delicious, filling and easy.  You can add any seasonal vegetables.  Pretty much anything will work. I even used brussel sprouts last time.   Go home and make it, seriously.

Loaded Miso Soup

2 tsp coconut oil
1 leek, cut crosswise
1 turnips, cut crosswise
1 small potato, cut into bite size pieces
1 jalapeno, diced
1/2 cup broccoli cut into florets
1/2 cauliflower cut into florets
6 cups filtered water
3 tbsp white miso paste
2 tbsp tamari, or soy sauce
1 tbsp rice vinegar

Directions:

1. Heat oil in a heavy soup pot.  Add leeks and cook for 5-8 minutes.  Add turnips turnips, potato, and jalapeno.  Cook for 5 minutes.  Add broccoli and cauliflower and cook for a couple of more minutes.

2. Add water and bring to a boil.  Then simmer for 20 minutes.

3. Using a ladle scoop out hot water and mix in miso paste until well combined.  Add miso mixture to soup with tamari and rice vinegar.  Taste and add more miso paste if needed.  Let cool slightly and enjoy!

Beet and Radish Kale Salad

Vegan Mofo

Beet and Radish Kale Salad

2 beets

1-2 bunches of kale

5-6 radishes, sliced thinly with a mandolin

1 apple, julienned 

1/4 cup almonds chopped

Dressing:

4 tbsp extra virgin olive oil

2 tbsp very good quality white balsamic vinegar, the sweeter the better

1 tbsp regular white balsamic vinegar

1 tsp mustard

1/2 tsp salt

cracked black pepper

Directions:

1. Heat oven to 350 degrees Fahrenheit.  Peel beets and wrap in tin foil.  Cook for about an hour.  Once cooled cut into bite size pieces. 

2. Mix all ingredients for dressing.  Cut kale into bit size pieces, removing the stem.  In a mixing bowl add kale and dressing and using your hand massage the kale until soft.

3. Add remaining ingredients and mix well.  

Kimchi Stew

Vegan MoFo

Kimchi Stew

2 tsp coconut oil
1 small onion, diced
1 cup kimchi
2 tbsp gochujang, or 2 tbsp miso paste and 1/2 tsp crushed red pepper
1/4 cup kimchi juice
3 carrots, julienned
1/2 zucchini, juliunned
2 tbsp tamari
5 cups water
1 package firm tofu
2 cups cooked brown rice

Directions:

1. In a soup pot heat oil and add onion.  Cook until soft then add kimchi and cook for about 5 minutes.  Mix in gochujang or miso paste and red pepper.

3.  Add kimchi juice, carrots, zucchini and tamari and cook for 3 minutes.  Add water and bring to boil. Simmer for 30 minutes.  Add tofu and then let cool.

4.  In a bowl add cooked rice then ladel some soup into it.

Homemade Gochujang

3/4 cup white miso paste

.5 ounce red pepper powder, korean

4 tbsp sugar

6 tbsp tamari

1-2 tbsp water, if needed

Directions:

1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Gluten-Free Vegan Loaf of Bread

Vegan Mofo Recipe #8

This magic loaf of bread is so good.  I have made it numerous times and it usually doesn't last very long.  It's perfect for breakfast with a little bit of jam or with some avocado and sliced radishes.  My sister in law, KK is gluten intolerant and this amazing loaf of bread is perfect for her.  When she tried it she was super excited.  Honestly, it's that good.  This recipe is copied pretty much verbatim from mynewroots.org.  There is not\ need to change it because it's pretty perfect.  You can always change out the hazelnuts with pecans or almonds.  I have also add some cranraisins before as well.  You can play with this recipes add a few things here and there but do not omit the psyllium husks.  They keep the loaf together.  Hope you enjoy this as much as my family does.  

"Life-Changing Loaf of Bread"

1 cup sunflower seeds, you can also do have pumpkin seeds

1/2 cup flax seeds

1/2 cup hazelnuts, almonds or pecans

1 1/2 cup old fashioned rolled oats

2 tbsp chia seeds

4 tbsp psyllium seed husks

1 tsp sea salt

1 tbsp maple syrup

2 tbsp melted coconut oil

1 1/2 cups water

Directions:

1. In a loaf pan combine all dry ingredients.  In a mixing bowl combine all remaining ingredients and combine to loaf pan.  Make sure to stir evenly and smooth the top of the mixture with a spatula. Set mixture aside for at least two hours to let the water soak up the ingredients.

2. Preheat oven to 350 degrees Fahrenheit.  Placed loaf in oven and cook for 20 minutes.  Then removed from oven and using a small spatula removed loaf from pan.  Place on a cook sheet and back in the oven for another 20-25 minutes.  Loaf is done when is sounds hollow inside.

3. You can store the loaf in the refrigerator.  It toasts beautiful.  If you can keep your hands off it for long enough the loaf keep sliced pieces in the freezer.

See mynewroots.org

The Bomb Baba Ganoush

Vegan Mofo Recipe #7

This Recipe is vegan and gluten-free

My sister in law, KK, visited us this past week.  We had a blast eating out, sitting on the beach, and doing my favorite thing on Sunday, people watch in Dolores Park.  The park itself is a very entertaining place.  We made a few picnic items to bring with us one of which was the smoothest, creamiest baba ganoush.  I adore eggplant and babe ganoush is a great way to eat it.  On crackers, corn chips, or even by the spoonful I'm obsessed.

The Bomb Baba Ganoush 

2 eggplants
1/4 tahini paste
2 garlic cloves
1 lemon, juiced
1/8 tsp chili powder
Salt/Pepper to taste

Directions:

1. Heat oven to 400 degrees Fahrenheit.

2. Poke the eggplant with a knife or fork several times (this is so the eggplant doesn't explode).  Place in the oven and cook until soft for 35-40 minutes.

3.  Remove from oven and let cool in the refrigerator.  I like to leave them standing up to drain the liquid that eggplants have.  Usually this liquid can be quite sour.

4. In a food processor, process tahini, garlic and lemon until smooth.  I think doing this first really gets the baba really smooth.

5. Scrap the insides of the eggplant and add to the tahini mixture.  Processes until smooth  Season to Taste. Top with chili powder and some olive oil.

Almond Pulp Ricotta Veggie Lasagna

Vegan MoFo Recipe #6

I really do not like wasting things.  I am a big believer of trying to use every part of the vegetable, for example I stick my beet greens into smoothies.  This is an aaahmazing way you use almond pulp.  I have made this various times and always get the same response, are you sure there is not cheese in here?  You can use the almond pulp for a lot of different ricotta recipes.  I use it in a veggie lasagna with no wheat just veggies stacked up.  So good!

This recipes is vegan and gluten-free 

Almond Pulp Ricotta 

1  cup almond pulp

2 cloves garlic
1 1/2 tbsp Miso paste

1 tbsp tahini
1 tsp tamari, or soy sauce

1 tbsp fresh lemon juice

2 tbsp nutritional yeast

1-2 green onions chopped 

2-3 springs rosemary

1 tbsp chopped thyme

1 tbsp chopped parsley

salt and pepper to taste

Lasagna

2 small to medium eggplant, sliced thinly longways 

2 zucchini, sliced thinly longways 

1 cup mushrooms

2-3 cups pasta sauce,  I had some homemade in the freezer but any will d

1/2 onion sliced

1 tbsp nutritional yeast

Directions:

1. Heat oven to 400 degrees Fahrenheit.

2. For pulp placed all ingredients into food processor and process until smooth.  Taste and correct seasoning.

3.  Grill eggplant on a grill pan until just soft, you can do this for the zucchini as well but not necessary.

4.  Stack the lasagna.  Sauce, eggplant, ricotta, zucchini ricotta, repeat.  I placed mushrooms in the mix in one layer.  After your finished top with the sliced onion and nutritional yeast.  Place in the oven and back for 40-45 minutes.  Let cool.  

Loaded Broccoli Quinoa

Vegan MoFo Recipe #5

This recipe is: Vegan and Gluten Free

I made this salad twice in one week.  We also took it camping and it was delicious and super filling.  I really liked the idea of making broccoli pesto.  Super yummy!

Loaded Broccoli Quinoa   

3-4 broccoli heads, cut into florets
1/2 cup almonds
1/4 cup olive oil or more
salt and pepper to taste
2 1/2 cups cooked quinoa
1/4 cup flame raisins
1/4 - 1/2 tsp salt

Directions:

1. Put 1/4 cup - 1/2 cup salt in a medium sized saucepan. Bring to boil.  Blanch broccoli for about 2 to 3 minutes.  You do not want to completely cook the broccoli just cook a little bit to take the bite off. After you blanch the broccoli, drain, and put broccoli into an ice bath for a few minutes.

2. To make the pesto in a food processor place 2/3 of broccoli and almonds and pulse till smooth.  Add olive oil, salt and pepper, and blend.  Correct seasoning.

3. Cut remaining broccoli into small bite size florets.  Mix all the ingredients together and serve.