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!

Asian Swiss Chard Greens

Vegan MoFo

We just went to Chicago this past weekend.  I packed this as our dinner.  It was super satisfying and great cold.  I have made this several times and it never disappoints.

Asian Swiss Chard Greens

2 bunches swiss chard

1 tsp ginger, grated

2 tbsp tamari

2 tbsp sesame oil

1 tbsp honey

1 tbsp walnut oil

1 tbsp brown rice vinegar

1 garlic clove, crushed 

1 chili, minced

1 tbsp sesame seeds

1/4 cup raw cashew nuts

1 pack soba noodles

Directions:

1. Wash and removed stems from the swiss chard.  The easiest way to do this is to hold the end of the stem and pull down the stem removing the leaves gently.  Then roll the leaves lengthwise and slice make thin strips.

2. Mix all the ingredients for the sauce together and pour over greens.  Using your hand mix everything together.

3.  In a pan toast sesame seeds for 1-2 minutes.  Repeat with cashew nuts.  Mix into swiss chard mixture.

4.  Cook soba noodles per package directions.  Top with greens.

Low Down on Steel Cut Oats

Oatmeal has always been considered to be a healthy nutritious breakfast.  Back when I was a kid I would get the instant kind that had all different kinds of flavors.  I loved it as a kid but now with more education I understand that this is a huge difference in the Quaker box and less proccessed oats. 

Steel Cut Oats:

Steel cut oats are the most minimally processed type of oat cereal.  Because of the minimal process they retain more nutrients then other more processed brands.  When buying oats make sure that they are organic with no added sugars and as minimally processed as possible.  Although I love eating steel cut oats for breakfast, old fashioned rolled oats are still a good source of fiber and nutrition as long as they are good quality. 

How to Cook Steel Cut Oats

1 cup steel cut oats

3-4 cups filtered water, you can replace 1 cup with almond milk or other milk substitute if you would like

Directions:

1. Cook on stove top for 45 minutes until soft, add more water if needed.  If cooking a pressure cooker, add 3 cups of water and cook for 7 minutes. 

Toppings:

Banana, peaches, walnuts, flax seed oil, maple syrup

Strawberries, pecans, honey, hemps seeds

Coconut milk, dried cranberry, banana, almonds

Thai Sweet Chili Sauce

VeganMofo

Thai Sweet Chili Sauce

3 green onions, chopped
2 cups water
2 thai chili, chopped
6 cloves garlic, chopped
1 tbsp crushed red pepper
4 tbsp rice vinegar
1 cup sugar

Directions:

1. Place all ingredients except sugar into saucepan.  Bring to a boil then simmer.

2.  Add sugar and cook for 25 minutes.

3. Let cool and blender in a blender.  Place in glass jar and store in the refrigerator for up to 6 months.

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.

Pico de Gallo

Pico de Gallo

Vegan MoFo #9

Going to a fiesta?  Bring this easy and delicious salsa.  We ate in during our picnic and it did not disappoint.


Pico de Gallo

3 tomatoes
1 onion
1 red onion
4 tbsp cilantro
2 limes, juiced
3-4 tbsp olive oil
salt and pepper

Directions:

1. Chopped all ingredients into small pieces.

2.  Mix together and dip with your favorite chip or cracker.