Miso Soup

The other weekend, my friend was telling me about a homemade miso soup she created in the crock pot. Not only was I craving sushi after our conversation, but I was officially curious about trying to make a homemade miso soup. Initially, I began looking at pinterest and found recipe on The Bojon Gourmet blog for Miso and Soba Noodle Soup with Roasted Sirracha Tofu and Shiitake Mushrooms. Since the local grocery store did not have majority of the ingredients I improvised by using portabella mushrooms, instant miso soup packets, brown rice noodles and ground ginger.

My mother loves trying different and new recipes as much as me, so I of course invited her over for the fun! Overall the recipe was a success; but next time I would add a touch more ginger and red pepper flakes for an extra kick. The recipe made 4 heaping bowels of soup and was just as good heated up for dinner the next day.

Recipe:

3 packets of instant miso soup mix
7 c water
1 c veg broth
1 container extra firm tofu
hot sauce of choice
2 tbsp sesame oil
2 tbsp tamari soy sauce
1-2 tbsp ground ginger
1 12 oz container of brown rice noodles
1 c kale torn into pieces
1 8 oz container of sliced portabella mushrooms (shiitake if you have them)
1/4 c chopped scallions (optional)
salt, pepper, and red pepper flakes to taste

1. Pre-heat oven to 400 degrees.
2. While the oven is heating, combine 7 cup of water and veg broth with ginger, 1/4 package of mushrooms, salt, pepper, and red pepper flakes. Heat on medium heat 20-30 minutes.
3. Pat tofu dry and cut into cubes; toss tofu in 1 tbsp sesame oil, 1 tbsp soy sauce, and 1/4 tsp hot sauce
4. Place in the pre-heated oven and cook about 15 minutes until golden brown and crispy; turning a couple of times. Remove from oven and set aside
5. Combine additional sesame oil and soy sauce and toss the remainder of mushrooms, roast until soft and shrunken.
6. While tofu and mushrooms are cooking, cook rice noodles according to package directions.
7. Add instant miso packages to heated broth and stir thoroughly and allow to sit another 5-10 minutes.
8. Combine torn kale, noodles, tofu, mushrooms, and broth into bowl; top with chopped scallions.

(adjust red pepper flakes and finer to taste. you could also try lessening the water and adding additional vegetable broth for a boost in flavor)

Seeing Green Smoothie

For the last few months, I have enjoyed starting out my mornings with a glass of a home made smoothie jam packed with rich antioxidants and bursting with fresh fruits and veggies. Making my own recipe allows me to know exactly what is put in to my smoothies and gives me peace of mind knowing that there are no added preservatives or sweetened fruit juices lurking within. This particular smoothie is made rich and creamy with the addition of avocado. Like many of the other smoothies I have created, this one can also be made in advance and kept in a pitcher in the refrigerator for 4-5 days for a quick and easy breakfast.

Recipe:

2 green apples sliced into chunks
2 cups hand torn kale, stems removed
3 peeled and chopped kiwi
1 avocado pitted and peeled
1 cup green grapes
4 cups water

1. Combine above ingredients in blender and pulse until evenly combined and smooth.
2. Store in pitcher in refrigerator for up to 4-5 days.

Last Minute Vegetable Chili-ish

This freakishly cold Mid-West weather has me craving comfort food at it's finest; specifically hearty chill with cheese and sour cream. Usually when I have a craving, I won't stop until its fulfilled; but there was no way I was venturing out into the cold after just walking in to my warm(ish) home when the chili craving hit. So instead, I raided my pantry, freezer, and fridge for items I could throw together to make a hearty vegetable chili. My freezer provided me with frozen corn kernels, frozen peas, previously cooked and frozen black beans, and Boca veggie crumbles. I had some canned diced tomatoes in the pantry, some vegetable broth in the fridge along with cheddar cheese and plain greek yogurt. Now I could get this chili party started. I added some beans, corn, and peas to a pot with vegetable broth and water and cooked until no longer frozen. In a separate pan I cooked the veggie crumbles until done. I then added the cooked veggie crumbles and a can of my diced tomatoes and seasonings to the pan with vegetables and let simmer until warm. And Voila! a vegetable chili was born.


Recipe:

1/2 cup previously cooked and frozen black beans
1/4 cup frozen corn kernels
1/4 cup frozen peas
1/2 cup Boca veggie crumbles
1 can diced tomatoes without salt
1/4-1/2 cup vegetable broth depending on the consistency you like your chili/soup
1/2 tsp chili powder
1/2 tsp garlic powder garlic powder
1/4 tsp cumin
salt and pepper to taste

1. In a pan cook the Boca veggie crumbles according to directions on bag.
2. In a separate pot combine the beans, corn, and peas with the vegetable broth and cook until no longer frozen.
3. Add the diced tomatoes, seasonings, and cooked Boca crumbles and simmer until warm.
4. Top with shredded cheddar cheese and a tbsp of greek yogurt (a good substitute for sour cream) for an extra umph!

Pesto Pasta Salad

Whenever I am cooking for a large group, this pesto pasta salad is a go to item because not only is it delicious and easy but it holds up well at parties; and if I have left overs it can be heated up and dusted with grated parmesan cheese for a dinner variation. The rich and garlicky flavor of the pesto is a perfect twist on a traditional pasta salad. I have recently been on a rainbow chard kick and used the chard as a replacement for spinach in this variation. The other great thing about this dish is that it provides a nice base for the addition of other great items like fresh mozzarella or savory artichokes.

The Recipe:

1 box whole wheat penne pasta
1/2 jar pesto sauce
1 pint grape tomatoes
1/2 red onion chopped
1 cup spinach leaves or rainbow chard torn into pieces (I used rainbow chard for this variation)
salt, pepper, and red pepper flakes to taste

1. Cook pasta according to box until al dente and run under cold water
2. While the pasta is cooling chop the onions, halve the tomatoes, and tear the spinach leaves.
3. Add onions, tomatoes, and spinach leaves to the cooled pasta.
4. Add pesto, salt, paper, and red pepper flakes and toss.
5. Store in the refrigerator for at least 1-2 hours before serving.

Raw Peppermint Mocha Truffles

I am a very seasonal person. For instance, in the fall I consume uncanny amounts of pumpkin and scour stores for unique pumpkin ales. When winter rolls around, pumpkin is quickly thrown to the wayside and peppermint flavored items and winter ales take its place. Needless to say, as the air grows increasingly colder I crave more and more peppermint inspired items. And what compliments peppermint better than rich chocolate? This next recipe combines my love of raw inspired desserts with the flavor of rich chocolate and cool peppermint; and all the while satisfying any seasonal foodie's tastebuds!


Recipe:

34 medjool dates
2 c walnut pieces
2 tbsp raw cocoa powder
1 1/4 tbsp coconut oil
1/2 tbsp water
1/2 tsp peppermint extract

1. Cut dates and half and pit as necessary.
2. Combine walnut pieces and dates in food processor and pulse until combined and chopped into small pieces.
3. Add coconut oil, cocoa powder, water, and peppermint extract. Continue to pulse mixture blends together. (The mixture should easily form into balls without being too dry. You can add more water if mixture is too dry.)
4. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate for at least 2 hours to allow to set. Store in the refrigerator or in an airtight container.


(For an extra dose of peppermint and overall look, you can roll the chilled balls into crushed peppermint candy, although it would no longer be considered raw using this technique.)

Greek Dip

Who doesn't love a good dip? In my opinion, dips can make or break the dippee (chips, veggies, graham crackers, fruits) and are a crucial part of any get together. Recently, my husband and I were going to a Christmas party and as usual I agreed to make dips. When the time came, the avocados for my previously planned dip weren't ripe and I had to think on my toes… hence this super easy Greek Dip. I am guessing it was a hit by the empty dish I took home at the end of the night! This dip is also easily made versatile by changing out hummus flavors.

Greek Dip

1 cup roasted red pepper hummus
1 8 oz container crumbled feta cheese
1/4 cup banana peppers
1/4 cup diced tomatoes and diced red onion combined
olive oil drizzle
pepper
crushed red pepper
dried basil

1. Spread hummus on bottom of 9 x 13 dish
2. Layer with diced onion, tomato, and banana peppers
3. Top with crumbled feta and drizzle extra virgin olive oil on top.
4. Sprinkle seasoning to taste and serve with pita chips or veggies.