Dinner · Favorite · Gluten Free · Hot · Recipe · Sides · Soup · Vegan · Vegetarian

Healing Vegan Miso Soup

This is definitely our weeknight ‘go-to’ meal when we want something simple, quick, and super yummy!  We always have the ingredients on hand, and this one-pot soup cooks up in about 15 minutes.  One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge.  I like to use watercress, but I’ll add cabbage, kale, spinach… anything laying around to give it an extra crunch.

Theres so much good stuff in here, I always feel super healed after having a big bowl.  Tons of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also had a ton of protein from the tofu!

This soup can be the main course for dinner, or as an appetizer.  I usually throw some jasmine rice in the rice cooker while the water is boiling, and everything is ready at once!  This recipe would also be perfect with a Soba Noodle Salad, a Vegan Sushi Rice Buddha Bowl, or Vegan Nori Rolls!

Healing Vegan Miso Soup
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

2 tbsp miso paste, white or red

6 cups of water

4 cloves of fresh garlic

1/2 package (6oz) sprouted tofu, cubed

2 cups watercress

1 cup cremini mushrooms

2 green onions

1 sheet of nori or dried seaweed

1 tbsp tamari

Directions

In a large saucepan bring 6 cups of water to a boil.  Using a garlic press, press the 4 cloves of garlic right into the boiling water.  Slice the mushrooms and add to pot, cook for 5 minutes.  Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.

Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. You are ready to dish up!  Once in a bowl, finish with nori strips and serve!FullSizeRender (7)

Dinner · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Vegan Pad Thai

This is such an easy and yummy meal to make on a weeknight!  The saucy is rich and super flavorful, and all the cooked veggies give each bite a super crunch.  I remember making up this recipe because we had a ton of extra rice noodles and I was (and usually always) want Pad Thai.  We had this with a big bowl of miso soup, and the flavors together worked so well!

Vegan Pad Thai
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

For The Noodles

1 package rice noodles

3 cups green cabbage (1/2 head, or alternatively 1 package cole slaw mix)

6 oz (1/2 package) sprouted tofu

1 cup bean sprouts

3 carrots

2 green onions

2 tbsp sunflower oil

1/2 tsp sesame oil

1 tsp soy sauce / tamari

1/8 cup crushed peanuts

1 lime

For the Sauce

1/2 cup peanuts

1 tbsp sriracha (add more for a spicier sauce)

1/4 cup sunflower oil

2 tbsp rice vinegar

2 tbsp soy sauce / tamari

1 tbsp honey

A pinch of turmeric

Directions

Veg Prep! Take the cabbage head, and remove the topmost 3-4 large leafs and compost.  These are very tough and thick.  Cut half of the cabbage into long thin strips.  Cut the carrots similarly.  Roughly chop the peanuts and set aside for garnish.  Slice the green onion into small thin strips, starting 3 inches up the onion.  Save the bottom white root section + 3 inches, and place into a clear jar of water and they will regrow!  Set aside onion for now.  Cube the tofu into small bite sized pieces

For the Sauce:

In a Vitamix, add all ingredients and puree!  It’s that simple!

For the Pad Thai:

Boil a large pot of water, and add the rice noodles.  These cook super quickly, so after the noodles are cooked for 4-6 minutes, drain and set aside.

Meanwhile…

In a large wok, heat the sunflower oil and add the cabbage, carrots, 1/2 of the bean sprouts.  Cook about 6-8 minutes until the veggies are soft, and add in the soy sauce and sesame oil.  When the noodles are finished, add them into the wok with the green onions, remainder of the bean sprouts, and tofu.  Add the sauce to the wok, toss all the ingredients together, and plate!

Quarter the lime, and squeeze fresh lime juice over the pad thai, garnish with peanuts, and serve!

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Family Recipes · For Entertaining · Gluten Free · Holiday · Hot · Recipe

Family Recipe: Shrimp De Jange

And here is another one from the Family Recipe vault: Shrimp de Jange.  I looked up the origins of this dish, and apparently this was created and popularized in Chicago in the 60s- so this fits the timeline perfectly. This was one of the most popular recipes from my grandparent’s restaurant/Supper Club.

My dad made this last summer when Brett and I were at the cottage for the 4th of July – and I remember it being a big hit!

Shrimp De Jange
Prep Time: 15 minutes
Cook Time: 20 mintues

Ingredients

For the shrimp:

2 lbs shrimp

1 tsp paprika

1 cup sherry wine

1/2 cup parmesan cheese

For the Topping:

1 lb butter, softened

1 small onion, finely chopped

1 cup dry bread crumbs (Can sub gluten-free!)

1/4 cup fresh parsley

1/2c parmesan cheese

1/2 tsp fresh garlic (or garlic salt)

1/2 tsp seasoning salt

Directions!

For The Topping:

Soften the butter, and mix all ingredients together.  Pat into a block and refrigerate or freeze.

For The Shrimp:

Cook shrimp according to the packaging, de-vein/de-tail all.  Place them in a oven safe baking dish which has been lightly coated in butter so the shrimp don’t stick.  But the topping over the shrimp, and spread evenly across the dish.  Pour the sherry wine over the shrimp and topping.  Add parmesan cheese and paprika to the top.  Bake at 350 degrees until the dish is hot and bubbly (20 minutes)

Cold · Dressing · Family Recipes · For Entertaining · Gluten Free · Holiday · Recipe · Salad · Vegetarian

Family Recipe: Creamy Garlic Dressing

 

Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago!  While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating.  While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!

Creamy Salad Dressing
Time to Make: 5 minutes

2 cups sour cream

1 cup mayonnaise

1 1/2 tsp salt

1 1/2 tsp sugar

1/2 tsp lemon juice

1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper

2 large cloves of fresh garlic

Thin with Milk

  

To make the dressing, combine all ingredients into a large quart sized mason jar.  Mash or press the garlic in a garlic press…. and voila!  If the dressing feels a bit thick, add milk to the consistency you like.  Store in refrigerator, and eat at leisure.

*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead.  I’m just copying the family recipe, don’t shoot the messenger 🙂

Cold · Dressing · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Salad

Family Recipe: Aunt Ruth’s Salad Dressing

Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks.  This dressing gets made for every holiday, special occasion, or for when we want to class up a salad.  It is perfectly tangy, sweet, and works with any kind of lettuce, really!  To me, its one of the only things that makes iceberg lettuce worth eating.

Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often.  Probably because safflower oil was traditionally a bit hard to find in a regular supermarket.  Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!

Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins

Ingredients:

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp salt

2 cloves garlic (minced or through a garlic press)

1/2 cup extra vigrin olive oil

1/2 cup safflower oil

Add all the ingredients to a quart sized major jar, and shake before serving!  Thats it 🙂
Dressing should last up to 1 week in the fridge.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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Cold · Dinner · Dressing · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Soba Noodle Salad with Lime Tamari Dressing

I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This was one of those cases.  I ordered this on a whim from the vegan bakery Wildflour, and started brainstorming immediately on how to translate it to a homemade version I can have anytime.  While I made the below recipe on a rainy spring day, this would be so refreshing in the summer, or perfect for a potluck/picnic.

This should make about 4 servings.  That being said, I didn’t have many leftovers… but I would imagine they only get better a few days later!  Note to self: Next time make a double batch!

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For the Salad:

1 8oz package of soba noodles

1 cup arugula

1/2 cup thinly sliced green cabbage

1/2 cup thinly sliced red cabbage

2 large carrots

1 green onion

1/2 Chopped Parsley (or Cilantro)

For the Dressing

2 tbsp tamari (or soy sauce)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 1/2 tbsp honey

1 tbsp sriracha (or more/less to taste)

3 cloves garlic

1 lime, juiced

Zest of 1 lime

A few shakes of red pepper flakes

For the Salad

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In a large pot, bring 8 cups of water to a boil.  Once that gets going, place the soba noodles in to cook.  Read the instructions on the package, but I’ve found that cooking 6 or 7 minutes was perfect.  Not too al dente, not too soft.  Once cooked, drain the noodles into a colander in the sink.  Rinse the noodles thoroughly under cold water so they stop cooking.  Once cooled off, set the noodles aside in the fridge and get chopping!

For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles.  I tried something a lil fancy for the carrots: I use a peeler and sliced them into long flat ribbons.  I then cut them 3-4 time each the long way to make smaller thinner strips of carrot.  While yummy, this was pretty labor intensive, and next time I will probably just use a spiralizer instead.

Finely chop the parsley (stems and all!) and mix in half with the veggies.  I garnished with the other half later.  This would also be amazing with cilantro… unfortunately we are not growing that right now, so parsley it was!

For the Dressing

I found mixing this in a major jar was actually perfect for shaking and mixing, so it stays!  In a pint sized major jar, combine all dressing ingredients.  For the garlic I like to use a garlic press… but it can be minced/diced instead.  When all ingredients are in the jar: shake, rattle, and roll.

Combine veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold (or warm?).

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