Tag Archives: carrots

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Vegetable Miso Soup

Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.

Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!

The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.

veggie miso
This soup is easy to make . Having all of your vegetables prepped before you start will make the process easier for you.

Ingredients:

Garlic, grated

Ginger, grated

Carrots, thinly sliced

Portabello Mushrooms, thinly sliced

Green Cabbage (Napa cabbage would work well too!), thinly sliced

Scallions

Cilantro

Spinach

White Miso

Jalapeno, grated or thinly sliced

1. Prepare all vegetables.

Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same πŸ™‚

2. Put a pot of water on the stove and start to heat it.

3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.

4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.

Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.

5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).

I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.

6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!

vegetable miso soup
Now tell me you don’t like miso soup! πŸ˜‰

 

Salad Duo: Caprese meets Chickpea

When you can’t decide, go for a duo because two is always better than one!

This salad duo uses spinach and lemon vinaigrette to marry the two.

salad duo

Ingredients:

Spinach

Lemon Juice

Olive Oil

Maldon sea salt (new favorite)

Fresh cracked pepper

Caprese:

Tomato

Mozzarella

Toasted Sesame Seeds

Chickpea:

Chickpeas

Scallion

Carrots

Red Pepper

Hemp Hearts

1. Chop and slice ingredients.

2. Arrange on a plate.

3. Squeeze lemon juice, sprinkle salt, crack pepper, and drizzle olive oil on top.

4. Eat and mmm!

Chinese Stir-Fried Vegetables

vegstirfry

I looked in the fridge and saw Portobello mushrooms that needed to be used and thought to do a stir-fry to take to work the next day. This recipe came about just from what I had on hand and turned out to be delicious. I even ate some as a snack as is.

Ingredients:

Portobello mushrooms

Green Peppers

Carrots

Scallions

Sesame Seeds

Soy Sauce

Ginger

jalapeno

Garlic

Sesame Oil

Water

1. Prepare all veggies: slice uniformly.

2. Add onions to a hot sautee pan then add oil, garlic, ginger, jalapeno.

3. Add carrots then peppers then mushrooms. Sautee in pan then add water and put a lid on the pan.

4. Once mushrooms look about halfway cooked, add soy sauce, put lid back on for a few minutes until the mushrooms are cooked through. Don’t over cook the veggies you want them to maintain vibrancy of color.

5. Add sesame seeds and scallions to dish.

*Serve with rice or save to take to work.

**Other veggies that would be great with this: broccoli, red pepper, cabbage, celery, corn, water chestnuts.