Soup for You
12 oz shirataki noodles
4 cups water
1 c thinly sliced vegetables (carrot, snow peas, sprouts, etc)
1/2 cup fresh mushrooms
2 T miso
1/2 cup green onions
2. In a large saucepan, bring the water or stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso. Stir in the noodles and the green onions.
1. Add the spinach, mushrooms, scallions, and tofu to boiling water. Reduce the heat to simmer for several min.
2. Place about 1/4 cup of the hot soup mixture into a small bowl and add the miso, blending well. Stir the mixture back into the soup and simmer for 2 minutes but do not boil or overcook miso.
2 peppers, seeded and roughly chopped
½ c hemp protein powder
½ t salt
2 T lemon juice
½ t curry powder
¼ t turmeric
Mix ingredients and bring to a boil.
For those cold Saturday early afternoons when you’re not sure if you’re groggy, dehydrated, and lost your voice because you’re coming down with a cold or from singing along to 80s classics with too much enthusiasm while out dancing the night before.
1 In a medium saucepan, combine water, tahini, garlic, and cumin. Bring to a boil and boil for 1 minute. Reduce heat to low and whisk in chickpea flour. Return heat to high and boil for 3 minutes, until soup is consistency of heavy cream. Add spinach and stir until it wilts.
2 Ladle into bowls and top with scallion and freshly ground black pepper, if desired. Serve with lemon wedges.
The perfect recipe for a cold winter night, and/or to extend the deep-fried turkey your long distance boyfriend’s mother sent back to school with you after an amazing winter break as you face another long semester.
Heat oil in pot over moderately high heat until hot but not smoking, then cook onions until golden, 10 to 12 minutes.
Add noodles and cook until noodles are tender, about 10 minutes. Add remaining ingredients and simmer 10 minutes or until vegetables are tender. Season to taste.