This salad is light and refreshing, perfect for summer. It’s great cold, so a perfect do-ahead dish. If you don’t have a Spiral Vegetable Slicer you should get one! It’s one the healthiest ways to eat “pasta”, as you can turn so many veggies into instant noodles. Veggie “noodles” are much hight in antioxidants, and high…
Gingered Miso Soup With Steamed Tofu
So-you want to get Asian take out? Don’t feel like going to pick it up? How about make-in? You can make your own miso soup in under 10 minutes!!! This soup is so easy to make and it can be a full meal if desired. I have made this as a quick lunch, served it…
Miso Lentil Salad With Roasted Root Vegetables
This recipe came to me as a task assignment for a plant-based cooking course I’m taking (www.rouxbe.com). The assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and some surprise parsnips (I had forgotten I had planted them!). So of course, they showed…
Miso Ginger Rice Salad
Have some left over rice? We always make extra grains for the week, for fast weeknight prep. This past week, we went a little overboard on the the rice, and ended up not eating it all. We were having company, it was hot, and I didn’t feel much like fussing. So…in comes this rice salad!…
Ginger Miso Dressing
Yummy yummy! You’ll want to add this to everything! It’s great on top of salad, use it to snazz up your quinoa or rice, marinade tofu, chicken, or fish in it. Wow! What’s better, it’s sooooo easy to make and has no fat or gross additives found in commercial sauces. No thickening agents, no added…
