Posts Tagged by vegan
Grilled Zucchini with Herb Dressing
| April 15, 2013 | Filled under Salads, Sauces & Dips, Sides, Vegetables |
Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.
Grilled zucchini reminds me of summer barbecues in my parent’s backyard with my dad at the grill and my dog Pucci on a lawn chair in the shade.
Zucchini is low in calories and high in nutrients like potassium, folate, and vitamin A. Most of the nutrients are in the skin so make sure to leave the skin on. Zucchini is also great fried in a Gwenyth Paltrow inspired pasta, and in these amazing vegan chocolate chip muffins. But I really love zucchini best when it’s grilled and simply dressed with this minty pesto dressing. Hope you enjoy.
Grilled Zucchini with Herb Dressing (serves 3 to 4 as a side)
Ingredients:
- 2 medium zucchinis, cut diagonally into 1/4″ slices
- Non-stick cooking spray or canola oil
- Parmesan cheese shavings (omit for vegan version)
Dressing Ingredients:
- 1/2 cup fresh flat leaf parsley
- 1/2 cup fresh mint leaves
- 1 clove garlic, peeled
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste (optional, omit for vegan version)
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 6 Tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt
Special Equipment: Blender or food processor, grill pan/outdoor grill
Directions:
- Preheat grill pan to medium-high heat. When pan is quite hot and almost smoking, spray with non-stick cooking spray or lightly brush pan with oil. Lay slices of zucchini onto grill pan in a single layer, and cook about 2 minutes each side, or until zucchini has charred grill marks. Remove from pan and place in serving dish. Repeat with remaining zucchini.
- Meanwhile, place dressing ingredients in a food processor and blend. Set aside. Add more olive oil if too thick and blend. Spoon over grilled zucchini and sprinkle with Parmesan shavings, drizzle with olive oil, and add salt and pepper to taste.
PS – I don’t have access to an outdoor grill but if you have one, I would totally recommend using it for grilling instead of a grill pan indoors. Unless it’s raining or snowing, both of happened last week.
Guacamole with Pomegranates
| April 10, 2013 | Filled under Fruits, Sauces & Dips, Snacks & Appetizers, Vegetables |
Are you thinking ‘What the what?! Pomegranates in guacamole? This Chinese girl from Canada is crazy.’ Seriously, I don’t blame you but I swear this is the real deal. I’ll always remember my first authentic Mexican meal after moving to Arizona at Barrio Cafe in Phoenix, where they made fresh guacamole right at our table. The waiter wheeled out a little cart with cut up limes, cilantro, jalapeno, and fresh avocados and smashed them together in a stone mortar and pestle. And just when I thought he was done, he mixed in some fresh pomegranate seeds. That, my friends, was when my mind was officially blown away.
Once I fully comprehended what had just happened, I tried the fresher than fresh guacamole on warm just-fried corn tortilla chips and died. Died and went to taste heaven. In fact, my taste buds did the Three Amigos Salute as the sweet pomegranates blended perfectly with the sour lime juice, sharp red onion, creamy avocado, and salty chips for the ultimate bite. I don’t remember what I had for my main as the rest of the night became a blur of tequila shots, but I do recall our friends losing their minds over the churros and goat’s milk caramel. At least I’ll have the memories of the guacamole for the rest of my days.
Barrio Queen is the sister restaurant located in Old Town Scottsdale. They add dried apricots to the guacamole there.
This guacamole is great for dipping tortilla chips into, or topping onto some yummy fish tacos, or even on top of a corn and black bean salad. Besides being delicious, avocados are full of healthy things like good fats, fiber, and have more potassium than bananas. Pomegranates are full of anti-oxidents and other good stuff. Plus they’re pretty. Whenever I make this guacamole, it feels like I’m in Arizona all over again. Hope you enjoy.
Guacamole with Pomegranates (serves 2)
- 1 medium ripe Hass avocado, cubed
- 1 Tbsp Spanish onion, finely diced
- 1 Tbsp finely minced coriander/cilantro
- 1 tsp fresh lime juice
- Pinch of cayenne or chili powder (optional)
- 1 jalapeno pepper, finely diced (optional)
- Salt to taste
- 2 Tablespoons fresh pomegranate seeds
Combine all the all the ingredients except for pomegranates into a bowl and mash with a fork. Serve chunky or smooth. Stir in pomegranate seeds and serve immediately with tortilla chips.
If serving later, place the pit of the avocado in with guacamole and cover to prevent avocado from turning brown.
Fruit and Coconut Water Smoothie
| March 31, 2013 | Filled under Breakfast, Drinks, Fruits |
It’s officially spring and I’m feeling the urge to lighten up, especially after a weekend of epic Easter eating. It’s time to bust out the blender and get my shake on.
My go-to version is mixed berry and mango, but just about anything you like would probably work too. To give my fruit smoothies an extra boost, I use Blue Monkey 100% natural coconut water which doesn’t have any added sugar or preservatives. Coconut water has natural electrolytes and other good stuff. Learn more about the benefits of coconut water here. Perfect as a snack or a breakfast on the go. Happy Spring!
Fruit and Coconut Water Smoothie (serves 2)
- 1 cup frozen mixed berries
- 1 mango, peeled and sliced
- 1 cup Blue Monkey Coconut water
Combine frozen berries, mango, and coconut water in a blender and blend. Add more coconut water if too thick. Pour and serve.
Emily’s Butternut Squash and Carrot Soup
| February 18, 2013 | Filled under Soup & Sandwiches, Vegetables |
It’s kind of cold out there these days with no signs of an early spring despite what the groundhogs predicted. You know the cold I mean right? The kind where your organs feel like they’re shutting down and liquids in your eyeballs feel like they’re freezing over. On days when there’s a wind chill factor, nothing but a hot soup will do - a comfort food to warm your belly and other internal organs.
This recipe is an old favourite that my fabulous sister-in-law kindly shared with me years ago and it’s now a part of my family’s recipe repertoire. Perfect for cozy nights at home yet fancy enough to serve on special occasions. Hope you enjoy as much as we do. Thanks Em!
PS – I realize that ‘turmeric’ is misspelled on my spice jar. Spelling is not my strong suit and there is no spell check on my label maker. Oh well.
Emily’s Butternut Squash and Carrot Soup
- 2 tablespoons olive oil
- 1 large yellow onion chopped (about 2 cups)
- 1 butternut squash (about 1 1/4 lb) peeled, halved, seeded, and coarsely chopped (about 6 cups)
- 3 large carrots peeled and coarsely chopped (about 2 cups)
-
1 teaspoon paprika
- 1 1/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/3 cup unsweetened apple sauce (optional)
- 6 cups vegetable stock or water
- salt and pepper to taste
- 1 teaspoon water
-
1/2 cup plain yogurt (for vegan, use dairy-free)
- 1/3 cup chopped fresh cilantro
- 3 Tbsp fresh chives, diced
- 1 Lime cut into wedges
Equipment: Blender, or handheld immersion blender
Directions:
- In a large soup pot over medium-low heat, warm the olive oil. Add onion and saute until soft, about 3 minutes. Add squash, carrots and saute for 10 min. Add the paprika, cumin, turmeric and coriander and continue to saute for 10 min.
- Add the stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered for 30 to 40 minutes, or until the squash and carrots are soft. Remove from heat and let cool slightly.
- Working with 2 cups at a time, place soup in a blender and puree on high until smooth and light. As each batch is pureed transfer it to a large saucepan. If using immersion blender, puree soup directly in pot. If soup is too thick, thin with a little water. Should have the consistency of heavy cream.
- To serve, place soup over medium-high heat and warm to serving temperature. Season to taste with salt and pepper. In a small bowl whisk the water and the yogurt until smooth. Garnish with a dollop of yogurt, fresh cilantro, chives and fresh lime wedges.
Roasted Fingerling Potatoes
| February 11, 2013 | Filled under Breakfast, Sides, Vegetables |
Ever since the new year started, I’ve sort of been on a lucky cooking streak. New recipes attempts and even old favourites were turning out yummy. However as of late, I have entered into a bit of a slump. Friday, my sticky rice came out bland, and well, not really sticky. Yesterday, I attempted a mini cheesecake recipe which yielded some tragic little hockey pucks. They looked as deflated as I felt. Today, my homemade brownies ended up a blobby coagulated mess that went straight into the trash.
Just as I was feeling down in the dumps and considered living off take-out and cut fruit for the remainder of the week, I came across an article on The Kitchn, entitled ‘My Time of Endless Failures.’ The article beautifully captures that feeling of how it’s no fun to suck at something, but with cooking, it’s okay to dust yourself off and keep on going. At the end of the day you’ve got to keep eating and no failed recipe attempt goes without learning something new.
D is the one who often reminds me that I shouldn’t dwell on the failed outcome, and instead, should focus on the fearlessness it took to try something new. It’s a great reminder because I admit that sometimes I’m just too hard on myself, and you probably are too. Instead of getting discouraged, I will try to remember to shake it off and high five myself for simply giving it a go.
After the botched brownie attempt, I was going through my archives and I found this little recipe that has always served me well. It’s a classic/ foolproof/everyone loves it/make it with your eyes closed/no recipe needed recipe. Whenever I’ve needed a steady side to accompany a new dish or even an old favourite, these tasty taters have always ended up crispy and golden brown outside and deliciously soft on the inside.
These potatoes are as perfect for breakfast as they are for lunch or dinner, and are a great vehicle for your favourite sauces, herbs, and spices. Every time I make them, I’m reminded that yes, new recipes are great, but sometimes, you can’t forget the old favourites. So as I dust myself off, literally, I’m still covered in cocoa powder, I will keep on trying new ideas and sharing them with you. And high-five to you, for every new recipe adventure you go on.
Roasted Fingerling Potatoes
- Fingerling potatoes, washed and dried
- Extra virgin olive oil
- Salt
Preheat oven to 425 degrees. Cut fingerling potatoes in half length-wise and toss in just enough olive oil to coat. Place potatoes cut-side down on lightly oiled baking sheet. Roast in oven for 25 minutes or until cut-side down is golden brown. Season with salt to taste and serve.
Potato Leek Soup / Seafood Chowder
| September 14, 2012 | Filled under Fish & Seafood, Sides, Soup & Sandwiches, Vegetables |
The other night, we had a friend come over for dinner last-minute. I had already planned on making potato leek soup but wanted to step it up for our guest. So I took my simple potato soup and turned it into a seafood chowder by adding some baby clams, scallops and calamari. That would have been enough to make it entertaining-worthy but I took it a little farther by making a bacon and vegetable garnish, restaurant-esque. I liken this recipe to your favourite pair of jeans – they can be dressed up with fab shoes and accessories or dressed down to go to the movies. Versatile and classic.
Do you remember the movie ‘The Devil Wears Prada’? There’s a memorable scene when Anne Hathaway’s character is buying lunch and her new colleague informs her “… that cellulite is one of the main ingredients in… chowder.” A total mean girl moment, yet kind of true. Most chowders are full of heavy cream and butter and while delicious, aren’t very good for the heart or the hips. I figured I’d make a healthier version that would still satisfy the cravings and can be enjoyed by lactose free/vegetarian/vegan folks alike.
This skinnier version of potato leek soup is dairy/gluten/guilt free. Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don’t even notice the lack of cream. Friends and family who’ve tried it can’t believe how tasty it is and always go back for second helpings. You can make any version of this recipe: just the soup, added seafood to make a chowder, and/or the bacon garnish. Depending on your mood, pantry and the crowd you’re feeding, you’ll definitely having a winner with some combination of this recipe.
This makes a pretty huge serving but it freezes well and leftovers make satisfyingly simple mid-week meals; or the recipe can be halved. Don’t forget, your guests wouldn’t mind a serving to take home like our friend did. Who knew that the ultimate parting gift could be a yummy bowl of soup?
Recipe (makes 8 to 10 servings) Adapted from Fine Cooking recipe and Chuck Hughes recipe
Potato Leek Soup (Dairy-free)
- 2 lbs Yukon gold potato, peeled and cut into 3/4” dice
- 2 cups sliced leeks, white part only
- 4 tbsp vegan butter
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 2 stalks celery, diced
- 6 cups chicken stock, preferably low-sodium (vegetable stock for vegetarian option)
- Pinch of chili powder
- Salt and pepper to taste
- 2 Tbsp finely chopped chives to garnish
Seafood Chowder (Optional)
- 3 cups seafood (scallops, squid, mussels, shrimp, 3/4″ diced fish)
- 1 can baby clams, including liquid (142 grams or 5 ounces)
Bacon & Vegetable Garnish (Optional)
- 3 large slices of bacon, diced
- 1 stalk of celery, finely diced
- ½ onion, finely diced
- 1 tsp vegan butter or olive oil
- 1 tbsp chives, finely chopped
Directions:
- To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
- Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
- Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
- Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
- Seafood Chowder Option: add mixed seafood, and clams including liquid to the soup. Bring to boil. Remove from heat and let sit for 10 minutes before serving.
- Bacon and Vegetable Garnish Option: In a medium frying pan on medium heat, add butter or oil. Add onion, celery and bacon and sautee until bacon and vegetables are browned. Remove from heat and add chives.
Zucchini Muffins
| May 28, 2012 | Filled under Breakfast, Cakes & Cupcakes |
Do you ever stand in line at a coffee shop and get tempted by the bountiful displays of baked goods only to end up leaving with some crazy awesome donut/danish/cookie/muffin you didn’t plan on getting? I guess one of the blessings/curses of being gluten-free is that I can’t ever succumb to my desire for those delish gluten-filled goodies. So to compensate, I try to satisfy my cravings by baking.
Now I fully admit that gluten-free baking can be a challenge, however, when I come across an easy and fool-proof version, I have to share. This muffin is adapted from Erin McKenna’s Babycakes cookbook and it was moist, delicious, chocolate-y and gluten/guilt-free. So good, that it makes me forget all about those high-priced gluten-filled sugary sweets in the coffee shops. Great for my wallet and my body.
Just remember everything in moderation – too many muffins will lead to ‘Muffin Top” which “is a… slang term used to describe the phenomenon of overhanging fat when it spills over the waistline of pants or skirts in a manner that resembles the top of a muffin spilling over its paper casing.’ Thanks to Wikipedia for that informative and graphic definition.
Zucchini Muffins Adapted from Babycakes by Erin McKenna (Makes 12)
Ingredients:
- 2 cups Bob’s Red Mill all purpose gluten free flour
- ½ cup flax meal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup melted coconut oil
- ¾ cup agave nectar
- ¾ cup unsweetened soy milk (or non-dairy milk alternative)
- 1 tablespoon pure vanilla extract
- 1 ½ cup shredded zucchini
- 1 cup mini gluten-free vegan chocolate chips (optional)
Directions:
- Pre-heat oven to 325 degrees. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, flax meal, baking powder, baking soda, xanthan gum, salt and cinnamon. Add oil, agave, soy milk, and vanilla to dry ingredients and stir until smooth. Using a plastic spatula, gently fold in zucchini and chocolate chips (if using) just until evenly distributed throughout the mixture. Do not over mix.
- Pour half cup of batter into each prepared liner, almost filling it. Bake the muffins on the centre rack for 25 minutes, rotating the pan 180 degrees after 15 minutes. To check doneness, a wooden toothpick will come out clean after being inserted into the centre of a muffin.
- Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely. Store muffins in airtight container in the fridge or freeze.
Mexican Salad with Honey Lime Dressing
| May 4, 2012 | Filled under Fish & Seafood, Main Dishes, Salads, Sides, Southwestern, Vegetables |
Happy Cinco de Mayo! The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town. This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours. It’d be great at a summer barbecue or as a side to some fish tacos.
I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh… dare to dream.
Recipe (Serves 6 to 8 )
Ingredients:
- 1 15 oz can black beans (preferably low sodium), rinsed
- 1 12 oz can whole kernal corn (preferably low sodium), rinsed
- 1 English cucumber, peeled and diced
- 1 pint cherry tomatoes, halved
- 1 large avocado or 2 small, cubed
- 1/2 red onion, finely diced
- 1/2 lb imitation king crab meat
- 3 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh chives, chopped
- 4 Tbsp fresh lime juice
- 2 Tbsp honey
- Salt and pepper to taste
Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.
Enjoy Cinco de Mayo with this salad. Or mustaches. You decide.
Mushroom Soup
| April 2, 2012 | Filled under Snacks & Appetizers, Soup & Sandwiches, Vegetables |
As a brat kid, my favourite soup wasn’t any of the amazing homemade Chinese soups my mom made from scratch every night. Not the cream of corn or egg drop, or the other dozen or so in the rotation. Nope, none of those could top my true love for canned cream of mushroom soup – I would beg my mom to buy those iconic red and white cans. I still remember the congealed blob slithering itself out of the can and the distinctive ‘plop’ sound it made as it hit the pot. In hindsight, I’m pretty grossed out by the entire process, especially the hardcore whisking involved to avoid the coagulated soup chunks in an otherwise creamy soup.
I also recall digging around my bowl for a chunk of mushroom floating around the creamy white broth - there were so few in that can of soup that it was like a treasure hunt. But those days are over. I discovered this un-creamy version at Oliver & Bonacini and it was so tasty that I couldn’t believe there wasn’t any cream in it. It changed my entire perception of what mushroom soup could be. Instead of scouring the bowl for remnants of mushroom, each mouthful of O&B’s soup was filled with mushroom-y goodness. This recipe is one of their most well-known and loved permanent menu items and I’ve adjusted the recipe a bit to amp up the flavour profile.
I hope you enjoy this more than its canned counterpart, maybe with a drizzle of truffle oil, some fresh basil leaves, and while you’re at it, throw in a grilled cheese sandwich for a completely satisfying meal that doesn’t require a can opener (or a whisk).
Mushroom Soup Adapted from Three Chefs: The Kitchen Men
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1 cup diced onion
- 4 cloves garlic minced
- 6 cups diced mushrooms (preferably a mix but all of one kind works too)
- 1/2 tsp dried basil leaves
- 4 cups water
- 1 bay leaf
- 1 soup bouillon cube (vegetable or chicken)
- Salt and fresh ground pepper to taste
- Fresh basil leaves and truffle oil to garnish
Directions:
Heat a pot over medium-high heat and add olive oil. Add onion and garlic and saute for 4 to 5 minutes, allowing the onions to sweat and brown slightly. Add mushrooms and dried basil leaves and stir to combine, continue to stir for another 5 minutes. Add water and bay leaf, bring to boil, and add bullion cube. Reduce to simmer and continue to cook uncovered for approximately 20 minutes. Remove from heat and add salt and fresh ground pepper to taste.
Using a blender or immersion blender, blend half the soup and pulse until ingredients are still a little chunky. Add remaining soup ingredients and blend again (Note: blending this way gives the mushrooms different textures – for a finder soup, pure until completely smooth). Serve immediately with fresh basil leaves and drizzle of truffle oil if using.
Miso Soup
| February 26, 2012 | Filled under Asian, Main Dishes, Pasta, Rice, & Grains, Soup & Sandwiches, Vegetables |
Miso soup can easily be transformed from a restaurant starter into a full meal that’s low in calories and high in comfort. I’m not sure if this is a traditional way to consume miso soup, but for me, it’s a convenient and healthy way to get a lot of veggies and tofu in with minimal effort and time. Plus, the gluten-free buckwheat soba noodles transform this soup into a substantial entrée. So whenever I’m feeling like I need to detox, a little sniffle-y or want dinner in fifteen minutes, this is my go-to meal.
I was inspired to try this at home after reading about it on Heidi Swanson’s über popular food blog 101 Cookbooks. She’s a vegetarian cook/photographer/writer whose online food and recipe journal has led to several cookbooks and a huge following of both vegetarians and meat-eaters alike.
Her post on miso soup offers some great tips on types of miso, ingredient ideas, and several ways to jazz this up (or down) to suit the seasons, your palette and what’s in your fridge. She encourages her readers to use her post as less of a miso soup recipe and “more an encouragement to give it a go in your own kitchen” which is exactly what I did. Thanks Heidi.
Important GF note about soba: Not all soba noodles are gluten-free. Soba are Japanese buckwheat noodles, however, most store-bought packaged soba contains a high wheat flour content. So when shopping for soba, make sure to carefully read the ingredient list and only purchase ones that contain 100% buckwheat flour (which is gluten-free). It’ll be pricier than the ones blended with wheat, but they taste so much better – the buckwheat flavour is what gives soba its unique nutty flavour.
Miso Soup Recipe (Adapted from 101 Cookbooks) Serves 2 or 3
Ingredients
- 3 ounces gluten-free dried soba noodles (100% buckwheat)
- 4 cups water
- 1 tsp dried wakame seaweed
- 2 to 4 Tbsp miso paste, to taste (I use organic white miso)
- 2 to 3 ounces of firm or silken tofu cut into 1/2″ cubes (preferably organic)
- A handful of green veggies, such as spinach, watercress or bok choy, washed and trimmed
- 2 ounces sliced mushrooms
- 2 green onions, washed, trimmed and thinly sliced
Directions
Cook noodles in salted boiling water until al dente, drain and rinse in cold water. Portion into 2 or 3 soup bowls.
In a separate pot, add 4 cups of water and bring to boil. Add mushrooms and bring to boil. Meanwhile, in a small bowl, whisk miso paste with a tablespoon of boiling water from the pot until smooth. Add wakame and tofu to soup and bring to boil for a few minutes. Add vegetables and remove from heat. Whisk in miso mixture and stir. Taste and if needed, add more miso paste prepared the same way. Ladle soup and vegetables over noodles in soup bowls and garnish with green onions.
Miso soup can easily be transformed from a restaurant starter into a full meal that’s low in calories and high in comfort. I’m not sure if this is a traditional way to consume miso soup, but for me, it’s a convenient and healthy way to get a lot of veggies and tofu in with minimal effort and time. Plus, the gluten-free buckwheat soba noodles transform this soup into a substantial entrée. So whenever I’m feeling like I need to detox, a little sniffle-y or want dinner in fifteen minutes, this is my go-to meal.
I was inspired to try this at home after reading about it on Heidi Swanson’s über popular food blog 101 Cookbooks. She’s a vegetarian cook/photographer/writer whose online food and recipe journal has led to several cookbooks and a huge following of both vegetarians and meat-eaters alike.
Her post on miso soup offers some great tips on types of miso, ingredient ideas, and several ways to jazz this up (or down) to suit the seasons, your palette and what’s in your fridge. She encourages her readers to use her post as less of a miso soup recipe and “more an encouragement to give it a go in your own kitchen” which is exactly what I did. Thanks Heidi.
Important GF note about soba: Not all soba noodles are gluten-free. Soba are Japanese buckwheat noodles, however, most store-bought packaged soba contains a high wheat flour content. So when shopping for soba, make sure to carefully read the ingredient list and only purchase ones that contain 100% buckwheat flour (which is gluten-free). It’ll be pricier than the ones blended with wheat, but they taste so much better – the buckwheat flavour is what gives soba its unique nutty flavour.
Miso Soup Recipe (Adapted from 101 Cookbooks) Serves 2 or 3
Ingredients
- 3 ounces gluten-free dried soba noodles (100% buckwheat)
- 4 cups water
- 1 tsp dried wakame seaweed
- 2 to 4 Tbsp miso paste, to taste (I use organic white miso)
- 2 to 3 ounces of firm or silken tofu cut into 1/2″ cubes (preferably organic)
- A handful of green veggies, such as spinach, watercress or bok choy, washed and trimmed
- 2 ounces sliced mushrooms
- 2 green onions, washed, trimmed and thinly sliced
Directions
Cook noodles in salted boiling water until al dente, drain and rinse in cold water. Portion into 2 or 3 soup bowls.
In a separate pot, add 4 cups of water and bring to boil. Add mushrooms and bring to boil. Meanwhile, in a small bowl, whisk miso paste with a tablespoon of boiling water from the pot until smooth. Add wakame and tofu to soup and bring to boil for a few minutes. Add vegetables and remove from heat. Whisk in miso mixture and stir. Taste and if needed, add more miso paste prepared the same way. Ladle soup and vegetables over noodles in soup bowls and garnish with green onions.
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