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Every week we post new inspirational and informative content on nutrition and fitness. 

Mushroom Edamame Noodle Bowl 蘑菇毛豆蕎麥麵碗

by | Oct 8, 2024 | ,

Ingredients (4 servings):
4 cups of shiitake mushrooms
1 medium piece ginger, peeled, finely grated
4 garlic cloves, smashed
1/4 cup dried seaweed or kelp
1 tbs organic reduced sodium miso paste
2 tbs sesame oil
1.5 cup soba noodles or konjac noodles (low carb option)
2 radishes, trimmed, thinly sliced
1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)
1/4 cup kimchi
Toasted sesame seeds
1.5 cups organic edamame, shelled
Directions:
*For the soup*
1. Bring ginger and 4.5 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain soup through a fine-mesh sieve into a large bowl; discard solids. Wipe out the saucepan and pour soup back in. Add seaweed/kelp and return to a simmer.
2. Mix miso and 1 Tbs soup in a small bowl, then stir into soup in a pan. Keep soup hot if used right away.
3. Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
*For the noodles and assembly*
4. Shell the edamame. Heat avocado oil in a medium skillet over medium-high. Add edamame and mushrooms and cook, stirring occasionally, about 5 minutes. Remove from heat, finely grate garlic over the mushroom and edamame mixture, and mix well (the garlic will cook in the residual heat).
5. Drop noodles into very hot soup. Cover pan and let sit 3 minutes.
6. Divide noodles and soup among bowls. Top with mushrooms, radishes, herbs, kimchi, and sesame seeds; drizzle with sesame oil.
—

做法：
*高湯*
1. 將蘑菇, 薑, 蒜頭和 4.5 杯水放入中型平底鍋中, 以中高火煮沸。蓋上鍋蓋, 將火調至非常低的溫度, 然後小火慢燉 25 分鐘, 讓芳香劑融入水中並調味水。將高湯透過細網篩過濾到一個大碗中。擦乾淨平底鍋，然後將湯倒回。
2. 將味噌和 1 湯匙混合。將高湯放入小碗中, 然後將高湯放入鍋中攪拌。如果立即使用, 請保持高湯熱。
3. 提前做: 可以提前2天製作高湯。讓它冷卻, 然後轉移到密封容器中並冷卻。

*用麵條和組裝*
4. 將有機毛豆剝殼。在中型煎鍋中以中高火加熱牛油果油。加入毛豆和蘑菇，煮約 5 分鐘。 離火, 將大蒜加在蘑菇和豆腐的混合物上, 攪拌均勻, 即可食用。
5. 將麵條放入熱湯中。蓋上鍋蓋, 靜置 3 分鐘。
6. 將麵條和高湯分裝在碗中。上面放上蘑菇, 蘿蔔, 香草, 發酵蔬菜和芝麻；淋上芝麻油。

Teriyaki Tofu-Tempeh Casserole 照燒豆腐天貝砂鍋

by | Oct 1, 2024 |

Ingredients (4 servings):
2 cup organic tofu (super firm), cubed
2 cup tempeh, cubed
4 cups combo of snow peas, baby carrots and broccoli florets
1 cup quinoa or cauliflower rice (low carb option)
1 cup water
1/4 cup low sodium teriyaki sauce
1/2 tsp ground ginger
1/2 tsp garlic, minced
1 tbs sesame oil

Directions:
1. Preheat oven to 400°F.
2. Drain tofu, then cube. Cube the tempeh as well.
3. Bake tofu-tempeh: Place tofu and tempeh in a 9×13 dish, drizzle with 1/4 cup of low sodium teriyaki sauce, 1 tbs of sesame oil, and toss to coat. Bake for 20–25 min. Lower oven to 350°F.
4. Cook quinoa or rice per package directions (20–40 min depending on variety).
5. Steam vegetables using preferred method.
6. In the baking dish, move tofu and tempeh aside, add quinoa or rice, veggies, and most remaining sauce. Toss to combine.
7. Optionally bake at 350°F for 10–15 min to warm through.
8. Portion into bowls, top with remaining sauce. Enjoy!

—

材料 (4份）：
2 杯有機豆腐 (超硬), 切塊
2 杯天貝, 切塊
4 杯荷蘭豆, 小胡蘿蔔和西蘭花的組合
1 杯藜麥或花椰菜米 (低碳水化合物選項）
1 杯水
1/4 杯低鈉照燒醬
1/2 茶匙薑末
1/2 茶匙大蒜, 切碎
1 大匙麻油

做法：
1. 將烤箱預熱至 400°F。
2.豆腐瀝乾水分, 切塊。把豆豉也切成方塊。
3. 烤豆腐豆豉：將豆腐和豆豉放入9×13的盤子中，淋上1低鈉照燒醬, 麻油, 切碎的蒜頭, 和薑蓉拌勻。烘烤 20-25 分鐘。將烤箱溫度降至 350°F。
4. 依照包裝說明煮藜麥或米 (20-40 分鐘, 視品種而定）。
5.用首選方法蒸蔬菜。
6. 在烤盤中, 將豆腐和天貝移到一邊, 加入藜麥或椰菜花飯, 蔬菜和大部分剩餘的醬汁。攪拌混合。
7. 可選擇在 350°F下烘烤 10-15 分鐘以熱透。
8. 盛入碗中，淋上剩餘的醬汁。享受！

Vegetarian Kimchi Fried Rice 素食泡菜炒飯

by | Sep 25, 2024 |

 

Ingredients (4 servings):
Fried Rice:
2.5 tbs avocado oil
1 cup yellow onions, diced
3 cloves garlic, minced
1 tbs minced ginger
1 cup kimchi
2 cups brown rice
2 cup cauliflower rice
2 carrots, shredded
1 tbs sesame oil
2 scallions, sliced (separate the dark green parts from the light green and white parts)
black sesame seeds for topping

Fried Eggs:
1 tbs avocado oil, add more if necessary
4 large organic eggs

Directions:
1. In a wok or a large sauté pan, heat 1 1/2 tbs of avocado oil over medium-high to high heat.
2. Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute, until they start to become fragrant. Add the kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everything.
3. Add the sesame oil, and stir until all the rice has been well coated with all the sauces.
4. Add the dark green parts of the scallion and stir everything again. Remove rice from heat.
5. In a separate pan, heat 1 tbs of avocado oil and fry up the 4 eggs.
6. Serve the rice with the fried eggs. Sprinkle some black sesame seeds on top.

—

材料 (4份）：
炒飯：
2.5 大匙酪梨油
1 杯黃洋蔥, 切丁
3 瓣大蒜, 切碎
1 大匙薑末
1 杯泡菜
2 杯糙米
2 杯花椰菜米
2 根胡蘿蔔, 切絲
1 茶匙芝麻油
2 根蔥, 切片 (將深綠色部分與淺綠色和白色部分分開）
食材用黑芝麻

煎蛋：
1 湯匙酪梨油
4 顆大有機雞蛋

做法：
1. 在炒鍋或大炒鍋中, 以中火至高溫加熱 1.5 湯匙酪梨油。
2. 加入洋蔥, 煮約 2 至 3 分鐘, 直到洋蔥開始變成半透明。加入大蒜和薑, 煮 30 秒到 1 分鐘, 直到開始散發香味。加入泡菜, 攪拌至加熱, 約一分鐘。將米, 胡​​蘿蔔和蔥的淺綠色和白色部分加入鍋中。攪拌以混合所有東西。
3.加入香油, 攪拌至所有的米飯都沾上所有的醬汁。
4.加入蔥的深綠色部分, 再次攪拌。將米飯從火上移開。
5. 在另一個平底鍋中, 加熱 1 湯匙酪梨油, 煎 4 顆雞蛋。
6. 將米和煎蛋一起上桌。上面撒上一些黑芝麻。

Rainbow Tofu Stir Fried Noodles 五彩雜菜豆腐炒麵

by | Sep 17, 2024 |

Ingredients (4 servings):
2 tbs sesame oil, divided
1.5 cups organic tofu (extra firm), cut into dominoes
1 tbs ginger, minced
2–3 large garlic cloves, minced
4 cups cabbage, finely shredded
1 red bell pepper, julienned
1 cup carrots, cut into matchsticks
4 scallions, sliced (reserve one scallion for garnish)
2–4 tbs low sodium tamari sauce
1–2 tbs lemon juice
2 tbs water
salt + pepper, to taste
sesame seeds, to garnish
scallions, thinly sliced
soba or konjac noodles (low carb option)
pinch of red pepper flakes, optional
Directions:
1. Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tbs of oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic. Transfer tofu to a small plate.
2. Heat a 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of sesame oil, add garlic, ginger and cook for 1 minute. Add cabbage, red bell pepper, carrots, scallions, tamari sauce, lemon juice and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften.
3. Add the tofu to the stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt and pepper to taste.
4. Serve with cooked noodles of choice and garnish with sesame seeds and scallions.
—
材料 (4份）：
2 大匙芝麻油, 分開
1.5 杯有機豆腐 (特硬), 切成骨牌
1 大匙薑, 切碎
2–3 個大蒜瓣, 切碎
4 杯高麗菜, 切碎
1 個紅甜椒, 切絲
1 杯胡蘿蔔, 切絲
4 根蔥, 切片 (保留一棵蔥用於裝飾)
2–4 大匙低鈉醬油
1–2 大匙檸檬汁
2 大匙水
鹽+胡椒粉, 適量
芝麻, 裝飾
蔥, 切成薄片
蕎麥麵或蒟蒻麵（低碳水化合物選項）
少許紅辣椒片, 可選
做法：
1. 將豆腐切成骨牌大小, 然後用紙巾或洗碗布壓緊。在鍋中加熱 1 湯匙油, 加入豆腐, 每面煎 5 至 8 分鐘, 直到顏色呈現淺金黃色。用鹽和大蒜調味。將豆腐轉移到小盤子裡。
2. 以中高火加熱 14 吋炒鍋或大煎鍋, 加入剩餘的 1 湯匙芝麻油, 加入大蒜, 薑, 煮 1 分鐘。加入高麗菜, 紅甜椒, 胡蘿蔔, 蔥, 醬油, 檸檬汁和水, 炒 5 至 7 分鐘, 或直到高麗菜和蔬菜變軟。
3. 出鍋前加入豆腐翻炒2分鐘, 使其熱透。嚐嚐調味, 加入鹽和胡椒調味。
4. 加入您選擇的麵條一起食用, 並飾以芝麻和蔥。

Roasted Garlic Miso Soup with Greens 烤大蒜甘藍菜味噌湯

by | Sep 10, 2024 |

Ingredients (4 servings):
2 heads of garlic
2 tbs sesame oil
6 cups organic vegetable broth
3 to 4 tbs organic miso paste
2 cups organic tofu, super firm
4 cups kale, chopped
Scallion, thinly sliced
Salt & cayenne pepper as garnish, to taste
Squeeze of lemon (optional)
Directions:
1. Preheat the oven to 400°F.
2. Roast garlic: Peel off most of the outer layers from garlic bulbs, leaving the inner layers intact. Cut off the tops of the bulbs. Place them cut side up on a large piece of tin foil. Drizzle 1 tbs of sesame oil over each bulb. Wrap the foil around the garlic, sealing it tightly. Bake for 45-50 minutes. Allow the garlic to cool for 10 minutes before handling.
3. Prepare miso soup: Squeeze the roasted garlic into a large pot and mash it slightly with a wooden spoon. Add the liquid ingredients and heat over medium-low. Stir in the miso paste until well incorporated. Add the greens and tofu and cook until they are wilted and deep green, about 5-10 minutes.
4. Serve the soup with slices of lemon (optional), chopped scallions, and a pinch of salt and cayenne pepper for added flavor.
—
材料 (4份)：
2 頭大蒜
2 大匙芝麻油
6 杯有機蔬菜湯
3 到 4大匙有機味噌醬
2杯有機豆腐, 超硬
4 杯羽衣甘藍, 切碎
蔥, 切成薄片
鹽和辣椒作為裝飾, 調味
擠檸檬（可選）
做法：
1. 將烤箱預熱至 400°F。
2. 烤大蒜: 剝蒜頭大部分的外層, 保留內層完好, 切掉蒜頭的頂部。將它們切面朝上放在一大塊錫箔上。在每個蒜頭上淋上一湯匙芝麻油。將箔紙包裹在大蒜上, 並將其密封。烘烤 45-50 分鐘。處理前讓大蒜冷卻 10 分鐘。
3. 準備味噌湯: 將烤好的大蒜擠入大鍋中, 用木匙稍微搗碎。加入液體部分並以中低火加熱。加入味噌醬攪拌至充分混合。加入蔬菜和豆腐, 煮大約 5-10 分鐘, 直到它們枯萎並呈現深綠色。
4. 與檸檬片 (可選), 切碎的蔥, 少許鹽和辣椒一起上湯, 以增加風味。

Mediterranean Shaved Asparagus Salad 地中海蘆筍沙拉

by | Sep 3, 2024 |

Crisp, fresh, and full of flavor, this vegan Mediterranean-inspired dish is perfect for any occasion.
Ingredients (makes 10 cups):
4 cups asparagus, trimmed
3–4 oranges
3 cups baby arugula
1.5 cups white (Cannellini) beans
¼ cup olives, quartered
1 tbs lime juice
1 tbs organic tahini
1 tsp organic Dijon mustard
¼ tsp ground black pepper
1.5 cup organic corn
Salt, to taste
Directions:
1. Cut the asparagus lengthwise into paper-thin ribbons using a vegetable peeler. Reserve the remaining thicker portions for another use.
2. Peel and section 2 oranges. Combine the asparagus ribbons, orange sections, baby arugula, beans, corn, and olives in an extra-large bowl.
3. Grate 1 tsp of zest and squeeze ½ cup of juice from the remaining oranges. Whisk the orange zest and lime juice, organic tahini, organic Dijon mustard, and ground black pepper in a small bowl. Season with salt and drizzle over arugula mixture; toss to coat.
—
這道純素地中海風味菜餚清脆、新鮮、味道濃鬱，適合任何場合。
材料 (10杯份量）：
4 杯蘆筍
3–4個橙子
3 杯芝麻菜
1.5 杯白豆
¼ 杯橄欖, 切成四等份
1 大匙青檸汁
1 大匙有機芝麻醬
1茶匙有機第戎芥末
¼ 茶匙黑胡椒粉
1.5 杯有機玉米
鹽, 適量
做法：
1. 用蔬菜削皮器將蘆筍縱向切成紙一樣薄的絲帶。保留剩餘較厚的部分以供其他用途。
2. 2個柳橙去皮切塊。將蘆筍絲, 柳橙片, 小芝麻菜, 白豆, 玉米和橄欖放入超大碗中。
3. 磨碎 1 茶匙橙皮碎, 然後從剩餘的柳橙中榨出 ½ 杯果汁。在小碗中攪拌橙皮碎, 青檸汁, 有機芝麻醬, 有機第戎芥末和黑胡椒粉。加鹽調味, 淋在芝麻菜沙拉上。

Buckwheat (Soba) Noodle Bowl 雜菜豆腐蕎麥麵碗

by | Aug 27, 2024 |

Ingredients (3 servings):
12 oz. buckwheat noodles
1 tbs sesame oil
1 small onion, sliced
1 garlic clove, minced
1.5 cups shiitake mushrooms, sliced
1 cup carrots
1/2 cup spinach, blanched
1 handful snow peas, blanched
1/2 cup organic tofu (super firm)
1-2 radishes, thinly sliced
3 scallions, cut into 1-inch pieces
1/4 cup organic vegetable broth
3 tbs tamari
Sesame seeds, to garnish
1/2 tsp red pepper flakes, to taste (optional)
Directions:
1. Start by preparing the organic vegetable broth. In a large pot add water, mushrooms, onion, scallions, and carrot. Bring the mixture to a boil then lower it to a simmer. Cover and let cook for 30 minutes then strain and set aside. Reserve the carrots.
2. Season the broth to taste by adding tamari sauce and sesame oil.
3. Blanch snow peas, spinach, radish and organic super firm tofu and set aside. Prepare soba noodles according to package directions.
4. To assemble, add noodles to the broth and the remaining toppings. Garnish with sesame seeds and scallions if desired.
—
材料（3份）：
12 盎司蕎麥麵
1 大匙芝麻油
1 個小洋蔥, 切片
1 瓣蒜, 切碎
1.5 杯香菇, 切片
1 杯胡蘿蔔
1/2 杯菠菜
1 把荷蘭豆
1/2 杯有機豆腐 (超硬)
1-2 蘿蔔, 切成薄片
3 根蔥, 切成1吋的片
1/4 杯有機蔬菜湯
3 大匙低鹽醬油
芝麻, 裝飾用
1/2 茶匙紅辣椒片, 適量（可選）
做法：
1. 首先準備有機蔬菜湯。在一個大鍋中加入水, 香菇, 洋蔥, 蔥, 胡蘿蔔和韭菜。將混合物煮沸, 然後小火慢燉。蓋上鍋蓋, 煮 30 分鐘, 然後過濾並放在一邊。保留胡蘿蔔。
2. 加入醬油和芝麻油調味高湯。
3. 將豌豆, 菠菜, 蘿蔔和有機豆腐汆燙備用。根據包裝說明準備蕎麥麵。
4. 把蕎麥麵和其他材料加到湯裏。如果需要, 可以用芝麻和蔥裝飾。

Carrot Miso Soup

by | Aug 20, 2024 |

Miso Carrot Soup features beta-carotene rich carrots, immune-boosting miso and ginger, and protein-packed tofu for a deliciously easy and healthy vegan soup recipe!

Ingredients (3 servings):
1 tbs sesame oil
7 cups carrots, peeled and chopped
1 large onion, diced
4 garlic cloves, minced
1.5 tbs ginger, finely grated
4 cups vegetable broth
1/4 cup organic reduced sodium miso paste
1.5 cup organic super firm tofu
1.5 sweet potato, peeled and chopped
Salt & cayenne pepper as garnish, to taste
Scallions, thinly sliced

Directions:
1. In a large pot, heat sesame oil over medium heat, add onion, carrots and sweet potatoes and sauté for 5 minutes until translucent. Add garlic and ginger, and cook for 1 more minute.
2. Add liquids, bring to a boil, cover, reduce heat, and simmer for 20 minutes until carrots and sweet potatoes are tender, stirring occasionally.
3. Let soup cool slightly. Add miso and puree using an immersion blender, food processor, or regular blender (in batches if needed).
4. Adjust seasoning with salt, cayenne pepper, more miso, or grated ginger as needed.
5. Serve the soup in bowls, topped with sliced tofu and scallions. Enjoy!

For more healthy recipe ideas visit our website blog.

Instant Vegan Pho in a Jar

by | Aug 14, 2024 |

Ready in just 10 minutes, this convenient and super quick vegan recipe packs all the essential flavors of traditional Pho into one delightful mason jar. Perfect for busy days, it’s not only delicious but also packed with health benefits!
Ingredients (2 servings):
2 mason jars or glass salad jars
1.75 cup Pho rice noodles
2 tbs avocado oil
1 organic vegetable broth
2 tbs low sodium soy sauce
Pho spices: 2 cinnamon sticks, 2 star anise, 2 cardamom
1 cup organic tofu (super firm)
2 cups mushrooms
1/2 cup cilantro
3 scallions, thinly sliced
2 red chili peppers
Directions:
1. Cut the tofu into small cubes. Stir-fry them in oil until golden brown on both sides.
2. Cut the mushrooms into thin slices and stir-fry them in oil until golden on both sides.
3. Soak the rice noodles in room-temperature water for a few minutes to soften them (but do not cook them).
4. Drain noodles and place in the bottom of the jar.
5. Divide the seasoning, soy sauce and spices equally between the jars. Layer the fried tofu, mushrooms, cilantro, scallions and chili peppers.
6. Close the jars tightly and refrigerate for up to 3 days.
7. When ready to eat, pour hot vegetable broth over the mason jar or into a bowl with the toppings. Cover and let it sit for 5 minutes to allow the flavors to meld together.
8. Stir well and enjoy your pho!

Gluten-free Pita Pizza

by | Aug 9, 2024 |

This Gluten-free Pita Pizza, topped with a nutritious corn and black bean combo, are perfect for all ages. Adjust the heat with your favorite salsa and enjoy!
Ingredients (makes 6 small pizzas):
1 cup chopped onion
1 cup chopped bell better, different colors
2 cloves garlic, minced
½ tsp ground cumin
1 15-oz can black beans, rinsed and drained
1 cup fresh or frozen organic corn kernels
6 6- to 7-inch gluten-free pita rounds (or organic corn tortillas)
1 cup chopped avocado
1 cup oil-free salsa
2 tbs snipped fresh cilantro
Directions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Boil ¼ cup of water in a large saucepan. Add onion, sweet pepper, garlic, and cumin. Cook over medium-low heat for 10 minutes, stirring occasionally and adding water as needed.
3. Stir in beans and corn. Cook for 5 minutes until heated through.
4. Place pita rounds on baking sheets. Bake for 10-15 minutes until lightly toasted.
5. Mash avocado. Spread on pita rounds. Top with bean mixture, salsa, and cilantro.

Easy Vegan Recipe- Edamame Corn Chowder

by | Jul 31, 2024 |

Corn chowder has a sweet taste and creamy texture. Our recipe gives you that delightful creaminess without the heaviness of traditional chowders. 🍲 Try it today for a comforting nutritious meal!
Ingredients (makes 10 cups):
1 small red onion, dice into ¼-inch cube (about 1 cup)
6 small garlic cloves, minced (about 1 tbs)
6 to 7 cups low sodium vegetable stock
6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
5 cups organic edamame, shelled
1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch cubes (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch cubes (about 1 cup)
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh thyme
⅓ cup almond flour
Sea salt and freshly ground black pepper
Directions:
1. In a large pot, place the onion, garlic, and 1½ cups of vegetable stock.
2. Cover, bring to a boil over high heat, then simmer on low for 10 minutes until the onion is translucent.
3. Add the corn, edamame, potato, and 4½ cups of stock. Boil over medium heat, then simmer for 10-15 minutes until the potato is soft.
4. Blend half the mixture and return it to the pot, adding up to 1 cup of stock for consistency if needed.
5. Add the bell pepper, parsley, and thyme, then simmer for 10 minutes until the flavors blend and the pepper is tender.
6. Blend flour and 1/3 cup water until smooth.
7. Add salt and pepper to taste. Serve hot.
8. Cool and store in the refrigerator for 4-5 days or freeze for up to 1 month.

Cauliflower Rice Kimchi Bowls

by | Jul 24, 2024 |

Transform your weeknight dinners with this vibrant, vegan, and gluten-free bowl! Enjoy a base of cauliflower rice topped with savory tofu, fresh veggies, tangy kimchi, and a luscious creamy coconut sauce. It’s a fun, healthy, and delicious way to nourish your body and delight your taste buds! 🌱💚
Ingredients:
*Coconut Sauce*
⅓ cup light coconut milk
2 tbs organic reduced sodium white miso paste
1 tbs lime juice
Pinch of sea salt
*For the Bowls*
1 bag of cauliflower rice
½ cup chopped scallions
½ garlic clove, minced
7 oz mushrooms, sliced
½ tsp organic low sodium tamari
6 kale leaves, shredded
14 oz organic super firm baked tofu
1 avocado, diced
½ cup kimchi
¼ cup organic microgreens
Sesame seeds
Avocado oil
Sea salt
Lime slices
Instructions:
-Whisk together coconut milk, miso, lime juice, and salt. Set aside.
-Heat avocado oil in a skillet over low heat.
Add cauliflower rice, scallions, garlic, and salt. Cook for 3 minutes. Stir in half of the coconut sauce. Divide into 4 bowls.
-Heat oil in skillet over medium heat.
-Cook mushrooms with salt for 5 minutes. Add tamari to bowls.
-Cook kale in skillet with a bit of water over medium heat for 1 minute.
-Drizzle remaining sauce over bowls.
-Add kale, tofu, avocado, kimchi, microgreens, and sesame seeds. Serve with lime slices.

Mediterranean Lentil Salad

by | Jul 16, 2024 |

Dive into the taste of summer with our Mediterranean-inspired lentil salad! 🌿 This easy-to-make recipe bursts with fresh, vibrant flavors, perfect for a refreshing meal. Ready in just 30 minutes, it’s both vegan and gluten-free. 🌱✨

Ingredients:
1 cup of dried lentols (Green, red, or black yields 2 1/2 cups cooked)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 English cucumber, diced (about 2 cups)
1 bell pepper (yellow or red), diced
1/4 cup red onion, finely diced
1 bunch flat-leaf parsley, chopped
1/4 to 1/2 cup fresh mint, chopped
2 garlic cloves, grated or minced
1/4 cup extra virgin olive oil
1 large lemon, zest and juice
1 tsp salt
1 tsp black pepper
2 tsps cumin

Directions:
1. Cook Lentils: Place lentils in a medium pot with 4 cups of water. Bring to a boil, then simmer, covered, until al dente (about 15 minutes). Drain and rinse in cold water.
2. Prepare Vegetables: While lentils are cooking, chop cucumbers, tomatoes, bell pepper, onion, mint, and parsley. Place them in a large bowl.
3. Combine Ingredients: Add cooled lentils to the bowl. Grate garlic over the bowl and add lemon zest, olive oil, salt, pepper, cumin, and lemon juice. Stir well to combine. Adjust salt and lemon to taste.
4. Let Sit and Serve: Store the salad in an airtight container in the refrigerator for up to 4 days. Taste and adjust seasoning before serving. Serve as is, or over a bed of dressed baby arugula. Enjoy!

Christmas Tree Charcuterie Board (Vegan)

by | Jul 13, 2024 |

Trimming the Tree with Taste🎄✨ A work of art that will please the palate as well as the eyes will elevate your festive spread. Featuring a variety of nuts, tofu, tempeh, berries, fruits, vegetables and a touch of festive spirit.

Asian Vegan Recipe- White Bean Green Curry Rice

by | Jul 11, 2024 |

This Instant Pot green curry is very creamy, infused with fresh aromatic herbs, and served with tender white navy beans. It’s healthy, filling, delicious, rich in protein, and so easy to prepare!
Ingredients:
•1 tbsp Avocado Oil
•1 Medium Carrot cut into 1/2-inch slices
•3-4 Mushrooms cut into quarters
•2-3 tbsp Green Curry Paste
•1/2 cup Fresh Cilantro
•1/4 cup Fresh Basil
•1 tbs Lime Juice
•1 can of light Coconut Milk
•3/4 cup Dry White Beans
•1 cup of Water
•for serving: cooked Brown Rice or Quinoa
Directions:
•Set the Instant Pot to Sauté mode and add oil. Once hot, sauté sliced carrots and mushrooms for about 5 minutes, stirring regularly, then turn off the Instant Pot.
•In a blender, combine coconut milk, green curry paste, fresh cilantro, basil, lime juice. Blend until smooth, then taste and adjust seasoning as needed.
•Transfer the mixture to the Instant Pot, add pre-soaked navy beans, and water. Cover, set the valve to sealing, and pressure cook for 20 minutes.
•After cooking, release the pressure manually. Stir the curry and cook for a few more minutes. Serve with brown rice or quinoa and top with fresh herbs and a squeeze of lime.
Please visit our blog and click the recipe tab. https://sophiehung.com/blog/

6 Healthy Vegan Party Ideas for Independence Day

by | Jul 3, 2024 |

Celebrate with a burst of flavor and health! Here are 6 creative and nutritious vegan party ideas perfect for your holiday gatherings. Whether you’re hosting a BBQ, having a picnic, or just chilling at home, these dishes will keep everyone feeling great and satisfied. Enjoy the holiday, indulge mindfully, and make this Fourth of July a celebration of good food and good health! 🍉🍇🍒🍎

Mixed Veggies Edamame Cold Noodle Bowl

by | Jun 26, 2024 |

Dive into a bowl of deliciousness with our Asian Vegan Cold Noodle Bowl that’s perfect for hot summer days! It is topped with fresh edamame and raw veggies! This vibrant dish is not only packed with flavor but also brimming with nutrients. You can have this for a quick lunch or a light dinner, it’s a delightful way to enjoy a healthy, plant-based meal. Satisfy your taste buds and nourish your body!

Ingredients:
•3 ounces Soba Noodles or Konjac Noodles (Low Carb Option)
•1 teaspoon fresh lime juice
•1 teaspoon sesame oil
•2 teaspoons minced fresh ginger
•1/2 cup cooked, shelled edamame
•1/2 cup grated carrots
•1/2 cup diced cucumber
•1 teaspoon reduced sodium tamari
•1/2 cup finely chopped red bell pepper
•Finely chopped green onion, for topping
•Seasoned sesame seeds for topping (optional)
Prep Time: 13mins
Cook Time: 7mins
Total Time: 20mins
Serving: 1
Directions:
•Bring a medium sized pot of water to a boil then cook the noodles according to the package instructions. Drain and rinse with cold water.
•Meanwhile, whisk the tamari, lime juice, sesame oil, and ginger until well combined. •Taste, and adjust the ingredients to your liking.
•Fold the sauce into the cooked noodles, along with the edamame, carrots, bell pepper, and cucumber.
•Top with green onion and seasoned sesame, if you wish.

Mixed Vegetables Tofu Miso Soup

by | Jun 20, 2024 |

We had an amazing cooking demo where we prepared a delicious Mixed Vegetables Tofu Miso Soup! This quick and healthy Asian recipe can be put together in 15 minutes or less – perfect for busy weeknights! This nourishing soup is packed with vibrant veggies, protein-rich tofu, and the rich umami flavor of miso. It’s not only tasty but also a great way to get your daily dose of nutrients. 🥬🍲

Roasted Tomato Chickpea Soup

by | Jun 12, 2024 |

Warm up your day with our Roasted Tomato Chickpea Soup, ready to eat in less than an hour! 🌱 This plant-based, vegan delight is creamy, rich, and packed with protein from chickpeas, making it as filling as it is delicious. Perfect for a quick, wholesome meal! 🥣🍅
Please visit our blog and click the recipe tab. https://sophiehung.com/blog/

Anti-Inflammatory Turmeric Tea

by | Jun 7, 2024 |

Start your day with the warm, golden goodness of turmeric tea! This superfood reduces inflammation, boosts immunity, supports brain and heart health, and aids digestion. Enjoy a delicious, health-boosting beverage and feel the difference in your well-being. 🫖

Please visit our blog and click the recipe tab. https://sophiehung.com/blog/