Spicy Ramen

Spicy Ramen

Ingredient list:

1 tsp seseame oil

1 tbsp olive oil

3 large carrots chopped roughly

1 yellow onion chopped finely

1 tbsp ginger powder

1 tsp sea salt

1 tsp black pepper

32 oz vegtable broth (I use water mixed with Better than Bullion Vegtable Base)

4-5  Porcini mushrooms

1 tbsp Srirracha

2 packages of undon ramen noodles

1 large bunch of bok choy chopped roughly

1 serrano pepper sliced thinly (optional)

1 daikon radish sliced thinly (optional)


In a large soup pot heat oils over medium

Add carrot and onions and cook for 4-5 minutes until slightly softened

Add ginger, salt and pepper

Pour in vegtable broth and add mushrooms + noodles

Bring to a boil, reduce and simmer for 15 minutes and until

Add bok choy and cook for an additional 3-4 minutes

Spoon into bowls

Top with serrano peppers, radish and additional Srirracha if wanted


Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted


Tofu-Vegetable Soup


What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes


Vegetable Soup with Vegan Sausage

Vegetable Soup with Vegan Sausage

What you’ll need:

1/4 C extra virgin olive oil
1 Leek chopped (only use the white and light green part of the leek, cut length wise then in
1/4 inch strips)
3 Celery stalks chpped
3 cans of beans, whatever you prefer (I used black, pinto and kidney) drained and rinsed
1 Box of vegetable stock
1 TBSP soy sauce
1 TSP red pepper flake
1 TSP cayenne pepper (you can leave out if you don’t like spice)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TSP ground coriander
Chives to garnish (fresh and chopped)
2 Links of vegan italian sausage cut into bite size pieces

What you do:
In a large pot heat olive oil over medium heat
Add chopped leeks and cook for about 5 minutes until soft
Add all spices and continue cooking for another 1-2 minutes
Add vegan sausage, brown both sides
Add vegetable stock, beans and soy sauce
Bring to a boil, reduce heat and simmer for about 10-15 minutes uncovered
Taste and adjust seasoning if needed
Add chopped celery and cook for an additional 5 minutes
Spoon into a bowl carefully and add chives on top
Chive muffin goes great with this, see my blog post for recipe