Five Minute Ramen

Ramen package

Broth (Best with Sustainable Broth Recipe)

Miso paste (red, white)

Green onions

Shitake mushrooms

1/2 carrot

Bring broth to a light boil. Add frozen broccoli and slivered carrots. Cook 2-3 minutes

Add ramen noodles, discarding flavor package. Cook for one minute, remove from heat.

sautée mushrooms and chop green onions.

Add 1-2 tbsp to ramen mix, add vegetables, serve.

Note: do not cook or boil miso. Miso should be added after removed from heat to avoid changing the flavor and killing the probiotic properties as it is a fermented product.

Vegan Creamy Potato Leek Soup

You will need an Immersion Blender or high powered blender for this recipe.

3-4 med leeks, Cut lengthwise, cut into smaller pieces, washed WELL

1 Scallion

1 bag Little Potato Company Gold Potatoes, washed and cut in halves

1 tbsp coriander

1 tbsp Crushed Red pepper

1 tsp salt

tsp black pepper

2 tbsp avocado oil

1/2 cup plant-based whipping cream

1 jalapeno

3 cloves garlic

8-10 cups broth/ water

Fresh Dill

Topping:

Fresh Dill

Heat large soup pot with avocado oil and add chopped scallion until golden, add garlic, stir until fragrant. Add leeks, little by little, stirring while you go. These will cook down. Add halved potatoes, jalapeno, salt, peppers, dill (save some dill for garnish) and coriander. Add water or broth to mixture and cook until potatoes are tender with a fork. Add plant-based whipping cream. Use immersion blender to blend soup. Season to taste. Served great with Sourdough Bread!

If you don’t have an immersion blender you will need to safely scoop soup into blender and transport back into pot. Soup will be very hot. You may want to let it cool before doing this.

Vegan Pad Thai with Vegetables

Sesame Oil

2 carrots, sliced thin

1/8 cabbage (red or green), shredded

2 cups broccoli (can use frozen)

1/2 red onion, sliced thin

3 cloves garlic, diced

1 box Thai Kitchen rice noodles

For the sauce:

1 tbsp hoisin sauce

1tbsp reduced sodium Tamari

2 tbsp peanut butter

1 tsp chili oil/ red pepper flakes

1tsp mirin

1/2 lime, juiced

Toppings:

Cilantro, chopped

Peanuts, Chopped

For Tofu

Tofu package

Sesame oil or avocado oil

1-2 tbsp corn starch

1 tbsp tamari

Heat skillet on medium heat (wok is best, but large cast iron works great too.

Add onions and sesame oil, stir and brown. Add garlic, stir until fragrant and then add broccoli and carrots and cook for about 5-7 minutes before adding cabbage. Cook a few more minutes or until vegetables are tender, remove from heat, set aside.

If adding tofu:

Press moisture out of tofu with towel. You can place a skillet on top of tofu wrapped in towel to get extra moisture out

Cube tofu and add to mixing bowl with a light drizzle of avocado or sesame oil, adding corn starch and Tamari until coated thoroughly. Place tofu on baking sheet and bake at 425 for about 15-20 minutes or until desired brown/ crispness

Prepare Noodles:

Prepare noodles as directed, bringing water to boil, then adding noodles and removing from heat. Let sit for ten minutes before straining noodles.

Put it all Together:

Mix all sauce ingredients together. If sauce is too thick, you can add a tbsp of hot water and stir to desired consistency.

Add sauce to vegetable mixture, coating thoroughly and then add noodles to vegetable mixture, mixing as you add noodles to coat thoroughly.

Add baked tofu

Add chopped peanuts and cilantro

Easy Roasted Potatoes with Kale

1 lbs yellow fingerling potatoes, cut in halves

1/2 lb red little potatoes, cut in halves

2 cups of green beans, ends cut off and cut in halves

1 onion cut in half and then sliced thin

2 cups of kale, deribbed and cut into smaller pieces

3 garlic cloves, minced

3 tbsp avocado oil

1 tbsp thyme

1 tsp sage

1 tsp salt

Optional toppings:

Hummus

Hulled hemp seeds

Preheat oven to 425 degrees

Add all vegetables (except the kale), garlic, and oil. Mix well until vegetables are coated evenly. Sprinkle spices over vegetables, pour contents onto roasting pan and place in oven. Bake for about 25 minutes.

While the potato mixture is baking, prepare the kale by adding to the bowl you used to mix the veg, add a tsp of oil, and massage kale until well coated. When the mixture in oven reached 25 minutes, open oven and mix kale into vegetable mixture and bake for an additional ten minutes.

Serve with hummus and top with hemp seeds